Lightly crisp on the outside and fluffy on the inside, this Gluten Free Flatbread pairs well with just about anything! It’s both gluten- and dairy-free and filled with heart-healthy oils from our Chosen Oil Blend.
Gluten Free Flatbread
Lightly crisp on the outside and fluffy on the inside, this Gluten Free Flatbread pairs well with just about anything! It’s both gluten- and dairy-free and filled with heart-healthy oils from our Chosen Oil Blend. It’s great for dipping into soup, crumbling over chili, or enjoyed with a little pat of butter melted over top.
- 1 egg
- 2 tbsp Organic Avocado, Coconut, & Safflower Oil
- 2 tbsp water
- 1 tsp lemon juice or apple cider vinegar
- ½ tsp honey
- ½ cup tapioca flour, arrowroot starch, or organic cornstarch
- ½ tsp baking powder
- ¼ tsp baking soda
- 1 tsp dried Italian herbs
- ½ tsp sea salt
- 1 cup blanched almond flour
- For topping: additional Organic Avocado, Coconut, & Safflower Oil, dried herbs, and flaked sea salt
Preheat the oven to 350°F. Have a baking sheet ready.
In a large bowl, whisk together the egg, oil, water, lemon juice, and honey until smooth. Add the tapioca flour, baking powder, baking soda, Italian herbs, and sea salt and whisk again until smooth.
Add the almond flour and mix vigorously with a wooden spoon until the dough forms a ball. Dump the dough onto a piece of parchment paper cut to the shape of your sheet pan. Knead the dough a few times to smooth it out and form a tight ball. It should be just slightly sticky.
Pat the dough into a wide disk and place another piece of parchment over top to keep it from sticking to the rolling pin. Roll the dough into an oblong shape of about ¼” thickness.
Move the rolled out dough, along with the parchment, to the sheet pan. Brush the top of the dough with oil and sprinkle with more dried herbs and flaked sea salt.
Bake for 18-20 minutes, or until lightly golden on the edges. Allow to cool slightly before slicing. Best enjoyed while warm.