Ingredients:

1 ¾ cup Bye Bye grain flour

½ tsp. salt

1 tsp. baking powder

1 Tbsp. gelatin

2 tsp. dry active yeast

½ cup warm water

2 Tbsp. maple syrup

¼ cup oil (olive oil works well)

½ cup milk or milk substitute (warm temperature)*

1 tsp. baking soda

1 Tbsp. apple cider vinegar

Parchment paper

*For AIP diet compliant use coconut milk.

Directions:

1.Line an 8-inch square pan with parchment paper.

2.In a small bowl or a cup, add the warm water, dry active yeast, and ½ Tbsp. maple syrup. Stir using a spoon until the yeast is dissolved then cover the bowl or the cup with lid. Set aside for 8-10 minutes until the yeast turns frothy.

3.Meanwhile, take a medium bowl and whisk together the flour, salt, baking powder, and gelatin.

4.In a large bowl, mix the oil, milk or milk substitute, and the rest of the maple syrup (1 ½ Tbsp). Then add the flour mixture, the yeast mixture, baking soda, and apple cider vinegar. Mix with a spatula to form a doughy mixture. Pour the dough into the prepared pan, cover it loosely with a clean kitchen towel or plastic wrap, and let it sit in a warm place (or you can place it inside a warm oven) for 30 minutes.

5.After 30 minutes the dough should have risen slightly, uncover the dough.

6.Preheat the oven to 350° F. Bake the thin bread in a pre-heated oven for 18-20 minutes until the bread turns golden brown and the toothpick inserted comes out clean. Let it stand for 5 minutes then transfer it to a cooling rack.

Note: to reheat the bread using a microwave, cover the bread with a damp paper towel or sprinkle the bread with some water (please note that you should not soak the bread). Heat for 10 second, flip the bread, then continue for another 10 second. The bread should be warm and soft.