Introduction: Gluten Free Flatbread for Sandwiches/Burgers
I have been working on this recipe for a long time, but it never came out exactly as I hoped for. I tried once again (adding onions this time) and they were perfect! I love cheese burgers and wanted to come up with a gluten free bun I could make from scratch at the very last minute. I wasn't sure what to call these, because they are nothing like a traditional hamburger bun....but that was honestly what I created them for. These are delicious, quick (under 20 minutes!) and inexpensive! They would be perfect for a turkey or ham sandwich too (anything savory.....I would not use this for a sweet filling like peanut butter and jelly).
1 cup shredded mozzarella cheese (full fat)
1 TB coconut flour
1.5 tsp sorghum flour
1.5 tsp millet flour
1/8 tsp baking soda
1 tsp dried minced onion
Salt and Pepper (about 5 grinds of each)
Preheat oven to 400 degrees F. Mix all ingredients in a bowl until well combined. Using your fingers, divide the mixture into 4 equal parts and spread in flat circles (about 4 inches each) on a parchment paper lined baking sheet. Bake for about 13 minutes, until the flatbreads are golden (check often...they go from perfect to burned very quickly). Remove from the oven and cool on a cooling rack. Serve warm or at room temperature. Makes 4 rounds...enough for 2 large sandwiches or cheeseburgers.
Notes: Its hard to describe what makes these so delicious...but I think its a combination of the flavor (from the onions) and the crisp texture (from the cheese). I served these with burgers, spinach, and blue cheese and they were a big hit! They have a nice solid consistency and hold up well to the thickest sandwich you can come up with. Even though there is no yeast in this bread (and they don't have to "rise"), it is filled with little tiny pockets of air. I love that you can make homemade bread for sandwiches in less than 20 minutes!
We have a be nice policy.
Please be positive and constructive.