I posted the other day on my Facebook page about an "accidental" recipe I had made and have been really excited about... so here it finally is! I wanted to test out a few more things with it, so I've been working on that.
What I was aiming to make was some simple grain free crackers and ended up with a great flatbread instead! I was sent some Psyllium Fiber by Konsyl to test out for gluten free baking, so I was also eager to incorporate it into my baking to see how that went. Turns out the Psyllium powder is great- especially as an egg replacer and binder so it works well to keep the bread together.
I have really enjoyed this bread because (other than the few ingredients) it's so easy to roll and flexible- it doesn't crumble or break like a lot of gluten-free tortillas and breads do and is reminiscent of Persian Lavash bread.
I've given two variations- one is the basic recipe, and then you can add on whatever you like to adjust the taste or make something a little different.
Easy Grain Free Flat Bread
(gluten free, egg free, dairy free, soy free, vegan, nut free)
1/2 cup Coconut Flour
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
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 making sure all the dry bits are incorporated.
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 (picture below) and as one large bread and both worked out well.
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 (picture below) 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. 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.
Enjoy!
(ps- if you haven't been eating a lot of fiber recently, don't eat the whole pan at once!!)
(ps- if you haven't been eating a lot of fiber recently, don't eat the whole pan at once!!)
Posts
