AIP Flatbread Recipe
This AIP flatbread is a simple, grain-free alternative that’s perfect for wraps, sandwiches, or as a side dish. Made with cassava and tapioca flours, it’s soft yet sturdy, and comes together in just 25 minutes. Whether you’re following the Autoimmune Protocol or just want a healthier flatbread option, this recipe is a must-try!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: Makes 4 flatbreads 1x
- Category: Bread
- Cuisine: AIP/Grain-Free
Ingredients
- 1 (13.5 oz) can full-fat coconut milk (or 1.5 cups homemade coconut/tigernut milk)
- 3/4 cup cassava flour (or tigernut flour)
- 3/4 cup tapioca flour (or arrowroot powder)
- A pinch of sea salt
Instructions
Preheat a small nonstick skillet over medium heat. A hot pan ensures even cooking and prevents sticking.
In a mixing bowl, whisk together the coconut milk, cassava flour, tapioca flour, and sea salt until smooth. The batter should be runny but not watery—similar to pancake batter. Adjust with a splash of water or milk if needed.
Pro Tip: If using tigernut flour, sift it first to avoid clumps.
Pour enough batter into the preheated pan to cover the bottom plus an additional 1/8–1/4 inch thickness. Swirl the pan gently to spread it evenly.
Cook for 3–4 minutes on one side until bubbles form and the edges lift slightly. Flip carefully with a spatula and cook for another 3–4 minutes on the other side.
Visual Cue: The flatbread should have golden spots but not burn. If it’s gummy inside after flipping, cook longer over lower heat.
Continue cooking the remaining batter, adjusting the heat as needed. The pan will get hotter as you go, so reduce heat slightly if flatbreads start browning too quickly.
Notes
Serving Suggestions
- Use as wraps for shredded chicken or roasted veggies.
- Pair with soups, stews, or AIP-friendly dips like guacamole.
Tips & Tricks
- Avoid stainless steel pans to prevent sticking; nonstick or cast iron works best.
- Batter consistency is key—adjust with liquid if too thick.
- Wait until the top looks dry before flipping to avoid tearing.
Storage & Reheating
- Store in an airtight container in the fridge for up to 3 days.
- Reheat in a skillet over low heat for 1–2 minutes per side or microwave briefly (10–15 seconds).
- To freeze: Layer cooled flatbreads with parchment paper and store in a freezer-safe bag for up to 3 months. Thaw at room temperature before reheating.
Find it online: https://easyrecipeacademy.com/aip-flatbread-recipe/