I personally like tapioca starch the most as it has the most natural flavor and the lightest texture. If you can’t find tapioca starch, you can replace it with arrowroot flour or potato starch. It also makes the flatbread nice and sturdy, perfect for rolling up burritos or wraps. This alternative flour works with the almond meal to bind the flatbread together. Tapioca starch, made from the dried ground cassava root, might sound unusual but it’s very commonly used as a way to add elasticity and chew to gluten-free baked goods. Tapioca starch is the other major ingredient in my flatbread recipe. If you can’t find almond flour at your local store, you can easily make it at home by following Gemma’s recipe for Almond Flour. It’s a great replacement for flour or wheat flour, as it has no gluten or wheat with the added value of fiber, healthy fat, and a lovely texture. This ingredient is what differentiates my flatbread from the wheat-based ones that are not the most friendly to a gluten-free or low-carb lifestyle.įor those that might not already know, almond flour is simply almonds ground into a fine powder and used as a gluten-free flour. One of the main ingredients in my 3 Ingredient Gluten-Free Flatbread recipe is almond flour. While cutting back on carbs and gluten can be good for you, you do not need to give up on light fluffy and savory bread! The recipe for my 3 Ingredient Gluten-Free Flatbread is made with things you likely have on hand if you’re into alternative baking, but you may never have combined before.įrom breakfast burritos to wraps, to little personal flatbread pizzas, these versatile flatbreads are about to become one of your healthy staples! How To Make Almond Flour One of the first things we think we need to eliminate from our diet to get healthier is bread. I’m so excited to be giving you guys the tools to take your favorites and reinvent them.
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