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the quest for flat bread

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  • the quest for flat bread

    I am looking for a good recipe for a flat bread, kind of like tortilla or even a bit thicker. I found one that was supposed to be flat bread using coconut flour, tapioca flour, and egg whites (as the main ingredients), but it turned
    to be more like a pancake. That is NOT what I am looking for. Anyone have a good recipe! We are staying away from grains, but ESPECIALLY wheat because my husband is very sensitive.

  • #2
    Let me know if you find one, I always end up with a pancake.
    "Go For Broke"
    Fat Kine-230/24% @ 6'2"
    Small Kine-168/9%
    Now- 200/8%
    Goal- 210/6%


    • #3
      from my GF baking cookbook:

      1 2/3 cups gluten free all purpose flour
      1 1/3 cups chickpea flour
      1 tsp salt
      1 tbsp oil
      1 tbsp yogurt

      Mix dry ingredients first, add oil and yogurt, then gradually add 1/4 - 1/3 cup of water. Dough should be firm and not sticky.

      Makes 8. Form into balls, roll flat with a rolling pin. and fry in a skillet on both sides until done.

      I know it's hardly primal, but using 100% tapioca flour would lead to something a lot doughier than you're looking for.
      “The whole concept of a macronutrient, like that of a calorie, is determining our language game in such a way that the conversation is not making sense." - Dr. Kurt Harris


      • #4
        I have all kind of bread subs on my foodie blog that are gluten free and almost all grain free: feel free to check them out!

        Gluten free Breads, Crackers, Cereals and Pasta | foodfantabulous


        • #5
          thanks for the link! That first recipe looks great!


          • #6
            Take a look at sorghum flour. It's from amaranth seeds.

            From my experimentation, it is very difficult to work with without something "glutenous". It can be done, but takes a lot of patience. Here's the proof: living in the ice age: Sorghum Flatbread

            Googling for "juwar flatbread" will give you a lot of hints. Juwar is another name for sorghum.

            Next time I feel inclined to make this work, I'll simply blend sorghum and manioc. I reckon the manioc will act as the binder. I don't see that eggs are needed in the mix. Sorghum, manioc and water. Manioc will give that stretchiness that is necessary for the bread to remain in shape until cooked.

            "... needs more fish!"


            • #7
              I made some flat breads by mixing mashed potatoes, potato starch, and eggs together until I found the right ratio then I covered them in chutney and butter....mind blowing


              • #8
                I've had this pinned on Pinterest for a while, but have yet to try: Fast Paleo » Cauli-Egg Wraps or Pizza Crust - Paleo Recipe Sharing Site
                >> Current Stats: 90% Primal / 143 lbs / ~25% BF
                >> Goal (by 1 Jan 2014): 90% Primal / 135-ish pounds / 20-22% BF

                >> Upcoming Fitness Feats: Tough Mudder, June 2013
                >> Check out my super-exciting journal by clicking these words.

                Weight does NOT equal health -- ditch the scale, don't be a slave to it!


                • #9
                  Id say taro would be very suitable to make some sort of bread like food from. I just don't know where to start really, but it's texture is liek that of warm bread plucked from the middle of a big loaf.