Can I Use Gluten-Free Flour For The Nigellan Flatbreads?

Our answer

Nigella's Nigellan Flatbread (from HOW TO BE A DOMESTIC GODDESS) get their name from the sprinkling of Nigella seeds that are sprinkled on the surface of the flatbreads just before they are baked. The recipe uses strong white (bread) flour. We understand it is possible to make flatbreads from some gluten-free flours, but you need to add xanthan gum or ground psyllium husk to help the structure of the dough. In the UK Dove's Farm make a gluten-free flour blend for breads and this contains xanthan gum. So this would probably be the best substitute for the wheat bread flour. In the US there isn't a specific blend for bread, but King Arthur Flour suggests adding 1 1/4 teaspoons of xanthan gum to 3 cups of their gluten-free all-purpose flour if making bread.

Usually gluten-free flours need a little extra liquid. Unfortunately, we can't advise on exactly how much extra, though if you are using a gluten-free baking blend then the packaging may have some information on the amount needed. As there is no gluten, the dough would only need to be kneaded for a couple of minutes, just to make sure that the liquid is evenly distributed. Leave the dough to rise then knock back, shape and prove the dough before baking. Please bear in mind that the flatbreads will not puff up as much as the versions made with wheat flour. And please note that as we have not tried the flatbreads with gluten-free flour, we are unable to guarantee the results.