I know what you’re thinking: “haven’t I seen these before?” Well, yes and no. It’s true; these flatbreads do look like the grain free tortillas I posted here a while back, and they should, because that’s where I adapted the recipe from. But don’t be fooled. I wouldn’t use these flatbreads for a taco and a gyro sandwich – or whatever you put in your flatbreads – would be way too much for a tortilla to handle.
It’s clear that we’ve all needed this recipe for a lot longer than I realized. Several weeks back, I posted a picture of my husband’s dinner on Instagram (we’re trying to meal plan more and eat out less, so I am posting pictures to keep myself accountable!) that included a piece of flatbread that, unfortunately, wasn’t gluten or grain free. I was a tease. So I decided to make it up to you by figuring out how to make equally thick, equally pliable, equally satisfying-to-sink-your-teeth-into grain free flatbread.
The major difference between this and the original wheat-y version that inspired it is that this version is also yeast free. There’s a huge upside to skipping the yeast (including: tons of time and energy saved, no finicky yeast to mess with, and I know some of you are sensitive), but the downside is that the flatbreads will be a touch more dense and less airy than a yeasted bread. That doesn’t mean they aren’t still well worth a try, especially given their versatility. I’m talking…
- These flatbreads can go from pita to naan in 1.5 seconds flat.
- Use them to wrangle sandwich fillings
- Make your own shawarma, gyro, or meatball sandwich, like the example in the picture above (those turkey zucchini meatballs are adapted from Ottolenghi’s recipe, via Hungry By Nature’s site)
- Fry them, slice them into triangles, and dip them in babaganoush
- Wrap them tightly and freeze them for up to 3 months if you’re not sure yet what you want to do with them
And I’m sure there are plenty more ways to use these that I haven’t even though of yet. What will you use them for?
Grain Free Flatbread
This grain free flatbread is such an easy and versatile recipe that is an amazing basis for sandwiches, wraps and ethnic food!
Ingredients
- 1/4 cup tapioca flour
- 1/4 cup coconut flour
- 2 Tablespoons almond flour
- 1/4 teaspoon baking soda
- pinch salt
- 1 large egg
- 3/4 cup milk of choice
- Oil, for cooking
Instructions
- In a large mixing bowl, whisk together the dry ingredients (flours, baking soda and salt). Set aside.
- In a small bowl, whisk the egg, then whisk in the milk.
- Pour the wet ingredients into the dry and stir to combine and eliminate any clumps. Stir just enough, but try not to overmix. You don't want air bubbles in your bread!
- Preheat a heavy-bottom 6" skillet (e.g. cast iron) over medium heat.
- Add just enough oil to cover the bottom of the pan (I recommend a nonstick spray if you have one - the less grease you use, the better, so use just enough to prevent sticking).
- Pour 6 Tablespoons of batter into the pan and quickly and gently shake/tilt the pan to spread the batter into a thin, even layer across the bottom of the pan. It's ok if the batter looks too thin; the flatbreads will rise slightly during cooking.
- Cook slowly over medium heat for several minutes until the bottom is firm and golden. Flip and cook until the other side is equally cooked and the inside of the bread is cooked through (not gummy)
Notes
- The trick to success is to keep the pan at the right moderate temperate and let the flatbreads cook slowly so that they cook through without burning.
- Some signs that your pan is too hot are...
- if the breads crack and break when you try to spread the batter over the bottom of the pan
- if the inside of the flatbreads are gummy
- if the outside of the breads are cooked and the insides are still wet/liquid - If you think the pan is too hot, simply turn off the flame and let it cool for a few minutes before cooking the remaining batter.
- You can double this recipe, but you may need to add about 2 Tablespoons of milk about halfway through the cooking process if it thickens up too much.
- Ideally, instead of doubling, simply make two batches.
- Yield: 3 flatbreads, but multiply as necessary
Nutrition Information:
Yield: 3Amount Per Serving: Calories: 134Saturated Fat: 2gCholesterol: 62mgSodium: 217mgCarbohydrates: 15gFiber: 4gProtein: 4g
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Ellie | Hungry by Nature says
Yes Nora! I need this flatbread in my life – and can only imagine how delicious it is wrapped around this meatballs 🙂 thanks for sharing!
Nora (A Clean Bake) says
You can never have too much flatbread! 🙂
Bethany @ Athletic Avocado says
I’m so stoked to make this recipe, I LOVE flatbread! Flatbread+ baba ghanoush is heaven 🙂
Nora (A Clean Bake) says
It is totally the best!!
Julia Mueller says
These are amaaaazing! Where have they been all of my adulthood? I’m seriously craving a gyro for breakfast now 😀
Nora (A Clean Bake) says
A gyro is, in my opinion, an anytime food! 🙂
Kari says
I thought this was supposed to be dairy free but it calls for milk.
Nora (A Clean Bake) says
Yes, and you can use any milk you prefer: almond, cashew, rice, soy, etc. I hope you enjoy the recipe!
Donna in Inwood says
Do you think arrowroot flour would work as a sub for the tapioca flour? I guess they are similar in terms of how the body absorbs them. I’m coming off of a GAPS diet and have tried arrowroot in a few recipes, and I seem to do okay wit
And of course I have a bag of arrowroot in my kitchen I’d to use. So what do you think — arrowroot would work here? I just don’t know how my digestive tract would handle tapioca starch yet.
thanks.
Nora (A Clean Bake) says
Yes, that should be a fine sub! Let me know how it goes!
Rachel says
What ia the net carbs per flatbread?
Nora (A Clean Bake) says
Hi Rachel! Unfortunately I don’t have that info, but you can put the ingredients into another calorie tracker (I like My Fitness Pal) that will give you a more comprehensive nutrition reading, and calculate the net carbs that way. Sorry!
Karen Humphrey says
What kind of flour could you substitute for the almond? I’m allergic.
Nora (A Clean Bake) says
Unfortunately, there is no easy sub for almond flour. Nut flours are finicky like that. Sorry!
Cheryl says
Try subbing cassava flour. It works similar to almond and sometimes better.
Nora (A Clean Bake) says
I actually wouldn’t recommend that. Cassava flour is far more absorbent than almond flour, so your flatbread will turn out much too dry.
bre says
i’ve read in a few different blogs that cassava flour is a pretty close alternative for almond flour.
Nora (A Clean Bake) says
Unfortunately, that is completely wrong. Almond flour is a high-fat (moisture) flour, while cassava flour is very starchy (Absorbent). I would not recommend replacing one with the other.
Jennifer says
These look excellent! Do you think they would wok with an egg replacer instead of the egg? I don’t tolerate eggs. Thanks!
Nora (A Clean Bake) says
I can’t say with certainty (I’ve never tested it), but if you have an egg replacer you like and have had good luck with, it’s worth a try! Will you let me know how it goes?
CosmicGorilla says
I made this for the first time today! They are awesome – worked first time and I made awesome fajita and received celeriac with goats cheese and kefer. Just fantastic.
Nora (A Clean Bake) says
Thank you so much!
Ginny says
I made these to go with Borani Chogondar for my Cookbook Club. I love them! They are easy to make, the directions are spot on and they are so tasty! AND they are an awesome substitute for sandwich bread. Thank you!
Nora (A Clean Bake) says
So glad to hear it, Ginny! Thank you for letting me know!
Savannah Smiles says
Could I use hazelnut flour or cashew flour instead of almond flour? I am allergic to almonds…
Nora (A Clean Bake) says
Yes, cashew flour swaps well for almond flour! Hazelnut has a bit more fat (moisture) than almond flour.
Jus says
Hi there. I can’t use coconut flour, would you be able to recommend a substitute please?
Nora (A Clean Bake) says
Unfortunately, coconut flour is a tough one to sub for. You *may* be able to sub cassava flour, but I haven’t tried it, so proceed at your own risk!
chris says
These are ok. Just really pancakes. I guess you have to use yeast to get real naan or pita bread.
Nora (A Clean Bake) says
If your body tolerates “real” bread, feel free to use that instead.