Moist & Crispy Gluten Free Quinoa Flatbread

You're going to want to sink your teeth into this next recipe! I know my family sure has. I can't keep enough of it on hand. It keeps getting devoured! 

Funny thing is this recipe came about by pure curiosity! I've been on a Quinoa Quest lately. It's not my favorite stuff to eat by itself (especially if it has not been properly washed before cooking). But I know how super incredibly healthy Quinoa is so I bought a giant bag of it at Costco and I've been getting to work-trying to sneak it into everyday recipes. 

The results have been awesome! This one is definitely one of my new favorites. My husband claims it's the best gluten free bread he's tasted in long time! The bread has a fantastic flavor and it cooks up moist in the middle and crispy on the outside. You can even freeze the flatbread and reheat it later by using your toaster. It's pure awesomeness. ;)

Gluten Free Quinoa Flatbread

(Gluten Free, Dairy Free, Nut Free)
Created by jalene

Makes 6 (6-inch) flatbreads
Ingredients: 

• 1 cup warm water (about 110 degrees F)
• 1 & 1/2 tsp sugar (I use evaporated cane juice sugar)
• 1 Tbsp instant yeast
• 1/2 cup (gently packed) cooked quinoa 
• 1/4 cup non-GMO cornstarch
• 3/4 cup potato starch (not potato flour)
• 1 cup brown rice flour
• 2 & 1/2 tsp xanthan gum
• 1 tsp Italian seasoning
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1 & 1/2 tsp salt 
• 3 Tbsp grapeseed oil (not olive oil, see note)
• 1 egg
• 1 egg white
• 1 tsp apple cider vinegar
• extra grapeseed oil for prep

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Directions: 

1. Preheat a pizza stone in your oven at 500 degrees F. 
2. Cut 6 pieces of parchment paper into about 8x8 inch squares. You will also need an 8x8 inch square of wax paper. 
3. In a food processor with a blade add the warm water, sugar, and yeast. Allow the the yeast to begin to rise. 
4. Meanwhile, in a seperate bowl add together the cornstarch, potato flour, brown rice flour, xanthan gum, italian seasoning, garlic powder, onion powder, and salt. Set aside. 
5. After the yeast mixture has started to raise add the quinoa and blend for a minute or until fairly smooth. 
6. Add in the grapeseed oil, egg, egg white, and apple cider vinegar and pulse to blend. Then add in the flour mixture and mix for 1-2 minutes. The dough will start to pull from the sides. 
7. Lightly grease 1 of your 8x8 parchment squares with grapeseed oil and scoop 1/2 cup dough into the center. Grease your 8x8 wax paper and place on top of the dough. Roll out the dough to about 6 inches round. Repeat this step until all the dough is used up. Allow the rolled out rounds to raise for about 20-30 minutes. *Just be sure to always use parchment paper on the bottom and not the wax paper! Wax paper will melt horribly in the oven!) 
8. Bake for 5 minutes (then pull out the parchment paper) and bake for about 5-7 minutes more or until the tops are golden brown. (I usually bake 3 at a time on my pizza stone.) Continue this step until all flatbreads are baked. 

We love to top ours with butter (or Earthbalance) and garlic salt or dip them into our favorite seasonings & olive oil. 
You can also allow them to cool completely and freeze the leftovers. Enjoy! 

PS & FYI- We tried this as a pizza crust but it turns out too moist for our liking. 

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If you need help on how to roll out your dough, watch here. It's the same, just on a smaller scale!