I. Miss. Bread.
Back in 2012, I went gluten free and I miss bread often. I miss being able to just make a sandwich without paying $5 for a teeny loaf of bread. Or eating a warm slice of homemade bread slathered in buttah. Then I found a genius recipe for grilled cheese using bread made of coconut flour.
It kind of changed my life.
How Coconut Flour Flatbread has Transformed My Gluten Free (and THM) Life.
IT’S ECONOMICAL
Coconut flour may initially seem like a budget buster at around $8 for a one pound bag. The amazing thing about this versatile gluten free flour is that a little goes a very long way.
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For this coconut flour flatbread recipe, only one tablespoon of coconut flour is needed. Coconut flour is HIGHLY absorbent, and giving the batter a few minutes rest will let you know if you need to add more liquid or not. You want a pancake type batter, I prefer mine on the thicker side.
The recipe will make two good-sized coconut flour flatbreads, but I make four small sized flatbreads (usually because I have to share with Mister 🙂 ).
I have, thankfully, found that a sandwich of that size is filling enough for me. If that’s not the case for you, just make them bigger. You could conceivably make 56 flatbreads out of a one pound container of this organic coconut flour. That’s 28 sandwiches, almost one a day for a month!
I CAN MAKE “SANDWICH BREAD” IN JUST A FEW MINUTES
Sandwiches are supposed to be quick, right? You can make this recipe in less than 15 minutes. Ok, not as quick as opening a bag of store bought bread but the benefits of leaving out unwanted ingredients surely make up for that!
If you’re a batch cook, double, triple, or quadruple the recipe and make enough for the week. They will keep well refrigerated for up to a week.
HEY, I CAN EAT A SANDWICH AGAIN!
When you miss regular bread, and the lovely sandwiches you can make with it, this coconut flour flatbread is a game changer – especially if you are also on a low-carb diet or, like myself, following the Trim Healthy Mama plan.
Each batch of this coconut flour flatbread contains 6 grams of net carbs, 9 grams of fiber, 13 grams of protein and 9 grams of fat. Perfect for an S style meal. Each flatbread would contain 4.5 g of fat and 3 grams of net carbs.
Making four coconut flour flatbreads (especially with egg whites) and then just using two would make a great E or FP (fuel pull) sandwich if you follow the guidelines for E or FP sandwich fillings. I prefer S meals, so I’m not afraid of regular mayo on this! These coconut flour flatbreads make a terrific and satisfying meal choice.
This coconut flour flatbread is flexible, not dry and crumbly. Another plus!
How to Make Coconut Flour Flatbread…and Make it Your Own.
I’ll have to tell you, I wasn’t sure I’d like coconut flour for savory purposes. When I first opened the bag, it smelled like coconut macaroons. I like coconut, but didn’t really think I’d like my sandwiches to taste like coconut.
To my pleasant surprise, my coconut flour flatbread had just the faintest taste of coconut. And, the more seasonings you add to it, the more the coconut flavor is masked. I’d guess that unless you just really hate the taste of coconut, you’re not going to be able to detect it once you add in extra seasonings.
Of course, if you really hate coconut you are probably not reading this post anyway 😉
Season any way you like!
I added organic yellow curry powder, nooch (nutritional yeast), and dried, minced onion. Then, I totally fell in love. I made my sandwich with lean turkey breast, piled it high with homemade lactofermented sauerkraut, and spread mayo and deli mustard on the top piece of my coconut flour flatbread. Oh sweet mercy…I was smitten from the first bite! I LOVE these sandwiches, and could eat them every day.
Some other options for customizing your coconut flour flatbread include:
- Italian seasoning and Parmesan cheese
- Garlic and butter (be mindful that butter changes the fat content)
- Creole seasoning
- Greek seasoning
- Fresh, grated ginger and lime juice, with a bit of stevia for a sweet flat bread
- Cinnamon and stevia
- **Applesauce and cinnamon** (for those not following the Trim Healthy Mama plan, though!)
Now, let’s get on with how to make these awesome coconut flour flatbreads!
I’m sharing my favorite version, but feel free to spice it up however you like!
If you’re going to make grilled cheese sandwiches (and I highly recommend that you do. Trust me!) let them cool enough to handle, then spread butter on the outsides, add cheese to the middle and grill those beautiful cheese sandwiches. You will not regret it at all. In fact, it was a recipe for that very thing that inspired me so much…you can read all about Fancy Grilled Cheese on Coconut Flour Flat Bread here, if you like.
Coconut Flour Flatbread | THM S
A delicious, easy and healthy gluten and grain free flatbread made with coconut flour. Season any way you like to suit your mood!
Ingredients
- 1 egg
- 1 tbs coconut flour
- 1 tsp dried, minced onion
- 1/4 tsp yellow curry powder, or to taste
- pinch of baking powder
- pinch of baking soda
- pinch or two of Mineral Salt
- 2-4 Tbs almond milk, although water works fine
Instructions
- In a small bowl, whisk egg.
- Add remaining ingredients, except almond milk or other liquid and mix well.
- Add enough almond milk or other liquid to reach a batter consistency, like pancake batter
- Cook like pancakes, or make them square shaped by forming the batter as you add to the pan.
- Let cook until dry-ish around the edges then flip and cook through.
Notes
THM NOTES
Each batch of this coconut flour flatbread contains 6 grams of net carbs, 9 grams of fiber, 13 grams of protein and 9 grams of fat. Perfect for an S style meal. Each flatbread would contain 4.5 g of fat and 3 grams of net carbs.
Making four coconut flour flatbreads and then just using two would make a great E or FP (fuel pull) sandwich if you follow the guidelines for E or FP sandwich fillings. I prefer S meals, so I’m not afraid of regular mayo on this! These coconut flour flatbreads make a terrific and satisfying meal choice.
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Nutrition Information:
Yield: 1 Serving Size: 2 flatbreadsAmount Per Serving: Calories: 125Total Fat: 6.1gSaturated Fat: 1.7gUnsaturated Fat: 3.1gCholesterol: 186mgSodium: 78mgCarbohydrates: 10.1gFiber: 4.4gSugar: .3gProtein: 8.2g
Rocksand Davidson says
can u freeze the bread? u can freeze homemade pancakes 😉
dawnyoder says
I haven’t tried freezing them, but I would think they’d freeze fine. You could pop them in the toaster then to heat them up.
KC the Kitchen Chopper says
I am sooo going to make this bread. We are trying to stay away from wheat for a huge variety of reasons. Can’t wait to make a sandwich again! 🙂
dawnyoder says
Hi there Kitchen Chopper! I hope you like it as much as we do, when you haven’t had bread in ages it is something akin to manna from heaven 😉 Thanks for stopping by!
Etta says
I really want to make this as an unleaved bread for Passover. Would this work if I left out the leaven?
dawnyoder says
I’ve never tried it so I can’t say for sure. I imagine they’d be pretty flat. Eggs are kind of a leavener though so they might fluff a little. Let me know how they turn out if you try it!
Jeanie says
Awesome! Thanks!
Ann says
I have made it and it smelled GORGEOUS. Can’t wait to taste it tomorrow. But I was suddenly confused. How many bread did you make for each recipe? I made 3. SMALL ones. So…to make it an E meal, we can only have two?
dawnyoder says
Hi Ann,
To stay within the guidelines for fat for an E meal, yes. I usually get 4 out of a batch. For me the size is just right but maybe not for everyone!
Tina leon says
are you using 1 pc for the s meal and 2 pcs for the E meal?.
dawnyoder says
Hi Tina, thanks for the question.
Each batch of this coconut flour flatbread contains 6 grams of net carbs, 9 grams of fiber, 13 grams of protein and 9 grams of fat. Perfect for an S style meal. Each flatbread would contain 4.5 g of fat and 3 grams of net carbs.
Making four coconut flour flatbreads (instead of two bigger ones) and then just using two would make a great E or FP (fuel pull) sandwich if you follow the guidelines for E or FP sandwich fillings. The flatbreads would then have 2.25 g of fat each, or 4.5 g total. You would not want to add any additional fat to your sandwich, though.
Bernadette says
I put too much baking powder in my pinch. Be careful. Mine came out too bitter to eat because of it. Nice texture like a pancake though.
Dawn Yoder says
Oh no! Thanks for sharing that. I’ve not had a problem myself but I can see how it would be! Glad you like the texture 🙂
Lita Collazzo says
Is there a way of signing up by email I’m receiving your newsletters?
Dawn Yoder says
Hi Lita,
I’m not quite sure what you’re asking? If you’re receiving my emails then you’re signed up!
Cindy Sampey says
Hi, do these taste eggy?
Dawn Yoder says
Hi Cindy!
I don’t personally find them eggy. The more seasonings you add the more that should cover any egg taste. Or you could try using egg whites instead of whole eggs.