Every once in a while we get a craving for bread but finding a decent gluten-free recipe can be rather difficult. That said, this Gluten-Free Flatbread: Garlic and Chive recipe hits all the right notes. With comforting anti-inflammatory spices, it’s a symphony of flavors and textures that leave you feeling warm, and satisfied (and not missing gluten!).
We recommend pairing with our Healthy Lentil Soup. Happy eating!
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Ingredients
- ½ cup tapioca flour organic
- ½ cup arrowroot powder organic
- ½ cup coconut flour organic, may substitute allowed nut flour
- ½ tsp sea salt
- ½ cup coconut cream organic, I use Trader Joe’s
- ¼ cup ghee can substitute organic coconut or grapeseed oil
- 3 tbsp garbanzo bean liquid* organic, (from canned beans) *You may substitute garbanzo bean “egg” with other Vine approved substitute
- 2 tbsp chives fresh, chopped (or 2 tsp. dried)
- 1 pinch garlic powder to taste
Instructions
- Preheat oven to 450 degrees. Place a pizza stone into oven to heat up.
- In saucepan, slowly heat coconut milk and ghee until warm and blendable.
- In small bowl, mix tapioca flour, arrowroot powder, coconut flour and salt.
- In glass bowl, whisk/whip garbanzo bean liquid until frothy, about 3-5 minutes.
- Gently mix frothed garbanzo bean mixture into cooled coconut cream/ghee mixture, then fold in with flour mixture. Add chives to blend.
- Place mixture onto a piece of parchment paper. Press out with hands to ¼" thickness.
- Sprinkle garlic powder on top, then place onto hot pizza stone.
- Bake for 9-12 minutes, until lightly browned around the edges.
Keywords: anti-inflammatory spices, gluten-free bread, gluten-free flatbread, gluten-free flatbread recipe
