Recipe

Gluten-free Vegan Amaranth Flatbread Recipe with mix instructions
Ingredients
1 tablespoon dry yeast
2/3 cup amaranth flour (or Sorghum, or brown rice flour)
1/2 cup arrowroot starch or tapioca flour
2 teaspoons xanthan gum
1/2 teaspoon salt
2/3 cup warm non-dairy milk (110) (hemp etc. You can use water but it is better with the higher protein content un-dairy milk*See NOTE)
1/2 teaspoon sugar or honey
1 teaspoon olive oil
1 teaspoon cider vinegar

For variations:
Dill-shallot flatbread: 1/2 tsp Penzey’s shallot blend, 1/2 tsp dill weed, onion powder to taste, kosher salt for sprinkling
Provencal flatbread: 1 tsp bouquet garni or Provencal blend, kosher salt for sprinkling
Italian flatbread: 1 tsp italian seasoning, kosher salt for sprinkling.
Sundried tomato-olive flatbread: 1 tsp. italian seasoning, for topping: 1-2 tbsp. sundried tomatoes in oil, 1 tbsp. or more kalamata olives, sliced
Cinnamon-sugar flatbread: 1 tsp cinnamon or cinnamon based baking blend (Pumpkin pie spice etc), cinnamon sugar for sprinkling

Directions
Preheat oven to 425F and prepare a baking sheet by lining it with a sheet of parchment paper. If you have it, heat a pizza stone on the lower rack of your oven.

Combine dry ingredient in bowl of standing mixer and add your warm non-milk, sweetener, olive oil and cider vinegar. Add teaspoon of herb for your respective variation as listed. Do not add anything listed for sprinkling or topping (i.e. olives, cinnamon sugar). Mix for 3 minutes on medium-high. Use spatula to scrape dough out onto parchment paper. Drizzle dough with a little olive oil or lemon olive oil and shape with your hands into a round or square flatbread shape. If it sticks to your hands, you can add more oil. (If making sundried tomato-olive flatbread, you can use the oil from the sundried tomatoes and leave some tomatoes embedded in the dough.) If relevant add toppings- KOSHER SALT or olives or cinnamon sugar, depending on recipe. Bake for 10 minutes on baking sheet and then transfer flatbread on its parchment paper to your pizza stone. (If not, just rotate your baking sheet). Bake for 10 more minutes or until the bottom is nice and brown and the dough has reached your desired state of crunchiness. Take from oven and enjoy!

Notes
To make a mix, prepare quart sized Ziploc freezer bags. I often make at least 3 mixes at a time. Combine amaranth, arrowroot (or tapioca), xanthan gum, and salt in each bag. Label with recipe title and remaining ingredients:
1 tablespoon dry yeast
2/3 cup warm non-dairy milk (110) (hemp etc.)
1/2 teaspoon sugar or honey
1 teaspoon olive oil
1 teaspoon cider vinegar

and store at room temperature. Pour in standing mixer bowl and add remaining ingredients, following posted directions here to make recipe.

Bags can be re-used later.

*olive-sundried tomato variation pictured.

*NOTE: If using unsweetened non-dairy milk, add 1 tsp sugar or honey to the batch. The yeast likes it.