When the zucchini season comes, this gluten-free flatbread is an excellent idea to use all these fresh veggies from the garden (or market!). It’s a deliciously crispy and chewy baked good that looks extremely fine, but it’s also very easy to make. It tastes kind like a thin focaccia and it’s perfect to serve with spreads like hummus or cottage cheese.
I have chosen zucchini blossoms and anchovies as toppings, but this works really well with only the zucchini blossom, or with thinly sliced zucchini and onions. If you choose only veggies, seeds or herbs, this gluten free flatbread will also be vegan.
The process for this gluten-free flatbread is really simple and takes only few minutes. The ingredients are all naturally gluten-free flours, water, oil and a pinch of baking powder. Other than some fresh zucchini blossom, of course. You won’t need any gums, no yoghurt, nor commercial blend to bake this gluten free flatbread.
Storage and freeze options
Once cooled, this zucchini blossom flatbread remains soft and flaky for one day or two (store in an air tight Tupperware). Therefore it’s a good idea for a pic-nic, a day at the beach or lunch at the office.
It can also be frozen and then reheated it quickly in a pan when needed.
Other easy to make gluten free recipes
If you are looking for more gluten-free recipes that use only naturally gluten free flours, you are in the right place. Take a look at some of my most popular recipes:
- The easiest and perfect gluten free PIZZA CRUST (which also happens to be vegan)
- Easy sourdough SANDWICH BREAD
- Gluten free FLUFFY PANCAKES