Recipe by Mrs. Sareh Nourimanesh
Ingredients for 4–6 gluten-free breads:
1½ cups rice flour
¾ cup corn flour
6 tablespoons corn starch
1 teaspoon active dry yeast
1 cup lukewarm water
1 cup yogurt
6 tablespoons olive oil
3 teaspoons sesame seeds
¾ teaspoon salt
¾ teaspoon sugar
1 teaspoon spice mix: thyme + turmeric + garlic powder + coriander seeds
Instructions:
1. Mix all ingredients together except the flours and corn starch and stir well.
2. Sift the rice flour, corn flour, and corn starch, then add them to the mixture. Stir thoroughly until you get a uniform dough with the consistency of yogurt.
3. Cover the bowl with a cloth or plastic wrap and refrigerate for 30–60 minutes until the dough doubles in size.
4. Heat a skillet up to 20 cm (8 inches) in diameter on medium heat.
5. Pour the dough into the skillet, flatten it evenly with the back of a spoon, and immediately sprinkle sesame seeds on top. Cover and cook for about 15–20 minutes until the bottom side is done.
6. Flip the bread and cook the other side for 7–10 minutes.
7. Once cooked, wrap the bread in a cloth and let it rest on the table so it doesn’t lose moisture from the heat.
With these quantities, you can make 4–6 breads. Store any extra bread in the freezer and reheat in a toaster or oven before eating.
Enjoy your gluten-free bread!
About Gluten:
For those living outside Iran, especially in the US or Europe, you may have noticed many people choose a gluten-free diet even without any medical need—simply because they’ve heard it’s healthier. This trend has become so widespread that gluten-free products have turned into a large commercial industry, which is gradually entering Iran as well.
The most popular gluten-free products include bread, pasta, lasagna, cookies, biscuits, and more.
In Iran, some brands (like Nan Sahar and Kaleh) have started producing gluten-free products. However, many of these breads use mostly potato starch, which can cause constipation and digestive problems for some people.
It’s easy to make gluten-free bread or pastries at home. When prepared with the right ingredients, gluten-free bread is much easier to digest and less fattening. Recipes that rely on rice flour and corn flour are generally easier to digest than those dominated by potato flour, so it’s better to use a higher proportion of rice flour.
