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    » Home » Recipes » Spring Vegetable Recipes » Grain-free Flatbread

    Grain-free Flatbread

    Posted: Feb 10, 2021 · Updated: Feb 10, 2021 by Jenny McGruther · This site earns income from ads, affiliate links, and sponsorships.

    Pinterst pin how to make grain free flatbread

    These parmesan-infused grain-free flatbreads are a cinch to make, and they're lovely topped with thinly sliced apples, smoked bacon and just the right punch of salty blue cheese.

    Jump to Recipe | What's in it? | Tips | Variations

    Grain-free flatbread topped with green onions, bacon, blue cheese, apples and arugula cheese next to a glass of white wine.

    What's in it?

    Grain-free baking relies on alternative flours, such as coconut flour, cassava flour, or almond flour which gives baked goods their bulk. Using multiple types of flours usually yields the best results.

    For this recipe, I've used a super simple mix from Bob's Red Mill that includes almond, cassava, and tapioca flours as well as arrowroot starch, cream of tartar, and baking soda. It works well and only uses whole foods ingredients. Since it's premixed, you'll also minimize the amount of ingredients you'll need to buy, too.


    Where to find it

    You can find Bob's Red Mill Grain-free Flat Bread Mix at most grocery stores and natural foods markets, but it's also available online. It's also free from additives such as xanthan or guar gum - making it a little easier to digest than many mixes.

    > Check it our here

    Tips for working with alternative flours

    Making these grain-free flatbreads is a cinch. You only need to measure, mix and then press them into circles, but there's a few things you should keep in mind when working with alternative flours.

    • They require eggs for structure, and you substitute a flax egg in some cases.
    • The dough tends to be sticky, so wet your hands under a faucet before working the dough. It's a lot easier to work the dough when your hands are wet.
    • Press and mold the dough to form it, you won't need to knead it.
    Rate this Recipe

    Grain-free Flatbread Recipe

    These parmesan-infused grain-free flatbreads are topped with bacon, green onions, apples and blue cheese, but you can use just about any topping you like.
    Prep Time5 mins
    Cook Time25 mins
    Total Time30 mins
    Servings: 4 servings (2 flatbreads)
    Print Save Recipe Saved!

    Ingredients

    For the flatbread

    • 1 package Bob's Red Mill Grain-free Flatbread Mix
    • 2 medium eggs
    • ½ cup grated parmesan cheese
    • ¼ cup extra virgin olive oil
    • ¼ cup water

    For the toppings

    • 4 slices bacon (fried crisp and chopped)
    • 2 medium green onions (sliced thin)
    • 1 small apple (cored and sliced thin)
    • 2 ounces blue cheese (crumbled)
    • 2 ounces arugula

    Equipment

    • Large Mixing Bowl with Lid

    Instructions

    Make the flatbread.

    • Line a rimmed baking sheet with parchment paper, and heat the oven to 400 F.
    • Dump the flatbread mix into a large mixing bowl, and then beat in the eggs, parmesan cheese, olive oil, and water. Allow the mixture to rest 5 minutes.
    • Generously wet your hands, and then form the mixture into two balls. Arrange the balls on the baking sheet, and press them into circles about 7 inches in diameter.
    • Bake about 15 minutes, or until the flatbreads puff ever so slightly and begin to turn golden at the edges. Remove the flatbreads from the oven, and turn up the heat to 425 F.

    Top the flatbread.

    • Arrange the bacon, green onions, apple slices, and blue cheese on the flatbreads, return to the oven and continue baking until the cheese melts and the apples soften - about 5 minutes.
    • Remove the flatbreads from the oven. Toss arugula over the top of each flatbread, and serve immediately.
    Tried this recipe?Mention @nourishedkitchen or tag #nourishedkitchen!

    Variations

    Add garlic and rosemary instead of parmesan cheese to the flatbread mix. You'll find a deep herb-forward flavor that works well with the almond and cassava flour.

    Skip the blue cheese, and add cheddar or aged gouda instead.

    Top the flatbread with fresh mozzarella, sun-dried tomatoes, and basil instead of apples, bacon, and blue cheese.


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    Hi, I'm Jenny! I'm a nutritional therapist, herbalist and the author of three natural foods cookbooks. You'll find nourishing bone broths, simple herbal remedies, and loads of fermented goodness on this site.

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