Here's the long-awaited recipe for o-nonnie gluten-free flatbread...

A BIG thanks to Linda P. for sending me her recipe. I changed it a bit, as she usually uses rice flour, and my rice flour had gone rancid (it's been a while since I cooked) I had some fresh amaranth flour in the fridge, so I used it, then had to add eggs because amaranth doesn't hold together as well as rice flour. So here you have it:

Flax Flatbread

1/4 Cup flax seeds

1 1/2 Cup amaranth flour

1/2 teaspoon salt

2-3 Cups Water (enough to make it a very thin batter)

1 Tablespoon Olive oil

1/4 teaspoon baking powder (optional)

4 beaten eggs

Just mix it all together, you can vary the recipe quite a bit, Linda has used lentil flour, quinoa+rice flour, and added various spices. With rice flour, you don't need the eggs (I made a few that way before I realized it was bad flour)

Pour 1/4 cup or so of batter onto a hot (about medium high) oiled pan, and tilt pan or spread it around to make it as thin as possible. Wait for the top to become dry and the sides to start curling, wait a little more, and flip it over. I didn't burn any, they don't seem to burn as readily as your regular pancake. When they're done, they'll be browned on both sides and feel a little crisp with now sogginess. As they cool they will soften a bit but still hold together well (if they don't, put them back on the griddle for a bit).

I ate one with almond butter on it. My version gets little holes in them as they cook, so double them up if you're wrapping messy stuff in them, as they will leak a bit. The rice version didn't get the holes. Linda also recommends storing some in the freezer between wax paper, and baking them to make them crispy. I'll keep you posted if I find exciting uses for them.

I did have a couple epiphanies today in the kitchen, regarding getting sick after eating the pizza I made Sunday. The rice crusts do have an avoid in them, potato, and once I bought them from the same store and got them out of the freezer that same day to find that they had somehow gotten moldy, so I have some cause for concern about quality control. This one wasn't moldy, but makes me wonder how fresh they are... one taste of my rancid rice flour made my stomach turn a little, so if the crust was a bit off, that could have also made me sick. For now, I'll just keep avoiding the avoids, and watch out for reactions to food that isn't fresh.

Oh! I'm also excited that we got a new freezer today. It's so big! I plan to fill it up with fresh goodies from the kitchen, as time permits making them. I know some foods shouldn't be frozen...like meat and fish, but I'll keep a little of that in there too, since I can only buy some of them, like wild salmon, if I buy them frozen. Then I'll keep cherry juice and other beneficials that lower polyamines, on hand. Every week I'll make extra energy balls, flatbread, etc. and freeze it, as well as any herbs I grow. (I bought some italian parsley, sage, (I already have thyme), rosemary, lavender, and oregano plants today, and some seeds for basil, chamomile, and curly parsley. My son will enjoy helping me plant them and getting thoroughly dirty.

Enjoy the recipe!