This Gluten Free Flat Bread is a delicious alternative to pita bread!

Gluten Free Flat Bread - A delicious alternative to pita bread!

Hi Everyone, this is Jack.  Over the last few months, Martha and I have completed the Whole30 program with great results, and we are now finding the right balance that will allow us to continue with a healthier lifestyle for the rest of our lives. During the first 30 days on the program, we strictly followed the program rules, and now we are adding back different foods to see how we tolerate them.

One food we’ve missed (and craved) is bread – but we resigned ourselves to live without it because both of us are feeling better when we avoid gluten as much as possible.

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Gluten Free Flat Bread - A delicious alternative to pita bread!

Our oldest daughter Courtney has always been a healthy eater, and she told us about a gluten free flat bread that she recently made. (It wasn’t dry and flavorless like most of the gluten free breads we’ve eaten!) Courtney sent us a few flat bread recipes links for inspiration, and I started testing out some of the recipes.

Her favorite recipe used coconut flour, something we’ve only used in the past for baking. Some other recipes used a lot of eggs, and to me, the flat bread ended up tasting more like an omelet than bread. Others versions were so dense, they were almost too much to eat and they overpowered the other foods on the sandwich.

I think I landed on a great middle ground with today’s gluten free flat bread recipe – it has a pita bread feel, it’s moist and flexible, and it has a texture just like bread. (It also doesn’t taste like an omelet!) We added a mix of fresh herbs to our gluten free flat bread – giving it a wonderful savory flavor, but you can leave those out if you’d like.

Gluten Free Flat Bread - A delicious alternative to pita bread!

Holding a ‘sandwich’ in our hands again has been wonderful! (I love the Whole30 life but I sure did miss eating sandwiches!)

We found that you can make these ahead of time and freeze them with layers of parchment in between. When you crave a sandwich, toss the gluten free flat bread in a pan or toaster oven to warm it up before serving.

Print

Gluten Free Flat Bread

  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 4 6-inch round flat breads

Ingredients

  • 4 whole eggs
  • 4 egg whites
  • 1 tablespoon coconut manna, or extra virgin olive oil, or clarified butter
  • ¾ teaspoon sea salt or kosher salt
  • ¼ cup coconut flour (found online, in some big box stores, or supermarket)
  • 1 ½ teaspoons gluten free baking powder
  • 2 teaspoons arrowroot powder (found at some supermarkets or on line)
  • 3 tablespoon any fresh herb or a combination such as fresh parsley, basil, rosemary or thyme
  • Extra virgin olive oil or non-stick cooking spray for pan

Instructions

  1. In a large bowl, mix whole eggs with egg whites until blended.
  2. Add melted manna or olive oil or butter, salt, coconut flour, baking powder, arrow root and fresh herbs.
  3. Mix thoroughly with a whisk then let mixture sit for five minutes. Then whip again. This is necessary so the flour absorbs the liquid.
  4. Using a flat griddle pan or crepe pan, heat over medium low to low heat. But let the pan fully heat before starting to ensure that the pan is very hot.
  5. Once hot, spray or brush on some oil and pour about a third of a cup of batter onto pan and then cover with a glass lid . The lid helps retain the heat (like a mini oven) to cook the bread and using a glass lid will help you see when to turn the flat bread.
  6. After 3-4 minutes, you should see the edges dry and bubbles forming in batter. With a spatula, lift an edge and check. If golden, flip, cover and cook the other side about 2-3 more minutes, or until slightly browned and cooked through.
  7. Transfer to a platter and continue cooking the remainder of the batter. (Note: I used two pans so I could cook two at a time and found the timing to be slightly different between the two pans, mostly because one pan was thicker than the other, therefore your cooking time will vary depending on your cookware, burner type and heating source.)
  8. Once cooked, these are great served warm with sandwich ingredients folded in half like a piece of pita bread.

Disclosure: This post contains affiliate links.

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Gluten Free Flat Bread - A delicious alternative to pita bread!

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Comments

  • Carole from Carole’s Chatter wrote:

    Hi there, this would be a super contribution to Food on Friday: Bread over at Carole’s Chatter. Please do bring it over to join in the fun. Cheers

  • Angie wrote:

    I was looking at the ingredients to make sure I had everything on hand to make this flat bread, and noticed the recipe calls for ¼ cup coconut flour. Is this correct? It seems like there should be a lot more flour / starch for the amount of eggs listed.

    • Martha wrote:

      Hi Angie – Yes – it’s correct! The batter will resemble a crepe batter – and the eggs help the bread ‘puff up’ to the consistency that you see in the photos.

      • Ann wrote:

        Tastes more like an omelette than it does a flat bread. With all the eggs it’s hard not to!

        • Martha wrote:

          Thanks for your feedback Ann!

  • Kathy wrote:

    Would it be possible to bake these in an oven? Thank you. 🙂

    • Martha wrote:

      Hi Kathy – No – the batter resembles a crepe batter so it really needs to be cooked one at a time in a pan. But you could reheat in the oven once they are done if you’d like.

  • Jeannie wrote:

    I can’t have eggs so what could replace them!
    Jeannie W

    • Martha wrote:

      So sorry Jeannie – The eggs are a key ingredient in this recipe. I’d suggest looking for an alternative recipe that has all ingredients you can eat.

      • Rockenbird wrote:

        What about a vegan egg replacer
        You know chia or Flaxseed flour mixed with water?

        • Martha wrote:

          We haven’t tried that ourselves – but if you do, please let us know how it comes out!

  • My gluten free blood type diet does not include coconut. Can other flours be used?

    • Martha wrote:

      I’m sorry – we’ve only made this with coconut flour. If you try it with another type of flour, please let us know how it comes out!

  • Teasha McKinley wrote:

    How do you store this once its done, and how long does it store for?

    • Martha wrote:

      Hi Teasha – They will get stale fairly quickly so we actually keep a batch of this frozen in our freezer and pull it out as we need it. I’d suggest wrapping each flatbread in parchment so they don’t stick together in the freezer.

  • Erica wrote:

    Hi! How many calories are there (approximately) per wrap? I tried these today and they are exactly what I was looking for! They were very tasty and didn’t crumble at all. Thank you!

    • Martha wrote:

      Hi Erica – So glad you enjoyed the recipe! We don’t provide a nutritional analysis for our recipes but there are some free online tools you could use such as My Fitness Pal, etc. that can provide a good estimate. Hope that helps!

  • Ericka wrote:

    Just made them and like them, but they are as “bready” as I was hoping. The egg flavor definitely comes across. But they are very yummy! I’m thinking great for a quick and easy breakfast sandwich with some bacon/ham and lots of veggies.

    • Martha wrote:

      Great idea Ericka – a breakfast sandwich sounds delicious!

  • Martha wrote:

    Hi Ruth – We’ve only made the recipe as written. Buckwheat flour is gluten free so it could potentially work but it might have different properties from the coconut flour. Without testing it, I can say for sure. If you try it, please let us know how it comes out!

  • Jen johnson wrote:

    Great to cook and very flexible but I still thought I was eating a herb omelette looking for a more dense wrap

    • Martha wrote:

      Thanks for your feedback Jen!

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