Dia VeganMoFo #16: Poró crocante com ervas – Regular e sem glúten



Bem-vindo a mais um dia de VeganMoFo 2013, a celebração da comida vegan duração de um mês.



Today you’re getting a lot of bang for your buck because I’m giving you two…count ’em, dois…receitas de pão sírio. Um utiliza farinhas sem glúten e o outro é isento de glúten. Então, praticamente, a maioria das pessoas são cobertos. And I know I promised a dessert every Friday this month and this isn’t really a dessert but it is baking and baking and desserts is one chapter in The “V” Cookbook palavra….so please just go with me on this, ok? Obrigado.

Breakfast is the reason I’m so into flatbreads. The evolution of my favorite breakfast is an interesting one. Para mim, de qualquer maneira. Como uma criança, I ate breakfast mostly in restaurants and diners. My father worked the night shift as a cab driver. When he got home in the morning, he would drive me to school but first we would stop for breakfast. I don’t even remember what I ate but I do remember I always had chocolate milk with it.

Quando fiquei mais velha, I did what many teens do. I stopped eating breakfast. Unless it was out at a diner. I loved diner breakfasts. But if it wasn’t the full big breakfast of eggs, bacon, hash browns or home fries and toast, it was just coffee. When I got serious about losing weight, I forced myself to eat breakfast every day. But when I became vegan and would no longer eat eggs, I was at a loss again. I just don’t like most breakfast foods.

Eventualmente, I found these artisanal whole-wheat crackers that I loved. They were thin and crispy and the perfect foundation for my new favorite breakfast: hummus topped with tomatoes, spinach and marinated cucumbers and red onions. I loved this breakfast so much, I sometimes ate it for dinner. But then I became gluten-free (principalmente). Back to square one.


Out of all the gluten-free, vegan breads out there, I like one. Apenas um. Food for Life Bhutanese Red Rice Bread. So I was having my hummus on toasted red rice bread but I kept talking about those darned whole-wheat crackers. So you know what comes next, I had to make my own. Eu tenho que dizer, it’s fun to be able to make your own food and not worry about finding it in a store or online.

So I set about making flatbread. First I made it with whole-wheat and white flour. Tão bom! Then I attempted it gluten-free. Also good! There is a flatbread recipe dominating the internet and it’s from a gourmet magazine. Everyone has their own version of it so I joined that club. Everyone has some version of gluten-free flatbread too. Some are thick and some are thin. I like thin. E crocante.

The Herbed Flatbread is crispy, flavored with fresh and/or dried herbs and fruity olive oil. I may eat it for breakfast but it would be delicious as a snack or a vehicle for any dip. They are also great for pizza!! The Gluten-Free Herbed Flatbread can be made crispy or not, depending how you cook it. If you bake it, it can be crispy though it’s a little chewier than the gluten flatbreads. If you fry them, they are softer but also so delicious! The consistency is somewhere between a strong crepe and a pita.

They are both fast and easy to make. You can switch up the herbs and spices to your liking. I just did garlic and herbs. For the gluten-free flatbreads, you can use whatever gluten-free flour you like. Chickpea is always a great choice but I used amaranth flour. It has a nutty taste and I love it. You can experiment with all the different gluten-free flours like millet, quinoa, grão de bico, amaranto, fava bean, etc. You can also choose what size to make the flatbread – make large ones that you tear apart to eat or like I do, make individual ones. Store them in an air-tight container or storage bag. They can last the whole week.


Now I’m back to the breakfast I love: hummus with tomatoes, spinach and marinated cucumbers and red onions – all on top of a crispy, tasty flatbread. I look forward to breakfast with my Herbed Flatbread so much, it’s become my favorite meal of the day. Desfrutar!


Poró crocante com ervas



Esta receita CONTÉM GLÚTEN!

Faz cerca de 9 individual flatbreads


2 cups sifted flour (branco, whole-wheat or a combination)

1 ¼ colher de chá. fermento em pó

1 ½ colher de chá. sal kosher

1 TSP. tomilho seco

1 TSP. manjericão seco

1 TSP. alho em pó

1/3 cup olive oil plus more for brushing

1/2 xícara de água

Fresh herbs, chopped, for topping


Pré-aqueça o forno a 450 graus. Put a large baking sheet in the oven to preheat as well. Em uma tigela grande, adicione a farinha, fermento em pó, salt and dried herbs and spices. Misture bem. Add the oil and water to the dry ingredients and mix until a dough has formed. Spread some flour on the work surface and knead the dough for a minute or two. The dough should feel soft and smooth.

Divida a massa em 3 pieces and then divide each of the 3 pieces into 3 peças. Place a piece of parchment paper on the table and roll each piece of dough on the parchment paper. Roll it as thin as you can, starting in the center and rolling outwards. Brush each flatbread with some oil and sprinkle some fresh herbs on top.

Carefully remove the baking sheet from the oven. Place the parchment paper with the flatbreads onto the baking sheet. Asse por 10-12 minutes until the edges of the flatbreads are browned and crisp and the centers are golden. You may have to bake the flatbreads in batches. Quando são feitos, remove them from the oven and let them cool on wire racks. They will continue to crisp while they cool. Store in an airtight container.


Glúten Herbed poró




Faz cerca de 10 flatbreads


2 TSP. substituto do ovo + 6 Tbs. água quente

2 ¼ cups amaranth flour (or GF flour of your choice)

¾ cup tapioca starch

1 Tbs. fermento em pó

1 ½ colher de chá. sal kosher

1 TSP. goma de guar

1 TSP. alho em pó

3 Tbs. ervas, chopped

¾ xícara de água

3 Tbs. olive oil plus more for frying


Em uma caneca ou tigela pequena, combine the egg replacer with the warm water. Mexa e deixe descansar por 5 atas. Em uma tigela grande, combinar a farinha, starch, fermento em pó, sal, guar gum and garlic powder. Misture até combinar. Fold in the herbs. Make a well with a spatula. Add the water and oil and mix until you have dough. It will be stiff. If it feels too dry and crumbly, add water by the teaspoon until it feels smoother. Shape the dough into a log.

Place a piece of parchment paper on your work surface. Cut the dough in half, e depois cortar cada metade em 5 peças. Forma cada pedaço em uma bola. Using a rolling pin, roll each ball into a thin circle.

Heat a small (8 inch) skillet over medium-high heat. Spray some oil into the pan and cook one flatbread at a time. Cook the first side for 4 atas. You want it to get browned with some dark blackened spots. Spray the top side of the flatbread with more oil and flip. Cook the 2nd side for about 2-3 atas. Remove from pan and let cool on a wire rack.

Alternativamente, if you want these crispier, you could bake these flatbreads in a 450 forno grau. Preheat the baking sheet for 5 minutes in the oven. Lay the flatbreads on a large piece of parchment paper. Spray them with oil and top with some more chopped herbs and salt, se se desejar. Carefully remove the baking sheet from the oven and place the parchment paper on it. Asse por 10-12 minutes until the flatbreads are browned on the edges and golden in the middle. They will harden more as they cool. Let cool completely on wire racks.



O “V” Palavra: Diga-. Comê-lo. Vivê-la.



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5 Responses to Dia VeganMoFo #16: Poró crocante com ervas – Regular e sem glúten

  1. gigiveganville Setembro 21, 2013 em 12:34 pm #

    verão, two delicious recipes for the price of one! I miss NY diners. Great memories about your dad.

    • Rhea Setembro 21, 2013 em 2:24 pm #

      Thank you Gigi xoxo

  2. Richa Setembro 20, 2013 em 1:30 em #

    both looks great!

    • Rhea Setembro 20, 2013 em 2:47 pm #

      Obrigado! xoxo

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