I couldn’t believe how delicious this flatbread tasted the first time I made it — after not having found a a good bread replacement option since removing gluten, nuts, seeds, and eggs from my diet, I was overjoyed. I knew right away that this flatbread would be part of my go-to recipes, plus it is so easy to make. The rosemary flatbread tastes amazing on its own, works great as a side to a cup of soup, or as a wrap for a sandwich.
Please check-out Thriving On Paleo for the flatbread recipe inspiration.
For this recipe, there is a combination of both cassava flour and tiger nut flour — this gives a bit of a “nuttier” flavor that really complements the rosemary.
RECOMMENDATIONS
- Use a non-stick griddle or frying pan if possible.
- The batter texture should be a bit runny and not too thick. If the batter is too thick, add a little water.
- If the flatbread is not cooked long enough, it will have a gummy texture on the inside. Just place back onto the pan and cook for a bit longer.
- The flatbread freezes very well – just be sure to separate each flatbread with aluminum foil or parchment paper to prevent them sticking together.
AIP ROSEMARY FLATBREAD
This gluten-free, nut-free, and vegan rosemary flatbread tastes amazing on its own, works great as a side to a cup of soup, or as a wrap for a sandwich. Diet Type: SFED, AIP, Paleo, W30, Vegan
Ingredients
- 3/4 cup cassava flour
- 1/2 cup arrowroot flour
- 1/4 cup tigernut flour
- 1 tbsp dried rosemary
- 1/2 tsp salt
- 1 can (13.5 oz) full-fat coconut milk
Directions
- Step 1 In a large bowl, mix cassava flour, arrowroot flour, tigernut flour, rosemary, and salt.
- Step 2 Add in coconut milk and stir until there are no lumps and the batter is smooth. The texture should be little runny and not too thick.
- Step 3 Heat up a non-stick griddle or frying pan.
- Step 4 Once the pan is hot, pour 1/4 cup of batter onto the pan. Each flatbread will be roughly 4” to 5” in diameter.
- Step 5 Add a pinch of salt to the flatbread on the pan while it is cooking if desired. Wait roughly 5 minutes before flipping and repeat.
- Step 6 Once the flatbreads are nicely browned on both sides, place on a cooling rack.
- Step 7 If you find the texture on the inside of the flatbread to be too gummy, just place back onto the pan and cook for a bit longer.
- Step 8 If using a plate to cool off, make sure the flatbreads aren’t stacked on top of each other since the texture can be a bit sticky due to the cassava flour.
- Step 9 Enjoy after the flatbread has cooled for roughly 10 minutes. Store leftovers in an air-tight container in the fridge or freezer. Reheat in the oven.
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Great & easy recipe! It turned out so much nicer and satisfying than I thought! Can’t wait to make again. I used just under a tablespoon of rosemary and it was still super fragrant. Yum!
So happy to hear you enjoyed the recipe! Love hearing that the flatbread worked for you.