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Monday, July 20, 2015

Flat Bread!

I'm actually rather proud of myself for this recipe. It took several days of experimenting, but now even my fiancĂ© loves the end result. 

But before we jump in, here are a few notes you need to read first:
  • If you want to make the recipe bigger just add 1/4 cup of each flour for every additional person.
  • For every two cups, add another egg. The recipe below has 2 cups of flour total and 1 egg; if you increase it to 4 cups use 2 eggs, 6 cups of total flour 3 eggs, etc.
  • If you need to remove one of the flours because of allergies, merely increase the other flours to 1/3 cup portions and expand your amounts based on thirds, instead of quarters or halves.
  • This bread does freeze solid... but after thawing, you'll need to toast it. It toasts up fantastically well when done Texas toast style (thrown into a frying pan or onto a grill).
  • It's best as a flat bread, but if you try it in a loaf pan, put all the batter into it at once.
  • Make sure all your pans that you use for cooking are well greased. Seriously! Especially the corners.

Flat Bread
  • 1/2 cup almond flour 
  • 1/2 cup coconut flour 
  • 1/2 cup flax seed meal 
  • 1/2 arrowroot flour 
  • 3 teaspoons tapioca starch 
  • 1 egg 
  • Milk (coconut, regular, goat, almond, etc) 
  • 1 teaspoon of salt 
  • 1/3 cup of coconut oil (or butter or preferred butter substitute) 

Directions
  1. Sift the flours to get the big coarse pieces out, putting the flours into the bowl as you sift. 
  2. Add salt.
  3. Slowly whisk all dry ingredients together. 
  4. Add egg and liquid butter/butter substitute. Mix together at this with your hand. 
  5. Slowly add the milk, mixing it in completely before adding more. The desired consistency is having your fingers pass through it easily, but still able to be shaped into a ball. 
  6. Heat oven to 350° and grease a large flat pan (pan must have a lip). 
  7. Put a little bit of cooking grease/oil on a large (edges need to stick out over pan lip) piece of wax paper, and flatten the dough onto it as evenly as possible. 
  8. Put the wax paper/dough combo in the pan and put pan into the oven for about five minutes. 
  9. Take pan out of oven and very carefully flip over the bread into the pan (the wax paper will not be very hot). Peel off the wax paper, and put back into the oven for another 5-8 minutes. 
  10. Turn off oven and let sit for another 2-3 minutes.
  11. Pull out, cool, cut up and enjoy!

The Fine Print


This work is licensed under a Creative Commons Attribution- Noncommercial- No Derivative Works 3.0 License.

Creative Commons License


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