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.
About the ingredients
The strange ingredient in this grain free flatbread is the grassfed gelatin (I recommend this brand). You may be familiar with my love of gelatin, as I sing its praises in my popular recipe for Coconut Flour Pancakes… With Gelatin! Regular gelatin would work, but I avoid buying 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.
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 to make this grain free flatbread.
- 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.