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Gluten Free Norwegian Flatbrød (Flatbread)

5 from 1 review

This gluten-free Norwegian flatbread is an excellent alternative to this regular Norwegian flatbread.  Made with 3 ingredients and a little water, this budget-friendly and easy-to-make gluten-free recipe is an excellent addition to many a meal, and really, who isn’t impressed by homemade bread?

Ingredients

Scale
  • 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

Instructions

Place hot water in a mixer.
Add salt.
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.

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