Gluten-Free Sourdough Flatbread
Amy Trage · kingarthurbaking.com · Original
Flatbreadinferred from the title
DietVegetarian. Not vegan: egg.
Against 5,130 pizza recipes
Flatbread style, one of 259 in the lab. Its dough did not parse to grams, so it sits out the dough comparisons.
Flatbread (Generic): flatbread-only titles: a topped bread with no pizza claim (naan, lavash, grilled flatbread, restaurant 'flatbread')
Tradition: 400 to 500°F bake (this recipe: 500°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes.
Flour
312g
Water
113g
Hydration
n/a
Salt
2.9%
Yeast
n/a
Oil
4.5%
Sauce
n/a
Cheese
n/a
Dough weight
685g
Flour or hydration falls outside the parsable range, so this dough sits out the charts.
Process
Bake temp
500°F / 260°C
Bake time
3 to 5 min
Oven
home standard
Surface
stone
Ingredients (8)
- yeastripe gluten-free sourdough starter1 cup · 227g
- flourKing Arthur Gluten-Free All-Purpose Flour2 cup · 312g
- yeastinstant yeast1/2 tsp · 1.5g
- sugargranulated sugar2 tsp · 8.4g
- salttable salt1 1/2 tsp · 9g
- oilolive oil1 tbsp · 14g
- egg dough1 large eggn/a
- water1/2 to 3/4 cups water1/2 cup · 113g
Toppings (1)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesexanthan gum1 tsp · 4.2g
Keep exploring
Recipes most like this one
Same style and topping profile. This dough's numbers did not parse, so they cannot be matched.
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