When I needed to cut out gluten, I did a lot of researching through books and the internet. My virtual travels led me to many, many wonderful gluten-free blogs with tons of helpful information and recipes. One of my favorites is Simply Natural Health . I love the fact that Kim Wilson bases her recipes on whole, natural ingredients. Finding Kim was one of the turning points to my huge lifestyle change. Going gluten-free was not just a necessity to dealing with celiac disease. It has caused me to take a closer look at all the foods I eat and become healthier as a result.
Kim has written several books. One of which is her popular ebook Good and Easy Eats. I have this book and I love it! With over 70 allergen free recipes, it gives you a wonderful assortment of family favorites.
This flatbread is super. I use it for pizza crust and my gluten-eating husband likes it better than regular crusts. He will even steal it off my plate 😉 This is my version of Kim’s recipe for Gluten-free Buckwheat Flatbread.
Soaked Whole Grain Flatbread
Yield: 2 large flatbreads (baked in two 10-inch cast iron skillets)
Cook: 15 to 20 minutes
3 tbsp. raw pumpkin seeds
2 tbsp. raw sesame seeds
¼ cup raw hulled buckwheat
¾ cup uncooked brown rice
2/3 cup uncooked quinoa
2 tbsp. raw apple cider vinegar
1 ¾ cups water
3 tbsp. ground flaxseed
1 tbsp. psyllium fiber
1 tsp. raw apple cider vinegar
3 tbsp. olive oil
1 tsp. coconut sugar
1 ½ tsp. sea salt
1 ½ tsp. baking powder
Place pumpkin seeds, sesame seeds, buckwheat, brown rice, quinoa and 2 tbsp. vinegar in a bowl and cover with plenty of water. Allow to soak for 8 to 12 hours.
Preheat oven to 400 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 soaked grain/seed mixture in a fine strainer. Put them in a blender along with the rest of the ingredients except for baking powder. 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 to 20 minutes. It will be the consistency of pancake batter. If It is too thick to pour easily, you can add a little more water to the batter. (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 or maple syrup can be used instead of coconut sugar.
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