Gluten-free, grain-free flatbread

Added on May 7th, 2012 by our friend from http://www.j3nn.net/2012/05/04/gluten-free-grain-free-flatbread/

Cooking Steps

Also needed: Frying pan (nonstick or your choice); Spatula and Pastry Brush

1. Add all dry ingredients to blender; blend on high speed for 20-30 seconds to sift and combine dry ingredients thoroughly.

2. Dump dry ingredients into large mixing bowl; add in all other ingredients except for the shortening/oil, that will be used for coating the frying pan. Mix all ingredients together until thin batter forms and all dry ingredients are incorporated.

3. Preheat frying pan on low heat. In a small bowl, melt your shortening or coconut oil or fat of choice in the microwave if solid. Dip your pastry brush in the liquid fat and brush a thin coating all over your frying pan, coat it thoroughly, and don’t skip around the edges. The oil will go very far when you spread it thinly.

4. Using a ladle or spoon, pour about 1/4 cup of the batter into the greased frying pan and swirl it around to spread it out in the pan until it’s the size you want. Try not to stretch it too thin or it might tear or cook unevenly.

5. Cook until lightly browned and firm on one side, gently flip over and cook other side until also lightly browned and firm.

6. After each flatbread, remove it from the pan onto a plate and brush with cooking fat before each ladle goes in. I don’t recommend cooking more than one at a time unless you use a large griddle.

7. Repeat until all batter is used.

Yields approx. 10 flatbreads, 80 calories each

Store in the fridge in a storage container. If you freeze them, I suggest separating each one with a piece of wax or parchment paper to avoid breaking. Should last in the fridge for 3-5 days. Warm or toast before eating.

Serves 5
20 minutes
This is a Recipe

Ingredients

  • 1/3 cup (48g) tapioca starch
  • 1/4 cup (1 oz) coconut flour
  • 1 cup egg whites (approx. 12 egg whites)
  • 2 TBSP organic palm shortening, melted, or cooking fat of choice (set aside for cooking)
  • 2 TBSP apple cider vinegar
  • 1 teaspoon gluten-free Hain sodium-free baking powder
  • 1 TBSP coconut nectar or agave nectar or honey or sweetener of choice
  • 1/2 cup water
  • 1/2 teaspoon pink Himalayan salt or to taste
  • 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1 TBSP ground caraway seed or ground flaxseed meal, optional
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5 Responses to “Gluten-free, grain-free flatbread”

  1. Looks good, but is tapioca starch paleo? I was under the impression that it wasn’t…

    Victoria, on May 7th, 2012

  2. [...] blogs and sites on the web!Gluten-free, grain-free flatbread Fast Paleo / Posted on: May 07, 2012Fast Paleo – Also needed: Frying pan (nonstick or your choice); Spatula and Pastry Brush 1. Add all dry [...]

    Gluten-free, grain-free flatbread | Paleo Digest, on May 7th, 2012

  3. I tried these tonight. They taste good and I think they could be really useful, but oh, were they difficult!

    Can anyone else who’s made them share any tips for the cooking and turning? Mine came out just a mess!

    Andrea, on May 8th, 2012

  4. [...] [...]

    Zucchini Hummus - Page 2 | Mark's Daily Apple Health and Fitness Forum page 2, on May 13th, 2012

  5. For tips on how to prepare these, look up techniques used for ‘Crepes’. You will find articles and vids that should help give you a decent frame of reference :) ) Happy Eating!

    fastpaleosilva, on November 6th, 2012

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