3-Ingredient Paleo Flatbread (Whole30, Dairy & Gluten-Free)
Ingredients
- Coconut flour, sifted - 1/4 cup
- Homemade Paleo Baking Powder - 2 tsp (use standard if not strictly paleo)*
- Egg whites (not from a carton) - 12
- Sea salt - 1 tsp
- Herbs of choice - (I've used basil, red pepper flakes, garlic powder and rosemary before)
- Coconut oil/cooking spray
Instructions
- In a large mixing bowl, combine the egg whites and whisk lightly. Add the coconut flour, baking powder, salt and any other spices and whisk immediately to avoid clumping. Set aside.
- Coat a large frying pan with oil and on low heat, allow to heat up completely. Once hot, pour 1/4 of the mixture into the pan and cover immediately. Once bubbles start to appear on the edges, remove cover and flip and cook for 1-2 minutes. Repeat the process until you have four, large flatbreads.
- Allow to cool completely before using it as a wrap.
Notes
Baking powder isn't technically paleo so a simple way to recreate a substitute is to combine baking soda and lemon juice- for this recipe use 1/2 tsp baking soda with 1 T lemon juice.
Flatbreads can be refrigerated for up to a week. Freezing them is not recommended, unless you heat them up again in the pan.
Recipe from: thebigmansworld.com
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