Refreshing Bites This versatile flatbread is gluten-free and vegan and follows the AIP protocol. I love using this bread to make a big array of dishes. I’ve used it for wraps, tacos, crepes full of vegan hazelnut chocolate, and even as a dough to make my favorite samosas. It uses AIP friendly ingredients and really simple to make. When I gave up gluten I really missed eating bread though a lot of gluten-free recipes still used eggs. This only uses three main ingredients. Now this recipe does take time getting used to. It is quite sticky in texture at first. When it’s sticky in texture this is a great dough to use for samosas. It’s kind of like the dough in a mochi ice cream. But for flatbread you just have to keep cooking it. It will get crispy in texture on the outside with a slight chewy texture in the inside.
Latest Recipe Videos
Let’s Cook
What You’ll Need
- 3/4 cup cassava flour*
- 3/4 cup Arrowroot Flour* can also use tapioca starch or potato starch
- 1 can Coconut Milk*
- pinch of pink Himalayan salt* (optional)
In a large bowl add the cassava flour, arrowroot flour, and coconut milk. Mix well with a whisk.
Heat a non-stick pan or cast-iron pan on medium heat. Spray some avocado oil or oil of your choice onto the pan. Pour about 1/4 cup of batter onto the pan. This will make a small size flatbread. If you want a large size just add more batter to your desired size.
Cook for about 3 -5 minutes or until it gets crispy. Flip and do another 3-5 minutes. If bread is still sticky in consistency just keep cooking it until it crisps up. It will have a chewy texture on the inside.
Let cool and serve as wraps or dip in hummus.
Items with * contain an affiliate link that helps support this website, thank you.
Gluten-Free Easy Flatbread (AIP)
Ingredients
- 3/4 cup cassava flour
- 3/4 cup arrowroot flour can also use tapioca starch or potato starch
- 1 can coconut milk
- pinch of salt (optional)
Instructions
- In a large bowl add the cassava flour, arrowroot flour, and coconut milk. Mix well with a whisk.
- Heat a non-stick pan or cast-iron pan on medium heat. Spray some avocado oil or oil of your choice onto the pan.
- Pour about 1/4 cup of batter onto the pan. This will make a small size flatbread. If you want a large size just add more batter to your desired size.
- Cook for about 3 -5 minutes or until it gets crispy. Flip and do another 3-5 minutes. If bread is still sticky in consistency just keep cooking it until it crisps up. It will have a chewy texture on the inside.
- Let cool and serve as wraps or dip in hummus.
- Store leftovers in the fridge with parchment paper between each piece to prevent sticking. Reheat over stove when eating it again to get the right texture.
Notes
Did You Make This Recipe?
Mention @refreshing.bites on Instagram and hashtag it #RefreshingBitesRecipe
