Gluten-free Garlic Flatbread

I have been preparing breakfast at home and bring it to work daily for the past year. In order to moderate my weight and geared towards healthy eating, I try to avoid bread and gluten food for breakfast. Therefore, I will search for gluten-free baking goods and other foods to be taken for breakfast.

I wanted to prepare hummus for breakfast, but do not want to have carrot or celery sticks with it. So I found this gluten-free flatbread. It was easy to make and taste good with my homemade hummus. I will try again with other gluten-free flours to see if it can hold up. Otherwise, this is great as appetizer or snacks.


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Recipe for Gluten-free Garlic Flatbread, modified from Bigger Bolder Baking.

Ingredients:
115g Almond flour, fine
115g Tapioca starch
350g Coconut full fat milk/cream
1/4 tsp Rock salt, fine
1/2 tsp Garlic powder
Some chopped cilantro

Coconut oil for frying

Method:
1. In a large bowl combine the almond flour, tapioca starch, salt, garlic and cilantro.

2. Add in the coconut milk and whisk to combine until you have a smooth thick batter. 
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3. Heat a small non-stick pan over medium heat. Add in the coconut oil and brush it around the pan.
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4. Once the pan is at an even, moderate heat, spoon 1/4 cup of the batter into the pan, allowing the batter to spread out, it should be roughly an 4-inch circle (although you can make the flatbread large or smaller if desired).
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5. Cook the flatbread on the first side until tiny bubbles begin to form around the outside. Flip the flatbread and allow to cook on the other side for about until golden and brown. Remove from the heat and transfer to a rack. Repeat this process until all of the batter is used. I made about seven 4-inch size quite thick flatbreads.

6. Serve the flatbread while warm and crisp. I had mine with homemade hummus.

7. Cover and store leftover flatbread in the fridge in an airtight container for up to 3 days. Microwave or heat up before using.
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