Grain Free Rosemary Garlic Flatbread (Paleo, nut free)

Grain Free Rosemary Garlic Flatbread (paleo, nut free) | savorylotus.com

 

Today I was in the mood for some bread.  Some days are just like that.  So I put on my apron, and this is what I came up with: Grain Free Flatbread with Rosemary and Garlic.

 

I don’t eat out very much, mainly because I like to know exactly what is in the food that I am eating and because it is not always easy to find healthy options when I do not eat grains or dairy.  But the other night, we went out to one of our favorite Farm to Table restaurant.  I was drooling over the amazing flatbreads they were offering:  caramelized onion and bacon, black mission fig and goat cheese, and a pesto chicken.  Sigh!

No, I didn’t indulge.  My stomach would not have been happy if I stuffed a giant gluten ball into it.  But it did get me thinking.  Thinking about flatbread.  So I made some.  And it was good.  Just a simple grain free flatbread with fresh rosemary and garlic.  I drizzled olive oil all over it and had a fabulous time eating it.  It made me happy.  Bread fix satisfied.

 

Grain Free Rosemary Garlic Flatbread (paleo, nut free) ~~ savorylotus.com

This easy grain free flatbread  turned out better than I expected.  I modified THIS recipe for paleo pizza crust that my teenager has been making for family pizza night.  After a couple of attempts, I got the perfect combination of slightly crispy on the outside and deliciously chewy on the inside.  I served it to my family for dinner, and it was a big hit.

I recommend using a preheated pizza stone or cast iron skillet for this recipe.  It’s the secret to the crispy outside and deliciously chewy inside.  I was lucky enough to find THIS cast iron pizza pan at a thrift store for $5, and it works perfectly.

Stay tuned for more flatbread recipes soon.  I’m wanting to recreate some of the ones that I drool over in fancy restaurants.

Happy eating!

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Grain Free Rosemary Garlic Flatbread

(gluten, grain, and nut free, paleo)

serves 4

Ingredients:

1 cup tapioca flour  (like this)

1/4 cup coconut flour, sifted  (I like THIS brand)

1/2 tsp unrefined sea salt  (I use THIS brand)

1/2 cup full fat coconut milk  (where to buy BPA and additive free coconut milk)

1/4 cup  ghee or coconut oil  (where to buy good quality coconut oil)

1 egg, beaten

1 tsp finely chopped fresh rosemary

1-2 tsp finely chopped garlic, depending on how much you love garlic

olive oil and extra sea salt for garnish

Directions:

  1. Preheat oven to 450′F and place a pizza stone, cast iron skillet, or very thick pizza pan into oven to heat up.
  2. Gently heat up coconut milk and ghee in a small sauce pan until very warm but not boiling
  3. Combine tapioca flour, sifted coconut flour, and salt in a large bowl. Pour coconut/ghee mixture on top. Mix until thoroughly combined.  Allow to sit for a couple of minutes to cool and for coconut flour to absorb.
  4. Add beaten egg and mix again until full combined.
  5. CAREFULLY remove hot stone/pan from the oven, cover with unbleached parchment paper, and pour mixture into center.  Using a spatula, evenly spread mixture until it is about 1/4 inch thick. (you can also prepare flatbread on a cutting board lined with parchment paper and CAREFULLY slide the parchement paper and flatbread onto hot stone in the oven.)  Sprinkle on rosemary and garlic.
  6. Bake for 9-12 minutes, depending on how crispy you like it.  Garnish with olive oil and sea salt.  Enjoy!

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Grain Free Rosemary Garlic Flatbread (paleo, nut free) - savorylotus.com

5.0 from 3 reviews
Rosemary Garlic Flatbread (gluten, grain, and nut free, paleo)
 
Author:
Serves: 4
Ingredients
  • 1 cup tapioca flour
  • ¼ cup coconut flour, sifted
  • ½ tsp unrefined sea salt
  • ½ cup full fat coconut milk
  • ¼ cup ghee or coconut oil
  • 1 egg, beaten
  • 1 tsp finely chopped fresh rosemary
  • 1-2 tsp finely chopped garlic, depending on how much you love garlic
  • olive oil and extra sea salt for garnish
Directions
  1. Directions:
  2. Preheat oven to 450'F and place a pizza stone, cast iron skillet, or very thick pizza pan into oven to heat up.
  3. Gently heat up coconut milk and ghee in a small sauce pan until very warm but not boiling
  4. Combine tapioca flour, sifted coconut flour, and salt in a large bowl. Pour coconut/ghee mixture on top. Mix until thoroughly combined. Allow to sit for a couple of minutes to cool and for coconut flour to absorb.
  5. Add beaten egg and mix again until full combined.
  6. CAREFULLY remove hot stone/pan from the oven, cover with unbleached parchment paper, and pour mixture into center. Using a spatula, evenly spread mixture until it is about ¼ inch thick. Sprinkle on rosemary and garlic.
  7. Bake for 9-12 minutes, depending on how crispy you like it. Garnish with olive oil and sea salt. Enjoy!

 
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Comments

  1. says

    I will make this, but will use a large spatula under the parchment to transfer the bread to the hot stone in the oven-not so dangerous. Thanks looks good.

  2. gio says

    SO good! I cant do almond flour and coconut flour alone.. well it’s hit or miss, but I usually know it’s not going to come close to white bread. And it doesn’t.. This combo with tapioca is amazing! I made mine in a coconut oil greased cast iron on medium high. Then I would salt it right off the hot pan. I also added baking soda and vinegar.. just cause it’s habit. I don’t think I needed it. But boy, fluffy, crunchy and chewy on the inside. This is SO close to the panini’s I remember! It made a killer grilled avocado, salami and basil. Wonderful recipe. Thank you! Can’t wait to try it as a pizza crust.

    • says

      I am so glad that you liked it. That avocado, salami, and basil sandwich sounds so yummy. May have to make that today! Thanks for the feedback. :)

  3. June says

    This looks delicious! I can’t eat eggs so I will try it with a flax egg.

    At what point did you add the rosemary and garlic?

    Thanks – June

    • says

      I sprinkle it on right before putting bread into oven. :) I would LOVE to hear how it works with flax egg. I think this may work even without any egg. I just haven’t tried it.

  4. Charles says

    I made this about an hour ago, and it was great! I am far from an everyday cook, much less a baker, so for me to do this, and come out tasting good, says a lot about the recipe. Thank you very much!!

    PS- My wife was impressed as well. ;-)

  5. Morgan says

    I just made this and am more than enjoying it right now! Wow, it was so easy to make and it is so satisfying! I had to add a little bit of water to get the batter to form ( I was being loosey goosey when I measured the coconut flour I’m sure) but it turned out perfect. I’m serving this along side leftover slow cooker Moroccan chicken ( which was also amazing by the way) Thank you for the great recipe to fend off the bread cravings!

  6. Anna says

    I just want to say that I made this the other night for the first time as a pizza crust. It’s the BEST GF/Paleo pizza crust I have EVER had! Thank you so much! I can’t wait to share this with friends. :)

  7. Elizabeth says

    I can’t wait to try this.. I am working on a grain free diet and this looks like such a nice treat! Anna, how did you do the pizza? Did you put the sauce and cheese on after it was finished and put in back in the oven or put it on before the baking? Thanks! I am thinking it will be so nice for dipping in hummus..yum!

  8. Gianna says

    Do you think I could sub arrowroot powder for the tapioca flour? I’d like to make this tonight and don’t have tapioca on hand. Thanks!

  9. Annie Heap says

    Hi, I love this bread! How long can it be kept in the fridge and can it be frozen? I would love to be able to stock up on it! Next time I will leave off the rosemary and garlic and see how it goes with avocado/cacao mousse! Yummo!

    • says

      It lasts 3 days or so in the fridge. I haven’t tried freezing it. I bet it would be OK. You just would have to crisp it back up in a toaster oven or regular oven.

  10. Rachel says

    This was so good! My non-gf husband, toddler and I devoured the entire thing! I love that it was both crispy and soft. I think this will be the base for a pizza very soon. :)

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