Tortillas and flatbread are go-to staples for backpackers looking for lightweight, travel-friendly alternatives to bread that don’t take up too much space. But what about if you’re gluten-free?
Oat flatbread is a solid alternative to wheat flour-based flatbread. However, those with celiac disease or severe sensitivities should make sure the oats you choose are made with certified gluten-free oats to avoid cross-contamination from wheat processing. Compared with all-purpose flour, oat flour contains more protein, dietary fiber, and calcium, making it a healthful substitute. The recipe I came up with makes about 6 to 8 servings.
Prep Time: 5 mins
Cook Time: 2-3 mins
Additional Time: 1 min
Total Time: 9 mins
Servings: 6-8
Ingredients
1 and 3/4 cup rolled or quick-cook oats
1 and 1/2 cup alternative milk (or water)
Make oat flour. Blend your rolled oats until a fine powder remains.
Make the dough. In a large mixing bowl, combine the flour and milk. Stir to combine. Stir in optional seasonings. I used a couple of dashes of salt, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of Italian seasoning.
Prep. Coat a nonstick skillet with cooking spray. Before turning on the heat, pour the batter into the pan. Using the back of a spoon, spread into a thin circle (6-8” diameter).
Cook. Over medium-high heat, cook the flatbread for 2-3 minutes. Flip and cook for another 2-3 minutes. Remove from the pan and repeat.
Cool. Let the flatbreads cool before serving.
How to serve this
Make a sandwich wrap. Load up your favorite toppings, or swap them for tortillas in my Rainbow Wrap.
Use it like pizza crust. Top the cooked flatbread with marinara sauce and your favorite toppings, then bake it in the oven for 5-10 minutes until the vegan cheese melts.
Use it for dipping. Similar to naan, flatbread is a great pairing for Indian food, creamy soups and stews, or drizzled with olive oil and served alongside hummus.