Simple, nourishing and packed with the flavours of the sea, these Gluten-Free Dulse Flatbreads are a delicious accompaniment to soups, dips, grazing boards and wild feasts. Made with chickpea and buckwheat flours, they’re naturally gluten-free, high in protein and wonderfully satisfying.
Flaked dulse adds a subtle savoury, umami flavour and a boost of minerals gathered from the ocean, while optional porcini powder brings an extra layer of earthy woodland richness. With no yeast or lengthy proving required, these flatbreads come together quickly, making them an easy everyday recipe that’s full of wild ingredients.
Serve them warm alongside hummus, fermented vegetables, cheeses or seasonal salads, or use them as a wholesome alternative to crackers for dipping and sharing.
Makes: Approximately 8–10 small flatbreads
Foraging note: Dulse (Palmaria palmata) is a nutritious red seaweed traditionally harvested from clean coastal waters. If gathering your own, only harvest from unpolluted areas, take only what you need, and leave plenty behind so it can continue to thrive.
Ingredients:
130g/4½oz/generous 1 cup chickpea flour, plus extra for dusting
1/2 cup buckwheat flour
5ml/1 tsp olive oil
15ml/3 tsp flaked dulse
10ml/2 tsp penny bun (porcini) powder (optional)
235ml/7½fl oz/scant 1 cup water
1/2 tsp salt
Method:
- Preheat the oven to 180°C/350°F/Gas 4. Line a baking sheet with baking parchment.
- Rub together the flour and olive oil using your fingers, then stir in the dulse and penny bun (if using)
- Pour in the water and stir until thoroughly mixed. The mixture should have a sticky dough consistency, but because there’s no yeast, it does not need kneading.
- Transfer the dough to a lightly floured work surface and shape it into balls around walnut size.
- Using a well-floured rolling pin, roll out each of the dough balls into circles about 3mm. Transfer to the prepared baking sheet.
- Bake for 15-20 minutes, until the edges are slightly crispy, then remove from the oven and serve warm.
