Gluten-Free Egyptian Baladi Bread
Discover the authentic taste of Egypt with a modern twist in this Gluten-Free Egyptian Baladi Bread! Perfect for those with dietary restrictions, this recipe combines the earthy heartiness of sorghum flour, the stretch of tapioca starch, and the binding power of psyllium husk to recreate the traditional baladi bread experience, all without gluten. Flavored with a hint of honey and infused with extra-virgin olive oil, this bread boasts a deliciously soft yet crisp texture that’s ideal for scooping up dips like hummus or baba ghanoush. With a prep and bake time of just 40 minutes, plus an easy-to-follow rise and bake method, this recipe transforms pantry staples into golden, puffed rounds of goodness. Whether you're hosting a Mediterranean-inspired dinner or looking for a versatile flatbread for your gluten-free lifestyle, this recipe delivers bold heritage flavors in a health-conscious package.
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Recipe Information
Ingredients
- 2.5 cups Gluten-free all-purpose flour
- 0.5 cup Sorghum flour
- 0.5 cup Tapioca starch
- 2 tablespoons Psyllium husk powder
- 1 teaspoon Salt
- 2 teaspoons Active dry yeast
- 1.5 cups Warm water
- 2 tablespoons Extra-virgin olive oil
- 1 tablespoon Honey
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, sorghum flour, tapioca starch, psyllium husk powder, and salt. Mix well to ensure all dry ingredients are evenly distributed.
In a small bowl, add the warm water (about 110°F or 43°C) and the yeast. Stir in the honey and let the mixture sit for about 5 minutes until it becomes foamy, indicating the yeast is active.
Create a well in the center of the dry ingredients and pour in the yeast mixture and olive oil.
Stir until a soft, slightly sticky dough forms. If it's too dry, add more warm water a tablespoon at a time.
Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour, or until it has doubled in size.
Once risen, preheat your oven to 475°F (245°C) and place a baking stone or an inverted baking sheet inside to heat up.
Divide the dough into 8 equal portions. Roll each piece into a ball, then flatten into a disc about 1/4 inch thick using your hands or a rolling pin.
Place the flattened dough onto parchment paper and carefully transfer to the heated baking stone or sheet in the oven.
Bake for about 8-10 minutes until the edges are golden brown and puffed up.
Remove from the oven and let cool slightly on a wire rack before serving.
Nutrition Facts
Calories |
2142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.1 g | 42% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2384 mg | 104% | |
| Total Carbohydrate | 457.7 g | 166% | |
| Dietary Fiber | 29.5 g | 105% | |
| Total Sugars | 22.3 g | ||
| Protein | 16.6 g | 33% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 105 mg | 8% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 552 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
