This Grain Free Flatbread may 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 grain free flatbread, a 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, 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.
Grain Free Flatbread ingredients
Grassfed gelatin – and I recommend this option – may sound like a strange addition to flatbread. You may be familiar with my love of gelatin, as I sing its praises in my popular recipe for Coconut Flour Pancakes… With Gelatin! As with those pancakes, the gelatin is important to the texture here. It provides some pliability and a slightly chewy texture and prevents a crumbly result.
“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.
Real eggs crucial to the integrity of the texture. I have not tried this with egg substitutes, and my guess is that it will not work without the real egg.
Butternut squash provides the base for this flatbread, as well as a hint of natural sweetness. I highly recommend using squash you have baked until tender and then mashed. Canned butternut squash puree will also work, however. If you don’t have the butternut squash, you could use mashed acorn squash or mashed sweet potato to make this grain free flatbread.
How to get your free coconut flour
Thrive Market is my favorite online health food store, and I’ve taken advantage of the steep discounts and the occasional free products they offer members. This is not a sponsored post, and I would like to pass on one of those freebies to you today: Thrive is offering a FREE 1 lb. bag of organic coconut flour, with orders over $50 here.
Like Costco, Thrive offers wholesale prices to their members, and this gift is available to both new and returning members. Membership starts with a month-long free trial. The membership fee is worth every penny – I saved so much on my first Thrive order that it canceled out the cost of my yearly membership.
Ready to start baking with coconut flour, and 25-50% on healthy living essentials? Click here to get your free coconut flour at Thrive.
- 2 Tbs. coconut flour
- 2½ tsp. grassfed gelatin, available here
- ¼ cup plus 2 Tbs. well cooked and mashed butternut squash or sweet potato
- 2 Tbs. butter, ghee or coconut oil
- 2 eggs, at room temperature
- ¼ tsp. sea salt (more or less to taste)
- 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 ¼ 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.
delivered weekly
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!
Does anyone have a carb count for this recipe? Thanks.
Just plug the recipe into SparkPeople and you’ll get all the macro counts.
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.
http://shop.maryjanesfarm.org/store/p/65-ChillOver-174-Powder.aspx
Mary Jane’s Farm ChillOver Powder.
I just saw an ad for this in Mary Jane’s Farm magazine. I’m a new subscriber, and it’s a pretty neat magazine so far. I like the concept in general. If anyone’s interested…Organic, homestyle, natural living kind of stuff–food, crafts, animals, etc.
I haven’t tried this yet but I was very excited to see the option! I will be buying it.
Had a quick browse at some of her recipes and wondered what sugar she incorporates in the baking?
Maybe agar-agar would be a substitute for gelatin but don’t know where to find it.
Have just Googled agar agar & it is readily available online.
Agar Agar is available in most bulk food shops. Here we have Bulk Barn. You can also find it in grocery stores which sell “free from” products.
You can find agar-agar in many health food stores under the Eden brand (in the seaweed section).
Gelatin is not made from horse hooves. Hooves don’t contain enough collagen. It’d be like trying to make Jello out of fingernails. Skin, yes. Joints, yes. Not hooves.
This is very true . I’m happy that someone clarified that. Do you know if you can use vital protein blue container or do you need to use the green container. Her link shows green. I have the blue one.
This recipe requires gelatin (green container) not collagen (blue container) 🙂
Instead of gelatine you could use the vegetarian version/substitute which is called Agar-Agar it’s made of seaweed without the really saeweedy taste and smell. You can find it in Asian and healthfood shops. It is also very healthy.
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/
Xanthan gum is wheat bred bacteria poop! It makes me as ill as straight gluten.
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 wanted to try these tonight but didn’t have squash or gelatin in the house.
I substituted a 3 (somewhat generous) Tbs. of mashed carrots for the squash
AND
1.5 Tbs. of the chia seed “yogurt” people use (just chia seeds that have soaked in yogurt for a little while and get gummy) for the gelatin
They didn’t flatten out like a flatbread, but they made a DELICIOUS fritter to serve with dinner!
I’m sorry…chia seeds that have soaked in WATER
Thanks! I’m gonna try this!
I am not as serious about gluten as others here but I am not eating white flour and sugar. Oh my goodness I miss bread. When I saw this recipe I wanted to try it right away. I finely shredded butternut squash on a Mandeline and then microwaved it until soft. I substituted brown rice flour for the coconut because that is what I had on hand. When I saw the information about China seeds, I decided to add a Tablsp. I used regular Knox gelatin also. Then I let the mixture rest to thicken. These turned out great. I got 6 English muffin size rounds to make 3 sandwiches. I baked in a convection oven for 10 mins on one side and flipped and baked for 3 more minutes. They were thin, but sturdy and make a terrific sandwich. I was so pleasantly surprised. I am making these for lunch with my friends in a couple days. THANKS SO MUCH FOR POSTING THIS RECIPE.
Hi there, I just found a recipe for coconut flout bread balls that you might like, no white flour or sugar and the reviews speak very highly of it: http://divaliciousrecipes.com/2013/07/27/amazing-bread-rolls-grain-free-gluten-free-and-low-carb/ Gonna try this one myself once I get around to doing some shopping. 🙂
“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.
Do you mean glutamates as in MSG? Why would gelatin have that if you use the kind she linked to on amazon? I don’t think they have anything added to them. Just wondering. Thanks!
Great Lakes does not contain any additives whatsoever and certainly does not contain MSG. Gelatin is naturally high in glutamine, however, an amino acid. Those with severely compromised digestion sometimes have trouble with glutamine foods, but in general, glutamine is highly beneficial and supportive of healthy digestion 🙂
Just a point to ponder about the “grass fed” aspect. The Great Lakes web page says the cows are grass fed but the company can make any claim they want to that affect. There are no laws governing this. I would love to believe that a company wouldn’t make such claims falsely, but I have no confidence in any company that stands to make money from said claim. USDA certified organic is the only guaranteed organic and even that can be fed organic corn and soy. I also have concerns that unless the company is sending someone to check on the cows weekly, that they really have no idea what the cows are fed. If the farmers experience drought, they have to buy feed. This is just too up in the air for me and I wouldn’t use this product if I wanted to avoid all grains and possible allergens.
Ground up chia seeds. I use it to make jam. It is a great way to get gelatin but healthy. You will not even taste it, But you don’t need much. Flax will work but chia is even more so what you need.
I am vegetarian and I use agar agar which is derived from algae and high in iodine. You can find it at Asian markets.
hay un ingrediente que se llama hoja de colapez (son como papel celofán que se ponen a remojar en agua tibia y se pueden utilizar en vez de gelatina)
I’m translating Marcela’s comment for those who do not read Spanish:
“there is an ingredient called isinglass (it’s like cellophane that you soak in warm water and it can be used like gelatin)”
i’m going to look for this one since my husband won’t eat meat (or cow gelatin), but he will eat fish. thanks, marcela.
it might turn off the true vegetarians though since it is made from fish!
thanks, Lauren, for the inspiring recipe!
my organic market sells small chunks of frozen squash that i will probably use to make this, but i’d bet canned pumpkin would work in a pinch.
Egg Whites may prove to be a good substitute for gelatin.
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.
Egg Whites may prove to be a good substitute for gelatin.
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.
I tried this recipe today with pumpkin purée as that was what I had. It was darn good. This is the first coconut flour based bread that I liked. Thanks for sharing!
Can you share how you flattened the bread after putting a spoonful on the parchment paper lined baking tray? I had to be creative and use wet hands to flatten them out but wondering if there’s an alternate method.
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.
re: agar-agar in place of gelatin
Hi Candace,
Just curious if you wound up trying this recipe with the agar-agar? I have a bag of it in my cupboard and would love to use that instead of ordering the grass-fed gelatin. Also, I have some veg friends that I cook for a would love to make this when they come over.
Thanks!
Marisa
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.
Wow who cares! we git what its means anyway, isn’t this site about food Not grammar. Hahaha
Man Some people. Not ear for English lessons are we.
You must be aving a bubble bath
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
Has anyone found a suitable egg sub? Any help with this would be greatly appreciated! I tried applesauce (what I had around) and it was a total fail. I am allergic to flax and am thinking of trying the Vegan Egg product.
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 🙂
Dying to know if anyone gave you feedback about using agar-agar? I happen to have some on-hand, and I often wind up cooking for vegetarian friends. Curious if anyone tried it and has any tips for measurements and how to prepare it.
Thanks!
Marisa
PS: just discovered your blog last night and it is amazing. Thanks so much for sharing your knowledge and creating these recipes. I know it’s a lot of time and hard work!
Hi Marisa,
Christine mentioned earlier that she had used a tsp of agar agar and it had worked out fine for her 🙂
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!
Most Americans don’t have kitchen scales, but I do. If I remember, next time I make these yummy creations I will weigh out the ingredients for you.
here you go, if you are still there three plus years later (lol)
or i could say i am doing this in the name of world peace 🙂
7 g coconut flour
4 g gelatin
50 g mashed squash (or other starchy veg)
10 g (= 15 ml) healthy fat
1 egg (mine weighed 65 g when it was still in its shell)
big pinch salt (about 1 ml in a ml measuring spoon)
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…
Thank you for the recipes suitable for a single person.
Lauren has stated many times that GF breads don’t taste as good or hold up well when left over so perhaps that’s the reason for smaller recipes. My goodness…what a bunch of complainers in the comment sections. If everybody would read the blog and then through all the comments, most would find the answer to their question, especially when there are already a ton of comments….someone probably already asked. And people wanting to know about substitutes??!!!! Yikes!! Wouldn’t it make sense that many would already know what works for subs and what doesn’t and not to expect a recipe creator to cover every possible option? Oh… and the ones who want a carb count, etc!!! Wow! You have a lot of patience, Lauren! I think your blog is great and thank you for all this free information and yummy recipes you share with us. I have learned a ton from you and feel comfortable that what you say is backed by a lot of research on your part and experience. Are you foolproof?? Of course not! but you’re headed down the right road and IT-apostrophe-S all good! Geesh…getting corrected on punctuation?? Guess some don’t read your blog when they should and some read it too close!! Haha!
Great comment. I love this website. It’s free and she’s a lovely person, What else is there to be concerned with?
Let’s follow Lauren’s example, and not complain about the complainers. “Let it goooo, let it goooo…..” 🎼 😊💙
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’m also wondering if the recipe works using flax seed or chia seed egg replacements. Thanks.
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 appreciate the support.
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.
Mae them last night andvthey turned iut as cisy tirtillas, only tha i made them so thin they almost burnt, so i had to lwer the oven temp twice, apart from that nice nd tasty
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.
Can I also just use an egg yolk? Don’t eat egg whites!
OMG I love you! I am soooo making this as soon as my butternut is roasted!
Oh my wow! I just happened to have all of these ingredients and just had to make them at once! They’re just cooling now but I had a little nibble and it tasted great! Next time I’ll double it and use the food processor because I found that I was’t quite able to mash the yam I used small enough and it made spreading just a little bit difficult. I was really pleased with the way that they rose ever so slightly though because as I was putting them in the oven I wasn’t sure how sturdy they would be, but they turned out perfect.
GREAT post though! Love love love! Just have to go to the store now for some sandwich fixings 😉
People who comment on this blog are funny…..
-People can make grammatical mistakes!! It is okay!!
If you feel you need to make a holier-than-thou comment pointing it out- just consider keeping it to yourself or to your English student’s papers.
-Lauren addresses the health benefits of PASTURED BEEF GELATIN- *not* a vegetarian substitute. Gelatin from cows that eat grass is a VITAL healing component in one’s diet.
-Lauren states that she hasn’t done the recipe without eggs! Why ask????
-If the recipe is too small for you, double it or triple it.
🙂
Man, commenters can be such bummers.
Lauren, I LOVE your blog and am so happy that I came upon it not to long ago.
I have been using many of your recipes with much success and delight.
And I LOVE your use of gelatin in recipes, you don’t find that often in baked goods.
Be blessed and encouraged Lauren!!
I look forward to your future posts 🙂
Thanks for your comment and kind words, it brought a big smile to my face! 🙂
Is it a bummer to be excited about someone’s recipe but wonder if it’s possible to make a change to suit your own dietary restrictions? I did a page search for “vegetarian” hoping to find someone who’d made the swap in the comments. No one seemed to be criticizing the recipe in question, just looking for a way that they too could enjoy it.
Has anyone tried to freeze?
Hi,
Is the beef gelatin in a powder form?
Yes, it’s a powder 🙂
Thank you. I’ve been gluten and dairy free on my gut healing journey for over a year. I’ve recently removed all grains, following SCD, and I eat foods that are lower in oxalate also. This recipe is amazing. I’ve been looking for ways to add more gelatin to my diet as well, so perfect timing. The flatbreads are delicious and it is really is easy to make. My son and husband are in love with them too. I’m just so sorry that it took me this long to discover that it existed! Thanks for creating this – the best closest to sandwich bread type substitute that fits all of my diet restrictions – that I’ve had!
I share your love of Great Lakes gelatin. I take it every day for joint pain as well as for regularity. I have been ordering the Hydrolyzed version (green label) because it dissolves so easily in liquids. I just read this morning that it doesn’t do the gelling thing in liquids. I may try this recipe with the Hydrolyzed version so I don’t have to wait until I finish the new can! Any thoughts?
I am also thinking of using the green label dissolving collagen in this recipe, very curious as to whether or not it works.
Can you buy sweet potato flat breads from a store?
Thanks
I tried to read all your post to find it, but didn’t. Did you ever say how many calories these have?
any nutrition info? glycemic load/index info at all?
Just an FYI…I’m allergic to coconut, so I replaced it with arrowroot powder and it worked beautifully! Yum! Thanks for the great recipe!
That’s great to know that this works with arrowroot powder – thank you for telling us!
Just love these! Does anyone know if they freeze (because I would love to make a huge batch)? I’m new to your site and you are so inspirational. Thank you for sharing your hard work with all of us.
God Bless you!
Aimee
I’ve quadrupled this recipe and frozen them between sheets of wax paper and they came out great! Perfect for my daughter’s school lunches.
This looks great and I happen to have some cooked squash. Can’t wait to try this! Just discovered your amazing blog and am excited to follow.
For fear of someone yelling at me….does anyone know the calories in this?
Just tried this and it barely made 4 small rounds for me but maybe I didn’t measure the sweet potato correctly. Doesn’t matter. These were so delicious! I made another batch after trying them and doubled the recipe. Might try w arrowroot next time as someone suggested just for a change? Thanks for sharing!
Lauren, you are brilliant. You are on the verge of a wrap/flour tortilla here. I threw 1 c of squash, 3 eggs, 1tbsp gelatin and 1 tbsp melted butter and salt together, spread it out thin on the parchment paper and baked at 400. Turned it over onto another piece or parchment to cook the other side. If you want to tinker with this to produce a real wrap-like product, that would be great! I left out the c flour but that May or Amy not improve it. It came out thin and close to sturdy enought to wrap some deliciousness in it. Oh god for a turkey wrap, or a burrito like thing! don’t have the patience to perfect these things, so if you feel inspired, go for it!
Good suggestion, I’m trying to create a pliable wrap so I will definitely play with this recipe!
Thanks, Looking forward to it. Trying again tonight too.
I have the GREEN great lakes gelatin can vs the ORANGE. can I use it instead? Let me know!
Hi, I am new to using gelatin, and I am trying it in a recipe for the first time, so I apologize if this seems like a silly question:
The recipe calls for 1 1/2 tsp gelatin, Does that mean 1 1/2 tsp powder, or mixed with water?Thanks for all of the great recipes!
Can you used the canned butternut or sweet potato?
I substituted 1 tbsp of arrowroot flour for the gelatin with success. Thanks for this interesting alternative recipe. Quite tasty.
Ok…maybe this is a silly question, but the gelatin…is that in its powdered form or when it is already jelled up? I haven’t been able to get that grass-fed gelatin so I’m using some packets from my local health food store. Just needed some clarification!
It’s in the dry powdered form 🙂
so my batter wasn’t “spoonable”; it turned out more like thick cookie batter. did i do something wrong? i imagined the batter would closely resemble pancake batter.
It’s a thick batter, just spread it into a round shape with the back of a spoon. I think you have the correct texture.
I Mistakenly Bought The Porcine Gelatin. Can I Use It Or Should I Get The Beef Gelatin? Sorry, I don’t Know Much About Gelatin!
The porcine gelatin is fine 🙂
Thanks For Replying. I Made These Today. They Are Great!
Um, just found your blog and am in love! Can’t wait to make these!
Quick, probably dumb question, I’m new to a lot of this, and I’ve never cooked with gelatin before, do I have to bloom it first in cold water or just add it as is?
I’m looking at the stuff I’ve been eating, and I’m hoping a recipe like this will be a good substitute for sandwich bread since I can’t really fit in enough time for anything more elaborate than a quick sandwich for lunch at work.
No need to mix it in water first, just add it dry to the recipe 🙂
OK, So I made these last night, the taste was pretty good, but they were more savory pancake than flat bread, and weren’t pliable at all. I can’t think of any way I’d be able to make up five 1/4 inch flatbreads from the relatively small amount of dough the recipe made, but maybe I did something wrong. That leads me to my questions… I had to take a little detour from the recipe above, I had to use canned butternut squash puree since my store didn’t have any decent looking whole squashes. I also had to use Knox gelatin since the store didn’t have the grassfed version. So 1) was the gelatin I used not a good fit for this, or 2) does the squash need to be mashed, and therefore more fibrous than the canned puree I had to use to give the bread the pliability? And just to reiterate, the flavor was there, it was just the texture that was lacking. If I can figure out the pliability issue I’d definitely make these again!
Hi Lauren,
I found this recipe via Pinterest. It’s easily the recipe I’ve made the most (9 times)!
My 4 & 2 year olds love these as pancakes with butter and a little raw honey. I add a splash of vanilla extract when I remember. We are on the “healing tooth decay” protocol diet. This recipe has really helped our transition away from grains. My kids don’t feel deprived at all 😉
Hello Lauren –
I’ve been to your blog a few times, but this is the first recipe I’ve tried and it was delicious (I made BLTs – well, bacon, spinach, avocado and tomato – and my father even loved them).
I never subscribe to newsletters, but I’ve just made an exception for this blog. You seem fantastic and I’m thankful for all your knowledge and experience. (I also read through your story and am so happy to read the credit you gave to Christ).
I’ve always had weight issues and, while I eat very healthily, I think I’m going to do a month sans gluten and dairy and see where that gets me in terms of body, mind and spirit (I already have a good and uplifting exercise regiment)… I’ll be frequenting your recipes for this adventure.
Thanks so much for your work here,
Brianna
Ok, so I just made these and wanted to share my version for people looking to substitute the gelatin and egg. I don’t have gelatin and my boyfriend is avoiding eggs, so I substituted with 1/2 c up soaked cashews! I just blended them up and added them to the butternut and butter mix. I also increased the squash to about 1/3 c. I added lots of spices (garlic, pepper, parsley). They held together very nicely and taste delicious! So excited to make quesadillas with them 🙂
Thank you so much for sharing that, I’m sure it will be helpful to the many people requesting an egg and gelatin substitute!
One of our family can’t have eggs. Another can’t have coconut. So I attempted just dumping a bunch of ground flax in place of the two ingredients and baked it longer at a lower temperature. I added garlic too. It turned out surprisingly well! I was expecting we’d end up with a bowl full of mush after a futile attempt. But it worked!
How long do these keep?
Hi Lauren,
I am a new visitor from your website and I love this flatbread with both sweet potato and butternut squash, I didn’t have the gelatin and it seems ok to me.Tthey both turn out great. I am on plaeo diet so It is so good in the morning to eat them as my bread portion 🙂 thanks for your sharing.
Hi there
I was wondering if these freeze well – can you make a big batch and store them in the freezer for a while?
Thank you for this amazing recipe. I cannot have grains because I have SIBO and cannot do tree nuts because they give me devastating headaches, and it has taken me months and months (and lots of ingredients) to finally find a delicious bread alternative! Thank you! I’m baking them in a non stick muffin top pan for uniformity, they flip out and over fine at the suggested time in your recipe. Thanks again!
I just made these without the egg (I added some tapioca flour instead…I’m not sure it was necessary or if it did anything), but they turned out lovely and tasty! I guess I wasn’t clear on “make super tiny little disks”, because my larger “rounds” had to be turned over in pieces. Oh well. Tasty carbs, get in my belly ;-)!
You. Are. The. BEST!! I have been making these and the Paleo Sandwich Rounds every week for several weeks now. Both recipes are simple, healthy, and oh so satisfying. THANK YOU SO MUCH! 😀
Why are yours so light in colour?
Only 3 Tablespoons of the squash or mashed sweet potatoes?
These are amazing, you can’t fry them they do need to be baked. They turn out great and really hit the spot. I make them with banana too.
I made them like pancakes on a stovetop using an un-greased well-seasoned cast iron griddle because i didn’t want to turn on the oven when it was 85 in my kitchen. They turned out delicious.
They look really good!
Could I substitute agar agar for the gelatin?
Thanks for your amazing recipe…..:)
The ingredient quantities in this recipe don’t make sense. They add up to about 7 tablespoons. There must be a typo somewhere. PLEASE clarify this for us.
Do you mean glutamates as in MSG? Why would gelatin have that if you use the kind she linked to on amazon? I don’t think they have anything added to them. Just wondering.
I am curious how do you cook the butternut squash? Do you steam, boil or bake it? Thank you!
if you’re still wondering, I can at least tell you I baked it (I used a sweet potato), and it came out perfectly! I actually didn’t have luck with it a few months ago when I tried to make it with butternut…
I’m so confused. Following the exact directions using butternut squash and Great Lakes gelatin, this turned out completely liquid, so there was no way I could “spoon” it onto the baking sheet. I added 3 times as much “flour” and it was then scoop and spreadable but not enough that I could adjust the thickness if I wanted like your instructions suggest. Trying to bake in the oven right now but not hopeful about the outcome.
not sure what you did there Therese, but good thing you gave it another go.
Hi there, what can I use to substitute the coconut flour? How many do this recipe yeild?
How long do they last? I mean can i refrigerate for later use?
Thanks
Andreas
I have no idea how you got them to that uniform perfect thin consistency, but other than that, these were AMAZING. I added some onion powder and oregano to the batter (it was a good choice!!!) I actually made them as a way to eat a ton of chicken liver pate that was given to me by a friend who made too much – I topped each of these with a big spoon of it and put balsamic caramelized onions and some arugula on top. OHMY. It is NOT going to be difficult to eat all this pate at all now – they’re so good I think I can finally actually achieve my goal of eating liver every week!!!
These sound delicious and I can’t wait to try them! If anyone is interested (and hopefully no one else has mentioned, I didn’t look through many previous comments) I found one day that mashing cauliflower and just one carrot together tastes very similar to butternut squash and that is what I’m planning on using in the recipe. I’m trying to be as low starch as possible as I have lost weight easily by giving up starches.
I have the Vital Proteins Collagen Peptides.Can I use that in the sweet potato bread recipe instead of purchasing the gelatin?
No, the gelatin has binding/thickening qualities which the peptides do not have. The gelatin in this recipe is integral to the texture.