Gluten-Free Gozleme
Discover the irresistible charm of Gluten-Free Gozleme, a Mediterranean-inspired flatbread packed with flavor and tailored for gluten-free diets. This recipe features a soft, elastic dough made from gluten-free flour, xanthan gum, and instant yeast, creating a perfectly chewy base without compromising texture. The filling is a vibrant combination of fresh spinach, creamy feta cheese, aromatic garlic, and a hint of spice from cayenne and black pepper, delivering a delightful balance of savory and spicy. Sealed into golden-crisp pockets and cooked to perfection on a skillet, these gozleme offer a satisfying meal or snack that's ideal for sharing. Easy to prepare in under an hour and brimming with wholesome ingredients, these gluten-free gozleme are a fantastic way to enjoy a classic Turkish dish without the gluten. Serve them hot and pair with a side of yogurt or a fresh salad for a truly authentic experience.
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Recipe Information
Ingredients
- 250 grams gluten-free all-purpose flour
- 1 teaspoon xanthan gum
- 1 teaspoon instant yeast
- 1 teaspoon salt
- 3 tablespoons olive oil
- 175 milliliters warm water
- 200 grams fresh spinach
- 150 grams feta cheese
- 1 small onion
- 2 cloves garlic
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper
- 2 tablespoons olive oil
Instructions
In a large mixing bowl, combine the gluten-free flour, xanthan gum, instant yeast, and salt. Stir to distribute the ingredients evenly.
Create a well in the center of the flour mixture. Add the olive oil and warm water bit by bit, stirring as you pour. Mix until a soft dough forms.
Knead the dough lightly on a clean surface for about 5 minutes until it becomes smooth and elastic. If the dough is too sticky, lightly dust with more gluten-free flour.
Return the dough to the bowl, cover with a damp cloth, and let it rise in a warm place for about 20 minutes.
While the dough is resting, prepare the filling. Finely chop the spinach and place it in a large bowl.
Crumble the feta cheese into the bowl with the spinach. Finely chop the onion and mince the garlic, then add them to the bowl.
Season the filling with black pepper and cayenne pepper. Mix well to combine all the ingredients.
Once the dough has rested, divide it into four equal portions.
Roll out each portion on a lightly floured surface into a thin oval or rectangle to about 2mm thickness.
Place an equal amount of filling on one half of the rolled-out dough, leaving space around the edges.
Fold the dough over the filling to create a flat pocket, then press the edges to seal.
Heat 2 tablespoons of olive oil in a large non-stick pan over medium heat.
Place the gozleme in the pan and cook for about 3-4 minutes on each side, or until golden brown and heated through.
Repeat with remaining gozleme, adding more oil to the pan if needed.
Cut each gozleme into slices and serve hot.
Nutrition Facts
Calories |
2018 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.7 g | 133% | |
| Saturated Fat | 33.0 g | 165% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 3827 mg | 166% | |
| Total Carbohydrate | 219.9 g | 80% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 8.5 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 1022 mg | 79% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 434 mg | 9% | |
*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.
