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Gluten Free Flatbread

Gluten Free Flatbread -


  • 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)


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:


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