Thank you to everyone for their kind comments and suggestions about my Grain Free Flatbread. I've received a lot of questions about options that I had not experimented yet, so if you have, please let me know! Either via my Facebook page, comments on the post, or email.
I did end up trying to use both chia and flax as people suggested, but neither worked to make a flexible bread. Instead they became (delicious!) crackers much like my Coconut flour and Chia crackers. The psyllium in this recipe really provides the flexibility and binding that is needed for an egg-free, grain free, gum free bread. If you don't need these restrictions you can probably try using one of them and it will most likely work. The other substitution that I've tried and worked is light olive oil for the coconut oil. 1/4 cup should work but I still preferred the coconut oil because the olive makes it dry out faster.
I wanted to share one more variation I made shortly after the first that did work. I thought I would try using less psyllium to see if the taste mellowed out a bit- and it did. The only thing that is sacrificed is its ability to roll. So this bread can fold over (see the pictures) and still serves as a great sandwich bread, but won't wrap like the first. In short, you just lessen the amount of psyllium, but I'll go ahead and give the whole recipe again to make it easier :)
Easy Grain Free Flatbread 2.0 (the non-rolling version)
grain free/gluten free, dairy free, soy free, egg free, nut free, vegan
1/2 cup Coconut Flour
1 TBSP Konsyl Psyllium Fiber Powder
1/4 cup Coconut Oil
1 cup boiling water
optional:
1/8 tsp sea salt
1/8 tsp granulated garlic
1/2 tsp Italian seasoning herb blend
your favorite herb/seasoning
Whisk the coconut flour and psyllium together in a bowl along with the salt and herbs if using. Add the coconut oil. Add the hot water a little at a time, stirring as you add it (will melt the coconut oil). Mix well quickly making sure all the dry bits are incorporated and looks uniform. Using the back of a spoon is helpful.
Roll (with rolling pin) or pat (with moistened spatula) the bread out on a Silpat/ Silicone Liner or unbleached parchment paper-lined jelly roll pan until thin and even. The dough is forgiving, so feel free to move pieces around and repair patches as you go along. I tried baking as two separate pieces and as one large bread and both worked out well.
Bake at 375º for 15-20 minutes depending on your oven and how thin you've rolled the bread. (Mine was about 11"x12" for 15 minutes.) Transfer to a cooling rack and allow to cool to room temperature before slicing/eating.
The taste will mellow out the longer it cools and sits out. Store in ziplock or other sealed container (if you don't eat it all at once!).
Pin It Now!
Posts
