Author: Fumbling Towards Evolution adapted from the Wheat Belly 30-Minute Cookbook
Very excited to discover this recipe. I tried it for the first time this weekend and brought to a party sliced in thin strips for dipping. It was a hit! I also sampled it the day I made it and it served as a fantastic bread substitute. Hubby loved it. I made it again tonight and thought I’d share the recipe!
All-Purpose Baking Mix is a mix your make once and store so you can make this several times without having to measure out flours every time because its a big pain in the ass! So measure and store in an air-tight container.
- 4 Cups of Almond Flour
- 1 cup of Golden Flaxseed meal
- 1/4 coconut flour
- 2 Teaspoons of Baking Soda
- Mix well and store.
Ingredients for Flatbread
- 2 Cups of All-Purpose Baking Mix
- 1 Teaspoon of Xanthan Gum
- 2 Tablespoons of Olive Oil
- 2 Tablespoons of Vinegar
- 1/4 cup of Water
- 1/2 Teaspoon of Sea Salt
- 3 Eggs
Directions:
- Preheat your oven to 375 degrees
- In a large bowl put your flour and salt.
- In a small mix your oil, vinegar, water, and xanathan gum then whisk until well combined.
- Mix the wet mixture into the flour and combine, it will look crumbly like there isn’t enough liquid. Let stand for a minute.
- In a separate bowl whisk 3 eggs.
- Then mix in eggs with the dough mixture and with an electric mixture on low blend. You can do it by hand, I’ve done it both ways. I prefer the results with the mixer.
- Grease a large baking pan and use a rubber spatula to pour mixture onto greased pan.
- Then get a piece of parchment paper and oil one side and press down the dough until flat and even on all sides, no lumps.*
- Bake for 15 to 20 minutes or until edges appear to golden brown and toothpick comes out clean.
Some notes on the flatbread…
*Before I put the flatbread in the oven I topped with a sprinkle of sea salt, garlic powder, parsley, and sesame seeds. I like my bread with a little flavor.
Remove from oven let cool, then with a pizza cutter slice into sandwich size squares or strips if you want it for dipping.
If you flat-bread sticks to your pan, because that happened to me the second time, use a thin metal spatula to gently loosen from the pan.
Slice and store in a ziplock bag/tin foil only after it’s completely cooled.
Yum! So happy to have a nice thin sandwich bread. I loved my herbed focaccia, but sometimes it was a bit too thick for a sandwich, this is just heaven. Yay!
Evolve with me.
Would this work for a pizza crust?
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I haven’t tried it for that, but I don’t see why not. I have a delicious pizza crust recipe posted in my blog you should check out under the recipes page or you can find it on Pinterest.http://www.pinterest.com/pin/308707749429990030/ just omit my toppings and add your own.
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I am trying to make this recipe but you don’t specify whether “1/4 of water” is 1/4 cup or 1/4 teaspoon…I’m in the middle of it! Thanks!
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1/4 cup of water, sorry… BTW I made this last night and brushed the top with butter (instead of Olive oil) and Italian seasonings, amazing!
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Thanks – it turned out great. I topped it with garlic powder, sea salt, Italian seasoning and some shredded Parmesan cheese. I cut one piece and used as a pizza crust — topped it with mozzarella, home grown tomato and basil (kind of a cross between pizza and bruschetta) –yum. I appreciate your blog!
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They both sound delish! It’s about experimentation and creativity. Sometimes what I make turns out great, sometimes not so much…lol Glad you’re finding my recipes helpful.
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I live overseas and cant find xanthan gum. Is there a substitution for it?
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You can check out these substitutes http://gluten-free-bread.org/5-alternatives-to-xanthan-gum-and-guar-gum-in-gluten-free-baking
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I found the xanthan here finally and just made the bread. Its my first time using the wheatbelly baking mix to make anything at all. This bread was a very pleasant surprise! Thanks for sharing 😀
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You’re welcome!
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