Everyone can eat this bread! So drop that carrot and put this in your dip instead! You can enjoy ripping hunks of this soft and delicious bread and plunging it into your hummus like everyone else! Make this Multigrain Flatbread because it’s better tasting than you can buy and simple to make too. It has no long rise times, minimal kneading and cooks in a pan. This recipe is dairy free, egg free, vegan and multigrain too. The bread stores and reheats very well too! #shorts #glutenfree #glutenfreerecipe #vegan #dairyfree #homemadebread #artisanbread #breadrecipe #flatbread #bestglutenfreebread #vegancomfortfood #comfortfood
Gluten-Free Multigrain Flatbread
Modified from the NYT recipe for Lebanese flatbread
Makes 4-5 breads 8”x 6”
1 tablespoon powdered psyllium husk
1/4 cup water

1 tablespoon yeast
1 teaspoon sugar
1 teaspoon salt
336 grams + 41 grams warm water*

300 grams Cup4Cup Ancient Grains Flour
60 grams tapioca flour
1 teaspoon sweet rice flour
1/4 teaspoon baking powder

In a small bowl, whisk together psyllium and 1/4 cup water. Let sit until a gel forms.
In a large mixing bowl, combine yeast, sugar, salt and 336 grams water. Let sit 5 minutes until bubbling. Add all three flours and baking powder and stir until rough dough comes together. Add psyllium gel and mix. Gradually add remaining water until you have a sticky dough until no lumps of psyllium or flour remaining. Mixing by hand here is the easiest way to do it. You may not use all the water! Cover and let sit 20 minutes. Divide dough into sections. Knead in a bit more flour until you can form into a ball with floured hands. Pat or roll dough into a flat shape about 8” wide on a floured board. Using only your hands gives a more rustic look. Heat a skillet on medium high heat. Add 1 tablespoon of oil and then place dough inside and cook for 4-5 minutes a side or until browned and puffed. Cook all breads and let cool on a rack at room temperature. Store in a covered container in the fridge for up to 3 days. For the best reheating, rip the bread into toaster friendly pieces and toast to fresh baked taste perfection!
*Add water slowly until you achieve a sticky even textured dough. You may not need to all all the water to get the right consistency. You want gluten-free dough to be wetter than wheat or it becomes too dry when cooked.