Flatbread - Gluten Free, Grain Free, Dairy Free, Egg Free

By aerin8

Looking for a gluten free, grain free, dairy and egg free flatbread? This is a great recipe. Eat plain or perfect with some homemade hummus!

Ingredients

• 14 tablespoons, or 7/8 cup (sift before measuring*) coconut flour (98 grams)
• 4 tablespoons psyllium** husk powder (40 grams)
• 2 tablespoons almond, cashew, or other nut or seed flour (18 grams)
• 1/2 cup coconut oil, tallow, lard, or a mixture, melted
• 1/4 to 1/2 teaspoon total dry spices (cumin, chili powder, garlic, etc.), optional
• 2 cups hot Bone Broth, purchased no-carb stock, or water
• 1/4 tsp. salt
• Sweetener with bulk, such as erythritol, oligofructose, or a blend, to equal 1 tsp. sugar

Preparation

Step 1

Put all dry ingredients in a bowl and whisk to blend. Add fat and stir until thoroughly mixed and smooth. Cut dough into small pieces so the liquid will blend evenly.

Pour hot broth evenly over cut-up dough, then stir with a spoon until the ingredients are well incorporated. (Homemade bone broth is preferred, but a purchased, zero-carb broth or stock will do; you can add some Great Lakes Collagen Hydrosylate to make it more like real bone broth.) The dough will puff up quickly to form a soft dough.

Divide dough into 8 to 10 balls. Flatten each ball into a disk with your hands. Place, one at a time, on a sheet of parchment paper and cover with a second piece. Roll out with a rolling pin to form a roughly 6- or 7-inch circle. Don’t worry if it’s not perfectly round (aim for Antarctica, not Africa or Florida). Roll gently, in all directions. Small tears and irregular edges can be repaired with a small patch of dough glued down with a little water. If you insist on perfectly round breads, lay a saucer on top and cut around it. Put the scraps together to make the last one.

Grease a griddle lightly with a high-heat oil or fat, then heat over medium heat. You may use a large, heavy skillet, but a flat griddle makes turning easier and you can cook several at once.

Invert the flatbread onto your hand and peel off the parchment that is now on top. Peel off the second layer of parchment before you put it on the griddle or afterward (but don’t peel it off after putting it on the griddle if you used plastic wrap, which would melt if it touches the griddle). Invert flatbread onto the hot griddle, being careful not you burn your hand.

Cook until bottom begins to brown. Don’t try to turn it until it is cooked enough to hold together, then slide a wide spatula underneath and flip. It should still be a bit stretchy, but you can straighten it out if it wrinkles in the turning process. The bread will puff up and bubble as it cooks. Cook until other side is nicely browned. It may take 5 to 10 minutes per side. Remove to a plate when done. Repeat with remaining dough and stack on plate, separated with parchment paper. Can be refrigerated and reheated on the griddle or in a skillet.

Makes 8 to 10 flatbreads.
Per each of 9: Cal: 163; Fat: 14.5g; Protein: 2.3g; Total Carb: 6.5g; Fiber: 4.1g; Net Carb: 2.4g
Nutrition data with almond flour.