Gluten Free Low & Carb Flatbread
Easy
Prep 15 min Cook 20 min
Im still testing a few different recipes for Low Carb Gluten Free Flat Bread, this seems to be the best I have adapted so far. I found this on You Tube and combined it with about three different recipes to come up with this one.
The flatbreads are really nice and spongy so they are great for rolling up fillings, using them for canneloni instead of pasta and also Ideal for enjoying as Indian bread with curries and rice. These recipe makes about 4 pieces and can be easily doubled.
Ingredients
- 1/2 cup almond flour
- 2-3 tbs psyllium husk powder – I made this by blending the husks until fine
- 1 cup warm water
- 1 tblsp olive oil
- 1/2 tsp bicarb soda
- 1 tsp salt
Recipe Steps
- Into a large bowl add the almond flour, then add 2 tbsp psyllium powder, reserving the remainder.
- Add the bicarb soda, salt, and the olive oil and then add 1 cup of warm water – for even temperature use 1/2 cup of cold water and 1/2 cup of boiling water.
- Mix all the ingredients together for 2-3 minutes with a spoon. You can also use a kitchen mixer with a dough hook.
- The mixture will be a little sticky, although if it is too wet add the last spoon of the powdered psyllium husks. Wrap the dough in cling film and rest for 10 minutes.
- Unwrap the dough and cut the dough into 4 pieces.
- Between two sheets of non-stick baking paper, roll the dough out to a circle of about 20 cm with a thickness of 2 mm. continue with the rest of the dough.
- Place a non-stick frypan onto a very moderate temperature and brush with oil.
- Cook the flatbreads on each side for 3-4 minutes until golden. Set aside and continue with the remainder of the dough. Stor in the fridge covered. The flatbreads can be warmed up in the oven, under a grill or in a warm frypan for 2-3 minutes.