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

By: Balla

Balla — Mon, 06 Dec 2010 00:45:05 +0000

Hi!
I Made this Flat bread, and it turned out GREAT!!!!!!! I uesed the bread with soup and put Butter on top and I loved it too. And I don’t really like Gavfava flour but I really like Rice flour can I ues that instead? And I did not have Flax seeds so I did not ues them! Can You make it with a different nut also do You think that You can make it sweet?

Thank’s Balla!

By: Amanda

Amanda — Tue, 09 Nov 2010 00:30:46 +0000

If I am not concerned about the starch, does this recipe work with an all purpose flour like Bob’s Red Mills? If so would I use the same amount of flour (ie. 1 1/2 cups)?

By: Bluesbaby55

Bluesbaby55 — Sat, 06 Nov 2010 08:58:59 +0000

Sorry, this recipe is NOT STARCH-FREE. Rice and favas have starch in them and are to be avoided if you are on a truly starch-free diet, for instance if you have ankylosing spondalitis. Fava beans rate very high on the GI index, much higher than most beans, though I’m not saying they aren’t good for you. Just that to call this Starch-free bread is misleading for people who have to avoid it. Rice and beans have a starch that is more slowly absorbed that that in potatoes, etc. But starch is starch.Please alter the name of this recipe after checking the facts. Sounds great for someone who is looking for a gluten-free alternative with more nutrition, though.

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!