Breads/ Gluten Free/ Low Carb

Coconut Flour & Psyllium Flatbread

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This coconut flour flatbread is another great use of psyllium husk poweder in a grain free bread recipe and is very easy to make too.   Since psyllium and coconut flour are high in fibre this bread is very filling.  Make sure you drink a lot of water!  You can use this for dipping with sauces, spread with pate or load it up like a open sandwich.    Use it like a sandwich wrap, make a mini pizza…just have fun and enjoy it!  You could play around with the spices too, perhaps add chillis?  

Coconut flour flatbread

 I used a griddle pan to cook them as I liked the markings it gave on the bread too.  However, I am currently without a griddle pan so cook it in my frying pan which still gives a great results, just without the pretty lines.  

WATCH THE RECIPE VIDEO

 

Flatbread (Coconut Flour and Psyllium)

  • Servings: 1-2
  • Difficulty: easy
  • Print

INGREDIENTS

60g / (2oz) / 1/2 Cup – coconut flour

2 tablespoons psyllium husk powder (must be the powder form).

40g (1.48 fl oz) coconut oil (or melted butter)

1/2 teaspoon salt

1 teaspoon baking powder

250g   / (8.4oz) / 1 Cup  boiling water (boil it just as you need it)

herbs/garlic powder (optional)

Coconut & psyllium flatbread

METHOD

  • Mix the dry ingredients with a hand whisk.

1 - mixture

  • Add the oil and blend well.  It will look like a nut butter.

3 - mix together

  • Add the boiling water, half at a time and blend until a dough like mixture forms.

4 - Add half the water 5 -Add remaining water 6 - blend well 9 Final Dough

  • Divide the mixture into 6 balls.
  • Roll the balls between 2 sheets of parchment paper and flatten out.
  • Either use them flattened or cut them into a circle with a saucepan lid.

7 - Rolled out

  • Dry fry in a pan for 2– 3 minutes each side, until golden.
  • Eat and enjoy!
  • Makes 4-6

Nutrition – Each (Based on 6):: 119 Calories; 8g Fat; 2g Protein; 10g Carbohydrate; 7g Dietary Fiber; 3g Net Carb

flatbread

 

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136 Comments

  • Reply
    Willow
    November 16, 2017 at 5:57 pm

    What is the measurement in tablespoons for the oil? Also, these look great!

    • Reply
      Angela Coleby
      November 16, 2017 at 6:04 pm

      Hi Willow! It would be about 3 tablespoons. Hope you enjoy them!

  • Reply
    monagrafMona
    October 31, 2017 at 10:13 am

    Just made them and ate 2 right away, one without and one with butter😋
    I used olive oil instead of butter and provence herbs and it tastes mediterranean, yummy. Have to hold back not to eat all of them.
    Thank you for this sooooo easy to make and tasty recipe! I made them really thin, and as they stay quite elastic when cold they can be used as wraps, too:-)

    • Reply
      Angela Coleby
      October 31, 2017 at 10:30 am

      Thanks for dropping me a line! Glad you liked them.

  • Reply
    Michael Hammari
    October 14, 2017 at 2:55 pm

    Just made these to go with some left over sauce from yesterday. I’ve had this bookmarked for months. I can’t believe it took me so long to try this. I use coconut flour all the time but I don’t like the taste so I added plenty of garlic powder, onion flakes and Italian seasoning. I also added about a 1/2 cup of mozzarella cheese to the dough and it melted right in.

    • Reply
      Angela Coleby
      October 14, 2017 at 5:35 pm

      Hope it was worth the wait! Like the idea of adding mozzarella to the dough too!

  • Reply
    Johnna Case
    October 9, 2017 at 11:51 am

    Thank you for this recipe! I tweaked it a little by increasing the oil to 1/4C. Also I used a tortilla press with a piece of parchment paper on top and bottom of the dough ball. Worked beautifully and so easy!

    • Reply
      Angela Coleby
      October 9, 2017 at 4:43 pm

      Glad you enjoyed it!

  • Reply
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  • Reply
    Clementine
    August 10, 2017 at 2:27 am

    These turned out PERFECT!!!! I am in LOVE!!! Thank you for an egg free recipe… I’m soooo sick of eggs being on keto.. plus I don’t really like them. These are beyond easy and awesome to make. Great pizza base… sandwich wrap… etc… I broiled mine with some aged cheddar, black olives & red onion slices… cut in tringles, and and the most amazing open faced Quesadillas just now. I’ll be making these indefinitely! So versatile and delicious. THANK YOU!!! ❤

    • Reply
      Angela Coleby
      August 10, 2017 at 7:14 am

      Glad you like them! I love them too as they are so versatile.

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  • Reply
    Jehan
    April 19, 2017 at 3:49 am

    Hi Angela
    Thank you for this recipe. I’m terrible at cooking and trying to go low carb, NOT a great mix! Haha. This was easy enough for me to make and I loved them! Just wanted to know if it’s possible to freeze these? That way I could make a batch and re-heat them on nights when I come home late maybe?

    • Reply
      Angela Coleby
      April 19, 2017 at 10:32 am

      Hi Jehan! You have the same problem as my husband – ha ha! They should be fine to freeze and am glad you are enjoying these! Happy baking!

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  • Reply
    Peegee
    March 6, 2017 at 6:37 am

    Thanks for this recipe. For me it has worked to perfectly.
    For those having a problem with it sticking to the pan I have noticed that it only sticks INITIALLY. Leave it to cook for at least a minute before you move it or turn it around as it always unsticks by itself as it cooks.

    For those struggling with it being “raw” inside, I find cooking it over medium heat and covering it with a lid helps it cook through properly. Also try making them smaller (i.e. 6-8 breads as opposed to just 3) and as thin as possible.

  • Reply
    Sue
    February 11, 2017 at 8:34 pm

    Hi I just made a double batch of the coconut flour & psyllium husk flatbread.It seems to have turned out fine and I added some garlic powder and herbs as you suggested. Also melting a bit of butter in the pan first really gives the flatcakes a nice golden colour. A few questions… what heat do you fry it at? High, medium, low? and how can you tell when it’s cooked? How thinly do you flatten the dough?
    Also I found the measurements in the recipe to be a bit confusing mix of imperial and metric. Perhaps it would be easier for newbies if you gave both? I was really stumped when the recipe called for 250 grams of water which is a weight measurement I thought. Anyhow, it all turned out fine and will satisfy the cravings for bread etc. I made a low carb eggs benedict this morning (without the english muffin and realized this would make a great muffin substitute!

    • Reply
      Angela Coleby
      February 11, 2017 at 8:38 pm

      Good idea on the measurements. I’m decorating the office at the moment so will get to it on Monday. I use a medium heat and Judge it by the colour on each side. It’s about 5cm thin but have cooked it thicker than that. I love this as a quick pizza base too!!

  • Reply
    Mary
    January 18, 2017 at 8:31 am

    I just made these today and they turned out great! Finally something quick that I can make for lunch.

    • Reply
      Angela Coleby
      January 18, 2017 at 8:33 am

      Yah! I was sitting here wondering what to make for lunch today and you’ve prompted me to make these, so thanks!!

  • Reply
    Faith
    January 7, 2017 at 2:20 am

    Thank you sooo much for this recipe. I LOVE the sweetness of the bread, it’s really amazing. And the fact that it’s low in carbs and doesn’t mess with my digestive system makes it that much better. I may experiment ‘from here’, but this will always be my base recipe. Again, thank you for this.

    • Reply
      Angela Coleby
      January 7, 2017 at 8:35 am

      This is so versatile too. I use it for pizza bases and it makes a great naan bread too! Happy cooking!

  • Reply
    Sumantics
    October 4, 2016 at 7:56 am

    Oh god bless you for these! As an egg-averse vegetarian who eats it primarily because her gym instructor tells her to, and as a keto noob, may I say this is the nicest thing I’ve discovered on my 2 week long keto journey? Easy to make, store, works perfectly as a wrap if rolled out a bit thinner. I used crumbled paneer in my recipe to give it a more fatty proteiny kick. Love how the paneer bits go golden thanks to the butter/coconut oil as they roast on the pan.

    I’m making copious quantities of these over the weekend and storing them for the week ahead! May the Keto gods always smile down on you, Angela 🙂

    • Reply
      Angela Coleby
      October 4, 2016 at 8:30 am

      Thank you so much! I love the idea of paneer too..Yummy!! Delighted you enjoy it as much as I do! x

    • Reply
      Zay
      December 18, 2016 at 2:38 pm

      Hi Angela,
      I really love the look of all your bread recipes, I haven’t tried making any yet as I’m not sure about what flours to purchace, such as which coconut flour to buy, which has the the lowest carbs in? I have looked online and there are many different ones to choose from and whos CARBS really do vary and the same thing with the almond flour too. I am very confused, can I use any branded flour ? organic not important? the very low ones like SUKRIN are 9g per 100g are expensive for 400g …please could you help me??
      Zay

      • Reply
        Angela Coleby
        December 19, 2016 at 7:03 am

        Hi. I have a helpful chart of low carb flours I’ll find for you. Flaxseed is the lowest in carbs. I’ll see what other information I can send you too!

      • Reply
        Angela Coleby
        December 21, 2016 at 8:31 am

        Hi Zay. This flour chart should help. If you need any more advice, do not hesitate to drop me a line! https://ggiswheatfree.wordpress.com/2012/06/13/so-many-flours-so-little-cupboard-space-how-gluten-free-flours-compare-for-carbs-and-protein-content/

        • Reply
          Zayna
          March 24, 2017 at 5:20 pm

          Hi Angela,
          Thanks so much for your reply with the information links you sent me. Will let you know how i get on with making the different breads ok.
          Weather looks great where you are.

          Zay x

          • Angela Coleby
            March 24, 2017 at 5:34 pm

            It’s raining today! Grey skies but still warm though…

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  • Reply
    Sarah
    August 12, 2016 at 6:25 pm

    Oh my goodness this recipe is brilliant! I am vegan and trying to eat carbs that are low/lower and grain free (I’m already gluten intolerant but read Grain Brain!). Not only did I love it but my toddler loved it AND my husband and mom loved it. I have made 4 batches in the past 2 days! I am now playing with different herbs and spices! I discovered that if you divide into 4 balls and roll them super thin they make perfect tortillas! We ate them this way last night as burrito wraps. I cooked 2 at a time on my pancake griddle at about 375 F. Seriously a game changer in my house… Thank you Angela!!!

    • Reply
      Angela Coleby
      August 12, 2016 at 6:31 pm

      Hi Sarah! Am delighted you are enjoying this recipe as much as me! I’ve been using them as wraps too recently! Thanks for the tip on Grain Brain, I’m off to Amazon now! Happy baking! Angela

  • Reply
    Amy
    August 9, 2016 at 3:08 am

    “tbsp” and “tsp”

    • Reply
      Angela Coleby
      August 9, 2016 at 3:31 pm

      Tablespoon and teaspon..

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  • Reply
    Anand
    July 26, 2016 at 1:13 am

    This recipe was brilliant! I almost always made a mistake in picking smaller balls and therefore made smaller sizes of this flatbread and the first few times I burnt it out a little bit but with practice, I started making really amazing ones. For an Indian like me, this is almost like a naan (a gourmet Indian flatbread) but with way lower carbs. Came out very soft and almost spongy which is something I love. Thanks a ton for this recipe! This is going to be my everyday chore, or maybe I might make batches on the weekend and stock up.

    • Reply
      Angela Coleby
      July 26, 2016 at 1:35 am

      I’ve also used this in place of a naan too!

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  • Reply
    Madeleine
    July 7, 2016 at 11:33 am

    This recipe is brilliant ! Thank you so much !! 🙂

    • Reply
      Angela Coleby
      July 7, 2016 at 11:58 am

      Thanks Madeleine!

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  • Reply
    Kylie M
    May 13, 2016 at 11:41 pm

    Fantastic. Thank you for the coconut flat bread. Your’e a genius.

    • Reply
      Angela Coleby
      May 14, 2016 at 6:01 am

      Glad you like it! I’ve got another great wrap recipe coming up soon so stay tuned!

  • Reply
    Ram
    April 27, 2016 at 3:05 am

    Hi
    I’m just wondering how to double the portion. Should i double all the ingridientes. I made them and me and my husband loved them i just added morr herbs n made them with butter. We are on keto and been so long since we eat bread Thank u very much for this recpie
    I love to try the mini cinnamon rolls recpie but i don’t like eggs do they teast kinda eggy ?! Can i replace the eggs?!

    • Reply
      Angela Coleby
      April 27, 2016 at 8:31 am

      Hi, I would simply double the portions. The cinnamon rolls don’t taste eggy but you could always try to replace the egg with a chia seed gel? Glad you are enjoying the recipes!

  • Reply
    Ferocious Cantaloupe
    March 30, 2016 at 2:40 pm

    Haha, well I should have scrolled down through all the comments before making these so I’d have the right measurements. I tried my first batch with just 1/4 cup of coconut flour. They came out much more like slightly rubbery pancakes than bread. But still tasty, anyway. 🙂 I found that the only way to stop it from sticking to the non-stick pan was to get it really hot first. If the pan isn’t super hot when you put the dough in, it all just cements itself down. I also found it pretty funny that when I flipped it, it swelled up like a balloon! So this one’s still a work in progress for me. but I think I should be able to find a way to make it work.

    • Reply
      Angela Coleby
      March 30, 2016 at 3:56 pm

      You can always heat up a little bit of oil! Hope you enjoy them as I’ve been playing around with this recipe and have got some tasty treats coming soon!!

      • Reply
        Ferocious Cantaloupe
        March 31, 2016 at 12:34 pm

        I tried another batch this morning, but this time with the full 1/2 cup of coconut flour and it came out MUCH more like bread & looks the same as your pictures. I think I may use this recipe often. I’ve gone without bread (and therefore sandwiches) for nearly five years, so it’s a nice change! Looking forward to seeing what new treats you have come up with. 🙂

        • Reply
          Angela Coleby
          March 31, 2016 at 12:40 pm

          Oooh! You are making me excited about my new recipes…think you will love them! I’m putting an eCookbook together and hopefully it will be finished by this weekend!

  • Reply
    Martine
    March 2, 2016 at 5:25 am

    I’m going to try this asap! The internet needs more egg free low carb bread recipes.

    • Reply
      Angela Coleby
      March 2, 2016 at 9:14 pm

      Hope you enjoy it! Thanks for popping by Martine!

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  • Reply
    sn
    July 28, 2015 at 3:28 pm

    I’m on a keto-diet and I was craving bread so badly! Just tried this recipe and it works great! I like that there is no egg in this (I’m so sick of eating eggs on this keto diet).Thank you so much for sharing.

    • Reply
      Divalicious
      July 30, 2015 at 10:05 am

      Glad you enjoy it! Try the wrap recipe too…no eggs, keto friendly and very easy to make too!

  • Reply
    Sam
    June 27, 2015 at 10:54 am

    What brand of psyllium husk powder do you use?

    • Reply
      Divalicious
      June 29, 2015 at 10:16 am

      A brand called Konsyl which I find in my pharmacy.

  • Reply
    Sam
    June 23, 2015 at 4:31 pm

    Hi I was wondering which brand of psyllium husk powder you use? Also can u tell me the weight conversion for the psyllium (in grams or oz, not TBSP)

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      Divalicious
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      Hi Sam, I use a brand called Konsyl which I’ve found in my pharmacy. The weight in grams would be 10g.

  • Reply
    ARGYRO
    June 23, 2015 at 8:44 am

    Just made one batch, love them! They are very tasty, fluffy and light! And last but not least, they are made very easily and quickly. Will absolutely make them again and again and again! Thanks for the recipe!

    • Reply
      Divalicious
      June 23, 2015 at 8:47 am

      Huzzah! Glad you enjoyed them. They are a great quick meal to make too when you get home, hungry and don’t fancy waiting ages to eat. Thanks for posting!

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  • Reply
    Sean
    May 12, 2015 at 8:06 am

    Hi Diva,
    Well I tried these a second time and had the same result. I used metric for everything and weighed the ingredients incl coconut oil as solid, then melting. Admittedly I added the oil and water all at once but still found a doughy consistency after mixing.
    Then putting it in the (dry) pan, I found a lovely layer of the bread stick to the non-stick cast iron pan. It doesn’t really work after that.
    Perhaps you could put some more photos or a video of you making it so I/we can check our progress more closely?

    • Reply
      Divalicious
      May 12, 2015 at 8:42 am

      Hi Sean, that is puzzling but since you asked so nicely I’ll make a batch at the weekend and will photograph each stage (I’m too camera shy to do a video yet!). Once it’s posted I’ll drop you a line. Thanks for letting me know!

      • Reply
        Sean
        May 23, 2015 at 3:42 am

        How did you go with the photos?

        • Reply
          Divalicious
          May 28, 2015 at 7:16 am

          Will be posting soon Sean..am busy with a new puppy at the moment but haven’t forgotten you!!

        • Reply
          Divalicious
          June 1, 2015 at 3:42 pm

          Hi Sean, I’ve messaged you but wanted to let you know that I’ve updated this post with more photos, showing the various stages. Hope it helps and the next batch works out!

  • Reply
    seemichellecook
    March 25, 2015 at 1:51 pm

    I made this today and made a pizza out of one and it was delicious. Thanks for the recipe!

  • Reply
    rodneywills
    March 23, 2015 at 5:00 am

    As a beginner what temperature would you bske this at and for how long? thanks

    • Reply
      Divalicious
      March 24, 2015 at 6:12 pm

      Oooh… I’d try about 380-400 F degrees for about 20 mins, but flip it over half way. This is a rough guess as I cook mine on a stove..

  • Reply
    Marianne Breum
    March 16, 2015 at 4:41 pm

    Hi, I just tried these, and I had serious problems with keeping them together. When I tried to flip the bread in the pan I ended up with bits and pieces. I followed your recipe except I used ground flax seed instead of psyllium. Anybody else having this issue? Any suggestions on what to do differently? (I still ate them; used them as a base and built a salad on top)

    • Reply
      Divalicious
      March 17, 2015 at 10:00 pm

      Perhaps add more water? The psyllium helps binds the mixture and it should be dough like. However I like the idea of using ground flax seed too!

  • Reply
    Dustin
    February 6, 2015 at 11:14 pm

    I split the recipe into 10 small balls instead of 3 large ones and used a rolling pin to flatten each between two sheets of parchment paper. It made excellent 1.5g net carb tortillas!

    • Reply
      Divalicious
      February 7, 2015 at 5:36 pm

      Genius idea Dustin!!! Just genius!

  • Reply
    Ceirah
    January 29, 2015 at 6:33 am

    Hi, I would very much like to try this but haven’t been able to find Psyllium in Dubai. Do you know where I can get it or do I have to go online? Thanks. Ps Your recipes look delicious and have been pinning away like mad!

    • Reply
      Divalicious
      January 29, 2015 at 8:55 am

      I would try the Organic Cafe…failing that it may be only available online. I am glad you enjoy the site! Happy cooking!

  • Reply
    Peggy
    January 17, 2015 at 10:32 pm

    I used various websites to convert the weight measurements to dry measure. Is this correct?
    1C coconut flour
    2.75Tbsp coconut oil (or melted butter)
    1C boiling water

  • Reply
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  • Reply
    carynjw
    October 26, 2014 at 5:41 pm

    I tried these yesterday and they came out as total gloop and just didn’t work. I tried again today adding water slowly until it formed a dough, and didn’t add the whole 250ml as suggested. Worked much better, but does still take longer than the 2-3 minutes each side.
    Strong flavour, but really nice.

    • Reply
      Divalicious
      October 29, 2014 at 9:04 am

      Hi, I think it really does vary on the brand of coconut flour too, as I find mine slightly vary between different brands. Glad it eventually worked out for you though!

      • Reply
        EV Lininger
        December 3, 2014 at 2:03 pm

        Hi, On low carb for several weeks now and no oven, so trying for something like this bread that’s not baked. I am now in PR and not much available, did not see psyllium anywhere at the Health food store. Can I substitute with almond meal? I do have the coconut flour. Great blog and ideas! Thanks!

        • Reply
          Divalicious
          December 9, 2014 at 5:54 pm

          I’m not if almond meal would work…but hey, always worth a try! Glad you are enjoying the blog…thanks for popping by!

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    Dar
    October 1, 2014 at 5:34 pm

    So, how much xanathan gum?

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    Amanda Martinez
    August 22, 2014 at 8:59 pm

    So I tried making this, and it stuck to the pan using the “dry fry” method. I use cast iron. Also, the inside was raw, even after cooking it much longer than you recommend. Should I bake or deep fry this instead? I don’t understand why it stayed raw for so long, or why it kept sticking to the pan. Even when I added oil for the next piece, it was still sticking. I really want to like this bread, help!

    • Reply
      Divalicious
      August 23, 2014 at 2:44 pm

      Hi Amanda. Sorry to hear this is not working..I am wondering whether it’s the cast iron pan? This should not stick to the pan. How about trying a saucepan? Or other type of pan. Good luck and let me know how it goes!

      • Reply
        Amanda Martinez
        August 23, 2014 at 9:49 pm

        I ended up baking the next batch in the oven, much better texture, albeit a slower method.

        I would like this bread to have just a bit more stretch to use as a wrap, would xanathan gum help with this?

        • Reply
          Divalicious
          August 23, 2014 at 9:52 pm

          ooh – that’s interesting! I will have to try to bake these. Am very curious how they turn out now! Yes, I would think that xanatham gum might help you use this as a wrap!

      • Reply
        Amanda Martinez
        September 4, 2014 at 1:21 am

        The xanathan gum did help somewhat with the flexibility. This is a recipe to experiment with 🙂

        • Reply
          Divalicious
          September 8, 2014 at 11:34 am

          ooh! Good to know! I tried a batch with curry powder last night…very tasty!

      • Reply
        Kemi
        September 16, 2014 at 5:16 am

        I am just loving your site. I only found it yesterday through another site. I ve ordered my first packet of the psyllium powder on Amazon, cant wait to try some of your bread recipes. Thanks for sharing.

        • Reply
          Divalicious
          September 16, 2014 at 9:18 am

          Hi Kemi! So glad you found me and enjoy the recipes! Thanks for popping by and happy baking!

    • Reply
      Missy
      January 27, 2015 at 4:31 pm

      Use a non-stick pan (Teflon) and a quick spray of coocnut or olive oil. It should flip like an omelet without a spatula! Mine did.

  • Reply
    Flatbread (Coconut flour and Psyllium) | Incredible-Edible-Veggies
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    Teri
    July 23, 2014 at 11:17 pm

    How many carbs does one serving have? Thanks!

    • Reply
      Divalicious
      December 21, 2014 at 2:57 pm

      5 net carbs. Nutritional information has been updated

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  • Reply
    Laura
    June 14, 2014 at 8:36 am

    I’ve just made these and I’m really not sure what I’ve done wrong! I ended up with flat soggy oily messes :/ any suggestions?

    • Reply
      Divalicious
      June 16, 2014 at 8:27 am

      Hmmm…have been pondering over this one as I make this a lot and have not yet encountered this problem. I wonder whether the key is the type of psyllium powder? My advice would be to add the water at the end in stages, blending the mixture until you have a dough.

      • Reply
        Maryanne
        June 25, 2014 at 10:07 pm

        I tried this today and i couldn’t even pick it up from pan- mess of crumbs!! What did i do wrong?

        • Reply
          Divalicious
          June 29, 2014 at 7:33 pm

          Hi Maryanne, it sounds like you did not have enough water in it. Before it goes in the pan it should have a dough like consistency. Try not to overwork the mixture too. Thanks for popping by and hope the next attempt at this is successful!

  • Reply
    Sheryl C
    June 8, 2014 at 9:58 pm

    this sounds great but I ‘m not sure how to convert the measurements for the coconut flour and oil from grams to cups…can you help me!? Thanks!

    • Reply
      Divalicious
      June 10, 2014 at 8:41 am

      Hi! Hlad you like the recipe! Try this link for the conversion. Let me know if you have any problems! http://calculator-converter.com/converter_g_to_c_grams_to_cups_calculator.php

      • Reply
        SwervinMervin
        October 31, 2014 at 1:27 am

        Beware!! Its not accurate to convert mass to volume without knowing the density of the matter involved. (e.g. 250g of water = 250mL of water, but 60g of coconut does not = 60mL of coconut). Similarly for grams to cups. This conversion table is specifically for water.

  • Reply
    Kelly Mac
    April 29, 2014 at 7:52 am

    Hey folks, tried a similar recipe using psyllium and tried some substitutions. My finding? Go and get some psyillium husk. Not expensive and great to have as nothing else really fills that spot if you want decent ‘bread’ ….. (plus it’s good for you and fills you up!) 😉

    • Reply
      Divalicious
      April 29, 2014 at 8:31 am

      And it’s quick to make..I make a quick pizza out of it when pressed for time!

  • Reply
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  • Reply
    Fruitbat
    September 22, 2013 at 4:31 pm

    Wow these are totally amazing, we can’t believe how good they are. I’ve been grain free for about 3 months and these are the closest I have tasted to a wheat or rye product since then. The texture is perfect. Yum, thanks very much for posting this!

    • Reply
      Divalicious
      September 22, 2013 at 8:55 pm

      Glad you enjoyed them Anna. I find this is a great recipe when I am hungry and want something quick! Great as mini pizza bases too when my stomach is impatiently growling at me!

      • Reply
        Sandra Brockel
        April 11, 2014 at 5:42 pm

        Is there anything you can use in place of the Psyllium husk.

        • Reply
          Divalicious
          April 11, 2014 at 8:03 pm

          Hi Sandra. I think that ground flaxseeds or chia seeds might work. I would lean to add a pinch of baking soda too to give it a bit of a lift. Hope it works!

  • Reply
    Kelly
    September 7, 2013 at 2:20 am

    this looks so good!.

  • Reply
    roberta4949
    August 30, 2013 at 2:53 pm

    will try it, thanks. wondered what I was going to do with this coconut I have, I dont have any psyllium I will substitute oat bran will that work? I really dont’ like bread anymore since following this lower carb diet I have been following a month now, but this bread you made sounds delicious.

    • Reply
      Divalicious
      August 31, 2013 at 7:55 am

      I am not too sure, but hey, it’s always worth a try!

  • Reply
    Erin O'Leary
    August 28, 2013 at 12:39 am

    This looks delicious! 🙂

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