This is for the vegan and gluten-free people out there. We see you. We know that you like food too. Food that non-vegans and gluten loving people would also want to eat. Because it, you know, tastes good. Instead of relying on the traditional gluten-free flours, this yeasted flatbread is actually made with brown rice that has been soaked for 24 hours and then blended with coconut milk and other flavorful ingredients to create something between a flatbread and pancake with a deliciously soft, slightly chewy texture and none of that weird sandiness you usually get from rice flours.
Let’s first begin with the rice. I like using a brown basmati or brown jasmine rice, but a regular long grain brown rice will work as well. The rice needs to be soaked for 24 hours, which might seem excessive but is actually key to being able to puree the rice into a smooth batter. The water will need to be changed out halfway through, this keeps it from beginning to smell funky.
Once the rice is done soaking, all the ingredients except for the cilantro get thrown into the blender attachment to create a batter.
The cilantro gets stirred in last and then the batter is covered and set aside to let rise.
Instead of the oven, this flatbread is cooked on a griddle or large skillet.
As with most gluten-free bread, this flatbread is best eaten the day it is made.
Let us know if you have any questions or comments. Happy baking!
Cilantro and Garlic Vegan Gluten-Free Flatbread
Prep Time: 10 minutes
Cook Time: 15 minutes
Inactive Time: 24 hours
455 g. (1 lb.) brown basmati, brown jasmine or brown long grain rice
1 can (13.5 fl. oz. / 400 ml) unsweetened full fat coconut milk
2 small cloves garlic
4 g. (1 tsp.) kosher salt
3 g. (1 tsp.) ground cumin
27 g. (2 Tbsp.) olive oil
juice and zest of 1 small lime
12 g. (1 Tbsp.) instant dry yeast
8 g. (3/4 cup loosely packed) fresh cilantro, chopped
Place the rice in a large bowl and cover with enough water so immersed by several inches. Cover bowl and set aside and let soak for 12 hours. Drain, rinse and change out soaking water and soak for another 12 hours.
Drain and rinse soaked rinse. Place in the blender attachment with all the other ingredients except for the cilantro.
Start on the lowest speed and then slowly increase speed to the highest setting, blending until a smooth batter is formed.
Transfer batter to a large bowl and stir in cilantro. Cover and let rise for 1 1/2 hours.
Preheat a large nonstick skillet or griddle over medium heat. Brush the pan with a little olive oil or neutral flavored oil and ladle batter into pan, about 1/2 cup at a time. Use the ladle to spread the batter into a thin circle or oval. Cook until bubbles have formed and bottom is browned, approximately 2 minutes. Flip and cook other side.
Repeat with remaining batter.
Yield: 8 flatbread