Anyway, I've just been cutting gluten based products out rather than substituting them with free from versions, until I found this flatbread recipe. It's a bit of a bizarre way of making flatbreads as it works on more of a 'pancake batter' style mix rather than a dough, but is so easy to make. It's quick as well, if you don't count having to make the flatbreads one by one in the frying pan.
Simply mix 200g gluten-free white bread flour, 2 tbsp oil, 1 tsp salt and about 250ml of water together, stand for 15 minutes then fry with a little oil on a medium heat.
I found that the mix did need more water than the Dove's farm recipe - you want it to be quite liquid and resemble pancake batter. It also sticks quite quickly to the pan, so you probably need to smooth it out to make the tortilla shape.
Blend a 400g chickpeas with garlic, coriander, cumin, paprika and mixed herbs then form into patties. Fry in a little oil on a hot heat until the brown and crispy, flipping them over half way through.
I also served this with mixed salad, avocado, jalepenos and homemade tzatsiki (and a glass or two of red wine!).