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Sweet Potato Flatbread with Organic Coconut Flour

If there is one food that is the very most difficult to let go of when transitioning to a gluten- or grain-free diet, it is probably bread. Delicious, wonderful, chewy, tender, sink-your-teeth-in-and-enjoy-it bread. In a society where sensational sandwich duos such as peanut butter & jelly and turkey & cheese dominate lunch time, things can certainly become complicated when you don't have a dense and delicious loaf to stack your fillings on. Creating on-the-go breadless lunches can take a lot of creativity, about a million different reusable containers and of course, enough detailed planning so as not to forget utensils or napkins along the way. This became quite clear to me as I scrambled to whip something together for our flight to Atlanta for the Ancestral Health Symposium earlier this week. Just before leaving, I tried out this revolutionary little recipe and was pleasantly surprised. Using just five ingredients, this versatile grain-free flatbread can be used to pull together impressive meals at any time of the day.

organic coconut flour flatbread

Flatbreads of different varieties have been used in traditional cultures for thousands of years. Known as roti, naan, lavash, pita, torta, frybread, wraps and countless other names, such unleavened breads have been historically treasured for their practical, relatively simple preparation and the convenience they afford in packing for travel. Nowadays, in the restaurant world, these functional breads have come back around in popularity. In many commercial chains they are being advertised as a novelty- an exciting twist to the classic psuedo-egg sandwich, a new companion to that coveted meekly warmed meat patty. If you take it so far as to smoosh some wilted veggies between a flatbread, you have yourself an "artisan" or "bistro-style" sandwich. Impressive right? One fast food executive certainly thought so. This representative was recently quoted saying:

“We’re redefining the way consumers eat grilled chicken, with a multigrain artisan flatbread that has superior quality and taste. The flatbread adds flavor, texture and excitement to grilled chicken, creating a bold, distinctive taste you can’t find anywhere else” (1). 

Of course, this statement would be far more correct if they were actually serving real grilled chicken, but that's beside the point. So what is so very "unique" about these flatbreads? Here's an example of a list of ingredients from a flatbread:

Enriched Wheat Flour [Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid], Water, Grains (Whole Wheat Flour, Oat Flour, Yellow Corn Flour, Rye Flour, Buckwheat Flour, Rice Flour, Spelt Flour, Toasted Sesame Seeds, Millet, Flax Seeds, Poppy Seeds, Sugar), Soybean Oil, Yeast, Contains 2 percent or less of: Salt, Cracked Whole Wheat, Baking Powder (Sodium Bicarbonate, Sodium Acid Pyrophosphate, Monocalcium Phosphate), Nonfat Dry Milk, Dough Conditioner (Calcium Sulfate, Guar Gum, Vegetable Mono and Diglycerides, L-Cysteine, Calcium Peroxide, Enzymes), Yeast Nutrients (Ammonium Sulfate, Ascorbic Acid, Azodicarbonamide), Calcium Propionate and Potassium Sorbate (Preservatives)

Ingredient total: 40. Something I want to eat? NO.

Organic Sweet Potato Flatbread

Enter the gloriously simple whole food version: a scrumptious gluten- and grain-free flatbread crafted from nutrient dense ingredients from our friend Lauren over at Empowered Sustenance. At the heart and soul of this bread is sweet potatoes, which are naturally rich in iron, potassium, niacin, and vitamin C. They also contain useful fiber, vitamin B6, magnesium, and are the richest source of antioxidant beta carotene, thus requiring no crazy chemicals or synthetic additives. Also crucial to the success of these breads is bovine gelatin, which contributes to the texture and pliability, as well as adding a component of digestive ease and mineral boost. Finished with a dash of coconut flour and healthy fats, these flatbreads are not just a vehicle on which to eat your sandwich fixin's, but rather a nutrient rich part of the meal!

Ingredients 

1 tbsp organic coconut flour

1 1/2 tsp bovine gelatin

3 tbsp baked sweet potato, mashed

1 tbsp coconut oil, grass-fed ghee or butter

1 pastured egg

1/4 teaspoon unrefined salt

1. Preheat oven to 400 degrees. Bring all ingredients to room temperature (you may need to put them out on the counter for a little bit prior to starting).

2. In a small bowl, mix coconut flour and gelatin.

3. Using a separate bowl blend mashed sweet potato and choice of softened butter, ghee or coconut oil until evenly mixed.

4. Slowly sprinkle flour/gelatin mixture in with the potato mixture, stirring until combined. Add egg and sea salt to taste.

5. Line a baking sheet with parchment paper. Spoon out dough into 5 rounds at about 1/4 inch thick each. Smooth over the tops with the back of the spoon.

6. Place in oven for about 12 minutes. After this time, remove and gently peel the bread from the parchment paper, flipping the flatbread over. Bake for another 5 minutes or so until they are dry to the touch.

Click Here for a printable PDF

These breads are best enjoyed about an hour after they have come out of the oven, however they can certainly be stored for later if need be. Here are some of my very favorite ways to use them:

 organic coconut flour flatbread

Enjoy with a spot of herbal tea and spoonful of raw honey for a charming breakfast or afternoon snack.

 

organic coconut flour flatbread

Make a sandwich with delicious pasture-raised meat, avocado and fresh greens for a quick balanced meal.

 

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Comments

I wish you had a print button. I get tired of cutting and pasting..so I don't bother.
Posted @ Saturday, August 17, 2013 6:46 PM by jenny
Soooo delicious! I doubled the recipe. Ate a piece with raw honey and loved it. Made a lettuce, spinach, roast beef and avocado sandwich with the flat bread. Thrilled to enjoy gluten-free delicious bread for a change!
Posted @ Sunday, August 18, 2013 11:28 AM by Trish
Me too on the print key. Not a techy so I'm starting to unsubscribed to sites that don't have one. Don't have time to copy down recipes. Sorry.
Posted @ Sunday, August 18, 2013 11:28 AM by Sandra
Instead of baking, I fried it like a pancake - YUM! 
For anyone interested: 8.31 carbs, 8.3 gm protein, 213.27 calories.  
I eat low carb, so I wanted to know the count when I ate all of them! Yum, again!
Posted @ Sunday, August 18, 2013 12:44 PM by THollis
Hi Sandra & Jenny!  
Thank you for your feedback- I appreciate your taking the time to comment and am always open to suggestions for improving the blog to better serve our community. We are currently working with our tech crew to build a print function directly into the site. In the meantime, I will try to manually add in the PDF files. I have added one for the recipe above, so hopefully you get a chance to try it out!
Posted @ Monday, August 19, 2013 8:21 AM by Kayla Grossmann
However, the PDF link does not seem to be working.
Posted @ Monday, August 19, 2013 1:58 PM by Judy
The PDF worked fine for me! Thanks! ALSO....can this work without the gelatin and what could be used for a subsitute?
Posted @ Monday, August 19, 2013 7:09 PM by Carol
sounds good. and anyone can print a page just by holding down the CTRL button and P. 
 
sending this to some gluten free people i know.
Posted @ Monday, August 19, 2013 9:28 PM by rebecca
I have just discovered your blog and I LOVE it! Amazing work. Any suggestions for a substitute for the bovine gelatin? I´m pretty sure I won´t find that here in Spain. Thanks
Posted @ Wednesday, September 04, 2013 3:06 PM by Ellena
Dear Radiant Life can you please answer the question regarding NOT using the gelatin! I left message from Aug 19th. :(
Posted @ Wednesday, September 04, 2013 3:40 PM by Carol
Hi Carol & Ellena, I apologize for the delay! Just getting caught up after a bit of traveling for conferences. The gelatin in this recipe helps give the breads some pliability, so they can bend more easily to be used for wraps and such. To be honest, I have not tried it without the gelatin- however it may very well work fine. You could also use agar powder, which is a common vegetarian substitute for gelatin, as it is derived from a type of red algae- although I don't know how much easier it is to find. If you try it without the gelatin, let us know how it goes!
Posted @ Thursday, September 05, 2013 10:01 AM by Kayla Grossmann
I just discovered your site tonight. So much great information and many delicious looking recipes. Thank you! 
 
Posted @ Wednesday, September 11, 2013 11:46 PM by Jean
For printing help, it is very easy to do. :-) 
 
Just highlight what you want to print. 
 
Right click your mouse (or pad) 
 
Select 'print' 
 
Click on the 'selection' option (this will allow you to print only the highlighted selection of any site, document, etc) 
 
Finally click the 'print' button and there you go. 
 
Once you've done it like this a couple of times it will come almost naturally.
Posted @ Wednesday, September 11, 2013 11:48 PM by Jean
Thank you, Kayla, that recipe sounds good, (and looks good), but it's way too much work for me. I need to find a recipe I can use with my bread machine, my husband eats a lot of bread, I bake almost every day, and my 5 year old needs school lunches, mostly sandwiches, plus some other goodies. We are not gluten free, or grain free, I just wanted to know if there was any recipes with other grains, (wheat having such a bad reputation!), like oats, rye, barley, quinoa, brown rice, flax meal, etc., etc. Probably other grains too I don't even know about yet.
Posted @ Wednesday, October 23, 2013 1:39 PM by Tova Kopperud
Hi, 
My thanks for these recipes. I'm quite happy to copy, paste and print. Or hand copy. 
 
It all works. And a good recipe is too good to turn down, no? 
Pat
Posted @ Wednesday, October 30, 2013 5:58 PM by Pat Howe
Have you tried using psyllium powder instead of gelatin? I am also going to experiment with another powder and will let you know my results!
Posted @ Tuesday, February 04, 2014 12:50 PM by Bax
The recipe for sweet potato flatbread calls for bovine gel. I don't have any. Is it really required? What does it do to the finished product? What if I omit it? Can anything else be used?
Posted @ Tuesday, February 04, 2014 9:21 PM by Tova Kopperud
Hi Tova and Bax, 
The gelatin has some binding properties and also serves to give the bread a lighter texture- not to mention it's good for you! However if you don't have any on hand or can't use it in your diet for whatever reason, you should be able to substitute other powders or completely omit without too much of an issue.
Posted @ Wednesday, February 05, 2014 9:50 AM by Kayla Grossmann
I am looking at the recipe to use  
only 3 T baked sweet potato, would that  
make 5 rounds? (how big).
Posted @ Friday, April 11, 2014 7:37 AM by luise
Hi Luise,  
It does seem like a small amount, but the batter goes a surprisingly long way. The rounds that I made were on the smaller side, probably about 4" across or the size of a small pancake.
Posted @ Friday, April 11, 2014 9:32 AM by Kayla Grossmann
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