These sourdough discard flatbreads are a yummy addition to any dinner. Once you switch to fermenting grains you will feel like most other breads are just “blah” in flavor. Do you know how expensive gluten free flours and products are? Not cheap! And I’m cheap.īut also for flavor and texture that you just can’t get from gluten free grains. Why on earth would we go through so much trouble to be able to tolerate grains? One… budget. They had to be fermented for 18-24 hours for us to be able to tolerate them. The golden ticket was long fermented grains. I would follow a recipe, ferment for 8-12 hours and yet still deal with the same issues. It was terrible.Īfter going gluten free for a long time, I did a little experiment incorporating sourdough products. My husband has/had a autoimmune disease (you can see more of that story here) that can be controlled with diet, and my daughter had severe reactions anytime she ate gluten as a toddler. You see, my family struggles with some gut issues. If I’m going to make a recipe with regular flour… it is going to be sourdough. I have a deep love for all things sourdough: from muffins to bread to cookies. Soft and pillowy sourdough dough is fried until perfection.
This delicious sourdough flatbread recipe is the perfect tangy bread made from simple ingredients that can be used as a side or made to be the star of the show.
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