Psyllium and Almond Meal Flatbread – Gluten free | Vegan| Keto | Paleo

October 7, 2019Janine
Psyllium and Almond Meal Flatbread - Gluten free | Vegan| Keto | Paleo

Prep time: 10 minutes

Cook time: 20 minutes

Serves: 4 flatbreads

In my transition away from gluten products, my go to wrap was always a corn tortilla wrap. I have found over time that even corn can be irritating and heavy on digestion. A decision to drastically reduce grains has been my way recently, if any at all, and so the search of a wrap ensued. Of course a simple lettuce wrap is always a lovely choice, so light and flavourful. A nori sheet wrap has its place, but a bit fiddly and not appropriate for certain ingredients. And let’s be honest, sometimes you want the sensation and taste of a ‘bread’ wrap.

I found a recipe for a psyllium flatbread on line, and have developed it to replace the typical coconut flour with almond meal, which I find to be a lighter and easier to digest ingredient. Adjusting the other ingredients accordingly has meant that the final product is simply DEE-LISH-OUS!

So far I’ve used this wrap for tacos, sandwich wraps and even for a pizza base. (recipes will follow I’m sure). Am keen to hear from you as to how you use this recipe.

Ciao for now
Janine

Print Recipe

Psyllium and Almond Meal Flatbreads

  • Prep time: 10 minutes
  • Cook time: 20 minutes
  • Total time: 30 minutes
  • Serves: 4 flatbreads

Psyllium and Almond Meal Flatbread - Gluten free | Vegan| Keto | Paleo

Ingredients

  • 3/4 cup Almond Flour
  • 3 Tbsp Psyllium Husk
  • 1 Tbsp Olive Oil
  • 1/2 tsp Baking Powder
  • 1 cup warm water (1/2 boiling and 1/2 room temperature)

Method

  • 1)

    In a medium mixing bowl, combine the almond flour, psyllium husk, and baking powder stirring well to remove any possible lumps and to make sure the mixture is evenly mixed.

  • 2)

    Make a well in the centre and add in olive oil and warm water. Stir it well with a spatula or wooden spoon for a minute, then use your hands to knead the dough. Knead for 1 minute. It should be lightly sticky. If the dough is too sticky, add a teaspoon of psyllium and knead through. Set aside for 10 minutes.

  • 3)

    Cut the dough into 4 even pieces. Roll each piece into a small ball. Place one of the dough balls between two pieces of baking paper and press the ball with your palm to flatten it out a little bit. Roll it out as thinly as you like. We usually make them between 15-20cm diameter, and between 1-2mm thick. Take off the top layer of baking paper from your flatbread.

       

  • 4)

    To cook the bread, heat up a non-stick pan over medium-high heat and add 1 tsp./5 ml olive oil. Rub the surface of the pan with a piece of an absorbent paper towel to get rid of any excess oil in the pan (so the flatbread doesn’t fry).Flip over the flatbread on the hot pan and peel off carefully the last piece of baking paper. Cook for 2-3 minutes on the first side or until golden brown, flip over using a spatula and cook for 1-2 more minutes on the other side.

  • 5)

    Repeat the process for the next 3 flatbreads. Make sure you rub the oiled absorbent paper onto the pan each time you remove a flatbread, so the flatbread doesn’t stick to the pan.

  • 6)

    Store leftover flatbread in an airtight container in the refrigerator for 4-5 days. To heat them again, place the breads in a clean tea towel and microwave for 20 seconds.

6 Comments

  • Ian Maxwell

    February 7, 2021 at 4:07 am

    Saw this recipe on You Tube today. Very impressed with the demo and will be making it tomorrow. Thanks girls.

    Reply

  • Janine

    February 15, 2021 at 5:12 am

    Thanks so much, Ian, love to hear how you go!

    Reply

  • CAROLYN WALLIS

    April 17, 2021 at 10:09 pm

    I don’t use oils so I subbed a bit of vegetable broth and baked them on parchment paper. With a bit of flipping they did quite well. Will definitely be repeating. Thanks!

    Reply

    1. Janine

      August 23, 2021 at 2:02 am

      that’s great Carolyn, good to know. I imagine without the oil that they wouldn’t be as flexible, but probably just as tender and tasty!

      Reply

  • David

    August 22, 2021 at 1:49 am

    I made this mixture as per the recipe but it was a pourable mixture. Should the total water amount be 1/2 cup? I had to double the dry ingredients to get it to a kneadable and rollable dough. When I did this it made nice tasting and pliable flatbread. 😊

    Reply

    1. Janine

      August 23, 2021 at 2:02 am

      hi David, no, the mixture should not be pourable, but so many things depend on the actual ingredients themselves, and what I might purchase from my supermarket may not be the same product you purchase. Are you based in Australia?

      Reply

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Janine's Gluten Free Kitchen is inspired by the kitchen shenanigans of Janine Whitling and bought to life through the medium of video and the most talented filmmaker, Dean from All Is Light. Our recipes are all gluten-free, dairy-free and refined sugar-free, with many inclusions of keto, paleo and plant-based options. Please share our plates with us!

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