Flax Flatbread

Going gluten free has helped a lot of people to regain their health, from improving digestion to healing skin problems.  There is a lot of debate around the gluten issue, and we’re going to sidestep all of it by instead talking about a delicious and useful flatbread recipe that’s gluten free.

I discovered that I was allergic to gluten years ago, before there were many gluten substitutes available.  Today, there are many products on grocery store shelves that can fill the needs of the gluten intolerant.  From breads to pastas to cookies, you can buy all the premade products you could want that are free of gluten.  But that doesn’t mean they’re healthy.

If you look at the ingredient list, you’ll see many of the same processed ingredients that you would find in other boxed, bagged, and frozen foods, and often they have just as much nutritional value as the junk in the regular cookie aisle.  (Which is to say, none.)

We know that fresh food is best, right?  So I set out to come up with a versatile bread-like creation that I could use for breakfast sandwiches, pizzas, and hamburger buns.  This was a challenge, because the gluten in regular flour is what holds bread together and gives it the texture we all love.  So what could I use that would stick together and have a great texture?

Flax and egg whites.

Yup, two of the cheapest and easiest to find ingredients are the base of this recipe.  It’s packed full of fiber and has a moderate amount of protein, which means that even if you aren’t avoiding gluten it’s a good swap just for the nutrition.  (And it’s tasty.)

I’m a fan of the “throw stuff in a bowl” method, which is what we’ll use to combine ingredients.  No need to separate wet and dry, just make sure everything is mixed thoroughly.

  • 3 egg whites
  • 5tsp Baking Powder (NOT Baking Soda)
  • .5tsp salt
  • ¾ cup ground flax seeds
  • 3tbsp water
  • 2tbsp avocado oil or ghee

Once everything is mixed, you have choices!  If you want flatbread, like I usually make, put parchment paper on a cookie sheet and smooth the mixture onto the parchment.  For buns or the base of breakfast sandwiches, you can make rounds of dough on the parchment (just spread it in a circle about 2” across) or use a muffin top pan.  Bake at 350 F for about 15 minutes, and voila!  Done, perfect, and addictive.

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