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…

IMG_3307

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.

IMG_3308

 

 

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

Grain Free Paleo Flat Bread

4.4 from 7 reviews
Grain Free Flat Bread
Author: 
Prep time: 
Cook time: 
Total time: 
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!

 

link
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.
Follow me..

Hayley Ryczek

Blogger at Health Starts in the Kitchen
Hayley Ryczek is the voice behind the healthy cooking and natural lifestyle blog, Health Starts in the Kitchen.

Most often you will find Hayley in her kitchen, she has always had a passion for food and cooking. She resides with her husband, Ray (and black lab, Hercules) on a 6-acre homestead in rural, southwestern Pennsylvania. Together, they have a beautiful organic garden, raise chickens, forage for wild edibles and look forward to their summertime Sunday evening “mountain rides” in their Jeep.
Follow me..

Latest posts by Hayley Ryczek (see all)



Hayley Ryczek is the voice behind the healthy cooking and natural lifestyle blog, Health Starts in the Kitchen. Most often you will find Hayley in her kitchen, she has always had a passion for food and cooking. She resides with her husband, Ray (and black lab, Hercules) on a 6-acre homestead in rural, southwestern Pennsylvania. Together, they have a beautiful organic garden, raise chickens, forage for wild edibles and look forward to their summertime Sunday evening “mountain rides” in their Jeep.


38 thoughts on “Grain Free Flat Bread

  1. Lee

    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! :)

    Reply
          1. Hayley Ryczek Post author

            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.

    1. Hayley Ryczek Post author

      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?

      Reply
      1. Lee

        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.

        Reply
  2. Summer Williams

    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

    Reply
  3. Mary

    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!

    Reply
  4. AngiPPP

    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!

    Reply
  5. Audry

    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!

    Reply
    1. Hayley Ryczek Post author

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

      Reply
  6. Annick

    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!

    Reply
  7. Andrea

    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.

    Reply
  8. Kristina

    Hi Hayley, I just made a recipe very similar to yours (it used coconut milk vs water) and they cake out gooey on the inside. Tasted amazing, but gooey and didn’t hold up very well. Can you describe the internal texture please? I want to try this recipe, but I hate to waste my gf flours. Thanks in advance!

    Reply
    1. Hayley Ryczek Post author

      I made a recipe that used coconut milk instead of water and I did not like the gluey consistency. It was like they never cooked. I shared this recipe because we LOVE them, they are not gooey and I’ve added yummy seasonings that make them AMAZING.
      Feel free to make just 1/4c of each water/almond/tapioca with 1/4t of the seasonings…. you can reduce/increase the ingredients in my recipe as needed!!!

      Reply
      1. Hayley Ryczek Post author

        If you let them bake until crispy they make an amazing cracker, too! (especially spread with organic pasture butter!)
        They are light and airy. not heavy, dense or chewie in the middle.

        Reply
      2. Kristina

        Okay awesome! I’m going to try it then. It wasn’t bad, just exactly like you said. I am hoping to make yours this week then. Thanks again!

        Reply
  9. Maggie

    I’ve made these at least 4 times now and love them! Here’s my questions, if I get 4 breads from the batter, should I bake them half the time? If I only get 2, as in your picture, should I bake them the full 15 min?

    Reply
    1. Hayley Ryczek Post author

      Do what feels right for the texture you want. My hubby likes his soft so we bake his less – I like mine crisp like a cracker so I let mine go longer :)

      Reply
  10. BJ

    My mother made these and they are delicious!! We would like to know if we can make multiple batches at the same time and how to store them, or if we need to make them fresh each time we want them?

    Reply
  11. Gf

    Hi! I was trying to make paleo farinata (italian chickpea flatbread) and found your recipe, i wanted to use the same ingredients. I’m worried aboot goo-iness of the inside. Have you tried farofa (cassava “breadcrumbs”) rather than starch? Thanks!

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: