This is a grain-free, gluten-free, no starch, no sugar bendable/chewy flatbread you can quickly make to create sandwiches, wraps, tacos and more...
Flatbreads are a wonderful and versatile food. I love making all kinds of different tasty dishes with them — gyros, indian dishes, wraps, sandwiches and even, tacos. However, the big issue is that they are usually made with wheat/gluten and corn and are extremely harmful to those who are on a mold detoxification diet. Today I’m going to show you how to make the best mold-safe chewy flatbread using a few mold-friendly ingredient replacements.
These flatbread shells are pretty tasty and have a slight nutty flavor due to the almond flour, plus they’re even a great source of fiber as well. I’m positive that once you make this recipe for the first time, you’re going to be hooked and it will become your go-to when making all kinds of exotic inspired dishes!
KITCHEN ITEMS YOU'LL NEED
Stand Mixer with a paddle attachment OR you can do this the "amish" way by hand (ha ha) I much prefer my stand mixer.
Parchment paper
Olive Oil
Stainless steel frying pan
Rolling pin
INGREDIENTS
1¼ cup almond flour
5 tbsp psyllium husk powder
½ tsp salt
2 eggs
1 cup water
INSTRUCTIONS
In the bowl of a stand mixer fitted with the paddle attachment, mix the almond flour, psyllium husk powder and salt.
Add the eggs and mix to combine.
Add the water and mix until well combined.
Let the dough sit for 2-3 minutes.
Divide the dough into 10 balls.
Flatten each ball between 2 pieces of parchment paper and roll into a 5-inch circle.
Grease a large pan with olive oil and heat over medium heat.
Once hot, place the tortilla on the pan ad cook for one minute on each side or until lightly browned.
Serve immediately.
