I taught my first gluten and dairy free baking workshop in 2013. I had been eating mostly gluten and dairy free for about 15 years by then. The difference between going gluten free in the late 90s and going gluten free now, is that there really wasn't such thing as "gluten free alternatives". Rather than picking up the sprouted, gluten free $8 loaf of bread, we just went without. So, when it came to teaching my first class and writing the first edition of Bacon is Rad, Gluten is Bad, I had no idea that people were looking for a bread alternative. Thank goodness I got some feedback! Not only do I now teach how to make a quick bread and this savory Paleo flat bread in my courses, I also introduce everyone to my favorite chocolate chip cookie recipe. I don't make this recipe very much beyond when I teach my workshops, but I did just make it this weekend so I could enjoy a breakfast sandwich. You can also use is as an alternative to garlic bread, naan bread or pizza crust. Enjoy!
Ingredients
2 T almond flour
2 T coconut flour
2 T tapioca or arrowroot flour
1 T oil (I like coconut or Frescolio olive oil)
2 eggs
Dash of salt
1/8 tsp baking soda and baking powder
Optional: minced, chopped or dehydrated garlic, Italian spices
Preheat the oven to 350 F. Press the dough out onto a well oiled baking sheet. It will be sticky! You can make one big crust, or 4 mini ones like in the picture. I like to use a baking sheet silicone mat. Bake for 10-12 minutes until it starts to brown. And you're done!
I fully realize this doesn't make a HUGE pizza crust. Feel free to double the recipe for a larger crust.
And here was my breakfast sandwich topped with an egg, sausage patty, a bit of mozzarella and a healthy spoonful of guac.
Find this recipe as part of my Gluten and Dairy Free Baking Basics course over on Skillshare.