Sorry I lost the link to this amazing gluten free Flat Bread, but so many people have asked for it I am posting it here.  The amazing thing about this bread is it tastes delicious and you can adapt the recipe to suit your own taste buds.

1 cup uncooked long grain brown rice 

½ cup whole uncooked millet

1 3/4 cup water (I've used yoghurt, kumbucha, kefir and all work for me).

2 teaspoons honey, or maple syrup

2 teaspoons raw apple cider vinegar

1/3 cup ground golden flaxseed

3 tablespoons extra virgin olive oil

1 teaspoons sea salt
2 teaspoons aluminum-free baking powder

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.

Preheat oven to 450 degrees. Place two 10-inch cast iron skillets or pizza stones into the oven while it is preheating. Rinse and drain the soaked grains in a fine mesh strainer, then place them into a high powered blender along with the remaining ingredients, except the baking powder. Once blended, add baking powder and blend again. 

Remove the preheated skillets/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/stones, using a back-and-forth motion. It will begin to cook immediately. Bake for 15-20 minutes. Cut into squares. This bread keeps quite well at room temperature (it doesn't get crumbly) and can even be frozen.


  • Add 1 to 2 tablespoons of sesame seeds to the soaking grains (boosts calcium content)

  • Sprinkle baking surface with sesame seeds or cornmeal before adding batter

  • Add 1/3 cup raw hulled buckwheat (in place of the millet) and increase the brown rice to 2/3 of a cup for a more tender texture 

  • The sweetener and vinegar can be left out of the recipe, if desired

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