Grain Free Butternut (or Sweet Potato) Flatbread

Grain Free Butternut Flatbread makes an easy and healthy bread alternative. Use it for sandwiches, hamburger buns and even mini pizza crusts!

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 Butternut Flatbread makes an easy and healthy bread alternative. Use it for sandwiches, hamburger buns and even mini pizza crusts!

Grain Free Butternut or Sweet Potato Flatbread makes an easy and healthy bread alternativeA discussion about the ingredients

The strange ingredient in this grain free flatbread 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 to make this grain free flatbread.

Grain Free Butternut (or Sweet Potato) Flatbread

Yield: Makes about 5 small rounds (1 serving)


  • 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)


  1. 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.)
  2. Preheat the oven to 400 and line a baking sheet with parchment paper. Stir together the coconut flour and gelatin.
  3. 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.
  4. 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.
  5. 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.
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  1. Courtney says

    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!

    • melissa says

      I am also wondering about subbing the gelatin…maybe eggs if the person isn’t sensitive to them? That’s what I may try…

      • cindy says

        I am also wondering about the gelatin (horse hooves, usually) since I am vegetarian. Any one have a substitute – would love to try these.

        • Sam M. says

          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.

          • Kathleen Boden says

            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.

        • Dana says

          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.

      • Lucia says

        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.

    • says

      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 :)

    • says

      I think xanthan gum (a byproduct of fermenting) that I use to replace gluten in bread recipies, may work. Has anyone here tried it?

    • says

      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.

      • Sara says

        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
        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!

      • diane says

        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.

    • says

      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!

      • says

        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 :)

        • Jen says

          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.

    • Joni says

      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.

    • Heather says

      I am vegetarian and I use agar agar which is derived from algae and high in iodine. You can find it at Asian markets.

    • marcela says

      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)

  2. says

    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!

    • Cindy says

      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.

      • Steva says

        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.

      • says

        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.

      • Ruth says

        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.

      • says

        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.

  3. says

    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!

  4. Christy S in TX says

    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.

    • says

      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?

    • says

      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!!

      • says

        I think pumpkin pureé will work. Pumpkin puree is thinner than the butternut squash, however, so it might alter the texture a bit.

        • Kay says

          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.

        • Jan J. says

          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.

          • Paula B says

            You might try plantain flour, adjusting the amount if necessary since coconut flour absorbs more liquid.

      • Alice WS says

        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?

  5. says

    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 :)

    • says

      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.


  6. kimberly says

    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.

    • christine says

      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’

      • says

        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!

      • B says

        An apostrophe doesn’t indicate possession. But I’d like to be in possession of some of these breads!

      • Anne-Marie says

        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!!

      • Leigh says

        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.

      • Allison says

        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.

        • fjennings says

          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

            • J says

              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

      • Allison says

        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.

      • Christine says

        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

  7. christian says

    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?

  8. Harriet says

    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

  9. christinelaine says

    Just made these and used pumpkin puree. Delicious!!!! Really good and super easy to make!

  10. Alicia Witt says

    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!

      • says

        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.


        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!

        • Theresa says

          Hi Marisa,
          Christine mentioned earlier that she had used a tsp of agar agar and it had worked out fine for her :)

  11. Andrew says

    Could you post the measurements in Grams by chance?? That would be fantastic :)

    Your site is incredible. Congrats!

    -From Switzerland!

  12. Amy says

    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!

  13. richelle says

    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? :(

  14. Michelle C. says

    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.

  15. Grammy says

    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!

    • says

      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!

      • Kathleen says

        Great comment. I love this website. It’s free and she’s a lovely person, What else is there to be concerned with?

  16. says

    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!

  17. says

    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!

  18. says

    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!

  19. Rose says

    Does anyone know where i can get the grassfed gelatin in canada.
    On their site it says they only ship within the U.S.

  20. Jennifer says

    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.

    • says

      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 :)

  21. says

    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!

    • says

      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!

      • says

        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!

  22. Julie says

    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.

    • Micah says

      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.

  23. Kim says

    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:

    The 6 canister price breaks down to about $10 each. Seems legit – they take Paypal.

  24. says

    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?

    • says

      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.

  25. Sandra says

    WOW! I just made this and used it as a flat bread pizza crust with roast veggies on top! there are no words!!!!

  26. says

    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!

  27. Mandie says

    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.

  28. says

    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 : )

  29. Leigh says

    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.

  30. Ali says

    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?

  31. Astraea Shaw says

    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.

    • says

      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.

  32. Donna says

    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.

  33. says

    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.

  34. D =) says

    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 =)

  35. says

    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.

  36. Jeanne says

    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).

  37. Allyson says

    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!

  38. Laura says

    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!

  39. says

    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. :)

  40. Kelly McNamara says

    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!

  41. Kathryn says

    I was wondering if anyone had tried these with clear jel or vegan gelatin (usually used in vegan marsmallows) rather than gelatin?

  42. Alisha says

    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!

  43. jennifer says

    Can you ONLY use coconut flour or would quinoa flour be an acceptable substitution? I can’t wait to make these!

  44. Cheryl says

    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!!

  45. says

    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!!

  46. Halima says

    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. :)

    • says

      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!

  47. says

    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!

  48. Minna says

    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!

  49. says

    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. :)

  50. says

    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:

    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

  51. says

    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.

  52. Shannon says

    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.

  53. Marianne says

    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 :) !

  54. JennaL says

    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.

  55. says

    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.

  56. Carol says

    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.

  57. carolin says

    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.

  58. Katlyn says

    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 😉

  59. Sarah says

    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 :)

    • Emily says

      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.

  60. Rebecca McCloskey says

    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!

  61. Nancy B. says

    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?

    • Sarah says

      I am also thinking of using the green label dissolving collagen in this recipe, very curious as to whether or not it works.

  62. Aimee says

    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!

    • Lori says

      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.

  63. Mary says

    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!

  64. Jtwood says

    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!

  65. Michele Martin says

    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!

  66. Gail says

    I substituted 1 tbsp of arrowroot flour for the gelatin with success. Thanks for this interesting alternative recipe. Quite tasty.

  67. Christina H says

    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!

  68. Lucy says

    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.

  69. Aida says

    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!

  70. Tom says

    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.

      • Tom says

        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!

  71. Rachael says

    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 😉

  72. Brianna says

    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,

  73. Rebecca says

    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 :)

  74. Kate Webster says

    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!

  75. Ellie T says

    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.

  76. Laura says

    Hi there

    I was wondering if these freeze well – can you make a big batch and store them in the freezer for a while?

  77. Jan says

    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!

  78. Deanna says

    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 ;-)!

  79. Carol says

    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! 😀

  80. Lucy says

    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.

  81. Melissa says

    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.

  82. says

    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.

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