3-INGREDIENT GLUTEN-FREE FLATBREAD

3-Ingredient Gluten-Free Flatbread image

Provided by Gemma Stafford

Time 35m

Yield Six 8-inch flatbreads

Number Of Ingredients 10

1 cup (4 ounces/115 grams) almond flour (see Cook's Note)
1 cup (4 ounces/115 grams) tapioca starch (see Cook's Note)
1 can (13.6 ounces/387 grams) full-fat coconut milk (see Cook's Note)
Coconut oil or ghee, for frying
1/4 teaspoon fine salt
1/4 teaspoon garlic powder
Melted butter or ghee, for brushing
Chopped parsley or cilantro, for sprinkling
Cooked bacon, lettuce leaves and sliced tomatoes
Sliced avocado, halved cherry tomatoes and mesclun greens

Steps:

In a large bowl, combine the almond flour and tapioca starch. Add the salt and garlic powder, if using. Add the coconut milk and whisk until a smooth, thick batter forms.
Melt 1 teaspoon coconut oil in a large nonstick skillet over medium heat. Once the skillet is at an even, moderate heat, add 1/3 cup of the batter and let it spread out to about an 8-inch circle (although you can make the flatbread large or smaller, if desired). Cook the flatbread on the first side until tiny bubbles begin to form on the surface, about 3 minutes. Flip and cook the other side until golden brown, 1 to 2 minutes. Transfer to a plate or wire rack. Repeat with more coconut oil and the remaining batter.
Serve the flatbreads while warm and crisp. If desired, brush with butter or ghee and sprinkle with chopped herbs--or roll up your choice of optional fillings in the flatbread. Refrigerate any leftover flatbread in an airtight container for up to 3 days.