Low-FODMAP Charcoal Flatbread

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Fill a small bowl halfway with warm water. Add the buckwheat groats and a splash of apple-cider vinegar and set aside in a warm place to soak for at least 2 (and up to 6) hours. Drain and rinse.

Step 2

Sift the buckwheat flour, arrowroot, baking powder, charcoal powder, salt and bicarb soda into a large mixing bowl. Add the buckwheat groats and mix to combine.

Step 3

In a separate bowl, whisk the almond milk, apple-cider vinegar and oil. Pour the mix into the dry ingredients and stir with a wooden spoon until well combined. Cover with a tea towel (dish towel) and allow the dough to rest for approximately 1 hour. By then it should have absorbed any excess liquid, but the consistency should still be sticky to the touch.

Step 4

Preheat the oven to 200°C (400°F/Gas Mark 6). Line a baking tray with baking paper.

Step 5

Place the dough on the baking tray and use the back of a spoon to smooth it out into a 20 cm × 30 cm (8 in × 12 in) rectangular shape, approximately 1 cm (½ in) thick. Brush the surface generously with olive oil. Sprinkle with some sea salt, then bake in the oven for 15–20 minutes, or until the dough has risen slightly and is springy to the touch.

Step 6

Allow to cool for 5 minutes before slicing.

Step 7

CARLA’S TIP Charcoal can dry out the bread quite quickly, so it is best eaten fresh on the day of baking. Alternatively, store immediately in an airtight container in the refrigerator for up to 4 days, toasting or warming it up in the microwave to soften it.