Today I was in the mood for some bread. Some days are just like that. So I put on my apron, and this is what I came up with: Grain Free Flatbread with Rosemary and Garlic.
I don’t eat out very much, mainly because I like to know exactly what is in the food that I am eating and because it is not always easy to find healthy options when I do not eat grains or dairy. But the other night, we went out to one of our favorite Farm to Table restaurant. I was drooling over the amazing flatbreads they were offering: caramelized onion and bacon, black mission fig and goat cheese, and a pesto chicken. Sigh!
No, I didn’t indulge. My stomach would not have been happy if I stuffed a giant gluten ball into it. But it did get me thinking. Thinking about flatbread. So I made some. And it was good. Just a simple grain free flatbread with fresh rosemary and garlic. I drizzled olive oil all over it and had a fabulous time eating it. It made me happy. Bread fix satisfied.
This easy grain free flatbread turned out better than I expected. I modified THIS recipe for paleo pizza crust that my teenager has been making for family pizza night. After a couple of attempts, I got the perfect combination of slightly crispy on the outside and deliciously chewy on the inside. I served it to my family for dinner, and it was a big hit.
I recommend using a preheated pizza stone
Stay tuned for more flatbread recipes soon. I’m wanting to recreate some of the ones that I drool over in fancy restaurants.
Happy eating!
Print
Rosemary Garlic Flatbread (gluten, grain, and nut free, paleo)
- Yield: 4 1x
Ingredients
- 1 cup tapioca flour (like this)
- 1/4 cup coconut flour (like this)
- 1/2 tsp unrefined sea salt (I use this one)
- 1/2 cup full fat coconut milk (where to buy BPA and additive free coconut milk)
- 1/4 cup ghee (like this) or coconut oil (like this) or avocado oil (like this)
- 1 egg, beaten
- 1 tsp finely chopped fresh rosemary
- 1–2 cloves of garlic, chopped fine
- olive oil and extra sea salt for garnish
Instructions
- Preheat oven to 450’F and place a pizza stone, cast iron skillet, or very thick pizza pan into oven to heat up.
- Gently heat up coconut milk and ghee in a small sauce pan until very warm but not boiling
- Combine tapioca flour, sifted coconut flour, and salt in a large bowl. Pour coconut/ghee mixture on top. Mix until thoroughly combined. Allow to sit for a couple of minutes to cool and for coconut flour to absorb.
- Add beaten egg and mix again until full combined.
- CAREFULLY remove hot stone/pan from the oven, cover with unbleached parchment paper, and pour mixture into center. Using a spatula, evenly spread mixture until it is about 1/4 inch thick. Sprinkle on rosemary and garlic.
- Bake for 9-12 minutes, depending on how crispy you like it. Garnish with olive oil and sea salt. Enjoy!
Notes
I have made this flatbread numerous times and find that the best results come from using ghee or butter. I have also recommended using coconut oil OR avocado oil, but the flavor will not be as savory. If using coconut oil, I recommend using a combo of coconut oil and ghee/butter to mellow out the coconut flavor.
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I will make this, but will use a large spatula under the parchment to transfer the bread to the hot stone in the oven-not so dangerous. Thanks looks good.
That’s an awesome tip! Thanks! Yes, must use caution with hot stones! 🙂
This recipe is marked as “Paleo” but with 1 cup of tapioca flour and only 4 servings, one serving is 23.5 grams of net carbs (unless I’m missing something)! That is a Carb and a half short of my daily intake.
HI, Kayci! I do not calculate carbs. I just eat a variety of healthy foods throughout the day. This recipe is paleo in that it does not have grains in it. 🙂
Paleo has nothing to do with carbs… if you’re watching carb intake then you’re eating Keto.
We don’t have a large spatula, but my daughter thought of using a cookie sheet that doesn’t have sides to transfer the dough to the already hot pan. It worked amazingly well and we love this flat bread recipe.
★★★★★
great idea!!
Did you mean 1/4 cup of ghee?
YES! Late night editing does not always work! Thanks. I fixed it. 😉
SO good! I cant do almond flour and coconut flour alone.. well it’s hit or miss, but I usually know it’s not going to come close to white bread. And it doesn’t.. This combo with tapioca is amazing! I made mine in a coconut oil greased cast iron on medium high. Then I would salt it right off the hot pan. I also added baking soda and vinegar.. just cause it’s habit. I don’t think I needed it. But boy, fluffy, crunchy and chewy on the inside. This is SO close to the panini’s I remember! It made a killer grilled avocado, salami and basil. Wonderful recipe. Thank you! Can’t wait to try it as a pizza crust.
★★★★★
I am so glad that you liked it. That avocado, salami, and basil sandwich sounds so yummy. May have to make that today! Thanks for the feedback. 🙂
This looks delicious! I can’t eat eggs so I will try it with a flax egg.
At what point did you add the rosemary and garlic?
Thanks – June
I sprinkle it on right before putting bread into oven. 🙂 I would LOVE to hear how it works with flax egg. I think this may work even without any egg. I just haven’t tried it.
My name is also June haha I tried this with a flax egg and it works great. Also subbed tapioca flour with arrowroot. Delicious bread 🙂
Thank you for sharing your subs. Glad you enjoyed it! 🙂
I made this about an hour ago, and it was great! I am far from an everyday cook, much less a baker, so for me to do this, and come out tasting good, says a lot about the recipe. Thank you very much!!
PS- My wife was impressed as well. 😉
★★★★★
awesome! Glad you liked it. I love easy recipes! Thanks so much for leaving feedback! 🙂
I just made this and am more than enjoying it right now! Wow, it was so easy to make and it is so satisfying! I had to add a little bit of water to get the batter to form ( I was being loosey goosey when I measured the coconut flour I’m sure) but it turned out perfect. I’m serving this along side leftover slow cooker Moroccan chicken ( which was also amazing by the way) Thank you for the great recipe to fend off the bread cravings!
Awesome! Glad you liked it. And thanks so much for the kind feedback. 🙂
I just want to say that I made this the other night for the first time as a pizza crust. It’s the BEST GF/Paleo pizza crust I have EVER had! Thank you so much! I can’t wait to share this with friends. 🙂
★★★★★
Thanks so much, Anna! That just made my day!
I can’t wait to try this.. I am working on a grain free diet and this looks like such a nice treat! Anna, how did you do the pizza? Did you put the sauce and cheese on after it was finished and put in back in the oven or put it on before the baking? Thanks! I am thinking it will be so nice for dipping in hummus..yum!
If you want to make pizza, make the bread, then add toppings and return to over to warm up. 🙂
Do you think I could sub arrowroot powder for the tapioca flour? I’d like to make this tonight and don’t have tapioca on hand. Thanks!
I know many folks interchange these but I have not in this recipe so I can not say for sure. Let me know if you try it! 🙂
I have subbed arrowroot flour and it turned out really well. Even my stepson that won’t eat anything said that this was the best garlic bread ever!
Hi, I love this bread! How long can it be kept in the fridge and can it be frozen? I would love to be able to stock up on it! Next time I will leave off the rosemary and garlic and see how it goes with avocado/cacao mousse! Yummo!
It lasts 3 days or so in the fridge. I haven’t tried freezing it. I bet it would be OK. You just would have to crisp it back up in a toaster oven or regular oven.
This was so good! My non-gf husband, toddler and I devoured the entire thing! I love that it was both crispy and soft. I think this will be the base for a pizza very soon. 🙂
That makes me happy! Thanks for sharing! 🙂 My kids DEVOUR this too! 🙂
Hi this sounds great and I really want to try it out, but I do not have a stone………….it is necessary or can I use something else.
I would use a cast iron pan or the thickest baking pan that you have. 🙂
I saw this recipe on Pinterest and had to try it. I’m so glad that I did! This recipe is a keeper. The flatbread had great flavor and texture and gave me tons of ideas for dishes in the future. Even my boyfriend who’s warming up to the gluten free/paleo lifestyle said that he could see himself eating this. Thanks for sharing!
★★★★★
This is so yummy! I made this for my husband’s lunch tomorrow but I keep picking on it 🙂 don’t know if there’d be any left!!! I used a clear thick baking pan and it came out perfect. Thank you for sharing this AMAZING recipe!!!!
★★★★★
I just made this on a large cookie sheet, and it worked like a champ. I made the dough and baked it then added fig preserves and goat cheese. Next will be bacon and caramelized onions, and pepperoni pizza! My non gf daughter ate this with gusto.
Thank you for this recipe!!!
★★★★★
How wonderful! Figs and goats cheese sounds so delish! Glad you liked it!
I have made this about 5 or 6 times know and absolutely love it. tonight I bake it,cut it up,and turned it into stuffing for a turkey dinner. Worked like a champ!
This is the best of all the paleo bread recipes I have tried. Had to walk away to save myself from eating my husband’s share too!
Thanks for the kind feedback. So glad you liked it! 🙂
Can you make this with a GF cup for cup flour mix?
I do not have much experience with GF flours as I mostly bake with grain free flours. You would have to experiment. Coconut flour is much more absorbent so it’s difficult to even compare. Let me know if you try it.
Hello!! Looks so yummy and I must try
Can I sub the tapioca for almond flour??
And
Can I do a full baking sheet and then cut it length wise?? Or must be round ?
Thanks a lot
Eve
Hi, Eve! I haven’t tried it with almond flour. It will be a completely different texture, but probably tasty. Would love to hear if you try it. You can make it any shape that you want.
Holy crap this is what I have been looking for!!!! Just made this and it is amazing!!!!!!!!!!!! Yes it needs that many exclamation marks.
★★★★★
WOW! Thanks for the kind feedback!
Hi Katij!
Love your recipes.
I am a health coach and develop recipes and meal plans. I am Working on a clean eating meal program and cooking class for an Integrative Dr. this summer and would like to include some of your recipes. Would that be alright? I will be sure to give you credit and give them a link and encourage them to purchase some of your e-books to support their meal plan.
You can find me on face book at: Ask Pam the Wellness Coach
Looking forward to hearing from you!
Thank You,
Pam Douglas
Just made this as a pizza crust! Best paleo crust everrrr! I used avocado oil instead of ghee/coconut oil. So quick and easy too. But I think I need to double the recipe next time for a larger crust. Thanks for the great recipe!
★★★★★
My husband and I have made this recipe about 4 times now. We love it! The last 3 times we used the flatbread as the crust for pizza. It’s always delicious!
★★★★★
Yay! So glad you liked it. My family loves this recipe too. Thanks for the feedback! 🙂
I just made this! OHHHHHH! I can not stop eating it.. I will be using this over and over. It is really, really good!!
★★★★★
Made two with breakfast today for the whole family! Yum ;0)
★★★★★
Loved these. Deleting grains from my diet and this was delicious though I’m not paler. Isubstituted Greek yoghurt for coconut milk and added chilli flakes, cooked in a crepe skillet. Yum! Thanks
I haven’t tried it in a crepe pan. I have to do that. 🙂
Did you use a parchment paper?
YAY! Thanks for the great feedback!
This recipe looks amazing! I follow the scd diet so I cannot eat tapioca. Any suggestions on what to try substituting it with? Thanks!
This is definitely a starchy kind of recipe. Sometimes I just crave that. You could try it with almond flour, but the consistency will be totally different. Plus almond flour cooks much faster. Would love to hear if you try it!
Wonderful recipe! One question, I had a hard time getting it flat because it was a bit sticky. Any tips?
I spread it with the back of a rubber spatula. If it’s really sticky, you can gently spread it with slightly wet fingers.
Silly question but wondering if you use ‘typical’ American cup measurements etc as I’m in Australia and would love to make this. Would I be better going with the weight of ingredients? I know that coconut flour can be a little fickle if not right. Thanks 🙂
Hi, Rebecca! I use the typical cup measurements. Yes, weighing ingredients is definitely the “surest” way to bake. I unfortunately haven’t gotten into being so exact. Maybe I should invest in a scale. Let me know if you try this recipe. 🙂
Can’t eat egg, anyone try this without all together or replaced with gelatin egg?
I have made this without the egg. I just left it out. It worked fine. You could also do a bit of gelatin if you like. Let me know if you try it.
Just looking to try this. Dont have the coconut milk. Can I use regular milk? If yes, how much?
I like to use coconut milk because it is thick and creamy. I have not tried it with any other milk. I would definitely reduce the amount a little bit, maybe by a tablespoon or 2. You will have to experiment and see. I would love to hear how it goes.
I used unsweetened almond milk in a 1:1 ratio for a lower fat content and it came out fine!
What does 1:1 ratio mean? I can’t have coconut milk, but cashew milk and wonder if I could just use that?
Also, would arrowroot work instead of tapioca? If so, how much?
And lastly- I’m oil free. Is there a way to replace the ghee or oil and if so with what possibly?! Had how much of it?!
Hi, Lucie. 1:1 ratio means you can substitute it cup for cup, meaning the same measurement amount. I have not used cashew milk of arrowroot for this recipe. You can definitely try. As far as making it oil free, I am not sure what to suggest. You would need to add something for moisture as the starchy flours are pretty dry.And it would completely change the recipe. Let me know if you give it a try. 🙂
This bread is amazing. After eating paleo for 2 years I have given up on breads because they always tasted so gross! This will be a staple for me and a springboard for creative pizza toppings. Thank you!
Candida loves the tapioca …be carefully!
The best paleo bread. My kids loved it. The first batch I baked too long…it turned into crackers!!!! I’ve used it in the morning , I put sausage and eggs on it, sice like a pizza. I feel like I’m cheating eating this bread!
★★★★★
Katja!!! This is my first time on your blog, was led here looking for a paleo flatbread. Ummm, can I kiss you???? This is by far the BEST paleo bread of ANY kind that I’ve tried. Came home at 1am and was just craving a nice warm piece of bread and let me tell you this hit the spot for sure!!! Thank you, thank you, thank you!!!! The whole time I kept thinking I was actually eating a true bread, incredible! =)
★★★★★
Yay! Thanks so much for the kind words. So happy that you like it. 🙂
This is a wonderful recipe thank-you so much! I just baked it in a pizza oven and it was lovely…next time I will pre-bake the crust so it is less chewy and soft. I’m wondering if anyone has tried a flax egg or egg substitute of any kind?
Katy, when you left the egg out what was the texture like? If anyone has tried this with olive oil or avocado oil, what was the texture like?
Thanks again and buon appetito!
Also Katja, you say that you modified this recipe from another pizza recipe…did you not like the other one? I’m thinking about trying it as well, but was wondering your thoughts on it…
Thanks so much!
When I left the egg out, it was similar texture just not as “fluffy.” I do like the pizza crust that I used to modify, but I wanted something a bit more like flatbread. So I reduced the coconut flour. Plus I like the flavor of ghee better. When I make pizza with the flatbread recipe, I pre-cook the bread then add the toppings. Thanks so much for coming by! 🙂
Just made the bread..Yummy! and very easy to make. Thanks for the recipe.
I am so happy that you liked it! Thanks so much for stopping by and leaving feedback. 🙂
This recipe is the best thing that has happened to me, ever! lol! Thank you! I started eating Paleo because I have a variety of health issues which include Pancreatic problems, digestive problems, diabetes and high triglycerides. Medication and my original modified diet are not helping enough. I have decided to cut even more things out, such as all sugar, grains, gluten. Already, I have cut fat, dairy, and simple sugars. I am doing well but I get cravings for bread and pasta. This recipe will be something I use on a weekly basis to satisfy that craving! THANK YOU!
★★★★★
Hi Katya,,
I just made this tonight. I have to admit , I had it so loaded with goodies on top that it was hard to get a good taste of just the bread. I am not gluten intolerant but just avoiding grains/bread right now. It was delicious!
Have you been able to get a breakdown of calories, fat , carbs, sugar? I would be very interested in this info if you could email me please. Thanks so much. I was going to include a picture of my concoction, but couldn’t figure out how to do that from this site. I put on some fresh basil, chicken Italian sausage, carmelized onion, tomato slices and feta.
Gen
That combo sounds amazing. I actually do not calculate carbs and calories. If you are interested, the site MY FITNESS PAL is super helpful for that. Thanks so much for stopping by!
This was AMAZING! I made the flatbread last night and will attempt pizza tonight. I used almond milk and scant measure on the coconut flour because I didn’t sift it. I also chopped the garlic and threw it in with the egg to bake in the crust. I slathered with ghee and some pink salt when done. Tasted like my local pizza place’s garlic knots!!! Crunchy and chewy….oh so delicious!
★★★★★
Yay! I am so happy that you liked it. Thanks for sharing your substitutions. Let me know how that pizza turns out!
Hi have you gotten any replies to the substitute for Tapioca flour? i would love to see if there is an alternative.
★★★★★
I have not substituted it myself. I know that some people sub arrowroot powder, but I cannot tell you how it will turn out. Please let me now if you try it! 🙂
According to my husbands allergist Dr, coconut is considered a tree nut, therefore he is allergic to anything coconut 🙁 It looks so nummy too 🙁
Hi, Raven! This is somewhat of a controversial topic. Some folks do not consider coconuts to be tree nuts. They are considered drupes by some. But there can definitely be some cross reactivity. You would have to experiment for yourself. This is what I have read, “Coconut is not a botanical nut; it is classified as a fruit, even though the Food and Drug Administration recognizes coconut as a tree nut. While allergic reactions to coconut have been documented, most people who are allergic to tree nuts can safely eat coconut.”
I’m allergic to tree nuts and coconut doesn’t bother me at all 🙂 I’m excited to try this! I’ve been too many carbs and have bad bloating and tummy aches, so will definitely be trying this!
I do butter, and was wondering if you’ve ever tried it with butter or should I stick to the coconut oil? Thank:) SO excited to make this tonight!
Hi, Tara! I have found that butter, ghee, and coconut oil are interchangeable in most of my recipe. I haven’t actually used butter in this one (I always have tons of ghee around), but I am sure it will be just fine. Let me know how it goes. 🙂
Hi! Question, is there a reason it would come out doughy in the middle? Maybe it’s because I use a normal baking pan? Or maybe I didn’t cook it long enough? The outside was nice a crispy so I’m not sure! 🙂
Using a thick, very hot pan would help with that for sure. If it is not cooked in the middle, I would bake it a bit more. Maybe spread it out a bit thinner next time for more even baking. Hope that helps.
I watched the video while mine was baking and realized my cast iron pan was too small. I’m guessing that’s why mine was doughy in the middle. It still tastes DELICIOUS and I’ll be making it again but dividing the dough in half. Until I get a stone or cast iron pizza pan.
★★★★★
Five Star recipe
I just tasted the freshly baked bread out of the oven and it is incredible. It was my first gluten free bread and I love it. Thank you very much for sharing it.
Oh, yay! So glad you loved it! 🙂
Hey!
Mine ended up like a sticky gello. What is the secret making it looks, tastes and feels like a bread, instead of what I got??
Thanks …
Hi, Hilian! Sorry to hear that your bread did not work out. Without seeing what you did, it’s hard to know what went wrong. This is one of my most popular recipes and has been made countless times. Do you mean the dough was sticky before cooking – because that’s normal. Or after? That is not. 😉 I would suggest making sure that you are following the recipe exactly and measuring your ingredients correctly. Hope that helps.
I made this last night, it came out amazing! Better than any bread I have ever baked. My four-year-old said it was the best bread ever! I didn’t have ghee on hand so I used butter. And I brushed it with OO and fresh grated garlic. Cooked it for the full twelve minutes, no parchment paper. It’s already in demand again as part of our dinner this week. Thank you!
This is SO DELICIOUS! Thank you for an easy & wonderful recipe. I agree with another reviewer, the tapioca flour makes it so much better than coconut flour alone (or almond flour for that matter). Loved the garlic & rosemary sprinkled on top. This flatbread can be so versatile! Pizza crust is the first one to come to mind. Again, thanks so much! XoXo
★★★★★
I’ve been meaning to comment for awhile, this is by far my favorite grain free flatbread recipe!! I’ve made it so many times and every time it comes out great. I just used it for a pizza crust substitute and it was Amazing! Just par baked it, topped it, then finished it off at 475 for about 5 minutes. It is our new pizza night favorite!
Hi, Charlie! Thanks so much for taking the time to leave a comment. I am so glad that you like this flatbread. We use it as a pizza crust as well. So good! My favorite topping a are pesto and an herbed cashew cheese. 🙂
Can I use arrowroot starch instead of tapioca flour?
Hi, Elena! I haven’t tried this recipe with arrowroot powder. I do use them interchangeably in baking sometimes, but am not sure that this flatbread will be the same. Please report back if you try it. 🙂
I used my iron skillet, stove-top. Turned out great as a side for my butter chicken and caulirice. Thanks for the recipe!
Also, I tried it with arrowroot flour (Elena asked about it) and you will need less of it. I had to add another egg and more liquid
I just made this and I’m in love. Perfect for the little mezze platter I just made. I didn’t have any rosemary on hand, so I used garlic and some olive hache (a seasoning made from dried olives). It was amazing. We had some cured meats, avocado, olives, and a green tahini dip with it, but I keep imaging endless possibilities that even non-Paleo peeps in my life will love. Thank you for this awesome recipe! It’s a keeper for sure.
★★★★★
Flavor is so good, but end result is so gummy :(. What did I do wrong?
Hmmm.. hard to say without seeing it. I am wondering if you needed to bake it a bit longer. This bread usually crisps up very nicely on the outside. But be sure to cook the inside long enough. Hope that helps, Anna!
I’ve made this a few times and it tastes AMAZING! But I can’t get it not to stick to the parchment paper? I’m using a thick cast iron pan that’s heated up in the oven, I’ve tried greasing and not greasing the paper but it keeps sticking? Do you know why this might be and how to stop it happening? Thanks! Xx
Hi, Hannah! I am wondering if you are spreading it too thin? What brand are you using? I haven’t had a n issue with it sticking. 🙂
Hi! This recipe was very easy and tastes amazing, thank you! Can I easily double or triple the recipe since I’d like to make enough batter for several flatbreads at once, or would that mess it up?
★★★★★
Yes, you can double this recipe and split the dough. We have done that several times. Just be sure to measure everything correctly. I have also just mixed up 2 batches (in separate bowls) at the same time. Either way it work. 🙂
Can the dough keep in the fridge? If so, for how long have you tried?
I have never tried to make the dough in advance, so I am not sure if it will work. Please let me know if you try it. 🙂
OMGEE! Stunning. Best paleo bread we’ve made yet. Looked exactly like the picture, taste out of this world (added some Maldon salt at the end), couldn’t. Stop. Eating. Heaven! Thank you for sharing xx
Hi, Mel! I am so happy to hear that you liked it. It’s my fav bread too!
Hi, can I replace the tapioca? I can’t seem to tolerate it? Thanks!
Hi, Kimberly! You can try arrowroot powder. It usually works just as well. I haven’t actually tried it with this recipe. Let me know if you try it. 🙂
We are not exclusively paleo, so I used milk and butter, but otherwise followed recipe and it was soooo good. My husband couldn’t believe it was gluten free!
Yay! Most people can’t even tell it’s GF.
Silly question.. which part of the can of coconut milk do you use? The liquid or solid? Or do you shake it first to try to combine?
I mix up the milk before I use it. I actually will put it in the blender if it is totally separated to get a nice, creamy milk. 🙂
Thanks for the tip on the coconut milk. ?
Wondering if you’ve tried the recipe w/cassava flour instead of tapioca?
The texture would be a bit different. A bit denser, I think. I would love to know if you try it!
i used this recipe to make a flatbread that suits my allergies, and it is really good! my recipe is 3/4 cup (about 90 grams) cassava flour*, 4 tbsp olive oil, 1/2 cup full-fat coconut milk, 1/2 tsp salt, and 1 egg. my version needs longer in the oven – at least 15 minutes.
thanks a bunch for creating/posting this recipe. i am eating it now! i am going to try to make crackers with this recipe 🙂
*otto’s brand; i react to bob’s red mill products
★★★★★
Hi Katya,
I tried your recipe tonight and instead of ghee I used coconut oil and coconut milk. I can’t seem to get the texture right. It doesn’t seem to become a smooth runny matter and tastes more like a sweet coconut cookie (perhaps because I didn’t use ghee). It still tastes nice!!!! Should I add water to get a smoother batter?
Thanks,
Celia
Are you sure that you used coconut oil and not coconut butter? The coconut oil can affects the flavor. It can be pretty strong. That’s why I use ghee (or butter) – which is a bit more savory. Or a combo of the two. You could also try using avocado oil. If your batter is too thick, you could add more coconut milk or a bit of water.
Great thank you Katya. I will try that again and let you know. My husband ate the coconut butter version as it tasted like a slightly sweet shortbread.
So it sounds like you used coconut butter instead of coconut oil??? Yes?? If you do not like the coconut flavor, I would recommend using ghee, butter or avocado oil. Let me know if you give it a try again. 🙂
Can i cook in a frying pan ? I don’t have a skillet that i can put in the oven
Yes, a frying pan will work. It will hold heat a bit differently so watch the cook time. 🙂
I baked it a long time but it looks raw in the middle…what am I doing wrong? Tastes good but middle is raw?
Jennifer, I’ve never had that issue before as this is a pretty thin bread, so it usually cooks all the way through. The flatbread, if spread evenly and thinly, should bake all the way through. I am wondering if you did not spread it thin enough. How did it taste? The texture of the tapioca flour is different from regular flour. It can appear “wetter” when cooked but is actually cooked inside.
This looks awesome. I’m allergic to coconut, and wondering what might make a good substitute for the coconut flour.
I created this recipe using coconut flour. You can’t really sub another flour. But you could definitely experiment with almond, cassava, tapioca, or arrowroot. It will just be a completely different flatbread. Let me know if you try it. 🙂
What’s the calorie count per serving?
I don’t calculate. But you can use this—-> https://www.myfitnesspal.com/
Can I substitute the egg with gelatin?
Thanks!
I have not tried doing that. But I know you can make this without the egg. It will be slightly different, but still good. Would love to hear if you try it with gelatin.
Hello there, would it be ok to use olive oil instead of ghee?
I haven’t tried it, but I am sure it will be fine. A slightly different flavor but still tasty, Let me know if you try it.
Yummmmmm. Week 2 on grain free modified AI diet and losing my marbles and needed BREAD. Made th with buttermilk straight of of fridge. Next time, will warm it a bit for easier mixing and will use less – parts of it spread lie batter cuz I cold not mix well enough. Lesson learned. Had t cook abut longer and had better results off of parchment on pizza stone. H
I’m so glad that you found this recipe. It really is a great sub for regular bread. Yes, warming the buttermilk will make for a smoother batter. Enjoy!! 🙂
This is the first recipe review I’ve ever written, but this flatbread is THAT good. Best paleo bread I’ve tried, and I’ve tried a lot. I’ve made it twice as a pizza crust (perfect and delicious) and most recently to go with homemade baba ganoush. Most paleo breads I’ve made get stiff and cracker-y when they cool, but this even re-heats to soft, smooshy deliciousness with a quick zap in the microwave.
★★★★★
Thanks, Megan, for taking the time to write your review. I’m so glad you love it. 🙂
Absolutely love this recipe for pizza bases. Tastes so much better than gluten free packaged bases ?
Hi, Donna! I am so glad to hear that.
This recipe is one of our absolute favorites!
★★★★★
Yay! I love that. It’s a family fav too around here.
Anxious to try this recipe. Sounds like a lot of positive feedback! Was wondering if you or any of the people who have commented have tried subbing coconut flour for sorghum or garbanzo bean flour? I just found out that I have a sensitivity to coconut and almond (boooo!). Thanks!
Hi, Carla! This recipe was developed using coconut flour, which is a very particular flour. You wouldn’t be able to sub another flour in the same ratios. I did find this recipe for flatbread using chickpea flour. https://www.thekitchn.com/how-to-make-socca-a-naturally-gluten-free-chickpea-flatbread-cooking-lessons-from-the-kitchn-169513
Hope that helps. 🙂
Katja – love this recipe, eating Paleo. Moving toward Keto, and counting my macros. Wondering if you could provide them for me; or if not, the nutritional information breakdown (so I can include this wonderful bread option in my cooking). Thanks, Dave
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Hi, Dave! Sounds like this way of eating is working for you. Unfortunately I don’t calculate. But you can use this to do it if you are interested —-> https://www.myfitnesspal.com/
This is perfection. Finally a tasty recipe that’s easy to make and fits so many different needs. Thank you for providing this recipe, what an incredible treat! Today I added smoked salmon, mango and avocado and it was Delicious! Thank you!
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OMG! Smoked salmon, avo, and mango sounds absolutely incredible. Glad you loved it. 🙂
I’m so eager to try this! Is the parchment paper absolutely necessary? Thinking of pouring it directly into heated cast iron pan. Thank you for sharing!
The batter is very runny and needs to be spread evenly, so I am not sure if this can be done on the cast iron skillet. If you try it, let me know how it goes. 🙂
Thank you for this recipe. Out of laziness, I just mixed all ingredients together (subbing cassava flour for the two flours and used olive oil) in my food processor and spread out on parchment paper on cookie pan and cooked in 450 oven and it turned out great! Such an easy recipe!!
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HA! Awesome! Thanks for the subs and your quick method. 🙂
Ohh Yeah!!!! This one’s a keeper for me. Thanks so much for sharing your recipe. Its gonna be go-to around here!
Yay! That makes me happy to hear. Enjoy!
Really lovely flatbread. Texture is kinda different, but my family all ate it and raved about it! I used garlic powder inside the recipe as opposed to fresh garlic on top, and parsley instead of rosemary as that’s what I had. Also finally used arrowroot as my partner can’t eat tapioca, and olive oil as my oil inside. Will make again for sure and consider using it for a pizza base!
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I’m so glad you guys enjoyed it. Thanks for sharing your subs. This is what we use as a pizza crust when we make pizza. 🙂
My whole family loves this bread! Thank you for sharing a recipe that suits the GF/Grain-free folks and tastes good to those without sensitivities!
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Thank you for the great recipe. I made it this morning and it turned out better than any grain-free “bread” concoctions I’ve tried before. Good texture and didn’t crumble apart. Exactly what I was craving. I will be making again and will use for pizza crust too! Thanks again.
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Just made this and used it for pizza – amazing! I used cashew milk instead of coconut milk bc I’m not a coconut fan, and it turned out perfectly. Delish! Will keep this recipe and make again and again!
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Yay! So glad you liked it. We use it as a pizza crust as well. 🙂
Hi, can I make it without coconut flour, not substituting with anything, just leave it out?
I haven’t tried it without the coconut flour. If you use a different flour, it will change the recipe so I can’t guarantee the flatbread will work. Leaving it out will not work.
I just made this and it’s delicious! I’m chewing on it as I type. Thanks for the great recipe!
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Yay! Glad you like it. My fam LOVES this flatbread. I should make it again soon.
I just made this and it’s delicious. I used full fat coconut milk (the top part of the can, so probably extra fatty), and olive oil, since that’s what I have the most of. I used tapioca and coconut flour as per the recipe. I also added about a teaspoon of pizza seasoning. The brand I have is Epicure, and the ingredients are: garlic, onion, herbs,red bell pepper and chilies – not quite low fodmap, aip, but I was having a hungry emergency so…. I baked it in a 10″ cast iron pan for 13 min. My parchment paper says don’t use about 425* so I just dumped the batter directly into my preheated pan and it didn’t stick at all. The texture of the bread is very much like Brazilian pao de queijo ( which I just looked up and is also made with tapioca flour) . Very tasty! In the time I’ve taken to type this review, I’ve already eaten half of it. This will be my new go to.. Thank you for such a great recipe!
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Ha! Yes, it’s hard not to eat the whole thing. So happy that you liked it. 🙂
Meg…so glad you were able to create this with a lower GL!
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This recipe is amazing! it was a huge hit with everyone (even my 2 year old). We made it twice in one weekend.We used it for flatbread pizzas. Cooked it for 9 minutes, added sauce and toppings and continued to cook it for 10-15 more. Highly suggest it!
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Yay! So glad you guys love it! 🙂
I have made this a handful of times!! My husband and I LOVE this flat delicious bread and it seriously goes with everything. From spaghetti, chicken tikka masala, soups, gyros, salads, and etc. I didn’t have coconut flour so I substitute it with GF flour I had on hand. It’s WONDERFUL!! Thank you thank you!! I make this at least once/twice a week.
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Yay! So glad you guys love it. And thanks for the sharing your sub. 🙂
This is a great gluten free alternative to flatbread! The GF recipes I’ve tried can be a hit and a miss, but this was definitely a hit. I’ve been on a strict GF diet for a while now, so it totally satisfied my bread cravings. Really crispy on the outside but chewy on the inside from the tapioca starch. I added some cherry tomatoes from my garden along with some garlic and fresh rosemary on top and that did the trick. I used a cast iron skillet and melted some ghee right before putting the dough on so the flatbread formed a really nice crust underneath. Looking forward to using this as pizza crust!
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LOVE LOVE LOVE this recipe. Have made it several times and it’s always a hit!
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Yay! 🙂
Hi Katja,
I have made this bread several times in the past few weeks. It has great flavor and an excellent crusty exterior that I absolutely love. I sprinkle sesame seeds on top before baking and they add a nice toasty flavor and crunch. I have the same issue mentioned by a few other bakers that the middle seems doughy in a raw kind of way. Viewing a cross section of the bread, there is a crunchy exterior and a softer, gooey-looking center. I spread the batter thinly and cook it for about 15 minutes, so I don’t think the problem lies there. I reduced the amount of ghee by half to test whether it might be over-saturating the center with fat, but it didn’t help and the flavor was not as rich. It may just be the unique texture associated with cooked tapioca flour that you mentioned in your reply to another baker. If so, I will adjust my expectations because there is no way I will stop making this wonderful tasting bread. Thank you!
Hi, Martha. Yes, tapioca can have a different texture. But this recipe is hands down one of the most popular on the blog, so I guess people like it. I hope you keep making it. 🙂
This was tasty and easy to make…even my skeptical husband and son enjoyed the flatbread with dinner! This will definitely become a go-to favorite for me!
These look delicious! Thank you for sharing the recipe & ideas with us. I am celiac so these will definitely be great!
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This is amazing!!! Thanks so much! 🙂
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Just made this bread for the first time and I’m so happy I could cry! I have sooo many allergies that finding any bread that I can eat has been next to impossible. But this recipe is not only easy and quick, but WOW it’s delicious, too! I’m allergic to eggs so I subbed egg-replacer (Bob’s Red Mill) and it was totally fine. I also left out the seasonings (this time!) so I could eat it with sweet or savory toppings. So. Good. Thank you!!
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Yay! That makes me so happy. Enjoy!!