Gluten-Free Sourdough Flatbread

Many people are choosing to avoid wheat and gluten now days and for good reasons. Grass seeds/grains such as wheat, barley, spelt, rye and brown rice all contain several natural and unnatural chemicals which can be mild to moderately toxic for most people. Many grains contain high amounts of gluten. Allergic reactions to gluten are more common than some may realize. Symptoms can range from severe to hardly noticeable. I suggest trying a wheat-free or even grain-free diet for 1-2 weeks or longer to see if you notice a change in your health. Some allergic symptoms tend to be overlooked and can include: occasional or frequent and include sinus congestion, shortness of breath, mild skin rashes, blurred vision, constipation and mucus in stool.
**Please read below**
Some gluten-free breads can still be pretty rough on the digestive system. Bean based flours such as garbanzo, are also milled in their raw state, uncooked - not a good idea for sensitive stomachs. All whole grains, most seeds and nuts contain natural enzyme inhibitors in their hull/shell/husk/bran that can be significantly reduced when soaked and rinsed and nearly eliminated by fermentation. Some so-called gluten-free grains actually contain trace amounts of gluten. Fermentation can reduce and almost eliminate gluten as it is eaten by the yeasts and bacteria and converted into digestible sugars and proteins. So instead of making bread from raw flour, the directions are to soak, rinse, sprout and ferment the ingredients. These extra steps takes more prep. time but I assure you - its worth it. You can also use left-over cooked grains and legumes (though starting with raw produces a healthier ferment) and even certain pre-made flours. This bread can also be used as a wrap or sourdough pizza crust! Simply add toppings and but back in oven for a few minutes. Enjoy the journey and the goal!

Ingredients

• 1 cup raw or 2 cups cooked millet and/or rice and/or quinoa
• 3/4 cup raw or 1 1/2 cup cooked old-world legume: lentils, dal, split pea, chickpea or mung bean
• Optional: 1/4 cup fenugreek seeds
• Binder: 1/4 - 1/3 cup ground flax or chia or 2 egg whites
• Starter culture: 3/4 cup plain yogurt or active whey, 1 tsp yogurt starter or probiotic capsule
• 1 tsp sea salt
• Fat: 1/4 cup coconut oil, olive oil, ghee, butter or lard from a good source. Do not use margarine or vegetable shortening as they contain hydrogenated fats (not food).
• Optional: to thicken batter: coconut or almond flour
• Optional: to thin batter: warm raw dairy milk, nut milk or water
• Optional: spices if desired. I like caraway and fennel, garlic and italian herbs or indian spices like cumin, cardamom, coriander, curry, etc. Nutritional yeast adds a cheese-like flavor.
• High powered blender or food processor such as a Vitamix or Cuisinart.
• 1-2 large flat baking pans or pizza stone
• Parchment paper
• Large bowl (glass, stainless, ceramic, not plastic)

Day One

1. Place grains and legumes in large jar or bowl and soak in 2 parts warm water  for 30 to 60 minutes. 
2. Rinse through a fine colander or sprouting lid and repeat only the second time use room temp. water and allow to soak for 6-10 hours or over night. Be sure to cover to prevent critters from getting in.

Day Two

1. In the morning, rinse again and set in colander or turn upside down in sprouting jar to allow excess water to drip out. Cover and set somewhere out of direct sunlight. The grains and legumes will start to sprout. Be sure to rinse them at least 2 times during the day. Allow to sprout for 3-12 hours. You can prepare the dough today or wait til tomorrow. Sprouting them longer makes them more digestible and nutritious but it is not necessary.
2. If starting with pre-cooked ingredients, begin here. Process sprouted or cooked grains and legumes with flax or chia and starter culture in the blender. Add warm milk or water as needed to create a thick waffle-like batter.
3. The batter should be just barely thin enough to pour and spread, slightly thicker than typical pancake batter. If thickening is needed, add coconut or almond flour. If these are not available, rice or potato flour will do the trick. Pour out batter into large bowl. Scrape out any remaining batter with a spatula.
4. Place in a warm place such as an oven with pilot light (temperature not to exceed 120 deg F) for 2-6 hours or until ready to prepare dinner. Dough will rise and become sour. You can allow to ferment longer at room temperature, until the next day if desired. To do this, you'll need to give the culture a little more to eat by adding some more rice or potato flour. This will impart more sourness and increased digestibility.
5. When you are ready to bake the bread, preheat the oven to 450 deg. F. Mix and fold in the fat, salt, optional spices and egg whites if using instead of flax or chia.
6. Cut parchment paper to fit the large baking pan and press paper into pan so it takes on its form. Pour half the batter into the pan, with a spatula spread thin and even. Shake the pan back and forth on the counter to even out the dough. It should be no more than 1/4 inch thick. Repeat the same for the second pan, or if you have only one pan, wait until the first one is baked.
7. Bake in oven for 15-20 minutes or until golden brown and firm. To make the bread crispy, turn down the heat to 350 deg and bake for 10-15 more minutes. Or to make pizza, add sauce and toppings and place back in oven for 5-10 minutes. 
8. Remove from oven and allow to rest on wire rack for a few minutes before serving. Parchment paper should peel off clean. Can also keep in oven on warm until ready to serve. Slice it up or just tear pieces off.

Serve with your favorite dips and spreads or add fillings and use like a wrap, pack it for a snack or take for a picnic. This may seem like a lot of preparation, but its quite simple to make - especially after your first run. Soaking, sprouting and fermenting can happen while you are doing errands or out and about. Double or triple the recipe and make several loafs. They can be refrigerated or frozen for later. Just heat back up in the oven or toaster and enjoy!

** The process of soaking, rinsing and fermenting will reduce but not totally remove gluten and potential toxins. If you experience severe allergic reaction to gluten or any of the ingredients in this recipe it is best to avoid them all together. Also, I do not recommend this recipe for people who experience Irritable Bowl Syndrome, allergy to yeast or candida infection.