This delicious gluten-free buckwheat and millet flatbread is a simple way to enjoy a healthy slice of ‘bread. Zucchini adds nutrition and moisture!
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 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!
Buckwheat and Millet Zucchini Flatbread
- 1/3 cup buckwheat flour see Notes
- 1/3 cup millet flour
- 1/4 tsp baking powder
- 1/4 tsp sea salt
- 1/3 cup finely grated zucchini
- 1 Tbsp olive oil
- 1 Tbsp applesauce
- 1/4 - 1/2 cup water
- 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!
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:
Mix the dry ingredients…
Into the baking dish…