Wow, I didn't know how these would turn out, but they are really good.  Great texture, they roll well, and they're yummy.

A friend said that she had a lot of trouble finding a good flat bread recipe that was gluten free, so I was surprised when these turned out so well the first try.  I guess I'm getting good at making elimination diet recipes.

So, when I made this, I didn't have amaranth flour, so I ground up amaranth seeds in a coffee grinder (actually, I'm lying, I used my Cuisinart Magic Bullet Rip Off), but if you don't have one of those, a coffee grinder will work great.  I ground it enough to have flour, but still keep some partial seeds.

*I sadly have to amend this post.  I tried the left over flat bread the next day (by itself) and it wasn't very good.  So, these are good fresh out of the oven, but not so much as left overs.  However, I didn't put anything in it, so maybe with other ingredients, they might still be pretty good.  I also didn't warm it up, so that might make a difference too.



Amaranth & Quinoa Flat Bread


Preheat oven to 350 degrees F.  Coat a non stick cookie sheet with olive oil or coconut oil.

Mix together:

  • 1/2 c Amaranth Flour
  • 1/2 c Quinoa Flour
  • 1 c water
  • 1/4 - 1/2 tsp Sea Salt (I used closer to 1/2 tsp.)

Spread mix as thinly as possible on the cookie sheet (mine were about 6" and made 4 of them).  Cook for 15 mins, flipping 1/2 way through.

Stir Fry Wraps

  • Amaranth & Quinoa Wraps
  • 1 Avocado, sliced or mashed
  • 1 Sweet Onion, sliced in 1/4-1/2" wedges
  • 4 cloves of Garlic
  • 1/4 tsp Fresh Ginger, grated
  • 1 tbsp Olive Oil

Preheat a non stick frying pan, add olive oil, add onion, garlic, and ginger, cook for about 10 mins., flipping regularly.

Put avocado on your wrap with some of your stir fry mix and roll up.  Enjoy!