- 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
- In a large bowl, mix whole eggs with egg whites until blended.
- Add melted manna or olive oil or butter, salt, coconut flour, baking powder, arrow root and fresh herbs.
- Mix thoroughly with a whisk then let mixture sit for five minutes. Then whip again. This is necessary so the flour absorbs the liquid.
- 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.
- 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.
- 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.
- 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.)
- Once cooked, these are great served warm with sandwich ingredients folded in half like a piece of pita bread.
Keywords: gluten free flat bread