Gluten free Cauliflower Flatbread Grainfree
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
6 flatbreads
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Calories
79 kcal
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Cuisine
Fusion, Vegan, gluten-free
Gluten free Cauliflower Flatbread Grainfree
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Gluten free Cauliflower Flatbread. This 7 Ingredient Gluten free flatbread is soft and great as a side or tacos or to make wraps. It is also grainfree, nutfree, soyfree. Add herbs of choice. Vegan Yeastfree Recipe
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Ingredients
- 1 cup cauliflower , steamed or boiled until tender
- 3 tbsp water
- 2 tbsp psyllium husk , powdered (i just put it in a blender to make a coarse powder), use half psyllium half chia seed meal for less psyllium in recipe
- 1/2 cup chickpea flour
- 1/4 cup tapioca starch , or other starch
- 1/4 tsp baking powder
- 1/3 tsp salt
- 1/2 tsp oregano or other herbs to preference
- 1/4 tsp garlic powder
- 1 tsp oil
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Instructions
- Drain and blend the cauliflower with 2 tablespoons water to puree. (you will need a small blender, or just mash very well into a smooth puree with the water).
- Add to a bowl with psyllium. Use 1 tbsp water to rinse out the blender and add to the bowl.
- Mix and let sit for a minute to gel up. (the mix should stiffen and make a dough like gel. If it doesnt thicken, then something isnt working with the psyllium and the flatbread wont work)
- Add the rest of the dry ingredients and mix well. Add oil and Get your hands (grease them) in there to make a somewhat dough. Add a tbsp or more chickpea flour if needed.
- Divide and Shape into balls and use flour or oil if needed on your hands. Use chickpea flour or rice flour to roll the balls out into 6 inch or so flatbread.
- Heat a thick bottom skillet over medium heat. When hot, Cook the flatbreads for 2-3 minutes per side or until golden brown spots. Use a spatula to press the breads during cooking. Store covered with a towel until ready to eat..
- These flatbreads are best when warm. Reheat on the skillet or microwave before serving. A brush of melted vegan butter or olive oil goes very well. Store in a cloth towel on the counter for the day.Fold in a paper towel and store in airtight container refrigerated for upto 5 days. Freeze for upto a month.
Notes
- Variation: Use other well mashed or pureed veggies such as potato, sweet potato, parsnip, pumpkin, carrot instead of cauliflower for variation.
- Use other herbs of choice or add spices such as ground cumin, garam masala, or carom seeds.
- Oilfree: Omit the oil in the dough. Store the breads covered with a kitchen towel.
- Psyllium Husk: are generally available in flakes/husk form. Just put through a blender to powder and use.
- Substitute: Use chia seed meal. Put chia seeds in a blender to make a coarse powder and use.
- Chickpea flour substitute: Oat flour. sorghum or amaranth.
- Nutrition is for 1 flatbread
Nutrition Information
Show Details
Calories
79kcal
(4%)
Carbohydrates
14g
(5%)
Protein
2g
(4%)
Fat
1g
(2%)
Sodium
141mg
(6%)
Potassium
158mg
(5%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Vitamin C
8.6mg
(10%)
Calcium
27mg
(3%)
Iron
0.7mg
(4%)
Nutrition Facts
Serving: 6flatbreads
Amount Per Serving
Calories 79 kcal
% Daily Value*
| Calories | 79kcal | 4% |
| Carbohydrates | 14g | 5% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Sodium | 141mg | 6% |
| Potassium | 158mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin C | 8.6mg | 10% |
| Calcium | 27mg | 3% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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