If you are looking for an everyday bread alternative that is gluten-free, lectin-free, and vegan, look no further. These homemade bread thins are so easy to make and require no yeast.
Made with wholesome ingredients like sweet potatoes, cassava, and almond flour, and healthy seeds and spices, they are not only a great replacement for your regular toast, but they are nutritious and super flavorful.
What are bread thins?
Bread thins, also called sandwich thins rolls, are a great invention, especially for those who prefer a higher ratio of crust to crumb. They are used to make sandwiches or simply as a bread replacement, next to your meals.
Usually, sandwich thins can be transversely sliced, but I don’t recommend trying it with this recipe. I made them thin enough to be a perfect accompaniment to any meal, including burgers, without having to be sliced.
Why I love these homemade bread thins
They are so easy to make: mix the dry ingredients, blend the wet ingredients, make a dough, split it into 8 portions and flatten them, then bake. No yeast, no waiting time.
They are nutritious and flavorful, made with a nutrient-dense mix of wholesome ingredients: sweet potato, onion, spices and seeds, cassava, almond, and tigernut flour.
They can accommodate many diets: gluten-free, lectin-free, sugar-free, dairy-free, and vegan. With minor changes, they can also be made nut-free.
They are so versatile: use them as toast, as a base for an open sandwich, or even a burger; serve them next to a salad or stew, or with eggs and vegetables in the morning. So perfect as a travel or lunch box bread.
They are easy to store and great for meal prep: you can eat them warm, or cold, or reheat them. Store them in the refrigerator for a few days, or freeze them. Reheat them in the toaster or in the oven.
The ingredients to make gluten-free bread thins
DRY ingredients:
- 130 grams cassava flour (plus more if needed for kneading)
- 25 grams almond flour (replace with cassava or tigernut for a nut-free version)
- 20 grams tigernut flour
- 20 grams flax seed meal (ground flax seeds)
- 2 tablespoons psyllium husk flakes
- 1 tablespoon arrowroot or tapioca flour (starch)
- 2 tablespoons hemp seeds
- 1 tablespoon Nigella sativa seeds
- 1 teaspoon baking powder
- 1/2 tablespoon herbs de Provence
- 1 teaspoon dry oregano
- 1 teaspoon salt
BLENDER ingredients:
- 1 small onion, chopped
- 2, 3 garlic cloves
- 160 grams sweet potato puree (cooked: boiled or baked)
- 1 teaspoon apple cider vinegar
- 1/4 cup full-fat coconut milk
- 1/4 cup water
- 5 tablespoons extra virgin olive oil
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Instructions
- Preheat the oven to 400F and prepare a baking sheet with parchment paper. Prepare another parchment baking sheet and a rolling pin.
- Combine all the dry ingredients in a large bowl.
- Add all the blender ingredients to a blender and combine until all creamy and smooth.
- Add the blender ingredients to the dry mix bowl and combine with a spatula, then with your hands until you form a nice dough ball. If you feel like the dough is too wet, you can dust it with more cassava flour and knead it. If too dry, wet your hands and knead until the dough gets hydrated.
- Split the dough into 8 equal balls and flatten them with your hands or with the help of a rolling pin. From my experience, there is no need for a top sheet of parchment paper, but if you feel it sticks to the rolling pin, you can do that. The thickness should be about 1/4 inch.
- Transfer the little breads on the baking sheet and bake for about 25 minutes. If you plan to freeze them for later use, I would bake them a little less, and when you reheat them, you can cook them soft or with a harder crust.
They’ll stay fresh for a couple of days in the fridge, in an air-tight container, and they freeze well, separated with parchment paper. Take out before serving and warm in the oven for about 10 minutes (straight from the freezer).
You can use these bread thins as mini pizzas, so you can slightly undercook them, add the toppings, and continue to cook for 10 more minutes with toppings. You can roll them thinner if you prefer, or even use a tortilla press to make flatbreads on a griddle.
How to eat these gluten-free homemade bread thins
There are so many ways these come in handy:
- Use them as a burger ‘bun’
- Serve them with your lunch or dinner
- Make open sandwiches
- Easy snack on the go; spread some chicken liver pate for a nutritious bite.
- With eggs in the morning
- Make bruschetta with fresh tomatoes (no seeds or skins), olives, basil, extra virgin olive oil, and sea salt
They have great texture and taste so good!
Enjoy!
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If you are looking for an everyday bread alternative that is gluten-free, lectin-free, and vegan, look no further. These homemade bread thins are so easy to make and require no yeast. Made with wholesome ingredients like sweet potatoes, cassava, and almond flour, and healthy seeds and spices, these bread thins are not only a great replacement for your toast, but they are nutritious and super flavorful. Preheat the oven to 400F and prepare a baking sheet with parchment paper. Prepare another parchment baking sheet and a rolling pin. Combine all the dry ingredients in a large bowl. Add all the blender ingredients to a blender and combine until all creamy and smooth. Add the blender ingredients to the dry mix bowl and combine with a spatula, then with your hands until you form a nice dough ball. The consistency might be different depending on how to measure the ingredients, so add more flour if the dough is too wet or more water if too dry. Split the dough into 8 equal balls and flatten them with your hands or with the help of a rolling pin. From my experience, there is no need for a top sheet of parchment paper, but just in case you feel it sticks to the rolling pin you can do that. The thickness should be about 1/4 inch. Transfer the little breads on the baking sheet and bake for about 25 minutes. If your plan is to freeze them for later use, I would bake them a little less, and when you reheat them you can cook them soft or with a harder crust. They'll stay fresh for a couple of days in the fridge, in an air-tight container and they freeze well, separated with parchment paper. Take out before serving and warm in the heated oven for about 10 minutes (straight from the freezer). You can use these as mini pizzas, so you can slightly undercook them, add the toppings and continue to cook for 10 more minutes with toppings. You can roll them thinner if you prefer or even use a tortilla press to make flatbreads on a griddle (you might need to add more flour for more crispiness). Homemade Bread Thins (Gluten-Free, Vegan)
Ingredients
Instructions
Notes
11 Comments
PENI Gardner
July 11, 2023 at 8:56 amClaudia—you are on a roll with all your new recipes—congratulations! Any chance you could add the US measurements to the bread thin recipes? Thanks so much.
Claudia
July 11, 2023 at 9:24 amHi Peni, thank you! This is an old recipe though, a staple already for us. I added US measurements where they were missing, but please try to weight if possible, especially the cassava flour and the sweet potato. They can give very different results depending on how you fill the cup, how is the potato cooked, how you pack it, etc. I’m an advocate of a weighting scale as an essential kitchen tool. <3 -Claudia
Christine Brigham
November 29, 2022 at 6:18 pmHow can this bread be lectin free ? It contains 4 different types of seeds and seeds have lectins.
Claudia
November 30, 2022 at 3:38 amHi Christine, I have very good news for you. Hemp seeds, sesame seeds, flaxseeds, nigella sativa (or black cumin) seeds, are lectin-free. If you want to learn more about lectins, please check some of my articles (I have a printable PDF shopping list) or read The Plant Paradox, The Energy Paradox, The Longevity Paradox or/and Unlocking the Keto Code by Dr. Steven Gundry. Also, the Gundry websites have YES and NO printable lists and many articles about what is and what is not lectin-free. I hope this helps.
Claudia
November 30, 2022 at 3:45 amOh, and I forgot to add basil seeds, they are lectin-free, have great nutritional value, and behave like chia seeds when mixed with liquid, so they are a great replacement for chia seeds.
Christina
June 6, 2022 at 6:15 pmHi Claudia, I love your recipes and usually don’t need modifications but I am allergic to Coconut Milk :(… wondering (hoping) there might be an alternative for this (apple sauce) ??? Thanks so much! Keep the amazing recipes coming …
Claudia
June 7, 2022 at 3:16 amHi Christina, you can replace coconut milk with any plant milk or even with goat milk if you eat dairy. xx
Jeri
December 17, 2020 at 11:19 amOops! Sorry for the typo in my comment above. I meant to type “mouth-feel” not “moth-feel”. The Little Breads are really yummy. PROOF = My husband, who still eats regular bread, devoured a number of slices with his soup last night, so I’ll be making another batch of these for myself very soon. 🙂
Claudia
December 17, 2020 at 12:25 pmHi Jeri, no worries, I am fluent in typos :). I know, everyone in my family who eats all breads love these. Enjoy, so happy you loved them. xx
Jeri
December 16, 2020 at 8:27 pmClaudia, I made these today too (I love your recipes!) and they’re great. I love the moth-feel. I let the dough “rest” for about 5 minutes before shaping into square bread slice shapes because my dough seemed a tiny bit too wet. I’ve found with non-wheat flours sometimes it just takes a few minutes for the liquid to be absorbed. I spread a couple warm-from-the-oven slices with an organic herbed goat cheese and I am having them with homemade chicken soup made in the IP. It’s pouring rain here on the west coast of British Columbia (Canada) tonight, so comfort food seemed just the ticket. Thanks so much for the wonderful inspiration you regularly provide – that lectin-free food can be delicious and good for us at the same time. Merry Christmas!
Claudia
December 17, 2020 at 3:54 amHi Jeri, thank you so much for the kind words and for sharing with us your experience. I just one of them for breakfast. So happy my food provides you with some comfort and joy, I couldn’t ask for more. I love your idea of shaping them in bread slices, I’ll try that next time. You are right about flours, they tend to get a little drier if they sit a little bit. You can always have the option of adding more dry ingredients if you feel is too wet. This recipe is very forgiving. Merry Christmas <3