Gluten-Free Turkish Za’atar Bread

Turkish bread (also known as Pide) is a soft and fluffy flatbread, served plain or topped with either sesame & nigella seeds or a dried herb & sumac Middle Eastern seasoning called Za’atar.

Introduction to Gluten-Free Caputo Fioreglut Pizza

This recipe gives steps to make gluten-free Turkish bread specifically using the phenomenal gluten-free pizza flour made by Caputo, a reputable Italian flour company that many pizza & pasta restaurants use worldwide.

This high-quality flour is taking gluten-free baking to another level, for its amazing results that are unbelievably similar to gluten bakes. Not only does this flour work for pizzas and flatbreads, but pasta-making is a breeze with this flour.

What makes this flour so special?

Meticulous growing, harvesting, milling and processing of gluten-free wheat starch (also known as codex wheat starch) in Italy is the special ingredient to Gluten-Free Caputo Fioreglut Pizza Flour.

Yes! I did say wheat starch, and naturally the word “wheat” is taboo in our gluten-free diet, but there is quite a bit of complex science behind the process of converting it into a safe gluten-free starch. As I am no scientist, I’ll extract quotes from reliable sources to explain what’s it all about:

What is gluten-free wheat starch?

As Schär, the German gluten-free produce company explains “ Wheat starch is simply a starch made from the processed endosperm of the wheat grain. It is likely processed by dissolving the water-soluble starch and then evaporating the water, the end result being a fine powdery starch. Because the gluten proteins have been removed, wheat starch does not lend any elasticity to dough – it is primarily used as a thickener.”

Additionally, the Schär article “What you should know about gluten-free wheat starch” reassuringly answers many questions about its use and safety.

For a more official description, an FDA paper, explains “An ingredient that is made from a gluten-containing grain and that has been processed to remove gluten, if the use of that ingredient contains 20 parts per million (ppm) or more gluten. For example, wheat starch is an ingredient made from wheat that has been processed to remove gluten. However, the use of this ingredient must result in under 20 parts per million gluten in the finished food for the food to be labeled “gluten-free.”

To further back up that gluten-free wheat starch is safe for coeliacs, Coeliac UK have stated “The law on gluten free must contain no more than 20 ppm. This means that gluten free foods that contain wheat starch should no longer cause a problem for people with coeliac disease. “

In layman’s terms, gluten-free wheat starch is basically washed and processed from wheat until it reaches the legal level to be classified as gluten-free and safe for people with coeliac disease.

Do you have a wheat allergy?

However, as it is safe for those with coeliac disease, gluten-free wheat starch is not suitable for wheat allergy sufferers.

How safe is Caputo’s gluten-free pizza flour?

The gluten-free wheat starch found in this blend has been approved by the FDA and labelled Caputo’s gluten-free pizza flour as being gluten-free, as the company tests every batch to ensure the result is less than 5 ppm gluten.

It has also been approved to be safe for use by the Italian Ministry of Health and allowed to be labelled as gluten-free in Europe.

Where can Caputo Fiorle gluten-free pizza flour be bought?

This flour is not cheap, but if you are willing to do some top-quality baking, then the price is worth it. In Europe, the price ranges between 10 to 12 Euros for a 1-kilo bag.

From my experience, It seems to be sold only online in Europe. Here are a few online stores that deliver in several countries.

Please drop me a line if anyone knows of other online or virtual stores that sell it in their country, so I can update this list.

What goes in za’atar seasoning?

Za’atar is a Middle Eastern spice blend of dried thyme, oregano or marjoram, toasted sesame seeds, salt and black pepper. It is often mixed with Sumac to give a slight tanginess.

Sumac is a dark red spice made from berries that are crushed. The berries come from a small Mediterranean tree and have a sharp, acidic flavour that compliments flatbreads, salads and meat.

The za’atar seasoning can be either store-bought or homemade, by simply mixing the dried herbs, sumac & sesame seeds with some salt and black pepper. It is best to make small quantities of the blend to keep it fresh.

Besides using za’atar as a flatbread topping, it is also delicious added to a meat marinade with some olive oil to form a loose paste. This marinade is rubbed over the meat and left for several hours to marinade.

How is Turkish Za’atar bread eaten?

Traditionally, this bread is eaten in Turkey throughout Ramadan to break the fast.

The bread is best when served warm, fresh out of the oven accompanied by soft cheese such as labneh, dips, pickles and/or eggs. It is excellent as a dipping bread when torn or cut into small portions.

Recently, I enjoyed it with some lentil soup and on another occasion with Shakshuka: eggs poached in spicy tomato sauce in a small pan.