It’s a thrilling opportunity to be able to offer a guest blog here as I’ve admired Ali and Tom’s delicious recipes, lovely photos, and family-approach to natural eating for years. It was fourteen years ago when our family began embracing whole foods as the solution to our health issues. It wasn’t an easy transition initially as my husband was an extremely picky eater and I didn’t like cooking. Because of this I was highly motivated to find the quickest and easiest ways to prepare the most nutritionally-dense and family-pleasing foods. When I focused on developing more gluten-free recipes in an effort to help our adopted son (non-verbal and with many characteristically autistic behaviors), I was excited to find that the whole food approach to gluten-free cooking provided much more satisfying results than any of the costly, unappetizing and nutritionally-devoid gluten-free products and mixes out there.

Most gluten-free folks would probably agree that a couple of the toughest foods to replace satisfactorily are bread and pizza. I’ve worked for several months on developing and refining the super-simple, extremely versatile flatbread recipe I’m sharing here. I particularly love this kind of recipe because it begins with whole grains in contrast to whole grain flours. The grains are soaked, which increases their digestibility and nutritional profile, blended, and then POURED onto a hot baking stones or skillets. No more wrestling with sticky dough or batter!