Gluten-Free Buttermilk Flatbread- Easy as 1-2-3

Super Easy Gluten-Free Flatbread

There are days when keeping a gluten-free buttermilk biscuit mix in your cupboard can come in handy. Yesterday- as the flannel grey sky spit snow at us out here in the high desert- a certain gluten-free goddess had a casita full of men to feed- including those devilishly handsome amigos of mine, Joey and Will. So Joey and I collaborated in my tiny blue tiled cocina and whipped up some tasty gluten-free comestibles.

He made his fabulous Kicked Up Rockin' Guac. I made some hummus spiked with our favorite pesto. We served up an array of crudities, organic blue corn chips and salsa, chicken salad (from Will), jalapeno-stuffed olives, and this new spur-of-the-moment improv that is a cross between a tender cracker and a tasty flatbread.

And I'm also thinking, Dear Reader, this dough might make for a delicious and fast yeast-free gluten-free pizza crust.

Easy Gluten-Free Buttermilk Flatbread

It doesn't get any easier than this - especially if you keep a package of gluten-free buttermilk biscuit mix.

Ingredients:

1 package gluten-free buttermilk biscuit mix
Roughly 1/4 cup good olive oil
Roughly a tablespoon or so of mixed dried Italian herbs: basil, sage, rosemary, dill, etc., or to taste
Fresh water, as needed

Option:

2 tablespoons grated Parmesan

Instructions:

Preheat the oven to 375 degrees F.

Line a baking sheet with greased parchment paper or a reusable Silpat.

In a bowl, combine the biscuit mix with a 1/4 cup olive oil and the dried herbs. Drizzle in a little water and mix. Add just enough water to make a soft dough. It will be slightly sticky- but not too wet. If you need a touch more oil, add it.

Using wet hands, scoop the dough out of the bowl and mound it onto the baking sheet. Using your palms flatten the dough evenly from the center out to the edges, and fill the baking sheet. Edges will be rough, and the bread will be about 1/3 to 1/2 inch thick.

Experienced bakers out there might opt to cover the mound of dough with oiled plastic and use a rolling pin to flatten and roll out the dough, but I wanted to join the party ASAP, so I simply used my hands to press it out, and tossed the flatbread into the oven lickity-split.

When the bread is golden brown and baked through- about 15 minutes, give or take- remove it from the oven and allow it to cool for a few minutes before cutting and serving (it is delicious warm). I used a pizza cutter to slice the bread into squares.

I served the warm flatbread with a bowl of basil pesto as a topping, but any favorite spread or dip would work.

NOTE::

This flatbread would also make a fabulous and quick yeast-free pizza crust.