Grain Free Flat Bread

Grain Free, Paleo Flat Bread

I was so inspired by my friend Ashley at My Heart Beets and her Paleo Naan Bread recipe – After making it several times I came up with my own seasoned flat bread recipe. 21DSD, Paleo, Gluten Free, Grain Free and Dairy Free – and totally AMAZING!

This recipe is easily increased or decreased depending on how many breads you would like to make. It’s equal parts of Almond Flour, Tapioca Flour & Water – then add your seasonings (for each 1/4 cup of each of the main ingredients, you’ll use 1/4 teaspoon of your seasonings and 1/8 teaspoon of white pepper)

Making these Grain Free Flat Breads are as easy as making pancakes! Just shake everything up together and pour into your skillet!

paleo flat bread

 

Just cook them 1-2 minutes per side, just to get them cooked and brown on the outside…

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Transfer each of your flat breads onto a cookie sheet lined with parchment paper and bake  at 400 degrees for 15 minutes – that’s what gets the middle cooked and the outside nice and crisp without over cooking.

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The middles are still chewy after baking, the edges are crisp – The best of both worlds!

Grain Free Paleo Flat Bread

4.2 from 5 reviews

Grain Free Flat Bread
Author: 
Prep time: 
Cook time: 
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Serves: 4
 

Ingredients
  • ½ cup Blanched Almond Flour (buy HERE)
  • ½ cup Tapioca Starch (buy HERE)
  • ½ cup Water, preferably filtered
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • ½ teaspoon Sea Salt
  • ¼ teaspoon White Pepper

Instructions
  1. Preheat oven to 400 degrees F
  2. Line a cookie sheet with parchment paper
  3. In a jar (with lid) combine all ingredients and shake well to make a thin batter
  4. Heat your seasoned cast iron skillet over medium
  5. Add a little healthy cooking fat to your hot pan
  6. Pour your batter into your skillet (approximately ¼ cup) – move your skillet around to spread the batter out thinner if desired
  7. Cook for 1-2 minutes per side, just until it’s getting a few brown spots.. your breads will be firm on the outside but uncooked in the center
  8. Transfer your bread to your parchment lined cookie sheet
  9. Repeat until your batter is all used up and all breads are on your cookie sheet
  10. Bake your flat breads at 400 for 15 minutes
  11. Remove from the oven and cool slightly
  12. Enjoy!

 

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PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. However, I only recommend products or services I have personally used myself and trust.

Hayley Ryczek

Hayley Ryczek is a health food blogger at Health Starts in the Kitchen and certified Holistic Health Coach educated by the Institute of Integrative Nutrition. She is passionate about REAL FOOD for optimum health and enjoys creating healthy recipes that she shares on her blog. Hayley resides in southwestern Pennsylvania with her husband, Ray. Together they have a beautiful organic garden, raise heritage breed chickens & turkeys and enjoy foraging for wild mushrooms & other edible treasures.

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26 Responses

  1. Lee says:

    I tried you recipe. However, when I blended it together it was like a brick. Not enough liquid….so I added more and then still not enough….then more and it was too much. It was a disaster! Please re-look at your measurements and let us know! :)

    • Lee says:

      What is the consistency suppose to be like?

      • Hayley Ryczek says:

        Like a thin pancake batter :)

        • Justine says:

          Mine turned into a brick too???

          • Hayley Ryczek says:

            Justine – based on our email conversation it’s because you didn’t follow my recipe, so I’m sorry YOUR RECIPE didn’t work out but going forward if you modify a recipe please don’t miss lead my readers that a well tested and proven recipe doesn’t work, thanks in advance.

    • Hayley Ryczek says:

      Lee – I’m not sure why you’re having trouble – I’ve made this recipe 100s of times and so have many other people – it’s equal amounts of blanched almond flour, tapioca flour and water…. Are you certain you used the correct ingredients and the correct amounts?

      • Lee says:

        Thanks for the response! Yeah it seems simple enough ;) I will see if the flour I used was the right one…because mine wasn’t thin at all.

  2. Christine Elsdon says:

    Awesome and just perfect!!
    I will make these again and again!
    Thanks Haley!

  3. Haley, I just used your recipe and LOVED it! I was a bit nervous when I saw how thin the batter was, but decided to trust the recipe. It turned out perfectly! My family is already asking for more. Thanks for sharing!!
    Summer

  4. Mary says:

    What does it mean when you take it out of the oven and “cook slightly” does that mean but it back in the pan for a couple mins? Thanks!

    Can’t wait to try!

  5. AngiPPP says:

    I made these today and they were a disaster, stuck to the pan, burned bits, folded over on itself, thick bits, thin bits, slightly scorched where I put the frying pan under the grill to firm them up enough to scrap off the bottom of the pan bits, ….. and they STILL taste amazing crunchy on the thinner parts and soft chewy with a crisp outside on the thicker parts,… I liked them so much I may invest in a better pan!

  6. Audry says:

    Wow Hayley!
    Great site. I came over from wellness media to check out your site ;)

    This recipe seems too easy..unbelievable!! :)

    I’m going right now to try it, but I don’t have tapioca, I will see how arrowroot works out and let you know. I’m hoping this will be a good alternative to pita bread to dip in hummus and also a replacement for tortillas….we’ll see :)

    Thanks!

  7. Rachel says:

    Can you use a different flour besides tapioca? Coconut or more almond flour?

    • Hayley Ryczek says:

      Rachel – you can sub in arrowroot flour or corn starch. These starches gives a gluten like elasticity to the bread.

  8. Annick says:

    Is it possible to use coconut flour in lieu of the almond flour? Looks like a great recipe, I think I’ll try it today!

    Thank-you!

  9. Andrea says:

    I’ve tried this recipe a couple time and love it! I used it to make pizza the other night and it was perfect. I was wondering if they keep well? I was wanting to make some and keep them to use during the week for lunches at work.

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