Grain & Egg Free Quick & Easy Flatbread with 3 NEW flavor variations (Pumpkin Gruyere & walnut, Pesto and Italian Herb).
This flatbread recipe has been a staple in our house for years and years! Its super legit, really easy to make and Egg Free. If you aren’t interested In the flavors the base recipe can also be made just on its own too!! Feel free to experiment and come up with your own flavor variations too.
The Pumpkin Gruyere Walnut was my favorite (NO surprise there!) . Be sure to give that one a try this fall. Any of these recipes are perfect for serving to friends and family too- they wont know that its healthier, grain free or even gluten free!
Flabread base recipe.
Yield: 1 large cookie tray
44 grams (about 1⁄4 scant cup) plus 2 teaspoons olive oil, divided, plus more for brushing the bread
1⁄4 medium onion, diced (approximately 1⁄2 cup)
1 teaspoon garlic powder
180 grams blanched almond flour (about 11⁄4 cups)
99 grams tapioca starch (about 3⁄4 cup plus 11⁄2 tablespoons)
21⁄2 teaspoons xanthan gum or guar gum
1 tablespoon plus 1 teaspoon double- acting, aluminum-free baking powder
1⁄2 teaspoon sea salt
315 grams water (about 11⁄2 scant cups)
*Note: The xanthan or Guar Gum came be swapped with 5 tbsp + 1 tsp of flax meal. Heat your water up and mix it with the flax till it thickens to create a slurry. Your flatbread texture will change a little and be more crisp on the ouside and softer/slightly goo-ey on the inside with this substitution but still taste great.
1. Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
2. Heat 2 teaspoons of the olive oil in a small skillet over medium-low heat. Add the onion and sauté until softened, about 3 minutes. Add the garlic powder and cook for 1 minute. Set aside.
3. In a large bowl, whisk the almond flour, tapioca starch, xanthan gum, baking powder, and sea salt with a fork until blended.
4. In a medium-sized bowl, whisk together the water and the remaining 44 grams of olive oil. Pour into the dry ingredients, stirring constantly until mixed. (This is not your typical bread dough; the consistency will be closer to batter.)
5. Stir in the onion and garlic powder mixture.
6. Spoon the dough onto the prepared baking sheet. Using the back of the spoon, spread the dough evenly across the surface of the pan to the edges (it should be about 3⁄4 inch thick). Brush with olive oil.
7. Bake for 30 to 35 minutes, until firm to the touch and lightly golden brown.
8. Let cool in the pan, and then cut into squares or rectangles. This bread is best when eaten fresh out of the oven. Leftovers can be stored in an airtight container in the fridge or frozen for later use.
Pumpkin, Gruyere, & Walnut:
Omit the onion, garlic powder, and olive oil from the base recipe. Add 668 grams pumpkin puree to the wet ingredients. Halfway through baking, add 1 cup Gruyere and ½ cup chopped walnuts and continue baking.
Omit the olive oil in the recipe and replace with 190 grams of pesto (still saute the onions in 2 teaspoons of olive oil). Halfway through baking, cover with aluminum foil to prevent burning.
Garlic, Olive, & Italian Herb:
Omit the garlic powder from the base recipe. Add 64 grams of sliced black olives, 1 tsp of dried oregano, 1 tsp dried basil, 1 tsp dried parsley to the raw dough. After spooning the dough onto the baking sheet, mince an entire bulb of minced garlic (that’s right!) and sprinkle over the top. Brush with an additional 1 tbsp olive oil. Cover with aluminum foil to bake. After 30 minutes of baking, remove the foil and broil for a few minutes until the garlic turns golden.