You’ll love this simple, gluten-free flatbread recipe so much it will likely become a staple in your home! The grains are soaked, which increases their digestibility and nutritional profile, blended, and then POURED onto hot baking stones or cast iron skillets. No more wrestling with sticky dough or batter! This recipe makes two flatbreads.
Preparation Note
The whole grains in this recipe require an overnight soak in water. They can be used after soaking for a minimum of 6 hours if you are in a rush. Plan 6 to 24 hours in advance!
Ingredients
1 cups
brown jasmine rice
soaked overnight
1 cups
millet
soaked overnight
1¾ cups
water
2 teaspoons
maple syrup
2 teaspoons
raw apple cider vinegar
⅓ cups
ground
golden flaxseeds
3 tablespoons
extra virgin olive oil
1½ teaspoons
sea salt
2 teaspoons
baking powder
