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Gluten free flatbread takes several minutes to prepare.

Gluten free flatbread takes several minutes to cook.

Gluten free flatbread makes 4 servings.

The ingredients for Gluten free flatbread are:

.75 cup oats
1 TBS chia seeds
1/2 tsp sesame seeds
.25 cup buckwheat flour
1 1/2 TBS sugar
1 tsp oregano
1/4 tsp dried thyme
1/4 tsp granulated garlic
1 cup unsweetened non dairy milk
1 TBS coconut oil (warmed to be liquid)
.25 tsp salt

Here is how you make Gluten free flatbread:

Preheat oven to 350 degrees. Lightly grease a nine inch square pan (can also use 8 by 8 for thicker bread) and line it with two pieces of parchment paper, one going each way.In a blender (I use a Magic Bullet), combine the oats and buckwheat and blend until flour forms, 5 to 10 seconds.In a large bowl combine oats/buckwheat flour, chia, sesame, sugar, thyme, baking powder, garlic powder and salt. Wisk.Add milk and oil to bowl, stir well until no clumps remain. Pour batter (it will be thin) into pan, smooth with spatula. Bake 25 to 30 minutes until bread is firm to touch. Cool on a rack while in pan, 15 minutes. Cut into four slices. Will keep for 2 days in the fridge or two weeks in the freezer. Serving Size:?Makes 4 slices of bread

The nutritional information for Gluten free flatbread is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 146.3

• Total Fat: 4.4 g
• Cholesterol: 0.0 mg
• Sodium: 140.1 mg
• Total Carbs: 24.1 g
• Dietary Fiber: 4.3 g
• Protein: 5.3 g