Tuesday, July 21, 2009

Gluten Free Flatbread
















I wasn't going to post his recipe for gluten free flatbread. It was a total experiment when I was trying to use up some almond pulp that I had left over from making almond milk, but my son tried it and said "WHERE did you get THIS recipe?" so I thought I would share it. We made egg salad sandwiches with the flatbread.

1 cup almond pulp from 1 recipe of almond milk*
1 cup tapioca flour
1 tsp salt
1 T. agave
1 egg white
2 T. organic palm shortening or olive oil
1/2 tsp. xanthum gum

Cover a baking sheet with parchment paper. Mix together ingredients and spread out batter onto parchment paper. It should be 1/4 inch thick and fill up 3/4 of the baking sheet. Run the thin edge of a spatula through the batter to divide the batter into 12 sections. Bake for 15-20 minutes at 400º.

*or 1 cup almond meal with 1/2 cup

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