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Avocado Gluten-Free Flatbread
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20 minutes
4 servings
Adjust servings
dairy-free
gluten-free
(?)
Has gluten from:
white flour
tapioca flour
kid friendly
has meat
has pasta
has seafood
mediterranean
vegan
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
white flour
chickpea flour
xanthan gum
canola oil
This recipe has no customizations.
 
Bon Appétit
This recipe fits right into a balanced diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 2.7% of RDA
• Calories: 16.3% of RDA
• Carbs: 8.8% of RDA
• Fat (total lipid): 34.2% of RDA
• Fiber: 21.6% of RDA
• Fructose: 0.0% of RDA
• Protein: 4.4% of RDA
• Sodium: 12.5% of RDA
• Sugar: 8.6% of RDA
• Vitamin A (IU): 3.4% of RDA
• Vitamin B6: 14.5% of RDA
• Vitamin C: 6.7% of RDA
• Iron: 3.0% of RDA
• Magnesium: 13.8% of RDA
• Manganese: 6.5% of RDA
• Niacin: 8.5% of RDA
• Potassium: 12.2% of RDA
• Zinc: 6.5% of RDA
If all nutritional components are less than 50% of RDA (and all vitamins and minerals are less than 400% of RDA) the recipe gets a “Bon Appétit” rating.
 
INGREDIENTS
Amount
Measure
Ingredient
 
1/2
cups
Gluten free (Bob's Red Mill AP Gluten Free Blend).
 
1/2
cups
 
1/4
cups
sometimes called tapioca starch (1/4 cup reserved for sprinkling).
 
1/4
tsp
 
1/4
tsp
 
1
tbsp
avocado and grapeseed are good alternatives.
 
1/2
cups
start with 1/3 cup and add more water as needed).
 
2
tbsp
use any medium-high heat oil.
 
1
whole
thinly sliced.
 
 
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PREPARATION
1.
Combine all dry ingredients (gf flour through salt) in a mixing bowl and whisk to combine. Add oil and while stirring, slowly add water until dough comes together into a ball. It will be a bit sticky, this is ok.
2.
On a clean work surface, sprinkle 1/4 cup of tapioca starch. Gently knead dough in tapioca until it loses it's stickiness and becomes nice and soft and smooth. Divide it into four equal balls.
3.
Roll each small ball out on tapioca floured surface, rolling carefully and flipping often to prevent sticking to the surface. It's ok if they're on the thicker side. They will end up being 6-8" in diameter, or so. I roll one at a time, and while I'm cooking one, I'm rolling the next. Have a plate ready to put the breads on once they've been cooked.
4.
Heat 1 Tbsp of oil in skillet over medium heat, and add first flat bread. Let cook for 1 minute or so, until edges start to brown a bit, and has begun to bubble, then flip over. When second side is also lightly browning (another minute or so), remove from pan and place on plate.
5.
Repeat with remaining flat breads and serve immediately with sliced avocado and sprinkled with salt. You can keep them warm in oven as well. Make extra and reheat for sandwiches or snacks!.
NOTES, TIPS, TRICKS, HINTS, ETC:
You can make the dough ahead and keep in fridge, then just cook up one or two as desired. Topped with thinly sliced avocado and a pinch of sea salt.
 
 
NUTRITION
This recipe has the following nutrient totals:
Calories 325
Protein 4.91 g
Carbohydrates 24.2 g
Iron 0.56 mg
Fiber 6.05 g
Calcium 27.1 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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