I’m so excited to share this grain-free flatbread recipe with you — it’s become a favorite in my house and I know you’ll love it too! There are three parts to this recipe, but it’s actually really easy to put together. You can also make any of the three recipes as a stand-alone side dish.
When making the switch to grain free, one of the biggest things most people miss is baked goods …
I’ve tinkered and toyed with so many different gluten and grain-free recipes and this one is by far my favorite for flatbread. Of course, these “alternative” flours can get expensive, especially if you’re like me and like recipe testing and trying new things. TIP: I get all my ingredients for this recipe at Thrive Market. They have everything I need at huge discounts, delivered right to my “test kitchen” for free!
The flatbread is so versatile. You can turn it into a pizza (my kids love that!), use it to scoop up dips or simply top it with some (grass-fed!) butter and jam. My favorite way to eat this flatbread is to make it into little English muffin-sized rounds and top them with creamed spinach and an egg fried up in lard.
It’s great for breakfast (a clean, healthy, modern take on eggs Florentine) or do as we do in my family every so often and enjoy it as breakfast-for-dinner!
Grain Free Flatbread Recipe with Spinach and Egg
- ½ cup almond flour
- ¼ cup arrowroot powder
- ¼ cup tapioca flour
- 2 TBSP coconut flour
- ¾ tsp Himalayan salt
- ½ cup water
- coconut oil or ghee for greasing the pan
- Whisk all the flours and salt together.
- Add the water and stir until completely smooth.
- Heat a nonstick skillet over medium heat and lightly grease the pan with a paper towel dipped in coconut oil or ghee.
- Pour a third of the batter into the pan.
- Let the bread cook and firm up on one side before flipping it over.
- Cook the breads for roughly 2 minutes on each side, then reduce the heat, cover, and cook until firm and golden, taking care not to burn.
- Repeat for the other two breads.
Coconut Creamed Spinach
- 1TBSP coconut oil
- 1 lb baby spinach
- 2 shallots, thinly sliced
- 1 clove garlic, minced
- ¾ cup coconut milk
- ½ tsp Dijon mustard
- 1 lemon, juiced and zested
- a dash of nutmeg (optional)
- sea salt and pepper
What to do
- Heat coconut oil in a large skillet and cook the spinach until just wilted.
- Transfer the spinach to a colander to drain out the excess water.
- In a small saucepan, sweat the shallots and garlic.
- Whisk in the coconut milk, mustard, lemon juice, and nutmeg.
- Cook and reduce slightly.
- Press all the excess water out of the spinach and return to the large skillet over medium heat.
- Pour in the coconut milk mixture, stir, and heat until warmed. Be careful not to overcook—we want the spinach to still stay bright in color!
- Season with salt, pepper, and lemon zest. Serve warm.
- 1 TBSP lard
- 3 organic eggs
- Maldon salt
- Heat lard in a frying pan over medium heat.
- Crack in three eggs and let the edges crisp up.
- Cover and reduce the heat slightly so that the whites become firm but the yolks stay nice and runny.
- Top with a sprinkling of Maldon’s perfect flaky sea salt.
What foods do you miss since switching to healthy living?
Discussion (43 Comments)
Hi there, I have read that arrowroot and tapioca are derived from the same root. This leaves me confused seeing as you have both included in the recipe. I have also read there is a difference between flour and starch. Do you believe this is the case and if so, why. I would really love to clear this up as even my local supplier doesn’t know the answer.
They are not the same “Although many people use the name arrowroot interchangeably with tapioca flour, they are not the same at all. They are both procured from tropical root vegetables, but entirely different plants. Arrowroot starch comes from the Maranta arundinacea plant, which is considered an herb, while tapioca is obtained from the cassava root. They are both gluten-free, so they are popular thickeners for those with gluten sensitivities. While both arrowroot and tapioca are used to thicken sauces, soups and such, they are just different enough to make it important for you to know the differences so that you can use them for top results.” (source)
How can i make the recipe nut-free? What flour can i use to substitute the almond flour?
I made these a few times and they were just excellent. I was so impressed! I made double batch!
The only thing I changed is the amount of salt: they tasted a bit too salty for me, so I put 1/4 tsp instead of 3/4 tsp… then they were perfect! 🙂
Thanks for the recipe 😀
I just wanted to stop by and say I made these this morning and they were awesome!!! The texture was soft and pliable they were so yummy. My husband this morning said” baby can you make some kind of bread to go with my eggs?” I thought about this recipe I seen you post a few days ago and decided to try it. I’m so glad I did . The recipe said to pour it and my batter was more like dough so I added a little bit more water about 1/8 cup. It made 4 breads about 4.5 inches. My husband used his like a burrito and I decided to see how it worked for a breakfast pizza…..amazing!!
So glad you liked them! And thanks for sharing the tip about adding more water!
This looks good. I’m going to give it a try, but I have a question…
The instructions for the creamed spinach reference nutritional yeast and nutmeg, but they aren’t in the ingredient list. Are they optional or important?
I made these and they were excellent! My kids loved them for flatbread pizza and I loved them with the creamed spinach and egg! I did have quite a bit of trouble with the flatbread sticking to the pan. Any tips on how to prevent sticking? I used a nonstick pan coated with ghee. Thanks!
I bought both arrowroot and tapioca flour from the local health food shop in the same brand to experiment with them. However I noticed that the arrowroot ingredient listing is “tapioca starch” and the flour says it is “tapioca”. I googled arrowroot and one website indicated that arrowroot came from another plant entirely. Have I got the correct product? I really want these flatbreads to have a good texture !!!
Never heard of a knob of lard. How much is that?
What is the name of the Ghee you use? I tried clicking on the link above and it went to coconut oil. Thanks! So eager to try this recipe!
Hi WM – love you and all that you do. Quick question, you mentioned a non-stick skillet… I have been using them because they are so convenient, but I’m worried about the non-stick chemicals. Is that not a concern of yours? Many thanks,
Katie - Wellness Mama
This is what I use: https://wellnessmama.com/go/xtrema/