Comments on: Multi-Grain Flat Bread: Gluten Free Bread Without Starch

By: Kendra

Kendra — Tue, 13 Jul 2010 23:19:15 +0000

Love this idea. Our doctor put our son on the ADHD diet which is basically gluten free and low dairy. I have found that many “gluten free” items are full of starch and zero nutrients. Very sad. This is a great alternative.

By: David

David — Mon, 07 Jun 2010 06:49:42 +0000

Have you tried quinoa flour? It worked great as a secondary flour. Thanks for the recipe!

By: Sue

Sue — Sat, 30 Jan 2010 15:02:17 +0000

I cannot wait to make the multi-grain flat bread & am even more interested in the lower fat version when you post it.
Thanks again!

By: Shelley

Shelley — Wed, 27 Jan 2010 23:17:26 +0000

Could I use quinoa flour instead of teff? That should really boost nutrition and the nutty flavor (and it’s what I happen to have on hand

By: Friday Finds: Gluten-Free Bread Recipes

Friday Finds: Gluten-Free Bread Recipes — Fri, 15 Jan 2010 15:19:01 +0000

[...] Gluten-Free Cooking School – Flatbread – I just stumbled across this recipe last night and it was such a quick and delicious treat. Nutritious too! There’s no yeast so you just mix it together and spread it in two pans. Bake it with a C. Put it in the oven for Callum and me. No, bake it and in a matter of minutes you have yummy bread for your soup, for a trendy little sandwich, or for pizza! I didn’t have bean flour so I used buckwheat instead. Sooooooo easy and so good (I made this while my babes were running around the kitchen and crying for my attention – it’s that fast and that easy). [...]

By: Steve

Steve — Sat, 21 Nov 2009 05:26:45 +0000

Hi there,

I was wondering if you might have a suggestion for someone who can not have eggs or flax? Can I add some additional oil? Maybe olive oil?

Thank you.

By: Anna

Anna — Sun, 15 Nov 2009 14:18:41 +0000

Thank you for this recipe I made it without the sugar, and spread it onto parchment, then cooked it on my hot pizza stone, removing the parchment half-way through. It turned out great. As a previous poster said, the hardest part is spreading it out. Here’s what I did: I wet the palm of my hand and used that to do the squashing and spreading. It worked like a gem!

By: Cynthia

Cynthia — Sun, 01 Nov 2009 19:44:58 +0000

I wonder if you could use Bette Hagman’s 4 bean flour mix with this? I’m gonna try……(am feeling lazy today)

By: Black Olive Hummus: A Quick, Frugal Gluten Free Snack | Gluten Free Cooking School

Sun, 01 Nov 2009 01:19:42 +0000

[...] Spread on a slice of piping hot Multi-Grain Flat Bread. [...]

By: caffeinated mama » Blog Archive » Firsts

caffeinated mama » Blog Archive » Firsts — Tue, 01 Sep 2009 00:42:32 +0000

[...] with a variety of flours from a recent trip to the bulk food store, and using the Multi-Grain Flat Bread recipe from Gluten Free Cooking School, I made an 8″ square pan of bread (that translated [...]