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Thread: the quest for flat bread

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  1. #1
    Join Date
    Apr 2012

    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. #2
    Join Date
    Jun 2012
    Honolulu, Hawaii
    Let me know if you find one, I always end up with a pancake.
    "Go For Broke"
    Fat Kine-230/24% @ 6'2"
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  3. #3
    Join Date
    Feb 2010
    Denver, Colorado
    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. #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. #5
    Join Date
    Apr 2012
    thanks for the link! That first recipe looks great!

  6. #6
    Join Date
    Jun 2011
    Halifax, UK
    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.

  7. #7
    Join Date
    Mar 2011
    Prahran, Melbourne, Aus
    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. #8
    Join Date
    Jul 2012
    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. #9
    Join Date
    Jan 2012
    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.

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