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. :)

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