I don’t have any current health conditions that require me to eat a gluten-free diet, though I try to avoid gluten whenever possible as it just seems to slow me down. When I eat a bagel in the morning, I feel foggy headed, tired, and it feels like it takes me 3 days to digest… no bueno. So since I try to avoid gluten, I am always looking for quick and easy bread substitutes. These gluten-free flatbreads are so easy and they are the perfect consistency. You can totally customize the spices to fit your taste preferences. You can even add a bit natural sweetener to the batter and use them for dessert purposes!
Directions: Combine all ingredients in a blender and blend on high until the batter reaches pancake batter consistency. If necessary, add more milk or water. Heat a large, flat skillet over medium high. Add butter and pour batter into the skillet- about 1/4 cup of batter at a time. Cook as you would a pancake, about 1-2 minutes on each side. This recipe makes 4-6 flat breads depending on how thin you make the batter. Each flat bread is good for one BLT, so if you are feeding a lot of people, you may wish to double the recipe. If you have leftovers, store them in a covered container in the fridge.
6 gluten free flat breads, cut in half
1 pound pastured bacon, cooked
3-4 large tomatoes, sliced
1 head lettuce
mayonnaise, to taste
black pepper, to taste
Directions: Spread mayonnaise on the each side of the gluten-free flatbread and sprinkle with black pepper. Add 2-3 strips of bacon, 2 slices of tomato, and a leaf of lettuce and serve as you would a sandwich. Repeat until all 6 sandwiches are made. This recipe fed 3 people as you will likely want to eat more than one!