Cranberry Cream Cheese Flatbread

Gluten Free Cranberry Cream Cheese Flatbread

I recently perfected a new recipe! Using Goglufree's brown rice bread flour, I made a gluten-free Cranberry Cream Cheese Flatbread. 😋

The recipe for this cranberry flatbread is similar to the previous wheel cake recipe, but this time I chose to use cheese as the filling. This adjustment created a richer texture, with the smooth and rich flavor of cream cheese complementing the slight tartness of the cranberries, resulting in a unique taste experience.

The flatbread's crust is soft and just right—not too hard and not too dry. The slightly sweet cranberries, combined with the rich cream cheese, make each bite flavorful and satisfying.

After several adjustments, I think this version is already quite good. Whether for breakfast or afternoon tea, it’s a great choice. I hope everyone gets a chance to try this healthy gluten-free version—it definitely won’t disappoint!

Thank you all for your continued support! I will keep sharing more delicious gluten-free recipes, so stay tuned!

This recipe will be completed in two parts:

1. Making the cream cheese
2. Making the flatbread crust

1. Steps for Making Cream Cheese:

• Cream Cheese: 250g (softened at room temperature)
• Pure Butter: 100g (softened at room temperature)
• Sugar: 50g (To retain the creamy white color, you can use fine white sugar or cane sugar.)

Whipping the Cream Cheese

• Place the cream cheese in a large bowl and use an electric mixer to whip it until smooth. Ensure there are no lumps, and the cream cheese has a soft, smooth texture.

Add Butter

• Take the softened butter and add it to the whipped cream cheese. Continue using the electric mixer to beat until the butter is fully incorporated into the cream cheese, creating a finer and smoother texture.

Mix Until Smooth

• Continue mixing the butter and cream cheese mixture until they are fully combined, resulting in a smooth, creamy texture.

Add Sugar

• Gradually add the appropriate amount of sugar while mixing. Ensure the sugar is evenly distributed throughout the mixture. Continue mixing until the sugar is fully dissolved and the mixture becomes light and fluffy.

Beat Until Smooth

• Continue beating until the entire mixture becomes smooth and glossy. At this stage, the mixture should look very silky, with no grainy texture.

Prepare the Piping Bag

• Prepare a piping bag and fill it with the whipped cream cheese mixture. Use a spatula to scrape the mixture fully into the bag, ensuring there is no air trapped inside

Next, proceed to the second step:

Making the Batter:

• Goglufree Brown Rice Bread Flour - 100g
• Eggs - 2 medium
• Yeast - 3g
• Sugar - 10g
• Water - 150g (warm water)
• Oil - 3g
• Cranberries - 50g

Mix the Ingredients:
Place Goglufree Brown Rice Bread Flour, eggs, yeast, sugar, and warm water into a mixing bowl.

Use an Electric Mixer:
To achieve a smoother batter, continue mixing with an electric mixer until the batter has a smooth texture. Mix for about 2-3 minutes.

Ferment the Batter:
Cover the mixed batter and let it sit for about 20-30 minutes to ferment. The batter will slightly expand.

Soak the Dried Cranberries

• Place the dried cranberries in a bowl and add enough water to soak them. This will soften the cranberries and enhance their flavor.

Drain the Cranberries

• After soaking, drain the cranberries to remove excess water, ensuring they won’t affect the moisture level of the batter when used.

Prepare the Batter and Cream Cheese

• Get the batter (gluten-free) and cream cheese ready. Take the cream cheese out of the refrigerator and set it aside for use.

Add the Cranberries to the Batter

• Add the drained cranberries to the batter and gently stir to ensure the cranberries are evenly distributed throughout the mixture.

Mix Well

• Use a spatula to thoroughly mix the batter and cranberries, ensuring that each bite contains cranberries.

Prepare the pan

• Place the pan on the induction cooker to preheat it, preparing it for cooking the flatbread.

Pour the Batter

• Pour the mixed batter into the preheated mold, filling it about 70% full. Ensure the batter is evenly distributed in each mold.

Heat and Cook

• Begin heating the mold over medium-low heat. Cook until the surface of the flatbread is golden and crispy. You can gently check by using chopsticks or a spatula to flip or inspect.

Remove and Cool

• Once cooking is complete, carefully remove the flatbread using chopsticks or a small knife, and place it on a cooling rack to cool before enjoying.

Add the Cream Layer

• Squeeze the cream mixture into the center of the cooked flatbread, forming an even circle.

Cover with Another Layer

• Place another piece of cooked flatbread on top of the cream layer and gently press it down.

Final Shaping

• Ensure the two flatbreads are properly aligned. Gently press them together with a spatula to shape them. Once done, remove the finished product.

Cooling and Storage

• After allowing the finished product to cool for a while, wrap it in plastic wrap and store it in the refrigerator.

And just like that, a delicious cream-filled candied pancake is complete! Hope everyone gives it a try!

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