From the mixing to the baking, there’s nothing like fresh bread, but for years Michelle Kelly’s son couldn’t eat wheat because of a gluten allergy.

“He couldn’t go have pizza after a soccer game,” said Kelly, owner of Pure Knead.

So she created Pure Knead, a bakery that steers clear of gluten, dairy, soy, peanut, tree nut and shellfish.

“We’re free of seven of the top eight allergens,” she said.

Kelly says baking without gluten can be tricky. One secret is use a blend of gluten-free flours.

“For the most part, blends always work better than a single flour,” she said.

Another secret is in the oil.

“I love coconut oil. It’s got great health properties. It adds tremendous richness to baked goods,” she explained.

For a simple flatbread combine potato, tapioca, millet, sorghum, and cornstarch flours. Add some salt, sugar, yeast, and xanthan gum. Mix them, then add warm water and olive oil and mix some more. Spoon the dough into a pan, cover and let it rise for about 40 minutes. Sprinkle olive oil, rosemary, and sea salt on top and bake for about 25 minutes.

Avoid preservatives and additives if you can.

Kelly advised, “Use good quality, raw ingredients.”

However, Michelle says don’t expect it to taste the same.

“The comparison should not be this is not what I’m used to,” says Kelly. “The comparison should be, ‘Wow, this tastes really good.’”

Good and gluten-free!

Kelly says another tip is don’t buy mixes of flours, buy base flours instead and then blend them together yourself. So, if you’re looking for potato starch make sure there’s only potato starch listed in the ingredients.

Gluten-Free Rustic Flatbread Recipe
(Printable version of recipe here)

Ingredients:

  • 1 1/2 cups Bread Flour Mix A*
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon salt
  • 1 tablespoon granulated sugar
  • 1 packet (1/4 oz.) of dry quick-rise yeast granules
  • 1 teaspoon olive oil
  • 3/4 cup plus 1 tablespoon water
  • Olive oil
  • Fresh rosemary
  • Sea salt


*Bread Flour Mix A (makes 3 cups) – 1 cup millet flour, 1/2 cup sorghum flour, 1/2 cup corn starch, 1/2 cup tapioca flour, 1/2 cup potato starch (not potato flour).

Directions: