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    Home » Recipes » Breads

    Buckwheat and Millet Zucchini Flatbread

    Published: Sep 5, 2019 · Modified: Nov 5, 2022 by Lauren · This post may contain affiliate links · 6 Comments

    Jump to Recipe  ↓

    This delicious gluten-free buckwheat and millet flatbread is a simple way to enjoy a healthy slice of 'bread. Zucchini adds nutrition and moisture!

    Zucchini buckwheat flatbread with millet

    Yeast-free bread

    Raise your hand if you like bread! Me, me, ME!

    I've been attempting various bread recipes for nearly 15 years now, experimenting with different flours and leavening agents.

    Prior to candida issues, I would make a 100% whole wheat yeast bread that was just delicious! In addition to that, I've tried my hand at naan, pizza dough, and various flatbreads, all of which I've happily scarfed down.

    These days, my focus is on yeast-free breads, which can be tricky, especially if you're attempting a gluten-free variety.

    What got me going with this recipe was the desire for a gluten-free toast alternative for those mornings I want to avoid the unpopular protein. This was an immediate hit with me!

    The kids and hubby all liked it as well, though admittedly, they aren't as fervent about it as I am.

    Gluten-free buckwheat millet flatbread with zucchini

    Gluten-free bread baking

    I love the simplicity of this recipe. I tend to have both buckwheat and millet flours 'lying' around the house, so it's simple for me, at least. If you're not familiar with these two gluten-free grains, may I suggest you try them? They're both delicious and quite versatile. I've used millet flour in many-a-recipe, including this incredible 'corn' bread, with excellent results.

    The added zucchini serves here as both a moistener and a binder.

    This recipe also bakes up pretty quick, giving you just enough time to clean up the kitchen and make a couple of eggs for a healthy, sugar-free breakfast.

    I've even served this with a slather of peanut butter and I imagine (for those of you avocado toast fanatics) it'd be good that way too!

    Zucchini buckwheat flatbread with millet
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    Buckwheat and Millet Zucchini Flatbread

    This delicious gluten-free buckwheat and millet flatbread is a simple way to enjoy a healthy slice of 'bread. The added zucchini adds nutrition and moisture!
    Prep Time5 mins
    Cook Time20 mins
    0 mins
    Total Time25 mins
    Course: Bread, Snack
    Cuisine: American
    Keyword: Buckwheat, Gluten-Free, Millet, Zucchini
    Servings: 6 slices
    Calories: 74kcal

    Ingredients

    • ⅓ cup buckwheat flour see Notes
    • ⅓ cup millet flour
    • ¼ tsp baking powder
    • ¼ tsp sea salt
    • ⅓ cup finely grated zucchini
    • 1 Tbsp olive oil
    • 1 Tbsp applesauce
    • ¼ - ½ cup water

    Instructions

    • Preheat the oven to 375 degrees.
    • In a large bowl, mix the flours, baking powder, and salt.
    • Stir in the remaining ingredients, adding enough water to create the consistency of a thick pancake batter.
    • Pour the batter into a well-oiled 8 x 8 inch baking dish.
    • Bake 15-20 minutes, or until top is springy to the touch and has fine cracks across it.
    • Cool, cut, and serve!

    Notes

    WW SmartPoints: 2
    Recipe inspired by Edible Perspective

    Nutrition

    Sugar: 0.5g | Fiber: 1.4g | Calories: 74kcal | Fat: 2.9g | Protein: 1.8g | Carbohydrates: 11.1g

    Notes:

    I like to grind my buckwheat flour fresh from raw buckwheat groats. The taste is far superior to that of the pre-ground flour.

    These are some of the items I use to make this recipe:


    Recipe steps:

    Mix the dry ingredients...

    Batter...

    Into the baking dish...

    Flatbread made without yeast or gluten

     

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    Filed Under: Breads

    Reader Interactions

    Comments

    1. Lee Rosen

      March 06, 2020 at 10:30 am

      Can i substitute oat flour or spelt flour for the millet flour?

      Reply
      • Lauren

        March 09, 2020 at 8:56 am

        That should be fine, though I haven't tried. Flours vary in their absorbency.

        Reply
    2. Lee Rosen

      December 29, 2019 at 7:38 am

      Is there a good sub for the zucchini, or can I just omit and add more applesauce? Thanks

      Reply
      • Lauren

        December 29, 2019 at 9:53 am

        I'm not certain, as I haven't tried it any other way. You'd have to go by the consistency.

        Reply
    3. Ann

      September 12, 2019 at 4:21 pm

      You never cease to amaze me with the most creative recipes! Thank you for all your time and effort you put into these delicious recipes!

      Reply
      • Lauren

        September 15, 2019 at 1:48 pm

        Thanks so much, Ann! It's such a pleasure for me, and a thrill if anyone likes what I make. 🙂

        Reply

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    Hi there, I'm Lauren Goslin, and I've been a food blogger for over ten years. My goal with this blog is to show you healthy, lower sugar recipes that my family and I enjoy.

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