Thursday, February 16, 2012

Easy Grain Free Flatbread 2.0



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

Pin It Now!

18 comments:

  1. Looks very good.

    I am having a free seed give away if you are interested!

    http://theredeemedgardener.blogspot.com/

    ReplyDelete
  2. Is there anything I can sub for the psyllium husk? We actually can use eggs so not sure if that would help adjust the recipe since we can't use psyllium husks...

    ReplyDelete
    Replies
    1. Heather nothing I've tried so far works, but eggs is probably your best bet. If you try it let me know how it goes!

      Delete
  3. Noosh,

    So simple and looks just amazing. I Love how this is egg free!! Really great recipe Noosh. Thank you for sharing.

    Hugs,
    --Amber

    ReplyDelete
  4. Still loving your killer recipe! I bought a simple tortilla press to just flatten them out quickly. Then I freeze them to have my own quick wraps for any occasion. I let them get a little bit toasty when baking them and when they are reheated in the microwave they still wrap without breaking. I even over-did (deliberately) a couple in the microwave and ended up with delightly chewing, slightly crispy edges.
    I do add salt, garlic powder, and some herbs for savory flavor.

    ReplyDelete
    Replies
    1. great to know Gretchen, thank you! I've had a tortilla press for a few years that I haven't used in ages- I should pull it out and give it a try! I've been meaning to make a bunch to store but haven't gotten around to it yet. thanks again!

      Delete
  5. could you please give me a piece of it? like it very much

    ReplyDelete
  6. Thank you I will try and let u know

    ReplyDelete
  7. I replaced the coconut oil with olive oil and two tbs of Parmesan cheese the second time I made it as I wanted a more savory bread. the third time I made it I replaced half the olive oil with tapanade still keeping the cheese and added 1tsp of baking soda and it turned out to be very much like a pita bread. I cut it in 16 pieces which I stored in the refrigerator and toast as needed. great...

    ReplyDelete
  8. Thank you, thank you, thank you! I have been looking for a good alternative to bread for a long time to help me get back to the Candida diet. I tried your recipe exactly and it came out perfect. So grateful...

    ReplyDelete
  9. I'm so glad to have stumbled upon your blog! I have been vegetarian for 5 years (and pescetarian for 5 years before that), but have been recently told by my doctor that I need to completely cut dairy and soy, and cut down to very little gluten due to a hormone condition that I have. Dairy will be easy since I don't consume much anyway. Soy will be the hardest. Thanks for the great recipes!

    ReplyDelete
  10. Is the psylium fiber powder just the psylium husks I buy in the bulk section at the grocery store or is it a totally different product?

    ReplyDelete
  11. Wow that looks delicious, thank you for sharing. I just tried the best gluten free whole grain bread from Bavarian. I feel I miss out on fiber being GF..

    ReplyDelete
  12. Noosh, thanks so much for this recipe. I have also made these using a tortilla press (although I do find that I have to add more water than your recipe calls for... probably a difference in the Coconut Flour or how I measure it...), and I have used it as a dough for making hot pockets with pepperoni and (Daiya dairy-free) mozzarella cheese, and with pork carnitas, and with pulled pork. I either use the seasonings you specified or I use salt (just a little more than you called for, since it's the only seasoning). I took the flatbreads and the pork carnitas hot pockets to a ladies' retreat, because there were several there who were following a gluten-free diet, and all of them loved it and asked me for the recipes... :) I pinned most of the recipes at http://www.pinterest.com/theshancarter/sph-ladies-retreat-food/ to make them easier to share... Again, thank you!

    ReplyDelete
  13. Can you make this recipe in an electric Tortilla maker?

    ReplyDelete
    Replies
    1. i have never tried it myself, but other people have commented that they have made it in a tortilla press, so maybe worth a shot? the person who commented above said they added more water for hte tortilla press. good luck! :)

      Delete