Rana’s Artisan Bread – Ingenious Flatbread Mix Review

Finding gluten free bread can be a nightmare. It often falls apart, tastes like cardboard and ends up costing a lot. Rana’s Artisan Bread do some amazing bread mixes. This means you can easily make the bread yourself from the comfort of your own home. In September, I was sent the Ingenious Flatbread mix. I have only just got to try it as I have been suffering quite badly with my stomach issues and haven’t been able to eat much.

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The flatbread mix is free from gluten, dairy, egg, nuts, soya and refined sugar. It is suitable for vegans. It does contain gluten free oats and garlic though.
Ingredients:
Potato starch, tapioca flour (modified), brown rice flour*, sorghum flour, millet flour*, oat flour, stabiliser: xanthan gum, salt, dry yeast emulsifier (sorbitan monostearate), sourdough starter (1%), coconut sugar*, gluten free oats, garlic, pineapple juice powder.
*Organic

I was a bit concerned that making flatbread would be really difficult! It always seemed like a complicated bakery product but I couldn’t have been more wrong! The instructions were easy to follow.

You will need:
– Rana’s Ingenious Flatbread Mix
– Mixing bowl
– Spatula
– Parchment Paper
– Warm Water
– Measuring Jug
– Weighing Scales
– Frying Pan (if you want to fry it)

1. Measure 60g of the mixture into a mixing bowl.

2. Add 45ml of warm water. I used cooled boiled water.

3. Stir together until the flour is like wet porridge and let it stand for 5 minutes.

4. Stir vigorously for 1 more minute.

5. Place the dough onto parchment paper and spread into a disc shape at approximately 5mm thick.

6. Smooth the surface of the dough with a wet spatula and dust with gluten free flour or seeds. I used the Dove’s Farm Bread Flour.

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7. Leave to prove for about 30 minutes.

8. Fry the flatbread dough-side down (still on the parchment paper) onto a hot frying pan and cook for about 6 minutes.

9. Peel the parchment paper away and cook on the other side for a few more minutes (up to 6). It is ready when it goes brown on both sides.

Alternatively, you can bake the oven dough-side up on the parchment paper in a preheated oven for 10 minutes at 210° C. I used this method and set the fan over to 200° C. It took approximately 15 minutes for me. The colour is paler when baked but still as tasty!

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I found the instructions really easy to follow. I decided to use four separate bowls to make up all of the mixture at once. It divided into 4 x 60g portions perfectly. Some of the bowls required a little more water. My flatbreads all looked tasty but one of them went a different shape to the others. It was hollow in the centre and more raised. I can only imagine that this happened first firdt bowl of dough didn’t have enough water in it and I added a bit more when I realised how it should look. I could have made the whole mixture in one bowl to save time but I wanted to get the portions correct. The flatbread can be frozen for up to 3 months.

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On tasting the bread, it’s actually really delicious. I don’t recall ever tasting flatbread before, so I didn’t know what to expect. I was pleasantly surprised. It tasted like an expensive bread. It made a great pizza base which I topped with homemade tomato puree, ham, mushroom and vegan cheese. I also had it as a sandwich and with soup. I really can’t fault it. I have frozen the rest to save for another day but would love to purchase another pack. I may even try a sweet topping on my next batch! It’s really versatile and it made such a lovely change from my usual bakery products. Try yours here: Ingenious Flatbread Mix for £3.99

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