Psyllium and Almond Meal Flatbread – Gluten free | Vegan| Keto | Paleo

by Janine

In my transition away from gluten products, my go to wrap was always a corn tortilla wrap. I have found over time that even corn can be irritating and heavy on digestion. A decision to drastically reduce grains has been my way recently, if any at all, and so the search of a wrap ensued. Of course a simple lettuce wrap is always a lovely choice, so light and flavourful. A nori sheet wrap has its place, but a bit fiddly and not appropriate for certain ingredients. And let’s be honest, sometimes you want the sensation and taste of a ‘bread’ wrap.

I found a recipe for a psyllium flatbread on line, and have developed it to replace the typical coconut flour with almond meal, which I find to be a lighter and easier to digest ingredient. Adjusting the other ingredients accordingly has meant that the final product is simply DEE-LISH-OUS!

So far I’ve used this wrap for tacos, sandwich wraps and even for a pizza base. (recipes will follow I’m sure). Am keen to hear from you as to how you use this recipe.

Ciao for now
Janine

Psyllium and Almond Meal Flatbreads

Rating: 5.0/5
( 1 voted )
Serves: 4 flatbreads Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

Psyllium and Almond Meal Flatbread - Gluten free | Vegan| Keto | Paleo Ingredients 3/4 cup Almond Flour 3 Tbsp Psyllium Husk 1 Tbsp Olive Oil 1/2 tsp Baking Powder 1 cup warm water (1/2 boiling and 1/2 room temperature)

Instructions

1) In a medium mixing bowl, combine the almond flour, psyllium husk, and baking powder stirring well to remove any possible lumps and to make sure the mixture is evenly mixed.

2) Make a well in the centre and add in olive oil and warm water. Stir it well with a spatula or wooden spoon for a minute, then use your hands to knead the dough. Knead for 1 minute. It should be slightly sticky. If the dough is too sticky, add a teaspoon of psyllium and knead through. Set aside for 10 minutes.

3) Cut the dough into 4 even pieces. Roll each piece into a small ball. Place one of the dough balls between two pieces of baking paper and press the ball with your palm to flatten it out a little bit. Roll it out as thinly as you like. We usually make them between 15-20cm in diameter, and between 1-2mm thick. Take off the top layer of baking paper from your flatbread.

   

4) To cook the bread, heat up a non-stick pan over medium-high heat and add 1 tsp./5 ml olive oil. Rub the surface of the pan with a piece of an absorbent paper towel to get rid of any excess oil in the pan (so the flatbread doesn’t fry). Flip over the flatbread on the hot pan and peel off carefully the last piece of baking paper. Cook for 2-3 minutes on the first side or until golden brown, flip over using a spatula and cook for 1-2 more minutes on the other side.

5) Repeat the process for the next 3 flatbreads. Make sure you rub the oiled absorbent paper onto the pan each time you remove a flatbread, so the flatbread doesn’t stick to the pan.

6) Store leftover flatbread in an airtight container in the refrigerator for 4-5 days. To heat them again, place the bread in a clean tea towel and microwave for 20 seconds.

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