I'm very excited to share this super simple gluten-free flatbread recipe with you today. It is made entirely from soaked gluten-free whole grains....no flours! This is a guest post from the lovely Kim Wilson of Simply Natural Health. Kim has written a fabulous e-book entitled Good and Easy Eats where you can find more of her delicious gluten-free soaked whole grain recipes! When Kim emailed me her recipe yesterday I immediately made it. I actually already had the two main ingredients prepped and ready to go....a bowl of millet and brown basmati rice soaking on the counter (in the correct measurements). My children devoured it right away and are asking when I will be making more! I just want to add that it is imperative that you sort through your millet (before soaking) and pick out any gluten grains. Millet is almost always contaminated with gluten! Happy Baking! ~Ali
It’s a thrilling opportunity to be able to offer a guest blog here as I’ve admired Ali and Tom’s delicious recipes, lovely photos, and family-approach to natural eating for years. It was fourteen years ago when our family began embracing whole foods as the solution to our health issues. It wasn’t an easy transition initially as my husband was an extremely picky eater and I didn’t like cooking. Because of this I was highly motivated to find the quickest and easiest ways to prepare the most nutritionally-dense and family-pleasing foods. When I focused on developing more gluten-free recipes in an effort to help our adopted son (non-verbal and with many characteristically autistic behaviors), I was excited to find that the whole food approach to gluten-free cooking provided much more satisfying results than any of the costly, unappetizing and nutritionally-devoid gluten-free products and mixes out there.
Most gluten-free folks would probably agree that a couple of the toughest foods to replace satisfactorily are bread and pizza. I’ve worked for several months on developing and refining the super-simple, extremely versatile flatbread recipe I’m sharing here. I particularly love this kind of recipe because it begins with whole grains in contrast to whole grain flours. The grains are soaked, which increases their digestibility and nutritional profile, blended, and then POURED onto a hot baking stones or skillets. No more wrestling with sticky dough or batter!
Simple, Yeast-Free, Gluten-Free Flatbread
You’ll love this simple, inexpensive recipe so much it will likely become a staple in your home! For a little more than a dollar, and in less than half an hour, you can serve up some great tasting, wholesome flatbread. This recipe makes 2 flatbreads (baked on baking stones and/or in cast-iron skillets)
1 cup uncooked long grain brown rice
1 cup whole uncooked millet
1 3/4 cup water
2 teaspoons honey, agave, or maple syrup
2 teaspoons raw apple cider vinegar
1/3 cup ground golden flaxseed
3 tablespoons extra virgin olive oil
1 1/2 teaspoons sea salt
2 teaspoons aluminum-free baking powder
2 teaspoons aluminum-free baking powder
Place the brown rice and millet into a bowl and cover with plenty of filtered water. Soak overnight or for at least 6 hours. For additional benefit, add 2 tablespoons of raw apple cider vinegar to the soak water.
Preheat oven to 450 degrees. Place two 10-inch cast iron skillets or pizza stones (I use one rectangular stone and one cast iron skillet for this recipe) into the oven while it is preheating. Rinse and drain the soaked grains in a fine mesh strainer, then place them into a high-powered blender along with the remaining ingredients, except the baking powder. Once blended, add baking powder and blend again. If you don’t have a high-powered blender, you may want to process the ingredients, wait a couple of minutes, and then process again in order for the grains to process more thoroughly.
Remove the preheated skillets/stones from the oven and lightly oil them with a few tablespoons of olive or coconut oil. Slowly pour the batter into a thin layer in the hot skillets/stones, using a back-and-forth motion. It will begin to cook immediately. Bake for 15-20 minutes. Cut into squares. This bread keeps quite well at room temperature (it doesn't get crumbly) and can even be frozen.
- Add 1 to 2 tablespoons of sesame seeds to the soaking grains (boosts calcium content)
- Sprinkle baking surface with sesame seeds or cornmeal before adding batter
- Add 1/3 to 1/2 cup raw hulled buckwheat (in place of the millet) and increase the brown rice to 1 1/2 to 1 2/3 cups for a more tender texture
- The sweetener can be left out of the recipe, if desired
- Simply bake and then cut or tear into pieces and serve with soup or salad
- Cut into strips and serve with Garlic Dipping Oil
- Top with pizza/pasta sauce and your choice of pizza toppings
- Cut into squares for sandwich-making
- Make into crackers. After baking at 450 degrees, lower oven temperature to 200 degrees. Cut bread into squares and return to oven for about 2 hours longer. Turn off oven and leave crackers in place until thoroughly crisp.
- Use as a base for a great one-dish dinner. Pour the flatbread batter into preheated oiled skillets or baking stones (bar pans and shallow casseroles work well). Bake for 10-15 minutes and then top with any variety of toppings and heat through:
- Top with pesto and a variety of grilled veggies
- Top with chili and serve with Dairy-free Cheese Sauce
- Top with steamed cauliflower and broccoli and then top with a curried sauce or the dairy-free cheese sauce mentioned above
For Kim’s slicing bread recipe (also made exclusively from soaked grains), sign up for her free newsletter. You can learn more about Kim and her books by visiting her website, Simply Natural Health, checking out her Facebook Page, or following her on Twitter.
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