Gluten Free Flat Bread
User Reviews
4.5
Gluten Free Flat Bread
Description
Gluten Free Flat Bread is prepared by mixing almond flour, tapioca starch, salt, and optional garlic powder before combining with full-fat coconut milk to create a smooth, thick batter. Butter or ghee enriches the mixture, and the batter is cooked in a preheated pan spread into circles roughly 8 inches in diameter.
The flatbreads cook for a few minutes per side until bubbles form and the underside turns golden brown. This results in a flatbread that balances tenderness with a slight crispness on the edges. Fresh parsley or cilantro can be sprinkled on top and melted butter added before serving for extra flavor and moisture.
For best results, use a non-stick or cast iron skillet preheated over medium heat to ensure even cooking and prevent sticking. Adjust coconut milk quantity as needed to maintain proper batter consistency, as brands vary. The flatbreads keep well in the refrigerator when stored airtight and can be reheated gently.
Ingredients
- 1 cup (4 oz/115 g) almond flour
- ¼ teaspoon salt
- 1 cup (4 oz/115 g) tapioca starch
- ¼ teaspoon garlic powder
- 1 can (387 g/14 oz) coconut milk full fat
- 2 tablespoons (1 oz/28 g) butter (or ghee)
- 1 teaspoon coconut oil (or ghee for frying)
- parsley or cilantro, chopped, fresh
Notes
- Use a non-stick or cast-iron pan preheated over medium heat to prevent sticking and ensure even cooking.
- Adjust the coconut milk amount as needed to achieve a smooth, thick batter consistency.
- Pour batter into the pan and spread gently into 8-inch circles for uniform flatbreads.
- Cook at moderate heat to avoid burning the exterior before the interior is cooked.
User Reviews
Overall Rating
4.5
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