Gluten-free, Grain-free Flatbread

How does grain-free flatbread that’s just as easy to make as pancakes sound?

Fantastic, right? What if I told you they’re only 80 calories each to boot? OMG, OMG, OMG—YES!

Of course you could eat them as a pancake or a crepe, but this version I made is more savory with the addition of caraway seed to give it a “rye bread” flavor. That’s completely optional, though! You can leave them neutral or get creative with the flavorings.

A few things come mind to use them for: Sandwich wrap, tacos, burritos, enchiladas, crepes, pancakes, lasagna layers – some of these uses I’d definitely recommend omitting the caraway seeds.

Gluten-free, Grain-free Flatbreads
(soy-free, dairy-free, Paleo-friendly)

What  you’ll need:

• 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 raw sugar 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
• Frying pan, nonstick preferably
• Spatula
• Mixing spoon and ladle
• Pastry brush

What you’ll do:

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.

So good! The coconut flour is completely undetectable. With the caraway seeds, it tastes just like “rye bread”! I made a vegetarian reuben with an egg, sauerkraut, Swiss cheese, and a quick “thousand island” dressing with a bit of ketchup, mayo, and sweet relish on one as soon as they were done. Sorry I didn’t take a pic, I was too hungry and eager for it to be in my belly. I’m going to use them for tacos! YUM.

Tomorrow is our 6-year anniversary!! We’re not doing anything super exciting, just dinner in NJ—which I actually find to be more exciting than any person should, lol. We have way too much going on right now (that I’m dying to share with you!). I love him, he loves me, we’re happy, everything else is just gravy.

Have to go get the car inspected now. It expired a few days ago… according to the cop that stopped my mom and me yesterday at a checkpoint going into BJ’s. We honestly didn’t know that it expired in April, we thought August. Ooops! Thankfully the officer didn’t give us a ticket. That would have sucked!

It sure is warm in here today! Close to 80. I can’t wait to go out and get some fresh air. Aaaah!

What’s up this weekend? Any cinco de mayo plans? Cinco de mayo is our anniversary, so the holiday has a whole new meaning for us, heh.

Tagged as: coconut flour, crepes, egg whites, flatbread, gluten free recipes, gluten-free, gluten-free flatbread, grain free recipes, grain-free, grainless wraps, low-calorie recipes, Paleo, Paleo bread, Primal Blueprint, recipes, tapioca starch, vegetarian, wraps