Gluten-Free Easy Flatbread (AIP)
Just 3 ingredients, this super easy flatbread is gluten-free, dairy-free, and nut-free. Follows AIP protocol
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
Where To Buy Ingredients