[UPDATE: After about a year and a half of tweaking this recipe, I’ve come up with a much better and more consistent gluten free and vegan Five Seed Flat-bread recipe here.]
This is by far one of my favorite food items and recipes as of late. Especially since I’m not eating anything with gluten and avoiding anything high-carb. Which essentially means no store-bought bread, crackers, you name it. Both quinoa and amaranth are complete proteins, and both are extremely high in both protein and fiber.
These are pretty easy to make, have a fantastic texture, and keep well in the fridge for about a week.
I found a recipe somewhere for flat-bread using only quinoa, and it was good, but fairly dry and crumbly even with some modifications to the original recipe. So I tried using only amaranth, which was also decent but a bit sticky, especially after being in the fridge for a few days. So I started blending the two, and have been LOVING the outcome!!
Quinoa Amaranth Flat-bread
What you need:
- 1 1/3 C whole quinoa (about 1.5 C flour)
- 2/3 C whole amaranth seed (about 1.5 C flour)
- 1 T grape seed oil (I’d imagine coconut oil would work well)
- 1 tsp salt
- 3 to 3 1/4 C water (use more water if you want thinner bread)
- 1/4 tsp baking soda*
- 1/2 tsp cream of tartar*
- 2 T chia seeds (optional)
*as a substitute, use 3/4 tsp Rumford brand (aluminum-free) baking powder
My husband is a bit of a blender snob ;) so I just use whole quinoa and amaranth (cheaper than buying the flour) and make my own flour in the Blendtec. Also, it’s an easy way to make the batter: just through all the ingredients in the blender and mix it up. If you’re adding chia seeds, you’ll want to add those last to keep them whole–makes for prettier bread. Lately I’ve been lazy and just blending everything together, including the chia (which I add for the extra protein and fiber).
I cook these like I would cook pancakes, on a flat griddle on the stove. On my stove, I cook whole grain pancakes on medium heat (about 5.5 out of 10), but the quinoa amaranth flat-bread needs to cook a tiny bit higher (about a 6.5 on my stove). I turn the stove on before I start prepping anything else so it is hot by the time I start cooking the flat-bread. You can test that it’s hot enough by splashing a couple drops of water on the griddle: if the water sizzles and evaporates immediately, it’s hot enough.
I prefer slightly thicker flat-bread to use for sandwiches, etc, so I pour the batter to make about 4″ wide pieces. If you use more water for thinner flat-bread, you can create larger, more flexible tortilla-like flat-bread.
I make bread to store for the week in the fridge (rather than eating only immediately). Undercooked bread can get sticky in the fridge, so you want to make sure that the outside gets nicely browned. You also want to make sure that the inside.
You will know it’s time to flip the flat-bread when you see bubbles forming and the edges and some of the top starts losing its glossiness. Then flip the flat-bread and continue cooking the other side. These tend to take a bit longer to cook than traditional pancakes, and I’ve found it’s easy to under-cook the insides.
It took me a couple tries to get the temperature and timing right to cook the inside and outside right, but even somewhat undercooked or overcooked they’re still very good, they just may not store as prettily. :)
When the flat-bread is done cooking, you’ll want to let them sit out on a drying rack until they are completely cooled and dry before putting them in the fridge. That’ll keep them from sticking together.