Foodies! Gluten-Free StoveTop FlatBreads

So if you’re going gluten-free like I am (or mostly, anyway), then you may like this.

I found a base for stove-top flatbreads and pancakes that I’m now making almost daily.  They whip up in 5 min each side. They also help support metabolic stability by including proper nutrient-dense fat-fiber-salt-protein balance and resistant starches.  I Love that finally I have a GF bread-pancake-cookie base that keeps my blood sugar steady.

Hope you find this useful!

Sharing my joy and love ❤

M

Gluten-Free Flat Bread Combos

Base – 50-50% dry to wet batter
Wet = full-cream coconut milk (canned, not the liquidy boxed stuff – BPA-free cans)
Dry = flour of choice (see options I’ve tested and love, below)

These can be made savory or sweet. For savory, add spices or garlic with salt. For sweet, add vanilla extract and cinnamon and maple syrup or raw honey or eurithritol. They can also be made more spongey by adding binder (ex: egg or xanthan gum or flax-seed-hot-water binder).

Just maintain the 50-50 ratio. Ex: If you add in an egg or maple syrup, be sure to add in the same amount of whatever dry ingredient you used.

DIRECTIONS: Mix batter (see options below). Pour a thin pancake into a hot ghee-buttered ceramic/nonstick pan, cook approx 5min each side on medium to medium-high heat on the stovetop (cook until both sides are dry and center is almost or fully cooked through).

BATTER OPTIONS:

TEFF Flat Bread 50/50
1 part Teff flour (available at Ethiopian places or online)
1 part coconut milk
salt

ARROWROOT Flat Bread 50/50

1 part arrowroot
1/2 part hemp seeds
1/4 part chia seeds
1/4 part coconut flour
2 parts full fat coconut milk
salt

BUCKWHEAT Flat Bread 50/50

1 part ground whole buckwheat grouts
1 part full fat coconut milk
salt

KUDZU MAKA Flat Brad 50/50

1 part ground whole Buckwheat grouts
1 part ground flax seeds
1/2 part ground kudzu root
1/2 part ground black rice
1/4 part maca root flour
1/4 part coconut flour
3 1/2 parts full fat coconut milk
salt

 

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