If you're looking for a great-tasting and versatile gluten-free bread, try toasting these tangy sourdough flatbreads as a snack for your favorite dips and spreads; or use them as rounds with your favorite sandwich fillings.
Place the starter into a mixing bowl. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a separate bowl, whisk together the flour, yeast, xanthan gum, sugar, and salt; add to the starter. Use an electric mixer (hand or stand) to mix on low speed until just combined.
Add the olive oil, egg, and water, and beat on high speed for 2 to 3 minutes. The batter will have a thick, paste-like consistency.
Allow the dough to rest for 1 to 1 1/2 hours, or until puffy. The rise won't be dramatic.
Preheat your oven to 500°F. Stir the dough to deflate it. Brush three pieces of parchment paper with olive oil, and set them on three baking sheets.
Using a jumbo cookie scoop (2-tablespoon capacity), portion dough onto the paper and, with oiled hands or pastry roller, flatten it into a 4" to 5" round. Sprinkle with seeds or topping seasonings. Repeat with the remaining dough; you should be able to get about 6 rounds onto each baking sheet.
Place the baking sheet(s) into the oven, or transfer the parchment directly to a preheated pizza stone. Bake for 5 minutes; for crispier breads, bake an additional 3 to 5 minutes, until the edges are golden brown. Cool on a rack; or serve warm from the oven.
Be aware: Some of your baking ingredients can be a hidden source of gluten. Learn more at our blog post: For gluten-free baking, think beyond just flour. For additional information on King Arthur-produced products, read the complete details of our allergen program, including our contact-prevention practices.
The maximum temperature rating for most parchment paper is below 500°F, and at temperatures between 450°F and 500°F parchment’s exposed edges begin to char. To be safe, keep a close eye on anything being cooked at temperatures above 450°F (especially anything on an upper rack). Burned edges can also be minimized by trimming away excess parchment before baking.
