Best Batch Flat Bread (Gluten/Dairy/Soy Free)
When we found ourselves low on almond flour, my daughter and I decided to experiment a substitution for our savory flat bread recipe. We ended up with a new flat bread that both of my children, and company, felt is even better than the Savory Paleo Flat Bread. It uses a greater variety of flours and has texture that is quite pleasing. Enjoy!
Makes a jelly roll pan of flat bread approx. 11x14”. Preheat oven to 425 F.
Add dry ingredients stirring together into a mixing bowl:
1 c. coconut flour
1/2 c. millet flour
1/2 c. Teff flour
1/2 c. Arrowroot starch
3 T. quinoa, uncooked (this adds a nice whole grain texture to the bread)
2 T. flaxseed, ground fresh using coffee grinder
1 T. chia seed, ground fresh using coffee grinder
1 t. Rumford baking powder
1 t. dried rosemary leaves, ground using coffee grinder
½ t. Celtic fine ground sea salt
Blend dry ingredients together. Add in liquid ingredients.
In separate small bowl, whisk together:
4 free range brown eggs, whisk. (Crack each egg into separate bowl, if desired, and add to wet ingredient bowl.)
2 t. organic cold pressed extra virgin olive oil
1 cup plain almond milk (make your own or use Silk brand – avoid milks with carrageenan)
Add blended wet ingredients into dry ingredients. Fold in with wooden spoon, scraping dry ingredients from sides of bowl until flour blend holds together well. Amount of almond milk will depend on size of eggs. If necessary, add a bit of filtered water or additional almond milk. Dough should come together to form sticky clumps in the bowl.
Use a ceramic or baking stone jelly roll pan, or silicone. (Do not use aluminum cooking sheet as food will absorb aluminum, which is toxic to the body. If aluminum is all you have please line the pan with non-bleached parchment paper). Brush inside bottom of baking pan with either coconut or olive oil. Drop damp dough onto baking pan and flatten out with back side of wooden spoon. To create uniform thickness roll out with small roller, or place hand inside sandwich bag, coated with oil, and flatten out. Edges will be uneven, press loose pieces of dough in along sides.
Bake approximately 20 minutes until edges begin to turn golden, and top is lightly cracked. A pizza cutter is a great tool for cutting slices of this bread.
This bread is a wonderful accompaniment to spaghetti squash served with garlic/onion marinara sauce and side salad. Drizzle a bit of raw honey on top, if preferred, to enjoy.
Quick Tip: Place dry ingredients in to a quart size freezer bag, label with liquid ingredients needed, and temp/time setting. Freeze. Use when a quick flat bread is desired for a meal. Fresh bread in minutes!
Brands Used:
Makes a jelly roll pan of flat bread approx. 11x14”. Preheat oven to 425 F.
Add dry ingredients stirring together into a mixing bowl:
1 c. coconut flour
1/2 c. millet flour
1/2 c. Teff flour
1/2 c. Arrowroot starch
3 T. quinoa, uncooked (this adds a nice whole grain texture to the bread)
2 T. flaxseed, ground fresh using coffee grinder
1 T. chia seed, ground fresh using coffee grinder
1 t. Rumford baking powder
1 t. dried rosemary leaves, ground using coffee grinder
½ t. Celtic fine ground sea salt
Blend dry ingredients together. Add in liquid ingredients.
In separate small bowl, whisk together:
4 free range brown eggs, whisk. (Crack each egg into separate bowl, if desired, and add to wet ingredient bowl.)
2 t. organic cold pressed extra virgin olive oil
1 cup plain almond milk (make your own or use Silk brand – avoid milks with carrageenan)
Add blended wet ingredients into dry ingredients. Fold in with wooden spoon, scraping dry ingredients from sides of bowl until flour blend holds together well. Amount of almond milk will depend on size of eggs. If necessary, add a bit of filtered water or additional almond milk. Dough should come together to form sticky clumps in the bowl.
Use a ceramic or baking stone jelly roll pan, or silicone. (Do not use aluminum cooking sheet as food will absorb aluminum, which is toxic to the body. If aluminum is all you have please line the pan with non-bleached parchment paper). Brush inside bottom of baking pan with either coconut or olive oil. Drop damp dough onto baking pan and flatten out with back side of wooden spoon. To create uniform thickness roll out with small roller, or place hand inside sandwich bag, coated with oil, and flatten out. Edges will be uneven, press loose pieces of dough in along sides.
Bake approximately 20 minutes until edges begin to turn golden, and top is lightly cracked. A pizza cutter is a great tool for cutting slices of this bread.
This bread is a wonderful accompaniment to spaghetti squash served with garlic/onion marinara sauce and side salad. Drizzle a bit of raw honey on top, if preferred, to enjoy.
Quick Tip: Place dry ingredients in to a quart size freezer bag, label with liquid ingredients needed, and temp/time setting. Freeze. Use when a quick flat bread is desired for a meal. Fresh bread in minutes!
Brands Used:
- Bob’s Red Mill Flours
- Selina Naturally Celtic Sea Salt Vital Mineral Blend
- Nature’s Intent Organic Chia Seeds
- True Roots Organic Quinoa