Skip to main content

Gluten Free Flatbread

Gluten Free Flatbread - http://glutenintoleranceinformation.com/gluten-free-flatbread.html

Ingredients:

  • 1/2 cup coconut flour 
  • 2 cups tapioca flour
  • 1 teaspoon coarse sea salt (kosher salt)
  • 1/2 cup coconut oil or ghee (use coconut oil to make this recipe both gluten free and dairy free) (I personally would use Smart Balance)
  • 1 cup full fat coconut milk (from the can after shaking) ( I would use plain Lifeway Kefir)
  • 2 eggs, beaten
  • 1 teaspoon crushed rosemary or finely chopped fresh rosemary
  • Garlic powder or fresh garlic to taste (less is more)
  • I am not a fan of coconut so for the flour of course I would use 2 1/2 c of Bob's Red Mill 1 to 1 all purpose GF flour)

Directions:

Preheat oven to 450° Fahrenheit.
In a large bowl, combine coconut flour, tapioca flour and salt.
In a small saucepan, combine coconut oil (or ghee) and coconut milk and heat it up until it’s just warm and integrated and any solid particles of the coconut oil are melted. Do not overheat and do not boil.
Pour heated oil mixture on top of dry ingredient mixture and mix until thoroughly combined.
Put the mixture into the fridge to allow it to cool slightly.
While the mixture is cooling, line 2 baking sheets with parchment paper. (Note, you can also use a pizza stone or cast iron skillet instead of baking sheets.)
Remove mixture from fridge and add beaten eggs. Combine thoroughly.
Pour 1/2 of mixture onto each baking sheet.
Flatten mixture into 1/4 inch thick flatbread shape using a spatula.
Sprinkle with rosemary and garlic (or any other seasonings you desire).
Bake in 450° oven for 10 – 12 minutes.
The flatbread is best eaten within a few hours after baking, but it can store overnight. If you store it overnight, it does taste best to toast it slightly before eating.
Recipe borrowed from: http://glutenintoleranceinformation.com/gluten-free-flatbread.html

Comments

Popular posts from this blog

Taco Bake

Taco Bake - Can't Stay Out of the Kitchen: Taco Bake is a Tex-Mex casserole with layers of corn chips, beef filling with diced tomatoes & chilies, sour cream & a cheese layer. So quick & easy too.

This looks SO Good!!! I think I might have to make in the near future!




Taco Bake This amazing 7-ingredient Tex-Mex casserole is filled with a tasty beef mixture, cheese and tortilla chips. Taco Bake is gluten free. CourseBeef Main DishCuisine

Hough Bakery - butter cookies

Hough Bakery By Gail Greenberg&Diane Rolfe Hough Bakery was an integral part of me and my family's lives, (most people in Cleveland for that matter) I was heartbroken when they closed. I have always remembered the cookies and doughnuts from this magical bakery. Their products were like nothing I had ever had before (and it was extra magical because I was so little/young) I have been searching for about 30 years for something similar - no luck... but, thank goodness there are a few recipes floating around the internet! Unfortunately even with Archie's being open, my food afflictions will not allow me to enjoy those old time favorites. Luckily, converting is what I do and that's what this site is about so I will switch some things around and see how it turns out! The recipe below is just ONE of my all time favorites, please enjoy! Memories of a signature blue-and-white, string-tied cake box filled with a streusel coffee cake, hot cross buns, sticky pecan rolls, coconut cho…

Homemade GF "Cheddar Bay Biscuits"

I made "Cheddar Bay Biscuits" for the first time. I have wanted to make these forever! I used a combination of two recipes (the links are down below), I'll show what I combined:

Gluten-Free Sun-Dried Tomato-Cheddar-Chive Biscuits AT A GLANCEPREP15 mins. to 20 mins.BAKE15 mins. to 20 mins.TOTAL30 mins. to 40 mins.YIELD10 biscuits RECIPE #1 1 3/4 cups King Arthur Gluten-Free Multi-Purpose FlourI used this2 teaspoons baking powder I used this1/2 teaspoon xanthan gum3/4 teaspoon salt I used this - kosher salt1/2 cup cold butter, cut into cubes3 tablespoons chopped fresh chives  I used this1/2 cup sun-dried tomatoes, chopped1/3 cup grated sharp cheddar cheese2 large eggs I used this1/2 cup cold milk DirectionsPreheat the oven to 400°F. Line a baking sheet with parchment, or leave it bare; no need to grease it.Blend together the flour, baking powder, xanthan gum, and salt.Work the cold butter into the dry ingredients until the mixture is crumbly.Stir in the chives, sun-dried tom…