Gluten-Free Flatbread Recipe made from Soaked Whole Grains (yeast-free, vegan)
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'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!
Soaked Whole Grain Flatbread (gluten-free + vegan)
You’ll love this simple, gluten-free flatbread 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 two flatbreads (baked on baking stones or in cast iron skillets).
- 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.
- When you are ready to make the flatbread, preheat oven to 450 degrees F. 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 (such as a Vitamix) along with the remaining ingredients, except the baking powder.
- Once blended, add baking powder and blend again.
- Remove the preheated skillets or 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 or stones, using a back-and-forth motion. It will begin to cook immediately.
- Return pans to oven. Bake for 15 to 20 minutes. Let cool for about 20 minutes and then cut into squares. This bread keeps quite well at room temperature (it doesn't get crumbly) and can even be frozen.
Variations:
- Sprinkle the top of batter with sesame seeds before baking
- Replace the millet with ½ cup raw buckwheat groats, and use 1 ½ cups of brown rice
- The sweetener can be left out of the recipe, if desired
Uses:
- Simply bake and then cut or tear into pieces and serve with soup or salad
- Cut into strips and serve with extra virgin olive oil and chopped fresh herbs
- Top with pizza or pasta sauce and your choice of pizza toppings, return to oven to cook toppings
- Top with pesto and a variety of grilled veggies
- Cut into squares for sandwich-making
Use this recipe in our Meal Planner
About the Author
Ali Segersten
Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University and a Master’s of Science in Human Nutrition and Functional Medicine from the University of Western States. She is a Functional Nutritionist, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book. Alissa is the founder and owner of Nourishing Meals®.Nourishing Meals Newsletter
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Comments
Can this be dehydrated rather than baked so as to keep it raw?
Thanks!!!
I was wondering if you can substitute the sweetner with stevia? Or xylitol?
This is amazing... I am always amazed at your blog!
Helena - you can for sure use regular vinegar instead.
Looks wonderful, Kim . Thanks!
This looks great, I will have to try it! I've just begun to experiment with sprouted and soaked grains. I'm glad I found this and thanks for sharing :)
My husband has problems with flaxseed meal. Do you have a suggestion for a substitution? I know some use flaxseed meal as a substitution for eggs. I've not heard of people substituting in the opposite direction, but I wondered if that would work here. Thanks!
Debra-
Yes- when using buckwheat you end up using 1 2/3 cup total of brown rice.
Tara-
The preheated stone and skillet provide a hot surface to allow for quick cooking of the batter. You could certainly try it on a baking sheet, but I suspect the texture would be compromised a bit. Probably worth investing in a cast iron skillet or baking stone if you anticipate making it regularly.
wow! sounds delicious! I have been looking for something similar lately--and experimenting to no avail. off to make some flatbread! thanks for sharing!
Can you substitute ground chia seeds for the flax seeds? Would you use the same amount of milled chia?
Thanks, it sounds so good.
Kristina
I am allergic to apples- is there a substitute for the apple cider? perhaps plain vinegar?
Can I make it in a glass casserole dish? How long should I bake it for and at what temperature? Can I use sorghum instead of millet?
I can't use rice or millet or any grass grains. I'm wondering about the variations/ substitutions list of using Buckwheat and replacing the rice with either Quinoa or Amaranth.
This looks great and easy too - a good combination!
Thanks for sharing, Kim. Great post!
This sounds so delicious! I've made a similar recipe using quinoa and it was fantastic - I used it as a pizza crust! Yum :)
http://queenofquinoa.blogspot.com/2011/10/gluten-free-quinoa-pizza-crust.html
Darn!! I wish I would of had this yesterday. I decided to make some bread this morning for supper.
I cannot wait to try this! Just to make sure I am clear, if I want to use buckwheat (the house hold favorite!) I should leave out the millet and add 1/3 c of buckwheat and an additional 2/3 c of rice?
Thank you so much.
This looks amazing, thank you for the recipe!
I'm on a cleanse in which I cannot eat yeast (along with gluten, dairy, sugar, etc) and it's so hard to find yeast free breads.
Is it possible to make it on a baking sheet as I don't have stone/iron skillet?