Craving bread on a Paleo diet? Check out this awesome grain free flatbread! I don’t really crave bread products that often. But when I do, I think about flatbread and pizza. Here is my take on a grain free flatbread.
Most grain free bread recipes include nuts, which is not ideal. As there are many people that don’t tolerate nuts. I used to be one of them and know first hand how frustrating it can be! Thankfully, I have now healed over 50 of my food intolerance’s (you can read my story here).
Don’t worry, I will continue to create allergy friendly foods to help you feel less while healing your gut.
Honestly, I wasn’t very optimistic if this recipe would work. But to my surprise it was exactly how I imagined. The bread is easy to tear, soft and bread like. It even tastes like a flat bread!
For flavour I used fresh garlic and dried sage, but you could use whatever you like. The herbs provide a really nice savoury flavour, which taste awesome with some olive dipping oil! If savoury isn’t your thing, add sweet spices, like cinnamon and nutmeg to create a breakfast or dessert bread.
In my opinion, the flatbread would be great as a tear and share to accompany a nice meal. Alternatively, use it as a pizza base and load up with your fave toppings. Let me know which option you chose. Even better, split the mixture into two and season one half sweet and one savoury. I wish I had thought of that when making it ha ha.
You may be wondering, if the recipe is nut free then what are the ingredients. The main ingredient is plantain. While I knew this could possibly work, as I have created a pancake recipe with it before, I was still apprehensive. You may find it difficult In the UK to find plantains in supermarkets. If that’s the case search out your local Asian market, that’s where I get mine.
I added arrowroot powder, olive oil, water and some herbs to the mix and baked for 10 minutes. This recipe is super simple! Making there no excuse to go without pizza or flatbread on a Paleo or AIP diet.
Paleo, AIP, Vegan, GF, DF
Pre heat oven to 180c. Line a baking tin with two sheets of grease proof paper. The top sheet being slightly smaller than the bottom.
Place all ingredients into a food processor and blend until smooth and fully combined.
Next pour mixture onto the grease proof paper and spread out evenly into a circular shape.
Pop into the oven for 10 minutes. Flip over using the top baking sheet, then remove the baking paper. Bake for another 10-15 minutes.
N.B. The greener the plantain the more liquid will need to be added. If your plantain is quite green, try adding an extra 50ml of water until your mixture becomes smooth. * Add water in small amounts not to make the mixture too runny!
Ingredient Links – Disclosure: Some of the links in this post are affiliate links. This means if you click on the link and purchase the item, I will receive an affiliate commission. All commissions go towards ingredients to produce new recipes for you lovely people. Thanks
Don’t forget if you recreate any of my recipes I would love to know! Use the #refinedhealth and tag me in your pictures on Instagram