Gluten-Free Flatbread Recipe made from Soaked Whole Grains (yeast-free, vegan)

Ali Segersten
Gluten-Free Flatbread Recipe made from Soaked Whole Grains (yeast-free, vegan)

I'm very excited to share this super simple gluten-free flatbread recipe with you today. It is made entirely from soaked gluten-free whole grains....no flours! This is a guest post from the lovely Kim Wilson of Simply Natural Health. When Kim emailed me her recipe yesterday I immediately made it. I actually already had the two main ingredients prepped and ready to go....a bowl of millet and brown basmati rice soaking on the counter (in the correct measurements). My children devoured it right away and are asking when I will be making more! I just want to add that it is imperative that you sort through your millet (before soaking) and pick out any gluten grains. Millet is almost always contaminated with gluten! Happy Baking! ~Ali 

It’s a thrilling opportunity to be able to offer a guest blog here as I’ve admired Ali's delicious recipes, lovely photos, and family-approach to natural eating for years. It was fourteen years ago when our family began embracing whole foods as the solution to our health issues. It wasn’t an easy transition initially as my husband was an extremely picky eater and I didn’t like cooking. Because of this I was highly motivated to find the quickest and easiest ways to prepare the most nutritionally-dense and family-pleasing foods. When I focused on developing more gluten-free recipes in an effort to help our adopted son (non-verbal and with many characteristically autistic behaviors), I was excited to find that the whole food approach to gluten-free cooking provided much more satisfying results than any of the costly, unappetizing and nutritionally-devoid gluten-free products and mixes out there.

Most gluten-free folks would probably agree that a couple of the toughest foods to replace satisfactorily are bread and pizza. I’ve worked for several months on developing and refining the super-simple, extremely versatile flatbread recipe I’m sharing here. I particularly love this kind of recipe because it begins with whole grains in contrast to whole grain flours. The grains are soaked, which increases their digestibility and nutritional profile, blended, and then POURED onto a hot baking stones or skillets. No more wrestling with sticky dough or batter!

Recipe from our Meal Planner

Soaked Whole Grain Flatbread (gluten-free + vegan)

yeast free soaked grain flatbread gluten-free vegan
Gluten-Free Flatbread Recipe made from Soaked Whole Grains (yeast-free, vegan)
Servings
8
Cook Time
15 minutes
Prep Time
15 minutes

You’ll love this simple, gluten-free flatbread recipe so much it will likely become a staple in your home! The grains are soaked, which increases their digestibility and nutritional profile, blended, and then POURED onto hot baking stones or cast iron skillets. No more wrestling with sticky dough or batter! This recipe makes two flatbreads.

Ingredients
1 cups brown jasmine rice soaked overnight
1 cups millet soaked overnight
1¾ cups water
2 teaspoons maple syrup
2 teaspoons raw apple cider vinegar
⅓ cups ground golden flaxseeds
3 tablespoons extra virgin olive oil
1½ teaspoons sea salt
2 teaspoons baking powder
Directions
  1. Place the brown rice and millet into a bowl and cover with plenty of filtered water. Soak overnight or for at least 6 hours. For additional benefit, add 2 tablespoons of raw apple cider vinegar to the soak water.
  2. When you are ready to make the flatbread, preheat oven to 450 degrees F. Place two 10-inch cast iron skillets or pizza stones (I use one rectangular stone and one cast iron skillet for this recipe) into the oven while it is preheating. 
  3. Rinse and drain the soaked grains in a fine mesh strainer, then place them into a high-powered blender (such as a Vitamix) along with the remaining ingredients, except the baking powder.
  4. Once blended, add baking powder and blend again. 
  5. Remove the preheated skillets or stones from the oven and lightly oil them with a few tablespoons of olive or coconut oil. Slowly pour the batter into a thin layer in the hot skillets or stones, using a back-and-forth motion. It will begin to cook immediately. 
  6. Return pans to oven. Bake for 15 to 20 minutes. Let cool for about 20 minutes and then cut into squares. This bread keeps quite well at room temperature (it doesn't get crumbly) and can even be frozen.
     

Variations: 

  • Sprinkle the top of batter with sesame seeds before baking
  • Replace the millet with ½ cup raw buckwheat groats, and use 1 ½ cups of brown rice
  • The sweetener can be left out of the recipe, if desired

Uses:

  • Simply bake and then cut or tear into pieces and serve with soup or salad
  • Cut into strips and serve with extra virgin olive oil and chopped fresh herbs
  • Top with pizza or pasta sauce and your choice of pizza toppings, return to oven to cook toppings
  • Top with pesto and a variety of grilled veggies
  • Cut into squares for sandwich-making

Use this recipe in our Meal Planner

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Posted In
baked goods breads egg-free gluten-free holidays lunchbox ideas soaked grains Thanksgiving Recipes vegan whole grains yeast-free recipe
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About the Author

Alissa Segersten, MS, CN

Alissa Segersten, MS, CN, is the founder of Nourishing Meals®, an online meal-planning membership with over 2000 nourishing recipes and tools to support dietary change and better health. As a functional nutritionist, professional recipe developer, and author of The Whole Life Nutrition Cookbook, Nourishing Meals, and co-author of The Elimination Diet, she helps people overcome health challenges through food. A mother of five, Alissa understands the importance of creating nutrient-dense meals for the whole family. Rooted in science and deep nourishment, her work makes healthy eating accessible, empowering thousands to transform their well-being through food.

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