Oh for the love of sandwiches! There are few items more coveted at lunchtime than meat- and veggies- smooshed between two chewy slices of bread. Popped out of a lunch bag or ordered from a bustling local food stand, slathered with mustard or globed with mayonnaise, there is something to be said about the portable and customizable satisfaction of a perfectly layered sandwich at midday. So simple. So delicious. So wonderful. Until, that is...you can't have bread. If you are gluten- or grain-free and struggle with the lack of sandwiches in your life, this recipe for coconut flour flatbreads may be the lunchtime-miracle you've been waiting for.
The inspiration for these flatbreads, in all of their nutrient-dense glory, comes from a not-so-glamorous catastrophe of a Monday morning. Trying to sip tea, put on a brush of make-up and find my car keys all at the same time, I stuck my usual breakfast bacon slices between two leftover pancakes and ran out the door. Lo and behold, what I discovered in my hands later as I shuttled down the highway through rush-hour traffic, was actually a revolutionary sandwich creation! Whoever said that sandwich bread had to come in a loaf anyway?
Since that time, I have worked on tweaking this recipe to produce the ultimate real-food, non-crumbly, grain-free flatbread. Not an easy task as you can imagine, but with a handful of creativity and a little added gelatin for pliability and digestive-ease, I am proud to announce these bread rounds as my new favorite for meals on-the-go. Use them slathered with homemade hummus, stacked into a classic turkey sandwich, topped with salsa and cheese for a soft taco-esque creation or even dabbed with some almond butter. No more awkward roll-ups or lettuce sandwiches. My lunch box couldn't be happier.
Coconut Flour Flatbreads
This recipe is for 2 larger flatbreads, however it can easily be doubled, tripled or quadrupled to make more. At first glance it may look like a lengthy list of ingredients, however if you often cook in the primal style, you likely have many of them in your cabinets already. Try experimenting with adding a spoonful of honey for a hint of sweetness or a dash of your favorite spices for a zesty flare.
2 tbsp water
1 tsp virgin coconut oil
1 tsp bovine gelatin
1 1/2 tbsp coconut flour
1/4 tsp baking powder
1/4 tsp unrefined salt
(1 tsp of honey, optional)
Preheat oven to 350°F. Bring all ingredients to room temperature (you may need to put them out on the counter for a little bit prior to starting).
Combine gelatin, coconut flour, baking powder and salt.
In a separate bowl, whisk together egg, water, oil and honey if using.
Slowly sprinkle in the flour mixture, stirring continuously until no large lumps remain.
Let batter sit for about 5 minutes to set. It will develop a spongy texture as the gelatin does its work.
Scoop thickened batter onto a parchment paper covered baking sheet and smooth into rounds no more than 1/4 inch thick.
Bake for about 15 minutes.
Slowly peel flatbreads from parchment paper, allow to cool and enjoy!