These four-ingredient flatbreads are completely gluten-free and paleo! They're made from a combination of ground almonds and tapioca flour, which is what gives the flatbreads their stretchy, chewy texture. Serve with curries, soups, use them as a wrap, or just enjoy them as a savory snack.
4-Ingredient Cumin Flatbread [Vegan, Gluten-Free, Paleo]
Serves
6
Cooking Time
15
Ingredients
- 1/2 cup gluten-free tapioca flour
- 1/2 cup ground almonds
- 1 cup coconut milk
- 1 1/2 teaspoons cumin
- A pinch of salt
- 1 teaspoon coconut oil (for those with a non-stick frying pan)
Preparation
- In a mixing bowl, place all your ingredients and mix until you've achieved a batter-like consistency.
- Heat a non-stick frying pan (if you don't have a non-stick pan, then you will need to use 1 teaspoon coconut oil) over high heat.
- Once heated, add a ladle of batter into the pan. Immediately spread it out a little with the bottom of the ladle, gently.
- Leave for 2-3 minutes, until the top of the batter has set.
- Use a spatula to flip the bread. The bottom must be cooked and the top set.
- Cook the other side for 3-4 minutes, until cooked through.
- Place on a plate /wire rack once cooked and separate each one with greaseproof paper, otherwise they might stick to each other.
- Repeat until you have used all the batter.
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Grain-Free Flour
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About The Author
Emma Porter
See My Recipes Paleo vegan sweets for the whole family.
The Low Carb Kitchen is a beautiful, health-focused blog written by mummy-to-be, Emma Porter. The blog focuses on health and wellbeing with hundreds of delicious and simple recipes free from grains, gluten, dairy, soy, and refined sugars. Diagnosed with Type One Diabetes at the age of 17, Emma focuses on recipes that are blood sugar and health friendly for the whole family.
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