Gluten FreeGluten Free Flat Bread Made With Red Lentils

Gluten Free Flat Bread Made With Red Lentils

Flatbreads were the first ever baked cereal products that early human society prepared and consumes. These days, flatbreads are no doubt the world’s most popular bread category.

According to K.J. Quail, around 1.5 billion people eat traditional flatbreads as food staple, with many people all over the world consuming much newer product forms based on the flatbread technology like sandwich wraps or take-out pizzas.

Traditional flatbreads include the ones consumed in North Africa, Central America, the Middle East, Europe, China, and the Indian subcontinent. Flatbreads are essential food staple in most of these countries.

For instance, in Iran, Egypt, Kazakhstan, and Azerbaijan, consumption of flatbread is more than 130 kilograms per person every year. In Iran, the traditional flatbreads often represent more than 50 of the daily energy requirements.
In spite of this importance of flatbreads all over the globe, literature published about this product category is significantly lesser as compared to volume or pan breads.

Flatbreads have diverse category that includes a lot of products from different parts of the world. However, it can be a bit difficult to provide an exact definition of what really makes up a flatbread. The most common features are high ratio of crust to crumb and low specific volume.

With such a bread definition, it means that flatbreads can be produced without or with years, may also be baked dry, or sustain levels of moisture of more than 35%.
Blooming Nolwenn shares a recipe on how to prepare vegan red lentil flatbread that needs only two ingredients.

Paige Raymond
Paige Raymond
Raised in rural Montana and educated in Mechanical Engineering and Sustainable Development, Paige Raymond combines a practical mindset with a passion for self-reliance and sustainability. With expertise ranging from mechanical solutions and food preservation to emergency preparedness and renewable energy, Paige is a proud author with more than 5000 published articles.

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