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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 86.2
  • Total Fat: 2.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 272.4 mg
  • Total Carbs: 11.5 g
  • Dietary Fiber: 3.2 g
  • Protein: 4.9 g

View full nutritional breakdown of Gluten and Grain Free Flatbread calories by ingredient
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Gluten and Grain Free Flatbread

Submitted by: A-NEW-TARA

Introduction

I found this recipe on FastPaleo.com
I have a good non-stick pan and didn't need near as much oil as they suggested, I've calculated for the amount I used.
I found this recipe on FastPaleo.com
I have a good non-stick pan and didn't need near as much oil as they suggested, I've calculated for the amount I used.

Number of Servings: 8

Ingredients

    1/3 cup Tapioca Starch
    1/4 cup Coconut Flour
    1 tsp Baking Powder (gluten free)
    1/2 tsp Salt
    2 Tbsp Flaxmeal
    1 cup Egg Whites
    2 Tbsp Cider Vinegar
    1 Tbsp Agave Nectar
    1/2 cup Water
    1/2 Tbsp Coconut Oil (melted, for cooking)

Tips

You can use regular baking powder if you don't need these to be 100% gluten free.


Directions

Blend all dry ingredients.

In a mixer add egg whites, vinegar, agave nectar and water and mix.

Add in dry ingredients and mix until well blended. It will be very runny.

Preheat your non-stick pan over low heat. Brush with coconut oil (lightly) a lot goes a long way.

Pour 1/4 cup of mixture into pan and move pan to make a flat "crepe" like pool to the desired size. Don't go too thin as they don't flip or hold up well. Mine were about 5 inches in diameter.

Cook until you can see edges looking done and you can slide spatula underneath easily. Flip and finish cooking on other side.

Refrigerate for 5 days or so.

Serving Size: Makes 8

Number of Servings: 8

Recipe submitted by SparkPeople user A-NEW-TARA.






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