Simple Flatbread
Breads & Crackers, Recipes // 93 Comments » // Leave a Comment
For most people taking bread out of the diet seems impossible! Believe me, I love it just as much as the next person, but after taking grains, gluten, yeast and sugar out of the diet I saw a profound impact on my health. After the initial shock of taking this staple out, I began to feel better and my cravings drastically subsided.
There really are not very many options on the market that don’t have these 4 main ingredients. Sure you can find gluten-free, but that really means very little. These substitutes are usually loaded with corn, yeast and sugar. Determined as I am (stubborn as my husband puts it), I was out to find a delicious, healthy option. Elana from Elana’s Pantry is the queen of almond flour. Her bread recipe was delicious. I decided to tweak hers and set out to make a bread that had a lighter texture and cooked quickly. After many variations, I have found a winner. This is one of my most requested recipes!
As I always say, healthy eating is not just about taking things out of the diet, but adding in satisfying, nutrient-dense options that promote health, but also fills the need for our familiar comfort foods. This is the key to making it a lifestyle instead of a New Year’s resolution. The beauty about this gluten-free, Phase 1 bread recipe is that it is quick and easy to make and you can tailor the seasonings to your liking. No kneeding or rolling required, just spread the batter onto parchement paper, pop it into the oven and it’s done in just 8 minutes! This versatile grain-free bread can be made into a sandwich, use it as a side with a steamy cup of soup (like my Immmune Boosting Broccoli Almond Soup) or use it like pita to dip into your favorite hummus or pesto.
Simple Flatbread
Quick and easy! This simple flatbread is sure to satisfy your bread cravings. It is Phase 1 friendly, gluten-free, grain-free and yeast-free.
Ingredients
- 1 ½ cups blanched almond flour
- ¾ cup tapioca flour
- 1/3 cup (2 TBS whole seeds) ground flax or ground chia seeds
- 1 teaspoon xylitol or raw honey or 7 drops liquid stevia
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 3 organic eggs
- 1/3 cup plain organic yogurt, preferably full fat or low fat
- Any dried herbs with sea salt– Italian seasoning, Frontier Adobo Seasoning blend (my favorite!), or whatever seasoned salt you like
Directions
- Pre-heat oven to 350º
- In a large bowl, combine almond flour, tapioca, ground flax or chia, xylitol, baking soda and salt.
- In a small bowl, blend eggs and yogurt with an electric mixer for about 30 seconds.
- Add the egg mixture into the dry ingredients and use mixer or stir to combine until it forms a sticky, wet dough.
- Pour batter onto a 12×16 jelly roll pan/cookie sheet lined with parchment paper or a silicon baking mat. Smooth batter out with a spatula over the entire surface area, so it is thin and even.
- Sprinkle herbs of choice and sea salt (if you’re using a salt-free seasoning blend) evenly over dough.
- On center rack of oven, bake at 350º for 8 minutes, or until a toothpick inserted into the center comes out clean. Don’t over bake or it will be too dry.
- Cool and cut into desired size. I like using a pizza cutter to do this.
Quick notes
Storage: I wrap my bread in parchment paper and then seal it in a Ziploc bag. I prefer to store mine in the refrigerator to keep it fresher for longer.
Freezes beautifully in parchment paper and a ziploc.
The number of servings vary depending on what you are using it for and how big the slices are.
Phase 1 Friendly
Variations
Make a sandwich with pesto, turkey, tomato and spinach or toast it and top with some almond butter.
Use it as an appetizer or side and dip it into some olive oil mixed with some herbs and spices, hummus or just a little butter. Use your imagination the possibilities are endless!
Hello,
The image of this bread is haunting me in my dreams. That sammy looks delicious!
Is this bread soft? My dietitian is not allowing yogurt so I would need to substitute for almond/coconut yogurt. Has anyone tried this?
Thank you!
I made this using ground flax as an egg sub (3Tbsp ground flax and 9Tbsp water). It worked out very well. Cook time for me was a bit longer, closer to 10-11 min.
I also replaced the traditional cows yogurt with coconut yogurt.
The second attempt I used pumpkin pure in place of the yogurt, ground flax in place of egg and added some pumpkin pie seasoning. Results were fantastic.
Oh! also I thought you couldn’t use liquid stevia in cooking or baking. Is that wrong? Thanks! Kellee
Hi Kristin, I’m eager to learn and try recipes. 2 questions: 1)I thought we couldn’t have cheese and I read comments about cheese on pizza. ??
2)How do I buy tapioca? Flour or pearls etc? Can we make a tapioca pudding too?
Thanks so much. Kellee
Can you please tell me the amount of calories & protein in the simple flat bread?
fabulous!…i have made several gluten free breads…this just might be my favorite. i used a combo of ground flax and flax seeds. i didn’t have any plain yogurt and used vanilla…everyone loved it! can’t wait to spice it up with herbs.
any idea of the calories per slice?
What are the nutritional facts? Serving size, calories ect? Thanks
I just made this flat bread. I did not have yogurt so I used what I had, sour cream. It is SO delicious. Next time I will make it with the yogurt. So so good! Thank you!
Just made the flatbread and it is totally awesome! And so easy to make. Thank you.
AMAZING RECIPE!! TURNED OUT PERFECT!
This is FANTASTIC. My 8 year old is dealing with complications from an autoimmune disease and needing to do the candida diet. Man..my heart ached for her. This is such a gift! Super easy for me, tasty and versatile. Plain or sandwich, play around with seasonings. I am beyond thrilled.
THANK YOU!
I would love to make your flatbread but I’m diabetic and I don’t see the carb.count? Most breads raise my sugar and I’m hoping this flatbread won’t. Thanks Maureen
Kristin,
The flat bread is amazing!!! I tried it once before and apparently left out something and it flopped. So glad that I printed the recipe and tried it again!!!
LOVE IT!!!
THANK YOU FOR TAKING TIME FOR SHARING AND CARING!!!
YOU REALLY HELP ME IN MY JOURNEY TO WELLNESS!!!
So I have been making this bread for awhile & wanted to share my substitutions. I wanted some raisin bread. So instead of using the regular spices. I added raisins & cinnamon & make rasin bread. I do have used the buckwheat flour in substitute for the almond flour. It did come out different but it tasted okay. I am going to try it again & use just 1 cup of buckwheat flour instead of 1 1/2.
Kristen,
Thank you for the best bread ever! I have been making it and freezing for when I need it. Now I have created a flatbread hot dog ! I make the flatbread then slice a hotdog in half long way, stick it in the mix that is in the pan and save a little more for covering the hotdog. I bake it about 3 to 5 mins longer. While still warm after baking, I slice into long strips. Mustered or what ever you might like on them.
God bless you for helping us bake & live stronger.
Gina
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Excellent recipe! Thank you! Our family is dairy-free, so I make the following substitution : I replace the yogurt with 1/4 cup water and 1 tsp apple cider vinegar. It works beautifully!
I also often replace a portion of the almond flour with almond pulp left over from making almond milk. A great way to use up that almond pulp!
My husband and I are so glad we found this recipe. We are following the Phase I antifungal diet but we missed the bread. The second time I made the simple flat bread I forgot the stevia but we still liked it so I just don’t put it in the bread any more. This bread is fast and easy to make. Thank you Kristin
Thank you so much for saying that. I’m actually allergic to Stevia and the other sweetners don’t seem all that appealing to me. Look forward to trying this recipe.
I love wraps. I suppose this recipe can be used to make wrapped sandwiches as well. Do you have any other suggestions for flat breads for wraps?
What are the net carb count and protein amounts in this delicsious recipe?
This is my favorite recipe to replace bread with. I actually made a batch wrong by forgetting the chia seed. Ended up it worked and I call it my new white bread. It’s just nice to have a little more variation for sandwiches. : )
I have started making your simple flatbread recipe. I cannot tell you how happy this recipe makes me. It is delicious and versatile. My super picky son even likes it. My husband and I have done the Phase I diet before but I just couldn’t get the kids on-board. Between breakfast and lunches for them it was too hard. With this flatbread recipe I tripled it…making 3 pans. Fresh out of the oven I took a drinking glass and used it to cut the flatbread into small circles. I needed 40 in all. Then I made my own breakfast sausage patties with ground chicken and the Jimmy Dean sausage recipe. I cooked 20 patties. Then I fried 20 eggs and made egg/sausage sandwiches and wrapped them up individually. Now the 4 of us have a grab/go breakfast on the weekday mornings. Next…sandwich bread slices!!! I finally feel like my family can do the Phase I!!!
Awesome idea Jennifer! I’m going to give that a try, my husband would love that!! Hugs, Kristin
I am dairy free, and wondering what I might be able to use instead of yogurt. I can only find flavored yogurts that are dairy free, no plain. Would apple cider vinegar or applesauce work? If so, the same amount? Thanks!
That’s a tricky one because in baking, as you probably know, changing one thing can really mess things up. I would experiment and maybe try leaving the yogurt out and add in 1 teaspoon apple cider vinegar. You need the acid to react with the baking soda. That should work great! Let us know how it turns out!!
I use almond milk in place of the yougurt if your able to have it.
I use appx 1/8-1/4 cup. I don’t measure I just add some to the eggs and mix. Then add to the dry ingredients. I mix til it’s like pancake consistency.
Thanks Kristin, this is such a great recipe. I felt like I’d just eaten my first ever healthy sandwich! I’m just about to make another batch
This is amazing! I added dill weed, garlic powder and onion powder. This is perfect for school lunch when the kids want a sandwich.
thank you!
I don’t usually write reviews on recipes I make, but I had to write one for this flatbread. It is absolutely delicious. I have been eating low carb for 5-6 years and over that period of time have tried numerous “breads”. I have to say that this is the best tasting bread I’ve made. And it toasts very well without any strange tastes (I find anything with flaxseed meal tastes funny when you toast it). I used arrowroot powder in place of the tapioca, as I also have blood sugar issues. I think next time I make it, I will try coconut flour in place of the tapioca and maybe add a little water, as I know coconut flour absorbs alot of liquid.
Anyway thanks again for posting this wonderful recipe.
Hi Kristin,
I was going to try the pizza & wanted to know do I cook the bread first & then put pizza toppings on it & cook for 15 minutes are can I cook all together.
Hi Kelly! Yes, cook the bread first and then put the toppings on to bake. enjoy!
I made a batch of this bread a few days ago and made PIZZA! Love it. I used Central Market garlic lovers pasta sauce (its sugar free and organic), than added browned extra lean hamburger and cheese. It was so good.
This recipe is delicious!!! i just tried it for the first time and I think it’s going to be a staple in my kitchen. I think it would be really good with sun dried tomatoes in it too! You could even use it with bruschetta!
Thanks Morgan! Yes, sun dried tomatoes and also olives are delicious…. mmm, makes me want to make it now! Hugs, kristin
Thank you for your recipes…I have printed them off to try them all. I really love the flatbread recipe and look forward to trying the rest. By the way, my husband and I have been big fan’s of Doug Kaufmann for years and really glad that you are a part of his shows. Take Care.
Thanks Melissa!
Thanks Kristin for cheese info!
I have made this bread twice now and shared it with others. It is so good to have a piece of toast with my soft boiled eggs for breakfast.
Is this bread something we can have every day on the phase 1 diet or is it just for once in a while?
It’s completely up to you and how you feel, enjoy!
Kristin, my husband read me the recipe tonight so I could put this together quickly to have with (your recipe) leftover Curried Cabbage Salad w/chicken. Oh my goodness! We LOVE it! We tried it with both unsalted butter which was delicious, and just dipping the warm bread in some high quality olive oil, the best! And I should mention that our 2-year-old granddaughter ate as much as we did. This is fabulous and will be a staple in our house.
So thrilled to hear that, thanks Deanna!!
I do love this bread! I think I over eat it when I make it. Hubby and Mother love it too, and Hubby is hard to please:)
On the pizza note, you call for yogurt cheese. I live in East Texas, the health food stores around here don’t know what yogurt cheese is so I’ve not been able to find any. Could you tell me a brand maybe I could find it that way.
Thanks, Your so special! Keep up the good work. we all appreciate it so much!
The brand that I have tried is Heini’s yogurt cheese. Honestly any organic cheese would do since you are cooking it, it’s probably killing most of the probiotics in it anyway. It’s a nice treat one in a while for all of us cheese and pizza lovers! http://www.heinis.com/
Hi! Kristin dear,
I’ve just made my second batch of your flatbread, and, I have to tell you, honey…..it’s absolutely FABULOUS!! Truly, it’s better than most store bought breads, and how lovely it is to be able to enjoy a sandwich again! I’m feeling like a regular person once more!!
Thank you so much for all your hard work as well as for this website. Thank you too, for working on a menu for the Phase 1 diet. I look forward to viewing it when the time comes.
I pray blessings over you….
With much love,
Paula xo
Thanks Paula for your kind words… they mean so much! Hugs, Kristin
I want to make your flat bread. I’m a prediabetic .i would like to know how much carbs are in each serving.
Hi Mary! I’m not exactly sure how many carbs are in this recipe, but it is packed with fiber and protein that will insure minimal impact on blood sugar if that is what you are concerned about. I highly recommend Doug Kaufmann’s book, “The Fungus Link to Diabetes”, it really helps to explain what is really important to concentrate on to help overcome diabetes. Thanks Mary!
I want to make the bread, soon and use the other flours that you have mentioned.
Can couscous ever be used onPhase I or II.
Thanks!
I used to eat couscous all the time, until I found out that it was actually just tiny pasta made from wheat! I think quinoa, buckwheat or amaranth are healthier options. Great question Sam, thanks!
I put a double recipe on one jelly roll pan and bake 16 minutes. We like it best this way. It reminds me a little of Ezekiel bread.
I’ve missed my old friend “bread”… Thank you so much for this recipe! So very delicious…
What do you think about making a “hamburger bun” by dipping the dough using an ice cream scoop and flattening it out? This might also work as an individual pizza crust. The “buns” and “crusts” could be stored in the freezer until needed.
I have tried three of your recipes so far and have enjoyed every one of them. Looking forward to trying more. Thanks for your willingness to share, you are a blessing!
Jana
Jana,
When I read your comment asking about the possibility of making hamburger buns… I got a craving for hamburgers! So, tonight that’s what my son and I had for supper.
Yes, you can make “buns”. I used a regular spoon to scoop the batter on the pan and then using a circular motion made the buns to the size I wanted them.
Depending on how thick you want the bun will determine how thin you spread the batter (I spread the batter thin, so I got 7 hamburger buns from the recipe)
The batter spread very little while baking, so it was easy to judge what size to make the buns. (I don’t know if the batter will spread more if you try to make thicker buns) Since I was going to use the flat bread for hamburgers… in addition to the herbs I sprinkled on before baking, I also added sesame seeds.
We topped our burgers with lettuce, tomatoes and onion. The buns held together great. My son thought that they were awesome. They were wonderful “guilt-free” burgers!!!
Great ideas Jana… and thanks for testing them out Marti! I have used this as a pizza crust and it works beautifully! I showed it on the “Know the Cause” Phase 1 Food Special. Here’s the link if you want to print the recipe, I called it Phase 1 pizza. I haven’t posted it on the site yet, but definitely need to. Thanks you two!! Hugs, Kristin
Made this bread today and it came out perfectly delicious ! I’m on day 9 of phase 1 and I was in need of a little bread. This hit the spot:) thanks Kristin!
Keep up the good work Mimi, congrats!!
This is the best tasting bread that you can imagine after being on the Phase I diet!Thank you so much for giving “details” on your recipes. Telling us to bake on center rack in oven is so helpful. This bread is wonderful! Thank you Kristin!
Thanks Doris for letting me know the detailed recipes are helpful! Sometimes I feel it makes them look to long and confusing, but I just want to make it as fool-proof as possible… so thanks for that confirmation, it’s much appreciated!
This bread was surprisingly good. I didn’t have any seeds so I left those out. I also was out of yogurt so I used sour cream. The bread was light and fluffy and actually I think would make a great dessert sprinkled with cinnamon.
I really want to find a good cracker recipe that is salty and not sweet.
Thanks for sharing how you improvised with the ingredients. It really helps others to gain confidence to do the same!
Cracker recipe, coming soon. Thanks Sharon!
What happened to my question about using coconut flour?
Hi Margie! You actually asked that question about coconut flour under the “Nourishing Detox Broth” post. I answered it there. Click here to go to that post. Thanks so much and let me know if you have any other trouble. Much love, Kristin
Is there anything else that can be used to substitute for the tapioca? Since it’s so high in carbs and carbs feed fungus, I was wondering if there’s an alternative that’s low in carbs and ideally high in protein.
Thanks for the recipe.
Eating an unprocessed diet loaded with veggies, some fruit, nuts, seeds, etc is key to being healthy and fighting fungus. Everything has carbs, it’s not the carbs that are always the problem, in fact everything we eat basically is converted to sugar for the body to use. Whole, unprocessed foods have an array of phytochemicals and nutrients that fight fungus in lieu of the fact that it contains carbs. I mention this, because it’s easy to go overboard with avoiding carbs.
If you are substituting a loaf of bread a day for a pan of this flatbread, then that probably would not be wise. Enjoy this flatbread as an addition to a healthy diet along with lots of whole-real foods. All of my recipes are created with a long-term healthy lifestyle in mind. We all need options for classic comfort foods that will keep us and our family satisfied and on track. So I try to keep a balance between healthy and similar to what we are all used to. The majority of the flatbread is made from almond flour and chia/flax seeds to keep it high in protein and low in carbs… if you eat it in moderation. The addition of the tapioca gives it light texture to give it the familiar bread-like taste we all crave. You could use 100% almond flour in this recipe or substitute buckwheat flour for the tapioca, but the texture would not be the same… it would be heavy and dense, but would still be a great option. Let us know if you try it and how you like it! Hope this helps clear up any confusion. Thanks for your question Aaron!
Thanks Kristin for your prompt and thorough reply. I made the bread substituting hemp powder for the tapioca and substituting flax for the eggs. As you noted it’s denser, and it’s more crumbly, but I find it satisfying. I’ll continue to experiment with different ingredients and seasonings.
Your recipe is a real find for me. To eliminate gluten and yeast, I’ve been buying rice bread which has little fiber or protein, and it makes me hungrier the more I eat of it. Your recipe is satisfying and although my version gets rather expensive, it’s well worth it. Thank you for your contribution to people’s health!
I am trying to get on the phase 1 diet. I was on it a couple years ago and felt great. I notice in the recipe that you use tapioca flour. Is tapicoa allowed on phase 1?
Hi Carolyn! Tapioca is classified as a root not a grain, so it doesn’t have the mycotoxin issues that grains have. I like the majority of my diet to be from whole-real foods in their most natural state, but let’s get real… we need a sandwich, cookie or crackers every once in a while, so this is a great option in moderation. Enjoy!
Kristin, this is just what I was looking for, Thank you so much!!!!!
I made sandwiches over the weekend, they turned out great! I ran out of tapioca flour so I sub with arrowroot (which I had on hand in the freezer) yes it’s more expensive but I don’t use it often.
Also I didn’t use the Italian seasoning, but I did used what I had on hand in the spice cupboard (garlic, parsley etc) and the bread was flavorful, moist and just delicious! Everyone was surprised.
Received many compliments even from those not on the phase one diet, they even wanted to recipe!
*the only down fall: I accidentally used eggs that were grain and corn fed, I found out after the fact and experienced some bloating.
Live and learn, overall though everything was still delicious!
Can the tapioca flour in this recipe be replaced with any other flours? Buckwheat, amaranth, etc? Or is tapioca key in this recipe?
You can replace the tapioca flour with arrowroot flour, but arrowroot flour is a little more pricey than tapioca flour. The reason these two flours work best is because you need a really light flour to balance out the heaviness of the almond flour. Buckwheat and amaranth flour would still be a bit heavy and would change the taste and texture of the flatbread. Thanks Brenna!
Kristin – I watched the Phase 1 diet show that you did recently with Doug on “Know The Cause”; your beautiful and enthusiastic presentation convinced me that I should take the step of taking on the diet as part of my lifestyle.
Finding recipe ideas that I can safely try can be quite challenging at times, as I have to work around several allergies and sensitivities. I would so love to try this flatbread recipe (and your cookie one as well!), but would need to subsitute and / or omit the eggs, yogurt, raw apple cider vinegar and xylitol – what suggestions would you make?
Satya,
I was wondering the same thing. I had some ideas but it depends. Mostly because eggs perform a different function, depending on what you’re making
Here are my ideas:
-eggs: 3tbs of flax seed meal mixed 3tbs of water or 1/4 cup sugar free applesauce to use as an egg replacer in baked goods such as muffins, pancakes or yeast-free quick breads.
-yogurt: I am not sure almond milk? The consistency is different though so I am not sure about this.
That’s all I had, but like I said I am not sure if any of the substitutions will work I haven’t actually tried them yet. I would like to know though, good question!
~Brit
Hi Satya and Brittany, thank you so much! Yep Brittany you are right on about the flax and water and I think this would be a good option for the flatbread and probably the cookies too. Some homemade applesauce would probably work great for as well for the cookies! Baking is a science and one little change can really impact the final product, but here are some substitutions to try:
*Egg substitute – 1 tablespoon ground flax seeds plus 3 tablespoons water = 1 egg
*Raw Apple Cider Vinegar – try Coconut Vinegar. I like Coconut Secret brand
*Yogurt – try almond or coconut yogurt. The coconut yogurt would probably have a coconut taste to it. Almond would be more neutral. Many health food store carry this or you could make your own if you are super motivated! Almond milk would not work because you need an acid in the recipe to react with the baking soda (this is what I mean about it being a science)
*Xylitol – 1 teaspoon of raw honey or 7 drops KAL liquid steviaLet us know what you try and how it turns out. I know there are a lot of people out there in the same situation.
Let us know what you try and how it turns out. I know a lot of people are in your same situation. Thanks so much!
Thank you, Brittany and Kristin, for taking the time to respond to my question! I had heard before about using applesauce as an egg replacer, but thank you for telling me about the flax and water mixture.
In my case it may be quite the challenge to come up with viable yogurt and vinegar substitutions – I should’ve emphasized that I haven’t been able to eat ANY fermented foods for years.
There are so many foods that I have to avoid that sometimes I get anxious about / around food, eating, and finding items or recipes that I can add into my diet to expand my options a bit.
Kristin, I am sooo excited to make sandwiches, I haven’t had a sandwich in over a year. Oh do I miss them so! I wanted to make this flat bread sometime this week, but my question is this:
I know with some recipes, like on “Elana’s Pantry” site she specifically says : NOTE: “One example of almond flour you will find in retail stores is Bob’s Red Mill. This product yields poor, runny results when used in my recipes; compared to other almond flours it has a very coarse texture. I do not recommend using Bob’s Red Mill almond flour in my recipes.”
So for your particular flat bread recipe do I have to use the same brand of blanched almond flour that you used? Or can I use a Trader Joe’s brand of almond meal? And is there a difference between almond meal and blanched almond flour?
Sorry for the twenty questions
Thanks for your patience and feedback
Brittany this is such a great question that would help many people, so I am going to turn it into a whole post. I’ll put the link here, once I get it up. Thanks so much!
Here is the link to my Almond Flour post that I promised! This should answer your questions. Thanks Brittany!!
Thanks for the follow up Kristin. I will be sure to read it.
Kristin, here’s my challenge to you….the flat bread is awesome and I could probably use it as I would use other bread or crackers to use when I make meatloaf or salmon patties. But that seems like such a waste of awesome flat bread. So what else could you use, phase i or ii style, in making meatloaf or salmon patties or meatballs, etc.?
oooh try Quinoa Flakes…. they are similar to rolled oats and work well in those types of recipes! Let me know what you think, thanks Freda!
I use cooked buckwheat as a substitute for bread crumbs or stuffing mix in my meatloaf and meatball recipes… with salmon I have used ground up pine nuts
Thanks for sharing Marti, wonderful recommendation! Quinoa or buckwheat are great substitutes for breadcrumbs in a meatloaf and add in extra nutrition and fiber, yum!
I use almond flour for salmon patties. I also used almond flour and seasoned salt for baked fried chicken I use so much I order the commercial bags from Honeyville Grains. Bob’s Red Mill steel cut oats are great in oatmeal.
OMG! This was so good and easy to make as you said it would be. My husband and myself could of ate the whole thing. He ate his with cream cheese, me with cashini butter. Very good!! Thank you for all you do!
Thanks Sandra for letting us know you tried it… so thrilled you and your husband enjoyed it!
YUMMY! Can’t wait to try this…looks fabulous!
loved the flatbread recipe.cut sandwhich-sized circles out with a high ball glass, will eat balogna sandwhiches with the recipe tommorrow…oops,is balogna phase 1 friendly??? anyways can this recipe be doubled karen
This looks great & I can’t wait to try it. I have everything in my pantry expect the tapioca flour so have to shop…it will go well with the soup I just made!
I will definitely try this flat bread. It is difficult to eliminate breads from Phase 1 and Ezekial bread isn’t really acceptable either. Guess one could say Phase 2 is closer to our meal planning right now but keeping an eye on Phase 1.
Mmmm – I definitely want to try this! If I wanted to replace the almond flour – would you have other suggestions with what I could use as a substitute? Would the measurement be equal? The fiance is allergic to almonds – so even though I can keep almonds and almond butter around for me, I certainly can’t bake it into anything
So sad!
Nut flours are a toughy to substitute. Baking is such a science and one little change can really mess up the recipe. Hmmm…. hazelnut flour might work, not sure how it would taste and it is harder to find. You could try substituting Amy Green’s basic flour blend. for the same amount of almond and tapioca flour in my recipe. I have no idea if this would work, but it’s worth a try. Let me know if you give it a try… this would be a great option for others not able to eat nuts. Thanks Rhiannon!