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AIP Flatbread Recipe

Louise Hendon | June 3
AIP Flatbread Recipe #aip https://healingautoimmune.com/aip-flatbread-recipe

Salads are a staple for an autoimmune diet, but sometimes you just want to have a piece of bread on the side. This AIP flatbread recipe is the perfect partner for your next salad night.

How to Make Bread for an AIP Diet

There are, of course, some obvious issues with eating bread on an autoimmune diet. Regular bread, whether white, whole wheat or you-name-it, is full of grains that will irritate your gut and trigger inflammation.

Even gluten-free and paleo bread and recipes can spell trouble for people following an AIP diet. Gluten-free bread can still contain sugar, and paleo bread are often made using nut flour, typically almond flour.

And they may be made with eggs, another food best avoided on AIP.

To address the egg situation, I “faked” an egg using gelatin. It’s a good fit texture-wise for this recipe.

For the flour, I chose a mix of coconut and cassava flour. As it happens, many AIP, paleo, keto, and gluten-free baked goods work best with a combination of flour to achieve the right taste and texture.

Flavoring with Nutritional Yeast

Dairy, and therefore cheese, may be off-limits on your AIP diet, but there are some very viable alternatives.

Nutritional yeast, which are yellow-orange flakes often found in the bulk food section, happens to offer a nice cheesy flavor that works perfectly on this flatbread.

More AIP Bread Options

Check out even more delicious autoimmune friendly bread options here!

AIP Flatbread Recipe #aip https://healingautoimmune.com/aip-flatbread-recipe

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AIP Flatbread Recipe #aip https://healingautoimmune.com/aip-flatbread-recipe

AIP Flatbread Recipe


  • Author: Louise Hendon
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 5 servings
  • Category: Breakfast
  • Cuisine: Mediterranean

Ingredients


Instructions

  1. Preheat the oven to 350 F (175 C).
  2. Combine the coconut flour, cassava flour, baking powder, garlic powder, dried herbs and salt in a large bowl. Set aside.
  3. In a separate bowl, dissolve the nutritional yeast flakes in the boiling hot water and set aside.
  4. Make a gelatin ‘egg’ by sprinkling the gelatin powder over the lukewarm water in a small bowl. Wait a minute or two, then add the hot water and stir well to dissolve. Add this dissolved gelatin mixture into the nutritional yeast water along with the olive oil. Whisk well.
  5. Pour this wet mixture into the flour mixture and combine using a wooden spoon. It should come together as a dough – if it feels too dry, add 3-4 tablespoons of boiling hot water.
  6. Divide the dough into 5 equal portions (approx. 3.5oz / 100g each) and use clean hands to shape into a flat ball. Press each portion (you may need to do this in two batches depending on the size of your tray) onto a large tray lined with parchment paper and compact down into a flat oval shape, just under ½-inch (1cm) thick. The dough can easily be manipulated, so smooth any edges that look as if they are ‘cracking’.
  7. Place in the oven for 12-15 minutes, rotating the tray halfway through. Remove and set aside to cool slightly. Scatter over sea salt flakes and enjoy!

Notes

All nutritional data are estimated and based on per serving amounts.

Nutrition

  • Calories: 262
  • Sugar: 3 g
  • Fat: 8 g
  • Carbohydrates: 35 g
  • Fiber: 11 g
  • Protein: 9 g