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Easy Grain Free Flat Bread
(gluten free, egg free, dairy free, soy free, vegan, nut free)
Whisk the coconut flour and psyllium together in a bowl along with the salt and herbs if using. Add the coconut oil. Add the hot water a little at a time, stirring as you add it (will melt the coconut oil). Mix well making sure all the dry bits are incorporated.
Roll (with rolling pin) or pat (with moistened spatula) the bread out on a Silpat/Silicone Liner or unbleached parchment paper-lined jelly roll pan until thin and even. The dough is forgiving, so feel free to move pieces around and repair patches as you go along. I tried baking as two separate pieces (picture below) and as one large bread and both worked out well.
Bake at 375º for 15-20 minutes depending on your oven and how thin you've rolled the bread. Transfer to a cooling rack and allow to cool to room temperature before slicing/eating. The taste will mellow out the longer it cools and sits out.
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|Serving Size: 1 Serving (400g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1807 (92%)|
|Amt Per Serving||% DV|
|Total Fat 200.8g||268 %|
|Saturated Fat 176.8g||884 %|
|Monounsaturated Fat 9.4g|
|Polyunsanturated Fat 2.6g|
|Cholesterol 0mg||0 %|
|Sodium 87.5mg||3 %|
|Potassium 1232.7mg||32 %|
|Total Carbohydrate 53.6g||16 %|
|Dietary Fiber 37g||148 %|
|Sugars, other 16.7g|
|Protein 15.6g||22 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1966
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