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.
Blender Flatbread
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.
Notes:
- These flatbreads freeze well and are good reheated in a toaster oven.
- Honey can easily be substituted for the maple syrup.
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Ragdoll Kitchen 
From the ingredients this must taste really nice. Thanks for sharing. Have a lovely week!
🙂
These sounds wonderful. I’m pinning them to try for myself.
Thank you 🙂 Hope you like them
I know exactly what you mean, my mom taught me to make bread when I was little, and my proudest moment was when I finally learned to knead it just right. I still get that satisfaction from time to time when I make bread for my non-GF hubby, but it’s terribly sad to smell it and see how beautiful and fluffy it looks.
But this looks like great GF flatbread! Thanks so much for sharing this on Waste Not Want Not Wednesday, I’ve pinned it 🙂
My husband misses the homemade bread but he’s been great about trying new things!
I just love the flavors in your flat bread and that it can be frozen. Thank you so much for sharing with Full Plate Thursday and have a great week!
Miz Helen
Thank you for visiting 🙂
OH my, this is just what I’ve been looking for. This looks like a perfect bread to go with homemade hummus. Thank you for sharing it on Wellness Wednesdays! I must pin this for later 🙂
Glad you like it 🙂
That sounds delicious! I need to try and make my own crackers so I can finally stop buying Ritz!
Thank you, it turned out really well. It will still be soft when it cools, but you can crisp the pieces in the oven after cutting. I will try to post some crackers soon.
Hi, do you use raw or blanched almonds? If blanched, would you soak before or after it is blanched?
I wondered how much millet and sorghum berries it would take to make the amount of flour for this recipe? I don’t have the flour just the whole grain… How much of each grain would you think I could use? Could I grind them together in a vitamix?
Thanks
Hi Deborah,
I use raw almonds. I think that you would soak after blanching. I don’t know how much whole millet and sorghum you would use, but you would want to soak any whole grains with the almonds and sesame seeds. I don’t have any to test out the amount. Perhaps you can find a guide online. Sorry not to be of more help.