AIP FLATBREAD

Preheat a small nonstick pan over medium heat.

• Mix all of the ingredients into a bowl. If using tigernut flour, really make sure all of the lumps are broken apart (it really likes to clump). Make sure the batter is somewhat runny, you don't want it really thick. Add water or more milk if necessary.

• Pour enough batter into the pan to cover the bottom of the pan + about 1/8-1/4 inch thick. These are a tad bit thicker than crepes.

• Cook for 3-4 minutes per side, adjusting the time up above 4 min if the batter doesn't look completely dry when you flip it, and adjust the time down if you get too many brown or black spots. Black or brown spots are totally fine, just don't want to burn these!

• You'll notice that the cooking time will get less as you continue to cook the breads, since the pan gets hotter. If the bread is gummy inside it needs to be cooked longer. (This all sounds kind of fussy and complicated but trust me, you'll figure it out after a few – it's just different pans, cassava flours, coconut milks, amount of heat, etc all makes it a little bit different for everyone).

Use a small bit of oil if you notice your batter sticking to the pan. I have never needed it, but if your nonstick surface isn't working as well as it used to it may be necessary. Also, stainless steel pans don't work great for this, but if that's all you have, definitely use some oil or a cooking spray.*Note that the nutrition facts are based on full-fat coconut milk, cassava flour, tapioca flour, and sea salt. Any variation of this will result in different nutritional data.

Or

Plantain flatbread

Ingredients

• 2 plantains, mostly yellow or a little green

• 1 lemon squeezed

• 1 garlic clove

• Pinch salt

• 1/4 cup olive oil

• 1/4 teaspoon baking soda (optional)

Instructions

1. Slice your plantain peel and then pull it back. Once peeled, slice your plantains.

2.  Add the rest of the ingredients to the blender, then the plantain.

3. Blend in Vitamix or high powered blender until smooth.

4. Spread mix on lightly greased, 8-inch cast-iron skillet.

5. Bake at 400F for 15 (or until desired crispness).

OR

ROTI

RecipeIngredients

• ⅔ cup cassava flour

• ⅓ cup water chestnut flour

• ¼ tsp sea salt

• 1 tsp extra virgin olive oil

• 1 cup hot water (read instructions)

• 1-2 tsp more extra virgin olive oil (as needed)

• extra cassava flour for dusting

• 1-2 tbsp ghee (optional, omit for AIP)

RecipeInstructions

1. In a large mixing bowl, add the cassava flour, water chest nut flour, salt and the oil.

2. Place a kettle filled with water on the stove to heat. Let it come to boil and then turn heat off.

3. Immediately measure 1 cup of this hot water and pour it into the bowl carefully. Use a spatula to mix the hot water into the flour mixture. After a few seconds of mixing, test how hot the mixture is by slowly placing a finger into the bowl. Once the mixture is cool enough to be handled (should be still warm), use your hands to knead the dough and make a smooth dough. Add the additional 1-2 tbsp of olive oil as needed to make the dough smooth (should not be sticky). Divide the dough into small balls (about 10)

4. Flatten each dough ball and then using a rolling pin flatten this ball to make a round (about 4 inches dia).

5. Heat a cast iron (or non stick) skillet or pan and when hot turn heat to medium.

6. Place the rolled chapati onto the hot pan. Let cook for 1 min and flip to the other side. Now press the chapati with a flat spatula and as you press it , it will start puffing up from all sides. Let cook for 1 more min and then transfer to a tray. If using ghee, apply a small dollop of ghee over the top of the chapati.

7. Repeat the process for making more rotis as needed. (You can refrigerate the remaining dough for up to 2 days)

Notes

This recipe makes about 10 chapatis. I like to cook about 4-5 at a time and then refrigerate the dough for up to 2 days. You can then make rotis again with the dough fresh when you need them. You could refrigerate the cooked rotis too but they lose their original texture after refrigerating and reheating.

SOURDOUGH FLATBREAD

• 1/2 cup + 2 TBSP warm water

• 1/4 cup + 2 TBSP olive oil, divided

• 2 TBSP active sourdough starter

• 1 tsp honey or maple syrup

• 1/2 cup cassava flour

• 1/2 cup tigernut flour

• 1/2 cup coconut flour

• 1 tsp garlic powder

• 1 tsp sea salt + more for garnishing

• toppings of choice (I used 1 small bunch wild leeks (leaves, bulbs and stems included)

1. Line a baking sheet with parchment paper.

2. Combine warm water with 1/4 cup olive oil, honey or maple syrup and active grain-free sourdough starter in a large bowl.

3. In a separate bowl, combine the cassava flour, tigernut flour, coconut flour, garlic powder, and sea salt.

4. Add dry ingredients to wet until dough comes together. Gently knead dough with your hands and form into a ball. 

5. Transfer ball of dough to the parchment-lined baking sheet. Using your hands, flatten dough into a disk and cover with another piece of parchment paper. Use a rolling pin to roll the dough out into to a rectangle about 1/2 inch thick.

6. Drizzle 1 TSBP olive oil onto the top of the dough and use hands to ensure the whole surface of the dough is covered (coconut flour is very absorbent so it will likely soak it right up).  Cover with plastic wrap or tea towel and let dough rest in a warm place for 45 – 60 minutes

7. While the dough rests, prepare your toppings. If using wild leeks, you want just enough leeks to decorate the surface of your flatbread. Trim roots, clean leeks in warm water and pat dry.

8. Preheat oven to 450F.

After 45 minutes – 1 hr, uncover dough. Brush leeks with remaining TBSP olive oil and press into dough into any desired decorative pattern. Sprinkle with a dash of sea salt.

Bake flatbread in the middle rack of oven until golden brown, about 14-16 minutes, rotating pan 180 degrees halfway through baking.

Transfer to a cooling rack to cool before slicing.

Or…

Ingredients

• ▢ 1/2 cup Arrowroot Flour

• ▢ 1/2 cup Cassava Flour

• ▢ 1/2 teaspoon Salt

• ▢ 1/2 cup precooked and mashed Acorn Squash may substitute kabocha or butternut but don’t include rind

• ▢ 2 tablespoons Extra Virgin Olive Oil

• ▢ 2 tablespoons Warm Water (may need more or less)

Instructions

• Combine all the dry ingredients in a medium sized mixing bowl.

• Add the squash to the bowl.

• Using a fork or pastry blender, work the squash into the flour mixture until the squash is combined into flour and crumbly. This step is very similar to working butter into flour.

• Next add the olive oil and stir to combine.

• Feel the dough and see if you need any additional liquid. If the dough is really dry and doesn’t stick together, add the water one tablespoon at a time.

• At this point, the dough should stick together but not to your hands. If you’re used to working with wheat flour, this dough will feel a little dry to you. That’s fine. It doesn’t have the same elasticity of wheat flour.

• Divide the dough into six balls and then set aside.

• Take a long sheet of parchment paper and fold it in half.

• Place one ball of dough in between the parchment.

• Using a rolling pin, roll the dough out until it’s about 1/8 inch thick. It should be slightly thicker than a tortilla.

• Repeat with each of the balls of dough.

• Using a frying pan, cook each piece of flatbread for about 1 minute on each, over medium heat. You just want to brown and heat the dough through so the pan should be dry and doesn’t need any oil. Also, if you start to see bubbles in the dough, it’s time to flip.

• Once the flatbread is done cooking, place it on a wire cooling rack until you’re finished, and then serve.

Notes

You'll need parchment paper and a rolling pin for this recipe.

There is a fine line between just enough water and too much. You want it to hold together without being too sticky. After a few tries this will get easier.