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Grain Free Dairy Free Flatbread

Grain-Free Dairy-Free Flatbread is the perfect healthy substitute for all of my carb loving friends!

Grain-Free Dairy-Free Flatbread instantloss.com

Bread has always been my weakness. I knew that I wasn’t going to be able to do anything with my weight loss if I didn’t get my bread obsession controlled. I knew that I would have to come up with a suitable substitution. This bread recipe is what made me see that I could have my bread, and it eat it too! 

This recipe is so easy to make and everyone who eats it will fall in love with it too. I would recommend sharing this with everyone that loves bread, but wants to live a healthier life. I truly believe this will be a game changer in helping them get where they want to be. 

Oprah once said, that one of her weaknesses were bread. So if anyone knows her, please show her this.

Serve with my Instant Pot Beef Gyros and my Homemade Tzatziki Sauce.

Note: There’s a little bit of a learning curve when you cook these, when they get wet they do tend to get a little soggy so it’s best to eat them with a fork. 🙂

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For other amazing recipes, pick up a copy of one of my cookbooks at your local bookseller! The Instant Loss Cookbook tells the story of how I lost 125 pounds in one year, just eating real food at home! Our second cookbook, Instant Loss Eat Real, Lose Weight just hit stores and is a National Best Seller! It focuses on how to ditch the diet mindset, heal unhealthy habits, and repair your relationship with food! Packed full of 125 NEW recipes, it is a must have for every healthy cook! 

If you make this recipe please share a link to the recipe online and tag me (@instantloss)! I love to see what you are cooking up in your kitchen! 

Grain-Free Dairy-Free Flat Bread

Print Recipe

Ingredients

  • 1 can full-fat coconut milk
  • 1/2 cup almond flour
  • 1/2 cup cassava flour
  • pinch of fine sea salt

Instructions

  • Preheat a cast iron skillet on the stove to medium heat.
  • Add all ingredients to a bowl, stir to combine.
  • Using a ladle or a measuring cup spoon mixture into pan and let cook on each side just like you would a pancake. If the bread is browning too fast adjust your heat.
Servings: 4
Author: Brittany Williams

17 Comments

  1. Brittany, do you think I could sub out the cassava flour for something lower in carbs? Thank you for your help ?

    1. There are a few other thickening agents that can be used in its place; tapioca starch, tapioca flour, and yucca starch all can be used in equal quantities. Some other substitutes can be cornstarch, potato starch, rice starch, and arrowroot. Unfortunately, I don’t know that any of those have a lower carb count.

  2. Hi! Do you have to eat these right away, or do they keep well? If they do keep well, how do you store them?

  3. Do you have any tips or tricks to making these? I am not having much luck when it comes to flipping them. And I’m sad that it’s not working out with expensive flour! 😟

    1. Oh no Christina! I am so sorry! You want to make sure that your pan is preheated all the way. You have to make them small, about the size of a corn tortilla or they can be difficult to flip. I’m so sorry you had trouble with this one.

    2. I have a pancake turner/spatula that is round and 6″ across. Perfect for flipping things like this! I just did a search and found them for $6-$20. Hope this helps!

  4. I did it exactly as instructions and it stuck to the pan. Do you put oil on the iron skillet?? Cause the Instructions do not say.

  5. Cassava flour must be the key to these tasting or looking good. I couldn’t find cassava so I used gf all purpose along with almond flour. They look like crepes. They don’t brown like your picture. They are rubbery and flavorless. I even tried adding seasonings to my 2nd one, sling with arrowroot to try and thicken it. Still looks like a crepe. They feel like a crepe too. 😢

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