INGREDIENTS
¾ cup gluten-free flour (teff, amaranth, sorghum, quinoa, brown rice, buckwheat, etc.)
½ Tbsp. olive oil
Pinch of salt
PREPARATION
• Heat a nonstick skillet or griddle over medium-high heat, approximately 375 degrees. Coat the cooking surface with cooking spray or oil.
• In a small bowl, mix the flour, olive oil, salt and 1 cup filtered water and let sit a few minutes.
• Pour 1/3 cup batter onto the skillet. Cook until edges begin to brown and bubbles form in the middle of the flatbread.
• Flip and cook another 3 minutes. Remember: Each type of flour has a different cooking time. The first couple flatbreads likely will be an experiment!
This article appears in October 2013.