Start here with an easy bread.

Описание: Learn to make your own bread but start simple! Anyone can do it but you just need to try.
This bread is chewy, hearty, and wildly satisfying. It’s gluten-free and dairy-free too. Here are some great reasons to make this bake.
✅ Easy to make✅ Super versatile✅ Unlike anything you can buy
This isn’t your average flatbread. It’s got that rustic, chewy bite you dream about—perfect with dips, slathered in herb-infused plant butter, or stuffed with your favorite fillings.
Whether you roll it thin or keep it thick and bumpy, there’s no wrong way to make it—just a seriously right way to eat it. #FlatbreadRecipe #GlutenFreeGoodness #DairyFreeDelight #WholeGrainVibes #HomemadeFlatbread #HealthyEats #PlantBasedCooking #EasyRecipes #CleanEating #ComfortFoodUpgrade #learntobake #makeityourself #chillybakesglutenfree #over50women #shorts
Gluten-Free Multigrain Flatbread
Modified from the NYT recipe for Lebanese flatbread
Makes 4-5 breads 8”x 6”
1 tablespoon powdered psyllium husk
1/4 cup water

1 tablespoon yeast
1 teaspoon sugar
1 teaspoon salt
336 grams (~1 1/3 cups + 1 tablespoon) + 41 grams warm water (~3 tablespoons)*
300 grams (~2 1/2 cups)Cup4Cup Ancient Grains Flour
60 grams (~1/2 cup) tapioca flour
1 teaspoon sweet rice flour
1/4 teaspoon baking powder
In a small bowl, whisk together psyllium and 1/4 cup water. Let it sit until a gel forms. In a large mixing bowl, combine yeast, sugar, salt, and 336 grams of water. Let it sit 5 minutes until bubbling. Add all three flours and baking powder and stir until a rough dough comes together. Add psyllium gel and mix. Gradually add remaining water until you have a sticky dough with no lumps of psyllium or flour remaining. Mixing by hand is the easiest method. You may not use all the water! Cover and let sit 20 minutes. Divide the dough into sections. Knead in a bit more flour until you can form into a ball with floured hands. Pat or roll dough into a flat shape about 8” wide on a floured board. Using only your hands gives a more rustic look. Heat a skillet on medium-high heat. Add 1 tablespoon of oil and then place the dough inside and cook for 4-5 minutes on each side or until browned and puffed. Cook all breads and let cool on a rack at room temperature. Store in a covered container in the fridge for up to 3 days. For the best reheating, rip the bread into toaster-friendly pieces and toast to fresh-baked taste perfection!*Add water slowly until you achieve a sticky even even-textured dough. You may not need all the water to get the right consistency. You want gluten-free dough to be wetter than wheat, or it becomes too dry when cooked.