Finding a gluten-free sandwich bread that tastes great and is affordable has been challenging. I cannot spend $5 on a tiny loaf that will last my kids and me one or two meals, and most GF breads that do taste good are made from flours that have been stripped of their whole-grain nutrients.
I am so excited to have found our solution. Whole-grain Gluten Free Flatbread!!!
I make it using soaked whole grains that I buy in bulk and grind up in my high-powered blender. I add all the other ingredients right to the blender, pour it in a jelly roll pan, and have flatbread in 15 minutes. All the nutrition is there at minimal cost, and the result is fabulous! We use this flatbread for sandwiches, toast, and even mini-pizzas.
I bought my Blendtec blender just to make this flatbread, and it has been well worth the investment! I use it everyday (434 times in 8 months!) for so many things: flatbread, smoothies, soups, salsa, snow cones, ice cream, frozen margaritas, frappuchinos, salad dressings, and much more!
I’m not sure if a regular blender could handle grinding the grains for the flatbread, so I have to give a plug for the Blendtec. You might gasp at the initial price, but it has become my favorite kitchen appliance. If I had to choose only one, this would be it.
And, now…here is the recipe:
4 C. soaked grains (choose from lentils, millet, quinoa, garbanzo beans, almonds, amaranth, or buckwheat) (i use about 1 C lentils: 1 C. millet : 1/2 C. almonds: 1/2 C. garbanzo beans) (quinoa is very nutritious, but has a distinct flavor which my kids will not eat)
(soak the grains overnight at room temperature. rinse them well. drain completely.)
(read this article on soaked grains for more info)
2 eggs
1/4 C. oil
1 t. apple cider vinegar
1 t. salt
2 t. guar gun or xanthan gun
1/2 C. warm water
1 T. yeast *
2 T. sugar
Add yeast and sugar to water and let it activate until bubbly. Put grains, eggs, oil, vinegar, and salt in blender. Blend until grains are fully ground up. Add guar gum and water mixture. Blend until smooth. Pout into well oiled jelly roll pan. Bake at 425 for 15 minutes. Cool and cut into squares. You can store at room temp or in fridge, and it will last several days.
*I have made this same recipe with no yeast, and it works fine. Since it doesn’t seem needed, and since I like my flatbread flatter anyway, I now skip the yeast, which make the preparation even quicker.
