Gluten Free Flat Bread – a delicious recipe with Tapioca flour, Flour, Ground, Baking Soda, Salt, Eggs. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 350u00b0
2
In a large bowl combine almond flour, tapioca flour, flax/chia blend, baking soda, and sea salt.
3
In a small bowl whisk eggs with an electric mixer, for about 30 seconds or until they are slightly foamy.
4
Add the honey into the egg mixture.
5
Add the egg mixture into the dry ingredients and fold with a wooden spoon until it forms a wet sticky dough.
6
Pour onto a cookie sheet lined with parchment paper and smooth out with a spatula until it is about 1/2-1 inch thick (should be about 12 inches long and 8 inches wide).
7
Sprinkle salt and any herbs that you may be using on top.
8
Bake for about 8 minutes or until a tooth pick comes out clean (it should be a little soft in the middle or else the bread will be too dry).
9
Cool, cut and enjoy!
821
kcal
Calories
61
g
Fat
44
g
Carbs
35
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3/4 cup Tapioca flour, 1 1/2 cups Almond Flour, 1/3 cup Ground Flax and Chia Seed Mix, 1/2 teaspoon Baking Soda, and more.
Yes, Gluten Free Flat Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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