Grain Free Flat Bread

81 Replies

I thought I’d start the new year off with a fun recipe for grain free flat bread.  This recipe makes two pieces of flat bread, enough for 1 sandwich. The bread comes together very easily and bakes for only 10 minutes.

Grain free flat bread

Ingredients
Directions 
Preheat oven to 350 degrees. Mix coconut flour, sea salt, and baking powder together until combined. Add egg and melted coconut oil and mix well. Let better sit for a few minutes to allow the flour to absorb the liquid. Pour half the batter on baking pan and us a spatula to spread batter into a circle the size of a bun. Repeat using the rest of the batter. Bake for 10 minutes or until golden brown. Enjoy :)

Update 1/17/12 – You may want to bake this on a parchment lined cookie sheet to avoid sticking.

This post is linked to: Pennywise Platter @ The Nourishing Gourmet, Fight Back Friday @ Food Renegade, Monday Mania @ The Healthy Home Economist, Fat Tuesday @ Real Food Forager, Slightly Indulgent Tuesday @ Simply Sugar & Gluten Free, Real Food Wednesday @ Kelly The Kitchen Kop, Simple Lives Thursday Hosted by GNOWFGLINS, Culinary Bliss & A Little Bit Of Spain In Iowa, Lunchbox Love @ Allergy-Free Vintage Cookery, Fill Those Jars Friday @ Too Many Jars In My Kitchen

  Disclosure: cmp.ly/4 and cmp.ly/5

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  • demi

    i was wondering if i want to double or triple the dosage..should i also triple the?can ti just leave it as 1 egg??thank you

  • The Coconut Mama

    Coconut flour needs eggs! If you double or triple the recipe, you will need to add the appropriate amount of eggs.

  • Michelle

    This is excellent.. but VERY salty! Will reducing the amount of salt affect this in any way?

  • The Coconut Mama

    I don’t think it will affect it in any way.

    Did you add 1/4 tsp of salt? What kind of salt did you use?

  • Vashti M

    I loved this bread! I found it a little too salty (used 1/4 tsp sea salt) so I will greatly reduce or possibly omit for next time. Thank you for this wonderful recipe!!!!!!!!!! <3

  • Michelle

    I used 1/4 tsp of sea salt. That’s an awful lot for the bread on a sandwich, considering one teaspoon is the upper limit of what your sodium intake should be for an entire day. Did you not find this a little salty? I’m just curious.. otherwise this is a great recipe and exciting find.

  • Stacia

    I saw this same recipe on another website making it in the microwave. I haven’t tried it yet, but they said it could be done by putting the batter in a small dessert dish (I’m thinking a microwave egg cooker will be just the right size) and putting in microwave for 90 seconds.

  • Tammy Rodriguez

    perhaps if you would weigh the ingredients.. especially the coconut flour.. it would be helpful… weighing is a much more consistent method of measuring.. i convert almost all my recipes to weight measurements.

  • The Coconut Mama

    I don’t have a scale :(

  • Monica

    Omg! Super easy and this is so delicious! Thank you for posting this :)

  • The Coconut Mama

    Glad you liked it! :)

  • http://toomanyjarsinmykitchen.com Mindy @ Too Many Jars in My Kitchen!

    That looks really good and super easy!

    Thanks for sharing this at Fill Those Jars Friday. I hope to see you back again later this week!

  • http://www.chicshadesofgreen.com Lyza @ Chic Shades of Green

    This looks good and so easy. I wish I had clicked on this link 10 minutes ago before my husband went out tot he store to buy gluten-free bagels!

  • Victoria

    Lily, thanks so much for that info. I will use your cream of tartar and baking soda substitution. :) ))

  • Stacey

    I love, love, LOVE this!! I am completely grain free and this is the fix I needed! I also have anjoyed an avocado and bacon sammy on this! Thanks so much for sharing! Did I mention, I LOVE this!!

  • The Coconut Mama

    I’m so happy you LOVE this, Stacey! Thank you so much for stopping over here to let me know :) .

  • Laina

    If using almond flour, can you sub 1:1 for the coconut flour? I’m out of coconut flour and would love a BLT for lunch :(

  • The Coconut Mama

    I don’t bake with almond flour so I’m not sure if it will work :(

  • Katie

    Do you think I could use egg replacer ?

  • The Coconut Mama

    I don’t use egg re placer so I’m not sure. Sorry I’m not more help :(

  • abundantlyjoyful

    This recipe is crazy wonderful!. Thank You. Also, thank you for offering a recipe in smaller portions. Sometimes it is hard to cut a recipe down without loosing it somewhere in the translation. I will be using this recipe often and have started thinking about adding herbs and the like for specific dishes. I am not certain how I came across your blog but Kudo’s to the genius who brought Your Genius to my attention.

  • The Coconut Mama

    I’m glad you like it! Thanks for stopping by and commenting! :)

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  • http://trinja.tumblr.com/ Trinity

    I doubled the recipe and made a pizza base :) I quite liked it but husband complained it wasn’t ‘doughy’ enough. 

  • Bethany Candace Allen

    Why don’t you bake with almond flour? An health reasons or just preference?

  • Farzad0018

    is it 1 and 1/2 Tablespoons Coconut Flour or just 1/2 tablespoon coconutflour

  • http://thecoconutmama.com/ Tiffany @ The Coconut Mama

    1 1/2 :)

  • Karen G.

    I found the recipe to be very salty too. i think next time, I’ll just add a pinch of salt.

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  • hollyhoffman

    I tripled this recipe, added dried Italian herbs, some grated pecorino romano and garlic powder and patted it out on parchment paper. I then transferred the parchment onto a preheated cast iron pizza pan at 350 and baked for 12 minutes. The bread came out like an herbed foccacia. So good with butter right out of the oven, great with my organic eggs for breakfast the next day. Great recipe, thanks!

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