This Gluten Free Flat Bread is a delicious alternative to pita bread!
Hi Everyone, this is Jack. Over the last few months, Martha and I have completed the Whole30 program with great results, and we are now finding the right balance that will allow us to continue with a healthier lifestyle for the rest of our lives. During the first 30 days on the program, we strictly followed the program rules, and now we are adding back different foods to see how we tolerate them.
One food we’ve missed (and craved) is bread – but we resigned ourselves to live without it because both of us are feeling better when we avoid gluten as much as possible.
Our oldest daughter Courtney has always been a healthy eater, and she told us about a gluten free flat bread that she recently made. (It wasn’t dry and flavorless like most of the gluten free breads we’ve eaten!) Courtney sent us a few flat bread recipes links for inspiration, and I started testing out some of the recipes.
Her favorite recipe used coconut flour, something we’ve only used in the past for baking. Some other recipes used a lot of eggs, and to me, the flat bread ended up tasting more like an omelet than bread. Others versions were so dense, they were almost too much to eat and they overpowered the other foods on the sandwich.
I think I landed on a great middle ground with today’s gluten free flat bread recipe – it has a pita bread feel, it’s moist and flexible, and it has a texture just like bread. (It also doesn’t taste like an omelet!) We added a mix of fresh herbs to our gluten free flat bread – giving it a wonderful savory flavor, but you can leave those out if you’d like.
Holding a ‘sandwich’ in our hands again has been wonderful! (I love the Whole30 life but I sure did miss eating sandwiches!)
We found that you can make these ahead of time and freeze them with layers of parchment in between. When you crave a sandwich, toss the gluten free flat bread in a pan or toaster oven to warm it up before serving.
- 4 whole eggs
- 4 egg whites
- 1 tablespoon coconut manna, or extra virgin olive oil, or clarified butter
- ¾ teaspoon sea salt or kosher salt
- ¼ cup coconut flour (found online, in some big box stores, or supermarket)
- 1 ½ teaspoons gluten free baking powder
- 2 teaspoons arrowroot powder (found at some supermarkets or on line)
- 3 tablespoon any fresh herb or a combination such as fresh parsley, basil, rosemary or thyme
- Extra virgin olive oil or non-stick cooking spray for pan
Disclosure: This post contains affiliate links.
You may also like:
Whole30 Cauliflower and Yam ‘Potato’ Salad
Meet The Author: Jack
Jack is part of the husband-wife team that creates A Family Feast. His love of cooking began very early on and to this day, he gets great satisfaction when someone enjoys the food that he serves. After completing culinary school where he was trained in all aspects of cooking and baking, Jack spent more than 20 years in food service management roles where he managed large-scale public events for politicians, dignitaries, and celebrities, and won several cooking awards along the way. Jack’s specialties are soups, breads, meats and fish, and comfort foods.