This is my new favorite flatbread recipe. So easy and it has such great texture and flavor!
I love starting with whole gluten-free grains when baking. Fresh whole grains are a more healthful alternative to ground flours for several reasons and they don’t require much more work, just an overnight soak (which makes them even more healthful!).
You can find most gluten-free whole grains in bulk but Bob’s Red Mill is also known for a great variety available in smaller quantities. Whole sorghum is a newer arrival to the gluten-free grocery shelf. The variety of buckwheat I use is raw hulled buckwheat groats (pale tan/greenish in color).
1 1/2 cup raw hulled buckwheat groats
1 cup whole sorghum
1 3/4 cup water
2 Tbsp. raw apple cider vinegar
1/4 cup ground flax
1 Tbsp. olive oil
1 1/2 tsp. sea salt
1 1/2 tsp. baking powder
1/2 tsp. baking soda
Soak whole buckwheat and sorghum overnight in plenty of water, to which 1 Tbsp. of raw apple cider vinegar has been added.
Next morning: Drain grains and blend with water and vinegar indicated in center row. Ideally, let sit for at least 3 hours before baking.
Later in day: Preheat baking stones/cast-iron skillets in a 400 degree oven. Add rest of ingredients to mixture. Pour onto preheated stones/skillets (lightly oiled and/or sprinkled with sesame seeds. Bake at 400 degrees for 20 minutes
NOTE: The flatbread pictured is the result of cooking the full batch on a large Pampered Chef bar pan. Alternatively you could pour the mixture onto two stones/skillets for a thinner/crisper bread. In this case, reduce the baking time by up to five minutes.
We enjoy this flatbread as a side dish to soup, but it also works great cut into squares or rectangles and used in making sandwiches.
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