I found this gluten free recipe in one of those little magazines you get when you buy something at a health food store. Many times I’m not in love the final dish, but this one is good, especially if someone in your house needs gluten free food. The original recipe calls for Herbamare Herb Seasoning Salt, which is difficult to find other than at a Wholefoods Market or online, so I have substituted either my own Fuzz’s No Salt Cajun Blend and sea salt for a nice kick or Mrs. Dash Table Blend and sea salt. This recipe can be doubled to make about 30 flat bread rounds.
- 1 1/2 cups Blanched Almond Flour
- 3/4 teaspoon Herbamare, Mrs. Dash or Fuzz’s No Salt Cajun Blend
- 1/4 teaspoon Sea Salt
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon dried ground Thyme
- 1/2 cup finely chopped Pecans, (I use a small coffee grinder or a mortar and a pestle to get the correct size)
- 1 large whole Egg
- 1 tablespoon Extra Virgin Olive Oil (EVOO)
Preheat oven to 350 F.
In a large mixing bowl, mix the dry ingredients together. In a small bowl, whisk the egg until frothy. Add oil and whisk again. Pour the egg mixture into the dry ingredients and stir until well blended. Place parchment paper* in a large rimmed cookie sheet. Drop heaping tablespoons of dough on the parchment paper allowing 1 1/2 inches between each mound of dough. Place wax paper over the mounds of dough and using a rolling-pin, flatten each mound until they are about 1/8 inch thick. Remove the wax paper and discard. Bake the flatbreads for about 10 minutes. Remove from the oven and cool on wire racks.
* Parchment paper, not waxed paper, must be used since the parchment paper is oven safe and wax paper is not. If you have a Silpat, you can use that too. As a last resort, if you don’t have parchment paper, you can lightly spray a nonstick cookie sheet with gluten free EVOO.