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Quick Gluten-Free Flatbread

  • Author: Katie Kimball
  • Prep Time: 7 mins
  • Cook Time: 15 mins
  • Total Time: 22 mins
  • Yield: 12-15 pieces 1x
  • Category: bread

Description

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!


Ingredients

Scale


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Instructions

  1. The night before:
  2. In your blender, measure out the rice and buckwheat and cover about an inch over the top with filtered water.
  3. Allow to sit at room temperature until the next day.
  4. When you’re ready to bake:
  5. 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.
  6. *One batch requires 1 1/2 rectangular baking stones or one large cast iron griddle. Two cast iron skillets would be sufficient as well.
  7. Drain the water off the grains using a fine mesh strainer. You can optionally briefly rinse them off.
  8. 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.
  9. Pour the soaked grains back into the blender.
  10. Add the vinegar, flax, fat, and salt.
  11. 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.
  12. 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.
  13. Take the baking stone(s) or cast iron out of the oven.
  14. Grease the pan with coconut oil, lard, or bacon grease.
  15. 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.
  16. 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.
  17. 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!
  18. 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.

Notes

* 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.

* Adapted from the amazing original at Nourishing Meals – and the buckwheat pizza crust we enjoy is from the cookbook of the same name, such a treasure trove.

* 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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