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Homemade Bread Thins (Gluten-Free, Vegan)

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Description

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. 

Ingredients

DRY ingredients

  • 130 grams (about 1 cup) cassava flour (plus more if needed for kneading)
  • 25 grams (1/4 cup) almond flour
  • 20 grams (2 1/2 tablespoons) tigernut flour
  • 20 grams (3 tablespoons) 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 (about 2/3 cup) sweet potato puree (cooked: boiled or baked). Please weight it if you can, it’s more accurate. 
  • 1 teaspoon apple cider vinegar
  • 1/4 cup full fat coconut milk
  • 1/4 cup water
  • 5 tablespoons extra virgin olive oil

Instructions

  1. Preheat the oven to 400F and prepare a baking sheet with parchment paper. Prepare another parchment baking sheet and a rolling pin. 
  2. Combine all the dry ingredients in a large bowl.
  3. Add all the blender ingredients to a blender and combine until all creamy and smooth. 
  4. 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. 
  5. 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.
  6. 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.

Notes

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). 

Find it online: https://creativeinmykitchen.com/everyday-lectin-free-bread/