The Low Fodmap Gourmet

Gourmet Recipes for people who need to follow the Low Fodmap Diet and are also Lactose and Gluten Intolerant!

Flat bread and Pastry Recipe for a Fodmap friendly, gluten and lactose free diet

Flat Bread and Pastry Recipe

This recipe can be used for flat bread and pastry.  I like to make it using my hands, you can use a kitchen wiz or a mixer.

pastry

Ingredients:

  • 2 cups Gluten Free plain flour
  • 2 table spoons ‘Nutetlex
  • 2 medium eggs
  • half a teaspoon baking powder
  • pinch of salt

Method for Flat Bread:

  • place flour, salt and baking powder in a mixing bowl and mix together.
  • add the Nuttelex and rub through.
  • lightly beat the eggs and mix through the flour mixture.
  • if the mixture is crumbly add a little lactose free milk, the mixture should be soft and hold together add extra milk until this consistency is reached.
  • if your mixture is to moist add a little extra flour.
  • lightly kneed mixture and roll into a ball, wrap in cling wrap and place in the refrigerate for 30 mins before using.

Cooking Method for Flat Bread:

  • remove your dough from the fridge and pull off a piece the size of a large egg and roll into a ball.
  • on a lightly floured board use the palm of your hand to gently flatten the dough till it is about a quarter of a centimetre thick .
  • heat a cast iron griddle till a small dusting of flour starts to brown.
  • place your flat on the griddle until golden brown on the bottom and then turn to finish the other side.

Cooking Method for Pastry:

  • prepare your dough using the same method as for the flat bread.
  • remove your dough from the fridge and cut into eighths .
  • on a lightly floured board use the palm of your hand to gently flatten the dough till it is about a quarter of a centimetre thick .
  • place on the bottom of oiled pie dish.
  • continue with this process slightly over lapping your dough to make a continuous base.

This pastry base is very soft, so using the palm of your hand with small amounts of dough each time works better than using a rolling pin, if you try to use a large piece of dough, the pastry will fall apart when you try to line the pie tray. If you have problems because you need a thin pastry, kneed the dough straight onto the pie dish or baking tray.

If you do not use all of your dough, it will keep in the refrigerator for a few days in an airtight container.

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