Last week we showed you have to make the traditional Norwegian flatbread, which is such a wonderful addition to any meal. But since we have so many gluten free subscribers, we decided to try to make a gluten free variety, and to our surprise, we really, really liked them. So, though this recipe was specifically developed for our gluten free people, you sure don’t have to be gluten free in order to like these. They are delicious.Print
Gluten Free Norwegian Flatbrød (Flatbread)
- 32 oz warm water (7 dl)
- 1 pound Gluten Free Oatbran Hot Cereal (Bob’s Red Mill)
- 1 pound Gluten Free 1:1 baking flour (Bob’s Red Mill)
- 1 teaspoon salt
Place hot water in a mixer.
In a separate bowl, mix together the two types of flour.
Add the flour to the water a little at a time until it forms a nice dough. You may not use all the flour. You should reserve approximately 1 cup of the 1:1 Gluten Free flour to use as you roll out the dough.
Knead for about 5 min.
Remove from mixer and place on a rolling mat.
Divide the dough into approximately 32 pieces.
Heat the griddle to 500F.
Make each dough piece into a round ball. Flatten.
Use the remaining flour to make sure the dough does not stick as you roll the dough out. Make sure to roll from the middle out, turn frequently, and flip over several times during the process until the dough is about 10 in. in diameter. They should be very thin. This is crucial in order to get the crunch and flavor that you want.
Add to the griddle and bake until brown spots appear. Flip and do the same on the other side. We usually keep the oven at 200 F during this time, and when we are done baking each piece , we store them in the warm oven until we are done. This will crisp them up nicely.
Store in a dry place. Can last a very long time if stored correctly. It stores better in paper bags than in plastic. In the old days these were stored in large wooden chests.