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    Home » gluten free

    Gluten free Cauliflower Flatbread – Grainfree

    Published: Jan 19, 2019 · Modified: Apr 16, 2019 by Richa 87 Comments

    Jump to Recipe   Print Recipe

    Gluten-free Cauliflower flatbread. This 7 Ingredient Gluten free flatbread is also grain-free, nut-free and soy-free. It is soft and great for tacos and wraps. Add herbs of choice. Vegan Cauliflower Flatbread Yeastfree Recipe Jump to Recipe

    Gluten-free Cauliflower flatbread. This 7 Ingredient Gluten free flatbread is also #grainfree, #nutfree and #soyfree. It is soft and great for tacos and wraps. Add herbs of choice. #yeastfree #VeganRicha #glutenfree #Vegan #Recipe

    Every once in a while I try gluten free flatbread options from stores, to see if they work out well to have around when entertaining. And pretty much every time I am disappointed. So here we are with a homemade option that is pliable, soft doesn’t have 20 ingredients and is versatile!

    This cauliflower flatbread has just 7 ingredients! Some steamed cauliflower, Psyllium, chickpea flour, tapioca starch, salt and herbs! It comes together quickly, is easy to roll out, and is super soft and pliable.

    These grain-free and nut-free(yes no almonds!), flatbreads can be made ahead and stored, so that you don’t have to stand in the kitchen to serve them fresh. Just warm up when needed. Use other veggie mash for variation. Flour and oil sub tips in notes. Try these flatbreads!

    Gluten free Cauliflower Flatbread on a white plate


    More flatbread from the blog

    • Herb Garlic Flatbread – Yeast-free.
    • Spinach flatbread – Palak Paratha or Spinach Tortillas. Yeast-free
    • Pita Bread – Yeasted
    • Pumpkin rosemary flatbread – Yeast-free
    • Sweet Potato gluten-free flatbread. Chickpea flour base. yeast-free. GF
    • Naan bread.

    Gluten free Cauliflower Flatbread ingredients
    Gluten free Cauliflower Flatbread process

    Mix the dry into the wet to make a dough. Roll the dough out using rice flour or more chickpea flour. Cover the flatbread with a towel till ready to cook.

    Gluten free Cauliflower Flatbread dough rolled out
    Gluten free Cauliflower Flatbread getting cooked on a cast iron skillet
    Gluten-free Cauliflower flatbread. This Gluten free flatbread is also #grainfree, #nutfree and #soyfree. It is soft and great for tacos and wraps. Add herbs of choice. #VeganRicha #glutenfree #Vegan #Recipe

    Store cooked flatbreads in a kitchen towel until ready to serve.

    Gluten free Cauliflower flatbread rolled up and stacked on a white plate with turquoise napkin

    Gluten-free Cauliflower flatbread. This 7 Ingredient Gluten free flatbread is also grain-free, nut-free and soy-free. It is soft and great for tacos and wraps. Add herbs of choice. Vegan Yeastfree Recipe
    Print Recipe
    4.89 from 26 votes

    Gluten free Cauliflower Flatbread Grainfree

    Gluten free Cauliflower Flatbread. This 7 Ingredient Gluten free flatbread is soft and great as a side or tacos or to make wraps. It is also grainfree, nutfree, soyfree. Add herbs of choice. Vegan Yeastfree Recipe
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: flatbread, Side
    Cuisine: fusion, Gluten-free, Grain-free, Vegan
    Keyword: gluten free cauliflower flatbread, gluten free flatbread, grain free flatberad, vegan cauliflower flatbread
    Servings: 6 flatbreads
    Calories: 79kcal
    Author: Vegan Richa

    Ingredients

    • 1 cup (107 g) cauliflower , steamed or boiled until tender
    • 3 tbsp (2 tbsp) water
    • 2 tbsp psyllium husk , powdered (i just put it in a blender to make a coarse powder), use half psyllium half chia seed meal for less psyllium in recipe
    • 1/2 cup (60 g) chickpea flour
    • 1/4 cup (30 g) tapioca starch , or other starch
    • 1/4 tsp (0.25 tsp) baking powder
    • 1/3 tsp (0.33 tsp) salt
    • 1/2 tsp (0.5 tsp) oregano or other herbs to preference
    • 1/4 tsp (0.25 tsp) garlic powder
    • 1 tsp oil

    Instructions

    • Drain and blend the cauliflower with 2 tablespoons water to puree. (you will need a small blender, or just mash very well into a smooth puree with the water).
    • Add to a bowl with psyllium. Use 1 tbsp water to rinse out the blender and add to the bowl. 
    • Mix and let sit for a minute to gel up. (the mix should stiffen and make a dough like gel. If it doesnt thicken, then something isnt working with the psyllium and the flatbread wont work)
    • Add the rest of the dry ingredients and mix well. Add oil and Get your hands (grease them) in there to make a somewhat dough. Add a tbsp or more chickpea flour if needed.
    • Divide and Shape into balls and use flour or oil if needed on your hands. Use chickpea flour or rice flour to roll the balls out into 6 inch or so flatbread. 
    • Heat a thick bottom skillet over medium heat. When hot, Cook the flatbreads for 2-3 minutes per side or until golden brown spots. Use a spatula to press the breads during cooking. Store covered with a towel until ready to eat..
    • These flatbreads are best when warm. Reheat on the skillet or microwave before serving. A brush of melted vegan butter or olive oil goes very well. Store in a cloth towel on the counter for the day.
      Fold in a paper towel and store in airtight container refrigerated for upto 5 days. Freeze for upto a month. 

    Video

    Notes

    Variation: Use other well mashed or pureed veggies such as potato, sweet potato, parsnip, pumpkin, carrot instead of cauliflower for variation. 
    Use other herbs of choice or add spices such as ground cumin, garam masala, or  carom seeds.
     
    Oilfree: Omit the oil in the dough. Store the breads covered with a kitchen towel.
     
    Psyllium Husk: are generally available in flakes/husk form. Just put through a blender to powder and use. 
    Substitute: Use chia seed meal. Put chia seeds in a blender to make a coarse powder and use. 
     
    Chickpea flour substitute: Oat flour. sorghum or amaranth. 
    Nutrition is for 1 flatbread

    Nutrition

    Nutrition Facts
    Gluten free Cauliflower Flatbread Grainfree
    Amount Per Serving
    Calories 79 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Sodium 141mg6%
    Potassium 158mg5%
    Carbohydrates 14g5%
    Fiber 3g13%
    Sugar 1g1%
    Protein 2g4%
    Vitamin C 8.6mg10%
    Calcium 27mg3%
    Iron 0.7mg4%
    * Percent Daily Values are based on a 2000 calorie diet.

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    « Soy-free Tofu Stir fry with Sunbutter Sauce (Nutfree Peanut Sauce)
    Baked Aloo Gobi Vegan Recipe – Indian Spiced Potato Cauliflower »


    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

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    1. Chris

      January 01, 2023 at 7:18 pm

      5 stars
      I didn’t have chickpea flour so used buckwheat flour instead. I also didn’t have backing powder but it turned out great!! I reckon this is also a good GF pizza base as well. Thanks Richa ❤️❤️❤️

      Reply
      • Vegan Richa Support

        January 02, 2023 at 10:34 pm

        Amazing! Do let me know if you try for pizza. 🙂

        Reply
    2. Findel

      December 06, 2022 at 12:15 pm

      5 stars
      What kind of magic is going on here? I have always loved your recipes but this is the first time I have used psyllium and I am astonished how gluten like it is! I blitzed the cauliflower raw and it just melted into the bread when cooking. Will try the psyllium with buckwheat and purple potato next. Thank you so much.
      Findel – Melbourne Australia

      Reply
      • Vegan Richa Support

        December 07, 2022 at 11:37 am

        Thank you for the kind comment, Findel!

        Reply
    3. TheresainAK

      April 02, 2022 at 8:16 pm

      5 stars
      This is a great flatbread recipe that i was able to easily adapt to my allergies. I used Sorghum flour. I ended up adding 4 teaspoons of oil to get it to form a dough, but I think it may have been my psyllium as my dough was pretty dark from it. Next time I will try half the psyllium. That said, the flavor is good and I know I will be making these frequently. Thanks for a very useful recipe.

      Reply
      • Richa

        April 02, 2022 at 8:40 pm

        The dark Color is from sorghum.

        Reply
    4. Kishore

      July 05, 2021 at 11:50 am

      5 stars
      I did carom seeds and garam masal and our family loved it ! This is such an amazing dough recipe that allows for different variations that are already churning in my mind ( turnip purée, fenugreek leaves, perhaps grated paneer ). Thank you for this lovely offering !

      Reply
      • Richa

        July 06, 2021 at 10:35 pm

        Awesome!

        Reply
    5. Ina

      January 16, 2021 at 10:37 am

      5 stars
      Love this recipe ♡

      Reply
      • Vegan Richa Support

        January 17, 2021 at 8:11 am

        ♡ thank you so much

        Reply
    6. Caitríona

      November 13, 2020 at 1:37 pm

      5 stars
      So great – thank you!

      Reply
    7. Trina

      September 22, 2020 at 8:08 am

      5 stars
      Hello again Richa, just an update. I have gf sourdough starter, basin and sorghum flours. I added this sourdough to this cauliflower flat bread, resulting in a nice tangy flat bread. It’s not yeast free for those who can’t have yeast. I miss sourdough and rye bread since I found out I can’t eat gluten.
      This did not disappoint. Also wanted to let you know I enjoy your Everyday Kitchen cookbook.
      Trina

      Reply
    8. Trina

      September 20, 2020 at 8:09 pm

      5 stars
      These are great! I usually make your grain free naan, it was nice to try something new. I am going to try your gf Cake next. Thank you for coming up with gf options for those of us who can’t eat gluten.
      Trina

      Reply
      • Vegan Richa Support

        September 21, 2020 at 7:42 pm

        You’re very welcome Trina, thanks for stopping by

        Reply
    9. Vienna

      May 20, 2020 at 12:33 pm

      Hi Richa. My son has leaky gut. Can i substitute the tapioca starch with tapioca flour? Are they the same? Thanks

      Reply
      • Vegan Richa Support

        May 20, 2020 at 1:44 pm

        it will work just fine in this recipe.

        Reply
    10. MJ

      April 30, 2020 at 12:19 pm

      I’m gonna give it a try 🙂 have you ever tried deep frying these like poori? Just a thought

      Reply
      • Vegan Richa Support

        April 30, 2020 at 1:12 pm

        Oh! Good idea ! Thanks

        Reply
    11. Yves

      March 25, 2020 at 10:06 am

      I tried this recipe and for my personal experience i found it hard to make them flat with rolling pin(they were sticky ).. so i added extra water to the mix ( like a yogurt / crepe consistency ) and i put it directly in a non stick pan ..with a little help of a spatula (to become the same thickness).. medium / low heat .. and it turned out great .. soft like a crepe/tortilla bread texture

      Reply
    12. Yogita

      March 06, 2020 at 12:27 pm

      Just tried it now .It came out so well!! Best ever gluten free bread I have tried!!
      Thank you for posting||

      Reply
    13. Keren

      February 23, 2020 at 4:47 am

      5 stars
      My first-ever try at flatbread. Came out perfect. It also reheats well in a microwave. Loved it and will make it often, thanks.

      Reply
    14. Running Girl

      February 08, 2020 at 6:31 am

      Hi Richa,

      Thanks for this great recipe. I find your blog is amazing and any foodie vegan should know about it. Hahaha! I loooove your cuisine. 😉 I’d like to try this flatbread recipe, but I’m a bit surprised by the amount of psyllium husk required, especially since this recipe only calls for bout 100g of caulifower and 90g of flour total (flour & starch combined)… Is it really 2 TABLE SPOONS for just 7 flatbreads? And is it powdered psyllium? Did I understand properly?

      I’ve started using this ingredient (powdered) quite recently in my baking recipes (among them amazing seed crackers 😉 ) and I’ve noticed it absorbs sooo much liquid that I had to reduce the amounts. Thus I don’t use that much (5 to 10 g max. if the recipe calls for a big amount of flour). If it IS 2 tbsp, then can I use less? What would be the results? If it’s not possible, can I replace half of it with chia seeds then? Thank you in advance.

      Reply
      • Richa

        March 08, 2020 at 3:02 pm

        Yes, it is 2 tbsp because it is the binder. You can replace half with Chia. lmk how it turned out.

        Reply
        • Running Girl

          March 10, 2020 at 12:52 am

          I haven’t tried it yet but now that I know for sure I can replace half of the psyllium with chia seeds I’m going to. 😉 Thanks for the reply.

          Reply
    15. Rose

      February 01, 2020 at 6:27 am

      5 stars
      I just made those in a quintiple dose and the are amazing! I just had 500g of steamed cauliflower and since I trust 100% your recipes decided to go full on at it haha. Now I hope they will keep well in an airtight container in the fridge.
      I added a homemade parsley pumpkin seed pesto for herbs, worked quite nicely.
      Thank you for another great recipe Richa!!!

      Reply
      • Richa

        February 01, 2020 at 11:28 am

        awesome

        Reply
      • Rose

        February 07, 2020 at 8:22 am

        Just to add that indeed they keep marvellously in an airtight container in the fridge. I’ve been warming them up on a very slightly greased with coconut oil pan with the lid on and have been enjoying them taco style, stuffed with many different toppings, hummus, etc. Super quick solution for the week and YUM!!! That will be a staple for sure 😀

        Reply
        • Richa

          February 07, 2020 at 3:54 pm

          awesome!

          Reply
    16. Robin

      January 31, 2020 at 6:24 am

      These look amazing!! Any suggestions if I were to use canned (rinsed and drained) beans in place of the bean flour? Maybe use 1 cup of beans and 1-2 tbl spoons less water?

      Reply
      • Richa

        January 31, 2020 at 11:05 am

        thats a completely different texture. flour here absorbs some of the cauliflower moisturee and thats why you get a dough that you can roll out. Beans will just make a paste that you wont be able to roll out.

        Reply
    17. Pc

      January 18, 2020 at 7:34 am

      I’m going to try again with whole psyllium. They really were good even though they didn’t hold together.
      By the way, we are newly gluten free and it is intimidating. I have searched but not seen if you’ve talked about using cup for cup gluten free flour in recipes, ( like King Arthur or Bob’s ) instead of custom blending. Is this possible if the recipe does not state otherwise? I am all for collecting flours and blending, but it’s nice to have a back up.
      Thanks for your response!

      Reply
    18. pc

      January 17, 2020 at 7:06 pm

      Maybe the Psyllium was old? It’s from a can, I didn’t grind it. I doubt it needed longer to rest. I really want this to work because I can see how they’d be tasty to have on hand.

      Reply
      • Richa

        January 17, 2020 at 10:53 pm

        probably. did it gel well? i think not grinding will also cause it not gel enough to hold tthe moisture and the dough. the dough should be just slightly sticky and when you roll it out using some flour, use light pressure. if it is sticking that much and falling apart, then its def the psyllium. thats the only binder and without it working correctly the flatbread will fall apart easily

        Reply
    19. Swati

      August 31, 2019 at 8:28 am

      I am so excited to try these. My husband has celiac disease and all the gluten free market flours for making roti are so processed ! This is a God send.
      Can you suggest if I can use Millet or buckwheat flour for gluten free rotis? Would be a great idea to incorporate some healthy grains for him. Thank you

      Reply
      • Richa

        August 31, 2019 at 11:32 am

        Yes, try replace half of the chickpea flour with alternate grain and then experiment with replacing more portion of the flour.Once you figure out how the other flours behave, you will know if you can use them in larger quantitites or not

        Reply
    20. nic

      May 17, 2019 at 2:02 pm

      5 stars
      i love these adapted a bit, but so soft and i can freeze too ! yummy!

      Reply
      • Richa

        May 17, 2019 at 3:34 pm

        awesome!

        Reply
    21. Kissys

      April 12, 2019 at 10:09 pm

      Hi Richa,

      Can I use regular while wheat flour or spelt instead of the tapioca starch or oat flour? I know it wouldn’t be gluten free but 1/4 cup is not too much

      Reply
      • Richa

        April 13, 2019 at 7:52 am

        Yes you can use regular flour. You might also not need psyllium with wheat based flours.

        Reply
    22. Emily

      April 12, 2019 at 10:48 am

      5 stars
      Oh my Gosh, these were so easy and so Delicious! after so many fails with other glutenfree flatbreads. i have a winner!

      Reply
      • Richa

        April 12, 2019 at 10:59 am

        yay!

        Reply
    23. Michael M.

      March 24, 2019 at 8:00 am

      5 stars
      I have made these twice now and they are absolutely amazing. They work great for wraps but also are good with a curry or stew. Thank you so much for giving us this great recipe.

      Reply
      • Richa

        March 24, 2019 at 8:32 am

        awesome!

        Reply
    24. Monaz Kapadia

      March 19, 2019 at 6:11 am

      5 stars
      These are a fantastic option Richa to go low carb!! Thanks so much for your amazing recipes!! Love the creativeness and the food always comes out amazingly flavorful!! Great Job!!

      Reply
    25. Ida Moser

      March 09, 2019 at 5:29 pm

      5 stars
      Made with cooked cauliflower previously and gave a 5 star rating. I decided to attempt with cooked/puréed sweet potatoes and the result was incredible as well. Easy to prepare and easy to enjoy. I’d go with whatever veggies on hand.

      Reply
      • Richa

        March 09, 2019 at 5:40 pm

        awesome! Yes any puree and soft mash will work

        Reply
    26. Ahu Jespersen

      February 16, 2019 at 10:43 am

      Oil is so important for our bodies, please do not omit it!!!
      I will definitely try this recipe in the next week!

      Reply
    27. Mireille

      February 03, 2019 at 12:56 pm

      5 stars
      I will today! 🙂
      Cauliflower is already steamed, I am about to make them!

      Reply
    28. Mireille

      February 03, 2019 at 9:39 am

      5 stars
      I made this recipe yesterday and I am making it again today. I have been trying many different recipe to replace roti. My husband is Indian and I have celiac disease, so he misses those little flatbread but these were so delicious!! Thank you for sharing

      Reply
      • Richa

        February 03, 2019 at 11:59 am

        awesome! you can add indian spices to the dough like cumin, garam masala etc

        Reply
    29. carrie

      February 02, 2019 at 1:11 pm

      i followed the instructions and they turned out almost purple in color not white like your picture – is this normal? I used Psyllium seed powder which i read was the same as the husk. any ideas? safe to eat?

      Reply
      • Richa

        February 02, 2019 at 4:11 pm

        i looked online and lots of people seem to have problems with psyllium powder making the baked goods purple. someone mentioned that the powder oxidizes after being ground and stored which caused things to turn purple. Its still edible. i havent had a problem with it since i always use husks and grind them as needed.

        Reply
    30. Jennifer

      January 29, 2019 at 7:38 pm

      5 stars
      I made this with several substitutions based on what I had on hand – oat flour for the chickpea flour, potato for the cauliflower, and chia seeds for the psyllium husk. I ground the chia seeds in my Vitamix and then added enough water to ensure they turned into a gel.

      The result was tasty – and so easy to make!

      I was even able to brown the flat bread in a non-stick pan with no oil! I don’t eat oil, so the oil free option was much appreciated. Thank you for another great recipe!

      Reply
      • Richa

        January 29, 2019 at 7:49 pm

        Awesome! You dont need oil on the skillet to cook he flatbreads. i add some to the dough to make it easier to knead and also help the resulting flatbreads stay soft when stored. but they ‘ll work without too

        Reply
      • Rose

        April 05, 2019 at 8:16 pm

        I used no oil with success as well. And, instead of psyllium husks, I substituted flax seeds and blended them with the cauliflower in my food processor. It worked, thankfully. I’m going to try chia seeds next time. 🙂

        Reply
    31. Marion

      January 29, 2019 at 6:40 pm

      5 stars
      These were really great! Thanks for all the amazing recipes!

      Reply
      • Richa

        January 29, 2019 at 7:52 pm

        awesome!

        Reply
    32. Helga Kenseth

      January 29, 2019 at 10:41 am

      Hi Richa, love your flavorful recipes and twists on making everyday dishes delicious. You also help demystify traditional indian food which i love the spice in them but until your books thought them too difficult for me. Thanks for all of your efforts. Just curious do you use the 3 or 6 quart instant pot for the recipes?😊

      Reply
      • Richa

        January 29, 2019 at 11:01 am

        thanks Helga!I have a 6 qt duo

        Reply
    33. EUNICE LOVELL

      January 28, 2019 at 10:41 am

      4 stars
      I had to use much more chickpea flour than the recipe stated…I found it difficult to roll out the dough (even on sprinkled chickpea flour) so just used my fingers. I did enjoy the taste though but next time will have to adjust the quantities.

      Reply
      • Richa

        January 28, 2019 at 10:45 am

        hmm lots of people made these without issues. your cauliflower might have more moisture or you accidentally used more water. I use not more than 3 tbsp. Did you use powdered psyllium husk?

        Reply
        • EUNICE LOVELL

          January 28, 2019 at 10:50 am

          3 stars
          YesI only used 3 tbsp water + psyllium husk powder.

          Just commenting on my own experience with your recipe.

          Reply
          • Richa

            January 28, 2019 at 11:00 am

            how much more chickpea flour did you need? Did the psyllium gel into a thick mixture with the cauliflower ?

            Reply
            • EUNICE LOVELL

              January 28, 2019 at 11:06 am

              I did not measure but at least 1/2 cup extra flour.

              No it did not thicken as you describe and it was a new packet of psyllium – not old.

            • Richa

              January 28, 2019 at 11:11 am

              that seems to be the problem then. The psyllium should absorb a ton of the moisture to gel. So what remains is the stiff gel and it needs less flour to then form a dough. If the psyllium doesnt absorb the moisture then all that moisture will need more flour.
              Maybe it needed to sit a few mins longer to gel, or maybe its just a bad batch. See my video of the flatbread on my facebook page. You’ll see how it gels up.

            • Richa

              January 28, 2019 at 11:11 am

              here is the link to the video. i’ll add a note in the instructions tomake sure its gelled up.
              https://www.facebook.com/VeganRicha/videos/2090485560998093/

            • Richa

              January 28, 2019 at 11:15 am

              it also explains the problems in rolling them out because psyllium is also the binder keeping things together somewhat like gluten. if it didnt gel, then it isnt binding either. So the dough will tend to be very delicate without the binding.

    34. Ida Moser

      January 27, 2019 at 4:40 pm

      5 stars
      I’m completely blown away as these flat breads came together in no time and they cooked up like magic. I would have never imagined using cooked cauliflower along with the psyllium husk powder for flat bread. This recipe is a command performance for sure!!

      Reply
      • Richa

        January 27, 2019 at 7:45 pm

        awesome!

        Reply
    35. Beth

      January 24, 2019 at 11:40 am

      5 stars
      I try to avoid startches so wondering if I could sub more chickpea or soy flour? How is it working in the recipe? Thanks for any advice

      Reply
      • Richa

        January 24, 2019 at 12:07 pm

        Starch makes it easy to roll out thinner and keep it softer. You can use just chickpea flour as well.You might need to roll it out with lighter pressure. And cook just to light golden spots. Brown spots will make the flatbread crispier.

        Reply
    36. Cassie Autumn Tran

      January 23, 2019 at 6:13 pm

      These flatbreads look PERFECT! Grain free, allergen-friendly, and versatile, I love them. Definitely will have to try these out one day!

      Reply
      • Richa

        January 23, 2019 at 6:30 pm

        thanks cassie

        Reply
    37. Charly

      January 20, 2019 at 8:27 am

      Thank you for this recipe! I can’t wait to try it. I miss wraps and burritos. Can I use flax seed meal in place of psyllium?

      Reply
      • Richa

        January 20, 2019 at 12:31 pm

        flax doesnt have that much holding/binding. Use chia seed meal. chia seeds blended up into a coarse meal

        Reply
    38. Gypsy

      January 19, 2019 at 10:55 pm

      Hi Richa

      This is the first time I’ve come across your recipes, and I’m excited! I’ve been doing keto for 6 months or so & I have almond meal & coconut meal already in my pantry, can I use them instead of chickpea flour?

      Also, I’m confused as to your nutritional panel. It says the percantage rekates to a 2000 calorie diet – I don’t count calories/kilojoules, but I do count the macro grams, esp carbs. How do I work out the percentage per hundred grams of flatbread?

      Thanks

      Reply
      • Richa

        January 20, 2019 at 7:19 pm

        You can sub some of the chickpea flour with almond + coconut flour. Both those flours burn easily, so the recipe would have tobe modified a lot if using all almond or coconut.

        Thats just the widget option that i have. You can possible make the recipe and measure the weight of all the flatbreads so you have the total weight. That weight divided by serving size here will give you the gms of the serving size.

        Reply
    39. Laura

      January 19, 2019 at 9:57 pm

      5 stars
      Greetings to you! I am so excited to see this recipe! You’re a genius. I so appreciate the suggestions & substitutes that you include in your recipes. Thank you so very, very much. I finally got besan flour at my local grocery store. I have it in my freezer tonite and I’ll take it out tomorrow to use. I am truly so happy. Than you!

      Reply
    40. Alison

      January 19, 2019 at 12:16 pm

      Can you use coconut flour instead of chickpea flower?

      Reply
      • Richa

        January 19, 2019 at 12:26 pm

        too much coconut flour will burn. You can use a combination. You also will need much less coconut flour as it absorbs water much more. Just add a bit at a time and mix in and let sit for half a minute before adding more. Add just enough to make a soft dough.

        Reply
    41. Garance Thery

      January 19, 2019 at 10:42 am

      Hi there,
      I see that you are using psyllium husk in this recipe. I’ve only ever used it mixed with liquid as a gelling agent, or to just drank it straight up for a fiber boost.
      I was wondering if you could give me more information on the purpose of adding it to this recipe. Is it for binding the ingredients together?
      And if you have any other recommendation on how to use it that would be great!

      Reply
      • Richa

        January 19, 2019 at 11:45 am

        Yes it is the binding needed for glutenfree bread here and gluten, the binder is missing.You can use it to substitute some of the chia seeds in a chia seed pudding as well.

        Reply
        • Nancy

          January 19, 2019 at 5:16 pm

          Can I substitute some other binder for the psyllium because it doesn’t agree with me?

          Reply
          • Richa

            January 19, 2019 at 8:13 pm

            Try chia seed meal. Chia seeds powdered into a coarse meal.

            Reply
        • Siya

          February 02, 2020 at 1:20 pm

          Hi I tried this for dinner. It was delicious but the psyllium got my tummy all messed up. On the instructions for use, it says only use 2 tsp a day if not one. So will have to find a substitute. Because 2 tablespoons is a lot.
          But otherwise lol they tasted great.

          Reply
          • Richa

            February 02, 2020 at 1:48 pm

            try a mix of chia seed meal and psyllium

            Reply
    42. Jesse-Gabriel

      January 19, 2019 at 10:18 am

      5 stars
      Hey!
      Großartig, muss ich nachmachen, danke!!!
      Grüße Jesse-Gabriel aus Berlin

      Reply

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