Honeyville blanched almond flour (shop.honeyville.com), also available at Amazon.com, is ultra-fine, non-GMO (meaning it's also organic), and certified gluten free. Rhonda Topping, who identifies herself as a Gluten-Free Warrior, developed this recipe. Visit her blog to learn more about cooking these flatbreads and other gluten-free goodies: ajourneytoembrace.blogspot.com/2013/04/quick-and-easy-flatbread.html.
1. Mix together the almond flour, arrowroot, egg whites, sea salt, and water. The batter should be thin. If necessary, thin with more water, adding a tablespoon at a time.
2. Heat the coconut oil in a 10-inch or larger skillet at medium-high heat. Remove the skillet from the cooktop and add the batter to the skillet, spreading it out in a roughly circular shape with a spoon before returning it to the heat.
3. Cook for 3 to 5 minutes. Flip and cook the other side for another 3 to 5 minutes.
4. Remove from the heat and cut in 4 wedges.
Variation: Replace the almond flour with 1/4 cup coconut flour and increase the water to 1/2 to 3/4 cup.
Phases: 1 and 2
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (70g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 84 (71%)|
|Amt Per Serving||% DV|
|Total Fat 9.3g||12 %|
|Saturated Fat 3.4g||17 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 0mg||0 %|
|Sodium 45.7mg||2 %|
|Potassium 191.3mg||5 %|
|Total Carbohydrate 4.7g||1 %|
|Dietary Fiber 1.6g||7 %|
|Sugars, other 3.1g|
|Protein 5.8g||8 %|
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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: 119
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