This might change your life
I know, that’s sounds like an extreme claim. But if you follow a restricted diet, then you know just how liberating it is to have a never-fail staple recipe in your culinary arsenal. This healthy bread alternative fits the bill when you crave something–for lack of a better term–bready. Even better, it requires only about 5 minutes of prep!
If you are on a grain free diet, then you know how comforting it is to have something that can be used for sandwiches. That’s one reason why I’m so excited about this recipe! It works for sweet (think jam or honey) or savory (like guacamole and sliced turkey) sandwich fillings.
I’ve been enjoying these for breakfast, slathered with raw honey. I’ve even used these as a bun replacement for hamburgers! Although I haven’t tried it (because I can’t eat tomatoes or cheese) these would work for mini pizza crusts. Bake completely, then top with a thin layer of sauce and cheese and broil until the cheese is melted. It won’t make a crispy crust, but it is a healthy alternative to a wheat crust and an easier option than the labor-intensive zucchini/cauliflower pizza crusts.
A discussion about the ingredients
The strange ingredient here is the gelatin. You may be familiar with my love of grassfed gelatin, as I sing its praises in my popular recipe for Coconut Flour Pancakes… With Gelatin! Regular gelatin would work, but I hate buying any type of animal products from feedlot or conventionally raised animals. As with those pancakes, the gelatin is important to the texture. It provides some pliability and a slightly chewy, “meatier” texture.
“I don’t have gelatin,” you may be thinking, “can I leave it out?” Yes, I’ve made these without the gelatin. It works in a pinch, but they don’t hold together as well and aren’t as pliable. Besides, if you buy the grassfed gelatin, you can make all my other delicious recipes that call for it!
I know I will be asked about egg substitutes. I have not tried this with egg substitutes, and my guess is that it will not work without the real egg.
If you don’t have the butternut squash, you could use mashed acorn squash or sweet potato (not GAPS or SCD).
Ingredients
- 1 Tbs. coconut flour
- 1 1/2 tsp. grassfed gelatin
- 3 Tbs. well cooked and mashed butternut squash (or sweet potato)
- 1 Tbs. butter, ghee or coconut oil
- 1 egg
- 1/4 tsp. sea salt (more or less to taste) I recommend this uniquely healthful salt.
- (You can double the recipe if desired)
Instructions
- Have all ingredients at room temperature. (If the squash and butter is cold, you can stir them together in a saucepan over low heat to bring them to room temperature.)
- Preheat the oven to 400 and line a baking sheet with parchment paper. Stir together the coconut flour and gelatin.
- Stir together the squash and the butter until smooth. Stir in the coconut flour/gelatin mixture until combined, then stir in the egg and sea salt.
- Spoon into rounds on the baking sheet. You can make these thinner or thicker-- experiment and find what you prefer! I made them about 1/4 inch thick for the picture here, but I usually make them a bit thicker.
- Bake for about 12 minutes, then carefully peel them off the parchment paper and flip. Bake for another 5 minutes (or longer), until they are dry to the touch and pliable. (They will take longer to cook if they are thicker and they will cook faster if they are thinner... you know the drill.) Let cool completely, then enjoy within an hour or so of baking for the best texture.
These look delicious. I might not be able to get my hands on squash, but these sound wonderful with sweet potato, which I always have on hand. Thank you for posting this! I will definitely make these over the weekend.
I just discovered your blog through the Purely Twins last week and I love it. Your recipes sound amazing, and they fit within my eating restrictions (I’m allergic to cereal grains), and I love your traditional approach to food. I’m not following the GAPS protocol, but I have listened to a lot of Dr. Campbell-McBride’s lectures and I’m slowly trying to incorporate more Traditional food in my diet. I also really appreciate your approach to overall health. I really look forward to your posts. Keep it up!
Is there a good substitute for gelatin? I try to avoid high glutamates for my daughter.
I am also wondering about subbing the gelatin…maybe eggs if the person isn’t sensitive to them? That’s what I may try…
I am also wondering about the gelatin (horse hooves, usually) since I am vegetarian. Any one have a substitute – would love to try these.
I think she actually addresses that above the recipe. Let us know if you try it without the gelatin and how you like them. That’s the route I’m going to take. They sound great
I think xanthan gum (a byproduct of fermenting) that I use to replace gluten in bread recipies, may work. Has anyone here tried it?
I had a problem with xanthan gum, so I did some research, seems it mat not be good for everyone. http://girlmeetsnourishment.com/gmnwordpress1/xanthan-gum/
what about chia seeds ? or flax ? I’ve heard they are quite good for that kind of things. will try this week. thanks for the recipe ! can’t wait to bite into one of those.
“I don’t have gelatin,” you may be thinking, “can I leave it out?” Yes, I’ve made these without the gelatin. It works in a pinch, but they don’t hold together as well and aren’t as pliable.
I love the idea of this, and I’m totally excited to try it out! I wonder would gelatin work if I’m trying to create a gluten free biscuit? I’m Southern, and I need to figure out how to get my biscuits back into my life!
I am southern too, if you find a good gluten free biscuit recipe, please, please send it my way! I am going to try this recipe this weekend. Maybe have a “real” hamburger for a change. I would like to substitute the gelatin and I am thinking about using the egg idea.
If you are looking just gluten free and not grain free. the Gluten Free On a Shoestring has a great biscuit recipe. I use Better Batter brand flour with it and they are really good.
I posted an almond flour biscuit recipe below that tasted and smelled like a regular wheat biscuit baking. Husband loved it.
Simply Living Healthy’s website makes some great Paleo biscuits with coconut and almond flour, egg whites and coconut oil. They are amazing. I use them for burgers, breakfast sandwiches and slather with gravy or butter and jam. Really good.
She has a tasty coconut biscuit recipe that you can add chopped herbs to. I’m thinking of adding chives since they’re finally starting to shoot up in the garden.
http://www.empoweredsustenance.com/onion-herb-coconut-flour-biscuits/
I have just made these, they are delicious, used a mix of fresh herbs – flat parsley, coriander, thyme, rosemary, plus used kefir instead of yogurt.
I’ve found a yummy gluten free biscuit mix at Whole Foods. But it is only gluten-free, not grain-free.
How would these work for camping and hiking?
PERFECT~! They are very firm. I just made them. DELISH and pliable AND firm! Perfect!
These travel well, but the they get tougher the longer they sit. I prefer to eat them soon after baking them.
I am allergic to coconuts. Any other flours would you recommend?
Almond flour in my opinion would be great substitute
Almond flour is not a good direct substitute for coconut flour, because coconut flour absorbs many times its weight in water, and almond flour does not. Can you tolerate something like guar gum or xanthan gum? If so, perhaps try that. Or maybe just more gelatin.
This looks wonderful, awesome and nutritious! Can I ask? I’m allergic to all cocunt
, could I use an alternate flour that would still work to make these? Thanks so much!
Try almond flour
Try sunflower seed flour
Just made these and I’m BLOWN AWAY! YUMMY! I cooled mine in a skillet I used this morning to reheat bacon. Just a wee bit of bacon fat was left and then I ate one just now and WOWZA! These are awesome plain and with the wee bit of bacon fat. THANK YOU FOR SHARING! I actually think my picky 7 year old kids may love them too.
Yay! So happy that you like them! I’m intrigued… you said you cooked them in a skillet. Did you bake them in the skillet or cook them like pancakes?
I want to make these and was wondering if cooking like pancakes would work too. Is that how you made them Christy S?
And Lauren, do you think these would work with pumpkin puree in place of the squash. Just wondering here. I love butternut squash (it is my very very favorite winter squash!) and have on sitting in my counter right now, so I will be making these this weekend for sure!!
Thanks
Ana
I think pumpkin pureé will work. Pumpkin puree is thinner than the butternut squash, however, so it might alter the texture a bit.
what can be used in stead of coconut??
There is no substitute for the coconut flour.
You say no sub for coconut why wouldnt almond flour work?
Coconut flour is very different from almond flour – different texture and needs lots more liquid/eggs. You can’t replace one for the other and get anywhere the same results and if you try it you need to use at least three times more almond flour probably.
You might try plantain flour, adjusting the amount if necessary since coconut flour absorbs more liquid.
Would chickpea flour work as an alternative? I live in France and unfortunately we don’t have access to the same products as in the States, and it’s difficult to find coconut flour… however, we do have chickpea flour?
How about trying arrowroot?
looks amazing!!! we have used gelatin just a few times in our baked recipes, we need to experiment more with it. we usually make marshmallows with it
Yum!! Looks delish!!
Would agar agar substitute for gelatin? Can’t wait to try this!
It should, though the measurements might not be the same.
Hi, I like your blog, and you don’t need to post this–it’s just for you. I wanted to let you know that you frequently misspell its and it’s, so here’s an easy way to remember how to use them: it’s ALWAYS means it is, no exceptions! That’s it. So here’s a sentence from your butternut flat bread post: “I sing it’s praises in my popular recipe for Coconut Flour Pancakes… With Gelatin! Regular gelatin would work,” so what you’re really saying is…”I sing it is praises…”
Please take this with love since that’s how it’s meant. BTW: I’m an English teacher. All the best, and keep up the great work.
Really, because an apostrophe s is also used to indicate possession. Such as The website’s recipes… or like in the post to which you are referring: the praise belongs to “it” therefore, it’s praises. Not it is praise. Just sayin’
She’s referring to when the apostrophe is used after the word “it.” It’s different when the apostrophe “s” is after a word such as “website.” Dumb English language can’t have one rule for anything!
An apostrophe doesn’t indicate possession. But I’d like to be in possession of some of these breads!
When thinking about its – as in “belongs to it” – or possession, think about his and hers. Neither has an apostrophe but they both signify possession (which I just misspelled twice – ha!).
I had a physics teacher at Uni who would go bananas if you used it’s wrong.
It’s – it is
Its – belonging to it – like his and hers.
On another note – whoa Nellie I can NOT wait to try these with my fresh honey!!
Christine, Kimberly is correct. You don’t sing it’s praises, even if the praises belong to it. Its is like his or her. You don’t sing her’s praises, do you? Do you sing hi’s praises? No. You sing its praises, his praises, and her praises.
Kimberly-
Please grow up.
LOL @ Bobbi – “Grow up” for using proper grammar? Using correct grammar is actually grown up. So, check!
I could see your comment if she had been rude about her comment, but she was very polite and did not mean for the correction to be public.
I love this grammar-based conversation. This makes me very, very happy. The correct usage here is “its.” If you doubt me…try reading “Eats Shoots & Leaves” by Lynne Truss. It’s (it is) a very funny book on punctuation. Its one of my new all-time favorites.
- Over Educated-Educator
Omgosh fj. Look at your second its lol.
Great idea! Any suggestions if I am sensitive to eggs?!?
I would also like an egg substitute suggestion as I am allergic! These look ah-mazing!!!
I also am curious about substituting for the egg?
Try a “flax egg” or perhaps a chia seed+water gel, apparently if you do the former and place it in the fridge before adding to the recipe it works well.
I just tried this recipe for the first time.My son is GF and has a large list of allergies so most Gf baking is unsuccessful. So trying to find a bread is nearly impossible for us right now.However, this recipe is amazing and I subed the gelatin with agar agar and substituted the eggs with a tofu baking powder mix….They turned out lovely. I used half a tsp of AGar Agar
I would love to try this recipe with the grass-fed gelatine! Apparently amazon doesn’t ship to Switzerland, did anyone know where to get from Europe?
Try amazon.de
or http://www.amazon.co.uk
Thanks Jenna, i just order it from amazon.co .uk!
Thanks again!
These look amazing!! But my son and I can’t have egg white. Would using just yoke work? Or two yolks? Or extra squash? Anyone made this recipe without the egg? Thanks
Any substitution for the egg?
Just made these and used pumpkin puree. Delicious!!!! Really good and super easy to make!
I never would have thought of this combination! But they sound great. Definitely going to have to try them. I’m allergic to wheat, and also trying to heal my digestion.. Gelatin has been immensely helpful so far, though I hadn’t gotten this creative with it yet!
Love your recipes, can you swap gelatin for agar agar for vegetarians ……
I don’t know because the agar agar melts at a higher temperature. But if you try it, come back and tell us how it works
I wonder if these would crisp up in a toaster oven?
Can these be used as taco shells ? Thanks
These look amazing, I can’t wait to try them!!
Could you post the measurements in Grams by chance?? That would be fantastic
Your site is incredible. Congrats!
-From Switzerland!
Can’t wait to try this! I made your cauliflower wraps the other day, and am making your cardamom cupcakes with the lemon mousse frosting today for a little tea party at my house! Your blog is incredible and your recipes are helping me change my life with your fantastic adopted theories on the paleo program- absolutely love it! Thank God I found your website!
Hi. I’m trying to make these & not going well. Wish you had pictures of the batter and a size comparison. My batter was runny – wasn’t going to “spoon in rounds”. Going well til I added the eggs – eggs too big? I was doubling the recipe and I triple checked my measurements. I had to add more flour, gelatin & squash just to thicken it & only got 4 wraps about 6″ in diameter. What went wrong?
Is there a way of making these egg free?
How can I stop these sticking to the baking parchment ?
If they are sticking, it usually means they need to cook longer.
I just found your blog today while looking for recipes to shake up my crohn’s diet.
This sounds amazing!
What is the nutritional value for this flatbread.
I really wish you would post recipes for larger amounts of things. Making tiny amounts isn’t efficient. For example, heating a huge oven for this piddly little bit of bread just doesn’t make sense to me. I work outside the home, and my time in the kitchen is limited. I find myself passing up many of your recipes because of this issue. I need to eat gluten-free, but most of the time I can’t due to time restraints. It’s very frustrating. Thanks!
If you want larger batches, just double or triple the recipes.
Well put.
I would like to know if the recipes are freezable, as I was planning to triple the batch…
I don’t see any egg free options, yet, so I’m just going to go for it without the egg. I’ll report back…But if you have any ideas, I’d take ‘em!
Interested in an egg free recipe too
let me know how you get on xx
Did it work!?!??!??!
I absolutely love this idea! I’m currently in the middle of my first 30 days totally grain-free, and something ‘bready’ sounds so good right now. I’m thinking breakfast tacos. Thanks for this great post!
Would pectin work instead of gelatin?
No, plus it doesn’t have the great health benefits of the grassfed gelatin.
These sound great. I’m thinking this recipe could be used for teething bisquits? Maybe in a shallow pan and cooked a little longer to make them crunchy, cut up in little ‘sticks.’ Hmmm, I’m going to try that for my grandson. I’m really trying to keep him gluten-free but his parents don’t quite understand so it’s (it is
a challenge.
Thanks so much for this!
Does anyone know where i can get the grassfed gelatin in canada.
On their site it says they only ship within the U.S.
Thanks.
I found it much cheaper on vitacost.com, and hopefully they ship to Canada!
I am so excited to try this recipe! I struggle with my kids lunch boxes….some days slapping a sandwich together is so tempting. I’m hoping these will keep well and that they can take them to school. Luckily I have some grass fed gelatin on hand (I got mine from Amazon, I think). I ordered it for some of your other great recipes.
Thanks for this great idea!
I also want to add that I think it is so nice that you take the time (which must considerable) to respond to so many of the comments people make. Also, you are always so positive and kind – I’ve run across some pretty rude bloggers lately, but you always handle tricky comments gracefully. It makes reading your blog and reading through all the comments very pleasurable.
I hope these make a great lunch box addition for your kids! And you are so kind to mention that about my comment responses. I’m glad you think I handle some of the harder comments gracefully…sometimes, though, I just want to turn on caps lock and give the immature commenters a piece of my mind
How well do these freeze? It would be great to make several batches and freeze. Thanks!
When my coconut flour comes next week I’m going to give these a try. Don’t have gelatin YET, so I’m going to try it with the agar I have. Curious how that substitution will work!
So my coconut flour came today but my oven is broken. Not one to give in easily, I tried making this 1) with agar in place of gelatin and 2) on the stove top. I figured it would work fairly well since the stove top would off the intense heat the agar would need.
Verdict? Definitely good! They turned out like a bread even on the stove top, go figure! I’m excited to play around with this more. Thanks SO much for creating and then sharing this recipe!
Finally made these the right way and love them! Going to make a triple batch tonight, have some with dinner and do a freezer experiment. I’d love to have these in the freezer for burger night!
This sounds great! I can’t wait to try it. You have so many great recipes! I do wonder how difficult it would be for you to provide calorie information. For me, this is a forever lifestyle change, but I am trying to lose some weight for bikini season. I’d like to keep track of my calorie consumption.
I know that we all have chosen our own ‘eating lifestyle’ but I would strongly encourage you to do a little research about ‘calories in, calories out’.
It has been debunked completely and explained by many that are well respected. I promise you will save your self much wasted time and effort.
After being vegetarian for several years, I just bought my first batch of (NOW) gelatin, and can’t wait to try out this bread. I thought the Great Lakes was out of my price range, but I just found a really good deal on this random strength training website – thought I would pass it along: http://www.armworks.com/html/collagen_protein.html
The 6 canister price breaks down to about $10 each. Seems legit – they take Paypal.
Do you think adding in a spoonful or chia seeds would work as a substitute for the gelatin?
I have some squash puree that needs to go and none of the stores in my area have gelatin that I would want to buy… thoughts?
I was wondering if these are pliable enough to work as tortillas?
I think they would be fine for tostadas… just pile the toppings on the flatbread, but don’t expect them to bend like tortillas. You may have more luck with my cauliflower wraps recipe as a tortilla substitute.
WOW! I just made this and used it as a flat bread pizza crust with roast veggies on top! there are no words!!!!
Thank you for these! My boys love them and as we eat full GAPS, they are VERY excited to have “bread”.
. I made “pizzas” for them with homemade labneh (just strained homemade raw milk yogurt and added salt) and kafta meat and my 4 year old said “I love this!”. As we are constantly feeding them soups, this is nice to hear! Thanks so much again!
Sounds great! Any idea if these freeze well? I’m concerned that freezing the gelatin might make them tough. Otherwise, I suppose I can freeze the squash or sweet potato mash to help speed things up.
Lauren, I saw this recipe some times ago but yesterday was the first time I prepared these flatbreads.
It was so good that I made them twice
Once for breakfast, with butter and honey and once for lunch for our hamburgers. For the burgers I added some grated cheese in the batter, it was awesome.
I tripled the proportions because I knew my kids wouldn’t stop eating! I was right : )
Yay, so glad you liked these! Thanks for sharing!
If I made a bunch of the “dough” (or batter?) ahead of time, could I just keep it in the fridge and cook it right before lunch time? Is there any reason that wouldn’t work? The recipe is for such a small quantity and I’m cooking the potatoes just for this.
Lauren, the link to this recipe is bad on your recipe page. I had to use your site’s search function to get the page to load properly. Could you fix it?
You are a most wonderful cook. I am exited to have found your website and I shall be making those pancakes asap p I have just received my gelatin so that I can try those at once.
Thank you Lauren I am doing best to spread your fame far and wide.
I did not buy the gelatin which you recommended Lauren, because I cannot think of using anything labeled “kosher”. That method of killing animals is unspeakably cruel.
I got “now real food” from Amazon. It is from organically raised beef and of course, grass fed.
Thanks for the thoughtful comment! Great Lakes also has a porcine gelatin and I think Bernard Jensen’s beef gelatin is also non-kosher. I haven’t heard of the Now Real Food brand, but I will go check it out. I’m always interested in different brands of good gelatin.
wow, I just totally jacked up this recipe. Mine look nothing like the picture and fell apart somewhat, but I am willing to try again. However, I dipped them in organic pure maple syrup and can you say pancakes!!! Yummy! I’ll save these for breakfast tomorrow.
You’re a genius! I had these for breakfast with raw honey and… oh MY what an amazing combination!! They also travel well! I had a leftover burger for lunch with guacamole, and these worked perfectly as a bun. Thank you so much!!
And for you SCD-ers out there with lots of mashed carrots, I didn’t have squash and carrots worked just fine.
Hi, Lauren. =)
I always enjoy your blog when I stop by…I’ve learned much from you since our health situations seem very similar. It’s seems you’re just a step ahead of me and I appreciate you sharing your wisdom & knowledge!
This recipe is delicious…even those not needing gaps/scd in our family liked these a LOT. I served them with raw honey & cinnamon. The portion size was perfect. I love your recipes being written this way…I can just multiply the recipe by however many are joining in the meal!
Thanks so much,
D =)
I just made these with almond flour and they were excellent! I doubled the recipe but really only needed 1 1/2 eggs b/c it was pretty runny. So I made small rounds but they were out of this world! Can’t wait to try it with sweet potatoes next.
Great recipe. I’ve been playing around with it to make it egg free, so I did the chia seed trick of one tablespoon of ground chia seeds to 3 tablespoons of water, let sit to gel up. I also dissolve the gelatin first in a little bit of warm water. The added water required additional coconut flour, so I added a scant tablespoon more which worked well. I found I did have to cook these longer on each side, but then I only made four cakes (about 15 minutes first, flip for an additional 8 give or take).
Would you be able to post an affiliate link for just one can of gelatin? I hate to purchase 2 when I might not end up using it very much. Thanks!
I LOVE you for requesting the affiliate link! Here it is for the single can: http://amzn.to/13d8X8d
Can you use cauliflower instead of butternut squash or sweet potato? I was trying to stay low carb.
I just made these–I didn’t have butternut squash on hand, so I used pumpkin instead, and they came out great! I ate them for breakfast slathered in butter and raw honey–YUM! Thanks for the awesome recipe!
What is the ratio if I want to use gelatin from my pan not powdered?
If anybody has any luck substituting for the gelatin, please post about it! These sound lovely but one of my kids is vegetarian so I usually cook vegetarian for the whole lot of us (and also avoid animal products as much as possible for ethical reasons myself). I’ll try experimenting with some of the suggestions mentioned above and report back if anything works well too.
I made these with applesauce and substituted a chia “egg” and they turned out great! Definitely will make again, thanks for sharing.
I am so excited to try this recipe! Thank you so much!
Does this recipe work well when you multiply it in order to make more? Not all recipes can be increased without causing an issue. Thanks for your help, and for what looks like a wonderful recipe!
Yep, it is easily doubled.
I tripled it & it was amazing! <3
I was wondering if anyone had tried these with clear jel or vegan gelatin (usually used in vegan marsmallows) rather than gelatin?
I made these last night to go with a rather bland lentil & kale dish I made the other night. These gave it just the pizzazz it needed!!! My daughter (2.5 years) & hubby gobbled up every last one and I TRIPLED the recipe!
Can you ONLY use coconut flour or would quinoa flour be an acceptable substitution? I can’t wait to make these!
I made these yesterday with purple sweet potatoes. They were absolutely delicious!! The color was a dark grey after I mixed my eggs. Today I have squash and making it again! I see me making these many times in the future, thanks for the recipe!!
Thanks for your amazing recipes and ideas. I’m a Chef and make your Soft Fudge Cookies all the time. They are even better when refrigerated for a few hours after cooking and store in the fridge very nicely. Thank you for sharing your information!!
Hi, thanks for the recipe. My family has in the past two months of GAPS rejected all butternut squash recipes,( fries, fritters, shredded & sauteed and topped with fried egg, pancakes, chips etc.) due to not liking the sweetness factor. They did not detect the squash in this amazing recipe at all. They called it cheesy bread, and I did not add cheese whatsoever! Now, thanks to you, I have a way to get this healthy veggie into their diet.
Halima, sometimes mom’s do have to be trickey.
when my kids were little i would grate zucchini and put it on their pizza under their favorite toppings. they never knew!
this almond flour biscuit is delicious. I made it last week, pulled from another blog…
This week, Megan Keatley of Health-Bent is sharing one of her personal breakfast favorites with us. If you’ve been in search of a top-notch, grain-free biscuit recipe made using 100% Real Food, it’s your lucky day!
Lauren, thank you for this and other lovely recipes you keep posting for us. I made these flatbreads with beetroot instead of butternut squash and served them with lamb burgers. It looked and tasted amazing!
Cheers!
Minna
This is the 3rd time I have made these. I love love love them!!! Thank you for being awesome!
Miranda what proportion of apple sauce and chia egg substitute did you use for the recipe? thanks Eva
I used glucomannan powder in place of the gelatin. Also replaced egg with flax meal 1 egg &3 tbs water.They turned out great. I plan to make a triple batch today. Thanks for a great recipe. I can now eat a sandwich.
Last night I made grain-free, low-glycemic carrot cake, a week ago I made my first no-grain Brioche sandwich loaf, last August I made no-grain cream puffs as a wedding gift for my best friend. Daonuts No-Grain Flour blends will be in production October 7th and available online. Please visit:
http://www.daonuts.com
I am passionate about re-storing faith in nourishing food that is also pleasurable on a core level. Daonuts are not just for gluten-free consumers, but will potentially serve allergy suffers, diabetics, weight watchers, autistic children, folks with IBS or Crohn’s Disease, Paleo Dieters and anyone desiring a healthier diet.
Daonuts consist of ONLY nut & seed flours like almond & flax meal – no wheat, corn, soy, rice or bean flours.
Currently I have created three no-grain flour blends. They are:
Daonuts No-Grain Flour Blend
Daonuts No-Grain Tortilla Blend
Daonuts No-Grain Biscuit and Pie/Pizza Crust Blend
I made these, chia replaces the gelatin fine and the egg-you can subtract it with enough chia but they take longer to bake. It worked well but the recipe makes like 2 rounds, no where near 6! I am sure I did something wrong, they are excellent. I am making them for a gluten free friend who misses wraps and flat breads, she loved them. I can use egg where she is concerned but my chickens are off laying so I have few and wanted to do without the eggs and see if it works. It worked well.
I have a question about the gelatin. I have great lakes brand, unflavored. I have tried using it in sweet dishes – like fruit snacks. They have a horrible beefy taste. It is very wierd and disgusting. However, my kids gobbled up your pancake recipe that uses the gelatin – and I want to try the flatbread. Do you know why this taste is happening? Could I have gotten a bad batch? Thank you.
IS THERE A TYPO in this recipe? Is it only 3 tbsp of squash? That just does not sound right for the liquid ratio……. Could you clarify? Thanks
!
Wandered back because this works so well I had to say both a thanks AND share a nifty discovery – thus far, I’ve been totally UNable to find a root veggie or squash-type ingredient that won’t work in this recipe. For hot pink bread (for the Princess of the castle… or just anyone who will get a smile out of sitting down to some seriously neon colored food minus any scary artificial food dyes) – roasted beets work great. You get a lovely sunshine infused bread with golden beets. Squash & sweet potatoes naturally, as well as standard white potatoes. Carrots, parsnips, turnips, even celery root work as well. Even gave some roasted garlic paste mixed in with steamed & pureed cauliflower and some roasted delicata squash well mashed a try and found it so good… I kinda sorta ended up eating the whole batch while puttering in the kitchen making a big batch of vegetable soup. (Dipping into the simmering pan as a edible spoon for ‘quality control’… because after all, you wouldn’t want to serve your family something that wasn’t just right yet, would you? lol) Such a great basic recipe to keep permanently displayed on the fridge so it’s never more than a brief rummage through the available produce to get bread onto the table! Thanks so much.
Looks delish!
I just made these and both my hubby and I love them! I will be making them again often! Thank you for the recipe.
Since going GAPS/SCD a long time ago (and being off and on for awhile now), I have tried to make myself like butternut squash. I’ve tried it so many ways to no avail. I made some butternut mash yesterday and just forced myself to eat it. Something about the sweetness and the texture is disgusting to me, no matter how I make it!
Enter the butternut flatbread. Thought I had nothing to lose by giving it a try this morning, and I actually liked it!! I’m amazed! This just may, in fact, change my life! At least as it relates to all the butternut squash currently preparing to rot in my pantry over the winter
Thanks, Lauren.
Made these tonight. Great flavor but a whole lot of work! I made two batches, doubling the ingredients each time and I ended up with a whopping 8 pieces. The dough was hard to work with (it was sticky and difficult to form into uniform “rounds” or cakes) and even more difficult to flip. Each batch turned out differently (I cooked two “pancakes” at a time) and all were difficult to flip. I tried waiting until they’d cooked longer to flip them but some were burning around the edges.
I followed the recipe to a T, except I used the EGG-replacer instead of actual egg. Maybe this was the problem?
Great flavor and consistency. I’d like to make more but only if I can figure out what went wrong because like I said, these were a LOT of work for me.
Yes, it was the egg replacer. These do require real eggs.
Followed the instructions, but yieled very small amount of batter. The rounds were so thin which resulted in breakage, even with utmost delicacy in lifting and turning. The taste was nice, but I could not see any way of using these as flatbread. 3 Tablespoons did seem a small amount to mix with the egg and the gelatin/coconut flour mix.