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by Kylie Foster April 03, 2020
At the time of writing this blog post, our country is in lockdown due to Covid-19 and people are currently experiencing issues getting hold of flour and yeast for their usual baking and bread making. It's a weird ole time, that's for sure! This gluten free flatbread recipe is perfect if you are in a pickle or have some random flours in the back of your cupboard that you'd like to use up. My family is fully gluten free these days so these flatbreads have become a staple for enjoying with meat and salad on top (as pictured) or as a side with soups, curries or stews.
Makes 6-8 flatbreads
Ingredients:
1/2 cup coconut flour
Method:
Combine the coconut flour, tapioca starch, baking powder and salt in a bowl. Add the eggs, coconut milk and water and mix well with a whisk until smooth.
Heat the coconut oil in a frying pan. Add about 3 tablespoons of the mixture to the frying pan then use the back of your spoon to smooth the mixture out to create a round flatbread. Cook until there is some colour on the underside of the flatbread and the mixture looks mostly cooked on top. Flip then cook until there is some colour on the other side. Once done, transfer the flatbread to a plate and continue with the rest of the mixture.
We normally eat these all in one meals as a family of 4 but they could be placed in an airtight container in the fridge for about 5 days or pop in the freezer to use later.
Recipe notes:
When my husband makes these, he prefers a thinner mixture so adds closer to 3/4 cup of water.
I use Ceres Organics coconut flour and tapioca starch. For the coconut milk, I use either Ceres Organics or Ayam brand - I personally prefer to use a coconut milk that doesn't include any thickeners but any coconut milk will work fine. You could also sub with coconut cream - you may wish to add a little more water if you do.
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