Quinoa Amaranth Flat-bread

[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.


This entry was published on May 11, 2012 at 10:22 pm. It’s filed under bread, candida stage two, dairy free, gluten free, legume free, recipes, sides, soy free, vegan, vegetarian and tagged , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

11 thoughts on “Quinoa Amaranth Flat-bread

  1. Philippe Perreault on said:

    Brilliant ! I’m trying this and will give you my review :) I was going to buy a griddle anyway !

  2. Philippe Perreault on said:

    So I tried the recipe and it turns out that when I do not spread the mix in the cast iron skillet, the thickness makes the flat bread looks like two thin layer of cooked bread around a quinoa and amaranth purée, no matter how long I cook them. I guess some people could like it, but i preferred a thinner flat bread.

    I also found that putting more like 3/4 quinoa and 1/4 amaranth seemed to work better in texture.

    I have now adopted a final recipe for a true DELICIOUS, quick, easy and frugal gluten-free flat bread ! Thank you very much !

    • Kirsten Doukas on said:

      Thanks for the feedback! You can also try adding more water for thinner flatbread. I’ve found that if I puree the chia seeds (instead of adding them whole to the batter at the end) it makes for much thicker batter, so it’s helpful then to add extra water.

      I’ll have to try it with more quinoa than amaranth!

  3. Philippe Perreault on said:

    Another important point I would like to make is that even with a thicker flatbread using your recipe, the bread is so-so when it has just cooled, but after a night in the refrigirator it turns out that it tastes awesome !

    The good thing about thicker flat bread is that it fill you more than a thinner flat bread, so it saves cooking time for a week production !

  4. Philippe Perreault on said:

    It’s me again !

    I’ve made some more experimentation with the recipe and I think the Internet deserv to know about it ;)

    Here is my new method that works wonderfully:.
    – I use the exact recipe you suggest ;
    – I put two World Famous griddle in the oven at 325 F till it’s at the right temperature http://www.scouttech.com/ProdImages/WorldFamousCastIronGriddle.png (40$ each shipping inculded on ebay)
    – I oil the two griddles and put the mix on them ;
    – I spread it with a dough-knife to a nice thick layer ;
    – I put it back in the oven for 10-12 minutes, then turn the flat breads and put it back in the oven for 5 minutes
    – pure joy

    Heres somes pictures ! (it’s a little messy, I know !)

    1. Two yummy amaranth and quinoa flat bread using this technique:

    2. Close up on the flat bread :

    3. Here are all the flat bread experiments that lead me to the final technique:

  5. Philippe –
    are you using the griddle with the lines or is there a flat griddle?

  6. Looks so good. I cant wait to try it.

  7. evey on said:

    Do you think this could be baked? Thanks

  8. I’ve not tried baking it, but I’ve seen recipes for quinoa loaf bread so it might work well. Let me know how it turns out!

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