Look no further for versatile grain-free and gluten-free Paleo Flatbread that satisfies like regular bread!
There are just some times when nothing less than bread will do.
Yeah, lettuce leaves work great as wraps, vegetable hash is pretty good at soaking up runny egg yolks, and it’s even true that veggies can make a mean garlic bread. But, being a little picky sometimes (or at least knowing what I want), there are times when I just want bread.
But I’ll be honest, if I ate regular bread every time I wanted to, it would not be a good thing for me. If you’ve been following my blog for a while now, you probably know that although I don’t have celiac, I generally feel better (more energetic and less bloated) when I at least limit my gluten intake (and I find this to be the case for a lot of people I talk to as well!). So an alternative form of bread that still satisfies like bread is a must for me.
I have a favorite paleo sandwich bread, but a paleo flatbread has been on my to-do list for quite some time now. I’m happy to report that after a few rounds of testing and tweaking, I’ve come up with a paleo flatbread that is completely fabulous. As in, bread fabulous.
Here’s my Paleo Flatbread made into Easy Turkey (or Chicken) Masala Wraps!
Now, note that whether you use coconut oil or clarified butter (or a mixture of both) will affect the flavor of this bread. I really don’t have a preference, but I like to think about what how I’ll be using this bread when I choose either coconut oil or clarified butter. Coconut oil gives it a touch sweeter flavor to me, so I like to use that if I’m serving this flatbread with certain curries, or as a sweet crepe-style dish (tip: this flatbread is amazing filled with sliced banana and almond butter!).
This flatbread has literally become my go-to for everything and anything you could want to serve on or with flatbread. Wraps are the obvious, but this flatbread also works as pizza crust. I’ve also done a breakfast for lunch dish with roasted vegetables and a fried egg on top of this flatbread, and I’ve also served this flatbread along with curry in place of naan. Give this a try and you will not be disappointed!
- 4 tablespoons coconut oil or clarified butter (ghee), melted and cooled slightly (or a mix of both)
- ½ cup (120 ml) plain, unsweetened almond “milk” (or any kind of milk you like)
- 1 large egg
- ½ cup (58 g) almond flour
- ½ cup (60 g) tapioca flour
- 2 tablespoons ground flaxseed meal
- ½ teaspoon salt
- ⅛ teaspoon baking powder
- Whisk together the coconut oil or butter, milk, and egg in a medium bowl. Whisk in the almond flour, tapioca flour, flaxseed meal, salt, and baking powder. Let the mixture sit while you preheat a skillet.
- Preheat a 10-inch nonstick skillet over high heat. Once the pan is very hot, turn the heat down to medium and immediately pour in half the batter and rotate the pan to spread it out. Once the batter is in the pan, immediately turn the heat down to low. Cook until golden on both sides, about 3 to 5 minutes on the first side and 2 to 4 minutes on the second side. Use a spatula to transfer the bread to a wire rack to cool.
- Cook the remaining half of the batter the same way.
- Serve hot, warm, or at room temperature.
To Reheat: I like to reheat this either in a toaster oven or a dry skillet over medium heat.