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Grain-free Cassava Flatbread
Even though I don’t eat grains, that doesn’t mean I don’t crave bread once in a while! This grain-free flatbread recipe is a great way to satisfy a hankering for bread without getting a big dose of gluten! The flatbread is thick and chewy, just as it should be – I bet you won’t even be able to tell that it’s made from the flour of a starchy tuber, cassava, rather than wheat flour!
½ cup arrowroot flour (I use this one)
½ cup cassava flour (I use this brand)
½ tsp finely ground sea salt
2 tbsp extra virgin olive oil
¼ cup warm water (the amount of liquid needed may vary slightly; see instructions below for more detail)
Optional: Rosemary, thyme, garlic (depending on the flavor you are going for!
Cooking method 1: Frying pan
Combine all the dry ingredients in a medium-sized mixing bowl or food processor.
If using a mixing bowl, first add the olive oil and then the ¼ cup of water. Mix until ingredients are fully combined and dough is smooth. You may need more than ¼ cup water; add enough water until the dough sticks together but doesn’t stick to your hands.
Divide the dough into six balls and set aside.
Take a long sheet of parchment paper and fold it in half.
Place one ball of dough in between the parchment paper.
Using a rolling pin, roll the dough out until it is ½ inch thick.
Repeat with the other balls of dough.
Drizzle some olive oil into a frying pan over medium heat. Cook each piece of flatbread for approximately 1 minute on each side or until golden-brown.
Once cooked, place the flatbreads onto a wire cooling rack.
Cooking method 2: Oven
Preheat oven to 375 degrees.
Roll out the balls of dough with a rolling pin, or flatten with your hand for a more rough-edged look.
Line a baking sheet with parchment paper. Place the flatbreads on the baking sheet and bake for 15 minutes.
Place the flatbreads onto a wire cooling rack.
Once cooled, top the flatbreads with meat, veggies, a drizzle of olive oil, or any other toppings of choice!