Hi, I'm Kim

Hi, I’m Kim Christensen, M.Om., Dipl.OM, L.Ac. I’m a licensed acupuncturist, herbalist, and owner of Constellation Acupuncture & Healing Arts in Minneapolis, Minnesota. Back before going to school and becoming a healthcare practitioner, Affairs of Living was my creative outlet while healing from chronic health issues. There's big changes coming to the site - it will soon be the home of my new health coaching practice! Stay tuned. 

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Unless otherwise noted, all recipes on this blog are free of gluten, peanuts, soy, corn, tomatoes, potatoes, shellfish, cane sugar, oranges, and yeast. Most recipes are also free of egg, dairy, and tree nuts (if used, reliable substitutions will be provided for these when possible). Check out my recipe index for a full list of recipes by category. 

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Millet-Quinoa Kefir Flat Bread (gluten free, egg free, vegetarian, yeast free)

This recipe is an adaptation of Susan Jane Murray's fabulous recipe for Rooibos Quinoa Flatbread. Made with rooibos tea and with a slightly sweet flavor, her recipe is amazing (although i've always substituted some other flour for the soy, due to my allergy). You must explore her website, it is full of inspirational, easy, and super food intolerance friendly recipes. I like to use her recipe as a framework for a super adaptable flatbread that goes together quickly, bakes in a jiffy, and freezes well. It is delicious and moist, sturdy and beautiful, and loves to be changed! So get creative, and try out something new each time.  I whip this bread out a lot; it has become a standby in my freezer and is loved by one and all who tries it.  Plus, if you use a slightly smaller pan, you can slice it in half horizontally, and use it for sandwiches, like focaccia.

My favorite flour combination for her quinoa flatbread recipe is quinoa/millet, but other flours work great too (rice, garbanzo, or buckwheat - she has a separate recipe for buckwheat flatbread that will bring you to your knees). This time, instead of throwing it together quickly with a bit of rice milk or water, I decided to use overnight soaking method from Sally Fallon's wonderous Nourishing Traditions (love!).  My flours sat for about 12 hours in my lovingly homemade goat milk kefir.  

I've done a lot of baking this week, it is a little freaky, actually.  But I made that kefir the other day, and am heading out of town to Seattle for the weekend.  The kefir needed to get used, and I wanted a variety of frozen, tasty baked goods to throw in my carry-on for easy food while there for the weekend.  Plus, I just got my copy of Nourishing Traditions in the mail the other day, and I wanted to try another kefir/yogurt soaking recipe after my success with Carrot's Whole Grain Buckwheat Yogurt Muffins, an adaption of a recipe inspired by Fallon's book.  

And now, I am having a seriously hard time not devouring the entire loaf.  I wasn't going to eat any of it, just put it in the freezer right away.  But it smelled so damn good, it was so golden and crusty, so beautiful...I couldn't resist.  I should have known I'd eat a square.  It is GOOD.  Damn good.  Wow.

The result of this flatbread is TOTALLY different than when making it with water.  Soaking the flours in kefir yielded a moister, richer texture, and a wonderful, slightly sour flavor that combines oh so well with the quinoa. It is lighter and more fluffy, but still has a sturdy and substantial texture.  This bread is good, and reminds me of the tasty buttermilk cheddar cornbread I used to make from time to time. Plus, if the friendly bacteria in the kefir was doing its job, the flours should be more digestible and all those good vitamins, minerals, and protein more available and easily assimilated.  Hooray!  Fermentation is fun.

If you want to skip the whole kefir thing, and just make the recipe the normal way, just check out Susan's website, and try it out.  You won't be sorry!  And while there, you must must must try Susan's recipe for Wholemeal Buckwheat Bread, a similar flatbread loaf made with buckwheat flour. I substitute quinoa flour for the soy flour, and quinoa flakes for the millet or barley flakes (you can't find millet flakes in the U.S., and I'm off gluten). It is amazing. Totally amazing. That is probably my favorite gluten free bread on earth.  I'd like to try it with the kefir soaking method.  Also try her Carrot Cake recipe.  Holy smokes.  So good. I made it last Thanksgiving for my family (substituted flax eggs for real eggs) and even my grandparents loved it.  


QUINOA MILLET KEFIR FLATBREAD (gluten free, egg free, yeast free)

yield 1 flatbread loaf

1/2 c quinoa flour
1/2 c millet flour (or another flour option, like rice, amaranth, buckwheat, or garbanzo)***
3/4 c quinoa flakes (or millet flakes, if you can find them!  I can't find them in the U.S.)
1/4-1/2 c whole millet or quinoa grain (or another whole grain, try matching up your alternative flour choice!)***
1 1/2 c kefir or yogurt (I use goat kefir)
squirt of agave
a little water
1 t salt or Herbamare/Trocomare
1 t baking soda
1 t cream of tartar
1/4 t vitamin C crystals (optional, helps with leavening)
optional: handful of sunflower seeds or other seeds/chopped nuts
optional: herbs, spices, or other seasonings of your preference, like one of these combinations...
  • cinnamon, nutmeg, ginger
  • curry powder and cumin seeds
  • caraway seeds
  • lemon zest, cardamom, and poppy seeds
  • herbes de provence
  • basil, oregano, and rosemary
  • garlic (roasted mashed cloves, diced, or powder)
  • orange zest and clove
  • roasted onions and fresh parsley
  • Chinese 5 spice
  • saffron soaked in kefir
  1. Mix flours, quinoa flakes, whole quinoa or millet grains, optional seeds in a large bowl. 
  2. Pour in kefir and optional agave, and mix well.  Cover bowl with towel and let sit on kitchen counter for 12-24 hours.
  1. Preheat oven to 350* F. Grease an 8"x8" square pan, or 9" round pan with oil/ghee/shortening, or line with parchment.
  2. In a small bowl, mix together salt/Herbamare, herbs/spices, baking soda, cream of tartar, and vitamin c crystals.
  3. Dissolve dry ingredients in a couple tablespoons of water, and pour over kefir/flour mixture, and stir until just well mixed.  Add just enough additional water to create a batter of pouring consistency, and stir until just evenly moistened and mixed.  Do not overmix!
  4. Pour batter into prepared pan, and bake in preheated oven for approximately 35-40 minutes. The top should be golden brown and crisp, with some crackles, and a fluffy but firm inside.  A toothpick inserted in the middle of loaf should come out clean.
  5. Remove from oven, allow cool in pan for 10 minutes, then transfer to a wire rack to finish cooling. 
  6. When cool, slice into squares or wedges of desired size.  Try slicing in half horizontally, and using for sandwiches, like focaccia.
***Flour choice creates very different breads in this flatbread.  I really love quinoa/millet.  Quinoa/rice yields a lighter color, moister and lighter crumb, and a slightly lighter flavor. Quinoa/garfava yields a strong beany flavor, a stable texture, and a nice, crispy crust. The garfava blend is tasty with curry powder and cumin seeds.  I've never tried quinoa/amaranth in the flatbread recipe, but I imagine it would be very tasty, especially with whole amaranth grains thrown in.  Whole soaked millet and quinoa added are very tasty, as is buckwheat.  


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Reader Comments (7)

HI, thanks for suggesting SJM's recipe site. I have made so many of her recipes and I check your blog frequently too. I am a MN native too. Heather

February 27, 2009 | Unregistered CommenterAnonymous

I know this is quite an old post, but I thought i’d give commenting a try anyway..
Firstly, LOVE the site!! your very talented! I am also a massive fan of susan-jane and her recipes..I’ve been frolicking through and hypothetically feasting on all of them..But I can’t get the wholemeal buckwheat bread to work! tried three times each time with a slightly different grade of failure..
Any advice? I followed recipe exactly, using millet flakes and rice milk..two cups the first time, one and a half cups the second time, in a pan size 11x 7.. both times it was raw in the middle crispy on the outside!
third time i used an 8×12 pan, but it came out like it had been steam rolled, no rise at all..i’m thinkin perhaps the culprit was an elderly bag of baking soda..
I WILL work it out but noticed this post and thought i’d ask your advice on the whole debacle!!!
i think next though i’ll try your recipe with the Keffir..it looks drool-dribblingly delicious and fluffy!.
Sarah-Jane x

March 11, 2010 | Unregistered CommenterSarah-Jane

Hi Sarah-Jane,
Thanks for the comment! I love Susan Jane's buckwheat bread! I don't use soy flour because I"m allergic, so I often use quinoa flour, or sometimes millet or rice instead of soy. I use quinoa flakes because I can't get millet flakes here in the US (where do you live?). Also, I generally use water instead of rice milk - sometimes rice milk makes things gummy. I generally use an 9x9 pan, and bake at 375 for about 40 minutes, and it always works for me with all those crazy adaptations, so I'm not sure... perhaps your oven isn't accurate with temperature? good luck with the kefir bread, it is very tasty! I am off dairy again, so I will not be making it again any time soon, but when I had returned to the land of dairy for a while I LOVED to make this bread :)

Best! Kim

March 22, 2010 | Registered CommenterKim

Hi, your bread looks amazing!
I want to try this bread tomorrow, but in my country there is no Quinoa Flakes or Millet Flakes... what should I do? Is there any substitute for the flakes?

Your site is awesome :)

August 30, 2011 | Unregistered CommenterMin

Thanks for the comment and compliment!

Do you have access to rolled oats or quick-cook/instant oats, and do you tolerate them? I think you could try using 3/4 cup quick-cook or instant oats as is, or blitz rolled oats until lightly chopped up and use 3/4 cup of the lightly ground oats. I haven't tried it, so I can't guarantee results...but it could work!

Hope it works for you, and good luck. Let me know how it turns out. :)

xo Kim

August 31, 2011 | Registered CommenterKim

Thanks for your quick answer! I think oats could work!
Today I was trying to find de flakes in one store I didn't visit, and there was no flakes but instead I found Popped Quinoa, so I bought it and I think it could work too!!

My flours (quinoa - garbanzo) are soaked with the goat kefir right now... and tomorrow I'm gonna bake it, so excited :)
What combinations of herbs and spices do you think its best for quinoa-garbanzo flours?? Maybe curry and lemon zest?

Thanks again!!!

August 31, 2011 | Unregistered CommenterMin

hi! looks like a great recipe. keep meaning to try it but am confused: the WHOLE millet and quinoa grains that i add, are they cooked or not?? thanks!

September 14, 2011 | Unregistered Commenterabigail
Sorry, no comments/questions allowed right now.
Hi reader! My schedule as full-time grad student with two part-time jobs doesn't allow me the time to manage comments. I hope you enjoy what you find and can figure out answers to any questions you may have. xo