Gluten Free Millet Flat Bread

free of gluten, soy, and can be made dairy/casein free

created by carrie forbes @gingerlemongirl.com

Dry Ingredients:

1 1/2 cups millet flour

1/2 cup tapioca flour -or- arrowroot starch

2 tsp. sugar

2 tsp. chia seed meal -or- 2 tablespoons ground flax seeds

1 tsp. whey protein powder -or- blanched almond flour for dairy free

1/2 tsp. salt

Wet Ingredients:

2 eggs, beaten

2 Tbsp. olive oil

1 tsp. cider vinegar

1/2 cup warm water

For yeast proofing:

2 tsp. yeast

1 tsp. sugar

1/4 cup warm water

Directions:

In a small bowl mix yeast, 1 tsp. sugar, and 1/4 cup warm water together. Set aside. Mixture should become bubbly and creamy in appearance. In your mixer bowl, whisk together all dry ingredients. In a medium sized bowl mix together all wet ingredients. Add proofed yeast to wet ingredients. Using your whisk attachment, set your mixer on medium speed and slowly pour in wet ingredients. Beat for 3-5 minutes until mixture is fully incorporated. Batter will be rather thin and pour-able (very different from the thick batter of a yeasted gluten free sandwich bread dough). Heat oven to 200 degrees and cut off immediately. Completely line a jelly roll pan with parchment paper. Pour batter onto parchment paper and evenly spread over whole pan. Let rise in warmed oven for 40-50 minutes until bread is puffed up and risen. Remove risen bread from oven. (During this time you may have small pockets of air to rise and then deflate in your batter -- don't worry, it will rise again during baking!) Heat oven to 425 degrees. Once oven is preheated, place pan of risen batter back into oven. Bake 11-15 minutes until bread is crispy and lightly browned on top -- see top picture! Let bread cool for 15-30 minutes before using for sandwiches or pizza.(The top may crack as it's cooling, that is just fine!)

Sandwiches: Once cooled, cut bread into rectangular slices, makes 8-10 slices depending on the size desired.

Pizza: Bake bread as directed. Immediately add pizza toppings to crust and place back in hot oven for additional 5-8 minutes until your toppings and cheese are melted and warmed through. Let cool slightly before serving.

Carrie's Recipe Notes:

** If you do not have access to ground chia seeds for this recipe, simply add 1/2 tsp. of xanthan gum as opposed to 1/4 tsp. It will work just as well! You can purchase chia seed meal from your local Whole Foods store, or from Native Seeds.

** Also if you do not have access to the whey protein powder, add 2 tbsp. of almond meal or nonfat yogurt.  Whey protein powder is available at most health food stores.