Soaked Whole Grain Flatbread

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

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.

Notes:

  • These flatbreads freeze well and are good reheated in a toaster oven.
  • Honey or maple syrup can be used instead of coconut sugar.

Soaked Whole Grain Flatbread

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22 thoughts on “Soaked Whole Grain Flatbread

    • I’m so sorry that you’re allergic to nuts and seeds. You could put a little more quinoa, rice or buckwheat to make up for them. If psyllium fiber is ok for you, maybe add a little more. You would need to experiment a little because I haven’t tried the recipe without these things. An egg should work in fine to make up for the flaxseed. Please let me know how it works out for you.

  1. Pingback: Why Quinoa Deserves a Permanent Spot in Your Diet (with recipe links!) - Keeper of the Home

  2. Hi, wondered if you could please make a recommendation for me? I made 1/2 the recipe and used a 9.5 inch pie pyrex dish lined with parchment paper. The center didn’t get done. I realized that the area of the 10 inch skillet is 78.5 and my 9.5 inch pan is 63.59 inches… I have a 2 qt rectangular glass baking dish whole area is 77 inches…

    So, perhaps I should try the 2 qt dish lined in parchment? My flatbread was very sticky so should I try spraying coconut oil or putting down cornmeal or sesame seeds to help with the sticky problem.. Any other suggestions?

    I will say I LOVE the flavor.. Would appreciate any thoughts you have. Thank you!!!

    • Hi Deborah,
      It should make a big difference with the larger dish. The cooking time may change, so keep an eye on it until you get a feel for it. I would try some parchment with some coconut oil. I think the cornmeal sounds good too. If you ever use a cast iron pan, it’s pretty cool how it starts to cook even before it goes in the oven.
      I still love this bread! I’m so glad that you do as well 🙂 It really freezes well. I love baking more than 1 batch, and freezing it in pre-cut pieces for a sandwich. Please let me know how it turns out for you.

      • Hi Marianne,
        Thanks for your response. I tried using the 2 quart rectangular pyrex dish and it worked out much better… I preheated the glass dish and the parchment. I also sprayed the parchment with coconut oil and it slid off perfectly. I was able to cut it into squares and it held it’s shape..
        Couple follow up questions..
        * What kind of brown rice did you use? (short grain, long grain, basmati, jasmine, or others) I used the short grain brown rice
        * Was your cast iron pan an enameled pan like le creuset or a cast iron pan like a lodge? I’m thinking maybe I need to invest in one 🙂
        * I need to toast my bread .. The inside is a small bit spongy… What does the inside of your bread look like. Any possibility of posting a picture of it?

        Thank you so much.. Such a wonderful recipe!!!!

      • I use long grain rice. I have a lodge-style pan. Your bread sounds normal. I usually like it better toasted… even slightly toasted makes a difference. I’m so glad your bread turned out better 🙂 Pictures aren’t possible right now. Camera isn’t communicating well with the computer.

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