Herbed Flatbread with Roasted Vegetables and Goat Cheese

 In Life

My mother came to visit me in the city over the weekend, and she 1) loves to cook, and 2) has a gluten allergy. So in looking for something for us to do, Beth and I opted to attend a gluten-free cooking class. Over the week I’m going to post some of the recipes we did and photos of the event.

Herbed Flatbread with Roasted Vegetables and Goat Cheese
For the Dough:
1 cup millet flour (we used amaranth flour)
1 cup sorghum flour
1/2 cup tapioca starch
1/2 cup potato starch
1 teaspoon sea salt
1 teaspoon fresh rosemary, minced
1 teaspoon fresh thyme, rough chopped
1 teaspoon garlic powder or granulated garlic
2 1/4 teaspoons active dry yeast (1 packet)
5 tablespoons extra virgin olive oil
1 tablespoon honey
1 cup warm water
2 tablespoons garlic grapeseed oil

For the Roasted Vegetables:
1/2 lbs cremini mushrooms, sliced
1/2 red onion, sliced thin
1 red or yellow pepper, sliced
1/2 bunch asparagus (cut into 1/2 inch slides on the bias, and tough ends removed)
1/2 pint cherry or grape tomatoes, halved
2 tablespoons extra virgin olive oil
1 tablespoon fresh oregano, rough chopped
1/2 – 1 teaspoon red chili flakes
1 cup goat cheese

1) Pre-heat oven to 400 degrees. Lightly oil a sheet tray and dust with a little cornmeal. Line another sheet tray with parchment

2) In a large mixing boal, mix together the millet flour, sorghum flour, tapioca starch, potato starch, salt, rosemary, thyme, garlic powder and yeast

3) Make a well in the center of the dry ingredients and add the olive oil, honey, and water. Mix with a wooden spoon until smoothly combined. The dough will have a wet, sticky consistency like a thick cake batter

4) Scoop out the dough onto the cornmeal-dusted sheet tray. Wet your hands to keep the dough from sticking to them (it will still stick), and press the dough to the edges of the pan. Smooth the top. Set the dough aside to rest while roasting your vegetables

5) Toss the vegetables with the olive oil, oregano, red chili flakes, salt and pepper. Spread out on the parchment-lined sheet tray and roast until they are starting to wilt (approx 10 minutes). Set aside

6) Reduce the oven to 375 degrees

7) Gently brush the flatbread dough with garlic grapeseed oil and sprinkle with sea salt. Bake until the dough is firm and no longer sticky (approx 10 minutes)

8) Remove the bread from the oven, scatter the roasted vegetables over the dough, and sprinkle the goat cheese on top. Continue to bake an additional 15 minutes or until flatbread is golden brown and crisp

9) Allow to cool for 10 minutes before cutting into squares and eating

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