I learned to make (gluten) bread before I was finished high school. Yeasty, soft, crusty.. French toast, grill cheese sandwiches, spread with butter or strawberry jam before the bread had a chance to cool..
I don’t miss bread exactly… I think it’s the whole experience that I miss. Gluten-free bread doesn’t work or taste the same. You can’t expect it to. Without the gluten to add the elasticity to the dough, it doesn’t rise as well and produces a heavier, denser bread.
But, I do love the fact that I’m constantly learning. There’s no reason to get bored in the kitchen with so many different ways to improve your quality of life just with food. Food really can be your medicine.
Yield: 2 large flatbreads (baked in two 10-inch cast iron skillets)
Cook: 15 minutes
2 tbsp. almonds
3 tbsp. sesame seeds
3 tbsp. olive oil
2 tsp. apple cider vinegar
1 tsp. maple syrup
1 tsp. sea salt
¼ cup ground flax seeds
2 cups water (separated)
1 cup brown rice flour
¼ cup sorghum flour
¼ cup teff flour
½ cup millet flour
1 ½ tsp. baking powder
Place almonds and sesame seeds in a bowl and cover with water. Allow to soak for at least 2 hours.
Preheat oven to 375 F. Place two cast iron skillets (10-inch) into the oven to heat while oven is heating. Leave them there until your mixture is ready.
Rinse and drain the almonds and sesame seeds in a fine strainer. Put them in a blender along with olive oil, vinegar, honey, sea salt, flax, and 1 cup of the water. Blend until there are no traces of the almonds and mixture is smooth. Add the other 1 cup water, brown rice, sorghum, teff and millet flours. Blend until mixture is smooth, pausing if necessary to scrape down sides of blender. Add baking powder and mix again.
Remove the preheated skillets from the oven and oil them with olive or coconut oil. Pour the batter into the hot skillets and bake for about 15 minutes. (Flatbreads should be brown on the bottom and be sturdy enough to remove from skillets. )
Remove from skillets and cool on wire racks. Cut into squares or use whole flatbread as pizza crusts.
- These flatbreads freeze well and are good reheated in a toaster oven.
- Honey can easily be substituted for the maple syrup.
This post is linked to Make Your Own Monday , Melt in Your Mouth Monday , Mostly Homemade Mondays , Hearth and Soul Hop , Slightly Indulgent Tuesday , Tasteful Tuesday , Tuned-in Tuesday , Allergy Free Wednesday , Cast Party Wednesday , Frugal Days Sustainable Ways , Gluten-Free Wednesdays , Waste Not Want Not Wednesday , Lovely Ladies Linky , Real Food Wednesday , Tasty Traditions , Wellness Wednesday Link-up , Full Plate Thursday , Hearthfelt Hopes , Simple Lives Thursday , Thank Your Body Thursday , Pennywise Platter , Whole Food Fridays , Healthy Vegan Friday , Simple Meals Friday , Wellness Weekend , Unprocessed Fridays , Foodie Friday , Allergy Friendly Lunchbox Love , Weekend Potluck