Can a gluten free bread really be…
Crispy on the bottom.
Salty on the top.
Piping hot and soft in the middle.
And no wheat, egg-free, dairy-free, fast, and freezable?
You can’t ask for a better gluten-free bread to go with your favorite winter soup, like my warming chicken turmeric soup with cabbage, or our kid-friendly favorite, grain-free cheeseburger soup. Plus if you’ve been GF for any length of time, your budget is probably groaning under the cost of commercial gluten-free bread and even the flours needed to make your own!
I kind of deserve to be put in time-out just because we’ve made and loved this bread regularly for years now and I’ve never shared it.
I’ve gone the extra mile today and made a video for you to prove that it’s really 7 minutes (it’s almost scary how exact the timing was even though I just predicted it would be under 7 before I started).
GLUTEN-FREE CAN BE CONFUSING BUT IT DOESN’T HAVE TO BE HARD!I’m thrilled to share a FREE gluten-free cheat sheet mini eBook to help get you started! This is perfect if you’ve just been told you need a GF diet, if you have a friend or family member eating GF and you’d like to cook for them, or if you’re just curious what it’s all about!
I’ll show you my secret tricks for skipping the measuring spoons, and you’ll see firsthand how this homemade gluten-free bread comes together even without any flour. Plus I’ll “cook” on my countertop, which always throws my husband for a loop (you’ll see what I mean at about the 5:30 marker in the video).
Saves time, saves money, kick-butt nutrition, and family-friendly – this is a quintessential Kitchen Stewardship® mission recipe to be sure! Good thing Plan to Eat sponsored this post so I finally got around to sharing it, right?
This Flatbread Recipe is “Free” of:
It seriously checks a lot of boxes! Although I’ll admit that it’s best with butter on top, my apologies to the dairy-free crowd. You can grab the recipe on Plan to Eat HERE, and it’s already tagged with all these “free of” notes for easy organizing in your recipe box. (What? You don’t use PTE yet? Organize and plan all your own recipes with the power of automation technology – you’re still in control, but it’s like having a personal assistant to make your grocery list and remind you to prep things the night before, like this soaked recipe for example. Try a 30-day free trial!)
Here’s the video of the fast blender gluten free bread:
If you can’t see the video above, view it directly on YouTube at Easy Gluten-Free Flatbread.
Since there’s no close-up in the video of the buckwheat, which is whole and does NOT need to be ground in a grain mill, you can see it to make sure you get the right stuff here:
It’s called “hulled buckwheat” and can be found in health food stores or bulk opportunities usually. I found some on Amazon in one-pound, five-pound and ten-pound options. It’s definitely worth price checking! If you do have a grain mill OR a Blendtec or Vitamix, you can make buckwheat flour that is 10x better than anything you get in a store. It makes delicious pizza crust and pancakes.
I also just heard that buckwheat porridge is a great GF alternative to oatmeal, and I hope to experiment with that soon!
The other sort of “specialty” item you’ll need to make this recipe happen is a surface that can be pre-heated in the oven, either a baking stone or cast iron griddle or pan. I use both ALL the time – if you don’t have one or the other, add it to your wish list for sure!
Easy Gluten-Free Flatbread RecipePrint
Crispy on the bottom, salty on the top and piping hot in the middle – this no-flour flatbread comes together in 7 minutes in your blender and is also dairy-free, egg-free, and has no yeast. Our kids love it!
- 1 1/2 c. dry brown rice (whole)
- 1/2 c. hulled buckwheat (whole)
- water to cover
- 1 1/4 (up to 1 3/4) c. water
- 2 tsp. apple cider vinegar
- 1/3 c. ground flax (golden or brown, preferably freshly ground in a dedicated coffee grinder)
- 3 Tbs. olive oil (or any softened fat: lard, butter, coconut oil, bacon grease, etc.)
- 1 1/2 tsp. Real Salt
- 1/2 tsp. baking soda
- grease for the pan
- The night before:
- In your blender, measure out the rice and buckwheat and cover about an inch over the top with filtered water.
- Allow to sit at room temperature until the next day.
- When you’re ready to bake:
- Preheat oven to 450F with the baking stone(s) or cast iron surface IN the oven. You want the baking surface to be screaming hot when you’re ready for it, so make sure those are in for at least 10 minutes after the oven is pre-heated.
- *One batch requires 1 1/2 rectangular baking stones or one large cast iron griddle. Two cast iron skillets would be sufficient as well.
- Drain the water off the grains using a fine mesh strainer. You can optionally briefly rinse them off.
- Measure water right in the blender – 1 1/4 c. for a high-speed blender or 1 1/2 c. for a regular blender. You can add more if necessary to get the full blend going.
- Pour the soaked grains back into the blender.
- Add the vinegar, flax, fat, and salt.
- Blend into a smooth, thick batter: with a high-speed blender, the “batter” function or 20 seconds on medium-high should do it (even a double batch). In a normal blender, you’ll want to blend a few seconds on low, then about 10 seconds on high. Stop the blender and use a spatula to push unblended grains down toward the blades. Blend again for 5-10 seconds and repeat as necessary until all the soaked grains are incorporated. If you need to, you may add up to 1/4 cup more water.
- Once the batter is a uniform mixture, turn the blender on enough to create a vortex and pour the baking soda directly into it through the blender lid.
- Take the baking stone(s) or cast iron out of the oven.
- Grease the pan with coconut oil, lard, or bacon grease.
- Slowly pour the batter in a back-and-forth motion over the entire pan, from the center out. It should start to cook on the bottom right away which will stop it from spilling over the edge, if your pans are hot enough.
- Return the pan(s) to the oven and bake for 13-18 minutes. If you have two pans, put one on the top rack in the highest position, one on the bottom, and switch them after 7-8 minutes.
- The bread will be cracked on the top and crispy on the bottom when done. Cut into squares with a pizza cutter and serve warm!
- Store at room temp for 2-3 days, in the fridge for a week or in the freezer for 6 months. Toast or lightly bake/warm up to serve leftovers.
* Incredibly, you can use all sorts of grain combinations for this bread! Half rice, half millet works great, rice/millet/buckwheat, even adding lentils in place of part of the grains works out. Each will have a different texture and taste; we prefer the buckwheat/rice combo in this ratio because it yields the softest texture.
* To soak, you may add whey or lemon juice to the water to reduce phytates, but it’s not absolutely necessary. The soaking is necessary to soften the dry grains so that the blender can do its job.
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The bread freezes great but should always be re-heated to eat. It’s unfortunately not a sandwich bread that you can just take for lunch (it gets too hard) but if you have a toaster oven (or cut the slices large enough for a regular toaster – or just reheat in the big oven) you’ll swoon over gluten-free toast that doesn’t cost $6 a loaf.
And as grilled cheese, it’s almost a crime, it tastes so good and crispy.