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This coconut flour flatbread is so versatile. You can use this for sandwich wraps, tortillas or even a quick pizza. It's keto, low carb, paleo, gluten free, egg free, dairy free and vegan so is suitable for most diets.
This coconut flour flatbread is another great use of psyllium husk powder 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!
Versatile keto flatbread
You can use this keto flatbread for dipping with sauces, spread with pate or load it up like a open sandwich. Try it for the shrimp taco recipe. 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? It also makes a great low carb naan bread to serve alongside a curry.
Egg free coconut flour flatbread
Not only is this coconut flour flatbread gluten free, it is a great vegan option as it is also egg free. Thanks to the psyllium husk powder it binds the bread without having to need an egg and there is no "eggy" after taste that some low carb breads can have
Keto bread cooking tips
I used a griddle pan to cook these flat breads 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. When you cook in a frying pan it should puff up a bit, rather like a naan bread.
- My dough is too moist - Gradually add more psyllium husk powder until you get a dough. Add about a teaspoon at time and work it into the dough.
- My dough is too crumbly - Add more water and work the dough gradually. I always advise adding the water in the recipe a bit at a time as different coconut flour brands can yield different results.
If you want a low carb baked bread, try a low carb pita bread.
WATCH THE RECIPE VIDEO
Other low carb breads to make
Coconut Flour & Psyllium Flatbread
Ingredients
- 1/2 cup Coconut flour
- 2 tablespoons Psyllium Husk powder
- 1.5 oz Coconut oil (or melted butter)
- 1/2 teaspoon Salt
- 1 teaspoon Baking powder
- 1 Cup Boiling water
- Herbs/garlic powder to flavour optional
Instructions
- Mix the dry ingredients with a hand whisk.
- Add the oil and blend well. It will look like a nut butter.
- Add the boiling water, half at a time and blend until a dough like mixture forms.
- 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.
- Dry fry in a pan for 2– 3 minutes each side, until golden.
Video
Notes
Nutrition
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Tried them over the weekend and they turned out delicious!
That's great to hear! Thanks for the great feedback.
These came out just like yours, Angela! I'm so happy to have a GF AND egg free bread recipe that tastes great (no easy feat!),is quick and easy to make and is also Keto friendly! Well done, Angela! And I'm quite sure that these freeze well, so that's another plus!
All the best and thank you so very much for this recipe!
I'm delighted you enjoyed it!
best and first bread recipe using coconut flour and no eggs. My favourite!
Hi. I made your recipe to the letter but unfortunately, the flatbreads turned out a soggy purple colour. It’s the first time I’ve cooked with Psyllium Husk Powder and can only presume I’ve bought the wrong one. I followed your link in the recipe to try to get the one you used but it just took me to a choice of the product that included the one I purchased . Any suggestions?
Some psyllium husk powders can give a purple colour. This is the one I am currently using which I purchased from my local healthfood store https://www.pureformulas.com/psyllium-husks-powder-12-oz-by-yerba-prima.html?rrec=true
Your recipe is really really fantastic. I have already tried 4 times, always a success. Even my husband who really hates coconut flour liked it! I used coconut oil, butter and olive oil and in my opinion olive oil gave the best taste and texture.
Once again, thank you for this recipe!
Thank you! I do like it with butter too!
The oil/butter measurement says "oz", but is that weight ounces or fluid ounces?
Fluid ounces
Thanks. I made the recipe. The dough came together well enough. But the flatbread did not turn out anything like yours. It didn't fluff up at all and the color and texture were off. It was dark like whole wheat and kind of grainy too. I wonder if my psyllium husk powder was not finely ground enough? They worked OK as mini pizza crusts, but were nothing like naan or what I would expect of a traditional flatbread. I followed the recipe to a T. Do you to think it was the psyllium powder?
I think it might be the brand of psyllium husk powder. Perhaps add a bit more baking powder too?
After almost 5yrs of fighting with coconut flour I found this recipe.
Thank you so much!! I was about ready to give up on it! You have saved this mama's sanity.
No crumbling, no faking apart, just stretchy, tasty good looking healthy naan.
I am so happy!!!
I'm delighted to read this! I love it for a quick mini pizza base too!
I only have psyllium husk, not the powder. Would this work okay? Thanks for your advice.
The powder is preferred. I would grind the husk in a coffee blender or food processor.
Hmmmm, ok well just made these. I followed the recipe, broke into 6 small spongy balls. The dough was not too wet, nor crumbly but it was bouncy. I flattened the balls and fried in a dry pan. They fried like a tortilla or flatbread would but never lost that spongy feel. They are not like the lovely white flatbread pictured. I have eaten Naan before and have never found it to be spongy. I am going to put them in the oven for a bit and see if turns them into what you have pictured and others here have described
You are a genius! Thanks so much for the coconut flour and psyllium flatbread recipe. I was diagnosed with Celiac disease over a year ago, and bread was the thing I missed the most. I have made many gluten free recipes that were disasters. But this one is definitely a keeper. I have made this almost daily for wraps & pizza. Next will be grilled cheese sandwiches. I am so happy ☺. Thanks again for this wonderful recipe.
Thank you Mary! Glad you enjoy it!
Finally, a wheat-free bread recipe WITHOUT eggs! I am very allergic to eggs, so Im always trying to find recipes for baked goods, etc. which dont use them!
Cant wait to try this one , it sounds wonderful!
I hope you enjoy it. It makes great quick pizza bases!
HORAY HORAY!!!! This recipe is a MUST. Absolutely delish. I tried it as is and with several variations. Instead of oil I used one big tablespoon of sour cream( I am not dairy free) plus I replaced 1/4 of coconut flour with oat bran ( adding some fiber). Also added 1 tsp of garlic powder. DELISH! FOR SANDWICH FOR PIZZA FOR WRAP. I use plastic wrap instead of parchment paper what makes it much easier to handle them. I cooked them in a Swiss diamond pan ( iron plus teflon? ). They cooked perfectly easy and very easy to flip too.
Another varieties .... I added parmesan cheese to one batch and one TBS of Daiya coconut spread to another ( original recipe) In both I only added one TBS of oil ( reduced fat). Both versions I made with and without oat bran. Both came out just perfect. The oat bran adds a different rich flavor though.
You are the best and this recipe will be my Trojan Horse. I will surprise everyone!
THANK YOU!!
Thank you Grace! You've made my day with your happiness!
I Love this recipe! I use it for everything from pizza crust to just eating them plain. It is my favorite “go to” recipe! THANK you for sharing it!!!
Thank you!
Hey there,
Would it be possible to replace the coconutflour by chickpeaflour? Is it as absorbent as coconutflour?
They turned out great anyway with cocounutflour 🙂
Thanks for the recipe!
I think that it would work. The carbs would be higher but if you aren't counting them and wanting a gluten free bread if should work.
do those ingredients make 6 flat breads, or 1 flat bread, and you used the recipe 6 times to make 6 flatbread ??
They make 6 flat breads.
Just made these for a second time—I have many food intolerances and these are a revelation for me. I use them for sandwhiches. Superb Receipt and so easy to make 🙂 Thank You
Thank you Rhonda! Glad you enjoyed the recipe.
Just YUM! Not convinced I got the oil measurement right for bigger flatbreads but I used a scone cutter to make small circles. Added garlic spice mix, they taste amazing!
It can if you adjust the quantities and liquid. Coconut flour sucks up liquid like a dry sponge!
Wow! I just tried making these. They are easy to make and so delicious! Thanks!
Thanks!
Actually 1.48 Fluid Ounces equal 3 tablespoons or 45ml. There are 8 ounces in one cup. One ounce equals 2 Tablespoons (30 ml or 1/8 cup). Two ounces equals 4 Tablespoons (60ml or 1/4 cup). Hope this helps for next time. Siena
My best advice is to add the oil and then water gradually to get the desired consistency. Flours can vary between brands and may need less liquid. I often never measure by oil and add it bit by bit. Better luck next time! As for the sticky mixture...I would be tempted to pour it out onto a parchment lined baking tray and bake it at around 180C for 20-30 minutes for a flatbread. It's actually how I came up with my coconut flour sandwich bread. I was trying something else and the mixture was too wet for what I was planning to do. So I baked it and had a great sandwich bread!
Made these yesterday. Cooked them on a hot cast-iron griddle and they were great. Excellent option for traditional flat bread.
Thanks! A cast iron griddle would be great for these!
I made these tonight and they were awesome! So good with Indian curry!
Thanks!!
This is SO delicious and it was incredibly easy to make.
I am a bit confused after reading the comments whether I should use a quarter measuring cup or a half measuring cup of coconut flour and I’m assuming these are all US measurements in the recipe , correct?
The cups are as per US measurements.
So will a third cup of coconut oil be the correct measurement to use in lieu of a measuring device for fluid ounces?
Thanks.
Anne
Just under. I would add it bit by bit to get the right consistency.
Great recipe ... thanks ?
Finally a recipe that looks exactly like the pictures! These were great, thanks so much! I didn't watch the video and they still turned out perfect. So great that they're pliable. I've recently discovered that I'm also egg-intolerant; so this is the perfect grain-free recipe! 🙂
Thanks a ton!!
Been low carb for almost two years now, and I can't believe how good this are! Best low carb flatbread I've ever tried.
I'm so glad I've found this recipe, this is exactly what I've been looking for!
Thanks so much for your blog, really good source of recipes and inspiration 🙂
Thank you so much and glad you are enjoying the recipes!
Thanks! I know...there's a couple of copycats out there sadly...
Thank you! I make these all the time since I found this recipe! I just put all ingredients together in a bow, mix with spatula and dough is ready! And then I just roll it out like regular chapatis without using parchment paper. To do so I keep sprinkling the dough with buckwheat flor as I roll it flat so it doesnt stick. So happy that I found your recipe!
Glad you found me! It's my go-to recipe when I am hungry but don't want to spend ages in the kitchen. Happily munched on a couple of these for quick pizzas at the weekend too!
Hello i just made these they are absolutely delicious so glad i found your web thanks for helping i have one question i have stored the rotis uncooked in between parchment paper and in a zip lock bag in my fridge is it cumpulsory to cook them all and then store them is this okay that i cook them when i need them ?
I think they should be okay to store and cook on demand.
Hi, Is there an option to make a larger batch? Thanks! Heidi
Just double the quantity of ingredients.
I just made this today, it was amazing. I have 2 questions.
1. Is baking powder really necessary?
2. Can we reduce the amount of oil and get the same results?
Hi, 1) Yes, It helps it give a slight volume, almost like naan bread when cooking. 2). You could try. I sometimes just pour freehand and mix into the dry ingredients until I get the consistency I want. Then add the water a bit at at time.
Hi would appreciate to know if one Roti is 3 grams net carb thanks
Yes it is
what is a roti?
Hi
Wanting to make them, just wondering how long you can store them once cooked?
I keep mine in the fridge for a couple of days. If they go too hard, pop them in the microwave for a couple of seconds.
YOU ARE MOST OBVIOUSLY A GODDESS!!!! I have searched high and low for a paleo flatbread that doesn't crumble or taste like EGGS....AAAAAAND....doesn't have almond flour....man oh man....so grateful!! I just made a huge batch ...freezing most and using the rest for wraps, pizza, breakfast etc....THANK YOU !!!! ♥ 🙂
Awh, shucks! Am so glad you enjoyed it! It's one of my favourite "quick! I must eat something now or I'll get hangry" foods! Happy baking and thanks for dropping a line!
Just made for the first time. They worked great! Looked just like the photos, which is what caught my attention. Love the brown flecking, just makes them so appetizing. Very flexible so would work great in place of our favourite fillings for corn tortillas. Enjoyed them tonight with a black bean hummus.
This is one of my favourite go-to recipes and glad you enjoyed them too!
You need to watch the video as it sounds like you have added too much water
Just made it today. So easy and tastes great! I put in crushed garlic as I was out of garlic powder and still yummy.
Yah! Bet that garlic smelt great! Glad you enjoyed it!
I have a question about the coconut flour measurement. 2 oz is actually 1/4 cup - not 1/2 cup. Should it be just 1/4 cup of coconut flour?
I use cups so would go with that.
two ounces of something is not necessarily 1/4 cup--that is for liquids only.
This is just awesome ... i did it >> best recipe ever ... thnx a million
Thanks!!
What is the measurement in tablespoons for the oil? Also, these look great!
Hi Willow! It would be about 3 tablespoons. Hope you enjoy them!
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:-)
Thanks for dropping me a line! Glad you liked them.
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.
Hope it was worth the wait! Like the idea of adding mozzarella to the dough too!
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!
Glad you enjoyed it!
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!!! ❤
Glad you like them! I love them too as they are so versatile.
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?
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!
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.
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!
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!!
I just made these today and they turned out great! Finally something quick that I can make for lunch.
Yah! I was sitting here wondering what to make for lunch today and you've prompted me to make these, so thanks!!
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.
This is so versatile too. I use it for pizza bases and it makes a great naan bread too! Happy cooking!
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 🙂
Thank you so much! I love the idea of paneer too..Yummy!! Delighted you enjoy it as much as I do! x
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
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!
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/
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
It's raining today! Grey skies but still warm though...
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!!!
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
Tablespoon and teaspon..
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.
I've also used this in place of a naan too!
This recipe is brilliant ! Thank you so much !! 🙂
Thanks Madeleine!
Fantastic. Thank you for the coconut flat bread. Your'e a genius.
Glad you like it! I've got another great wrap recipe coming up soon so stay tuned!
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?!
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!
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.
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!!
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. 🙂
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!
I'm going to try this asap! The internet needs more egg free low carb bread recipes.
Hope you enjoy it! Thanks for popping by Martine!
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.
Glad you enjoy it! Try the wrap recipe too...no eggs, keto friendly and very easy to make too!
What brand of psyllium husk powder do you use?
A brand called Konsyl which I find in my pharmacy.
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)
Hi Sam, I use a brand called Konsyl which I've found in my pharmacy. The weight in grams would be 10g.
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!
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!
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?
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!
How did you go with the photos?
Will be posting soon Sean..am busy with a new puppy at the moment but haven't forgotten you!!
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!
I made this today and made a pizza out of one and it was delicious. Thanks for the recipe!
Glad you enjoyed it!
As a beginner what temperature would you bske this at and for how long? thanks
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..
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)
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!
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!
Genius idea Dustin!!! Just genius!
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!
I would try the Organic Cafe...failing that it may be only available online. I am glad you enjoy the site! Happy cooking!
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
Hi Peggy, I would use just over half a cup of coconut flour - I looked at this link for the conversion. http://www.traditionaloven.com/culinary-arts/flours/coconut-flour/convert-us-measuring-cup-to-gram-g-of-coconut-flour.html Everything else looked okay. I would add the water gradually though to make sure the consistency is okay too. Hope you enjoy it!
These are sooooo easy! Thank you! I don't use metric, so I followed your conversion and used 1/2c coconut flour, 2T psyllium, baking soda, and 3Tbutter and poured 1c boiling water over, a little at a time while stirring.
Glad you enjoyed them!
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.
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!
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!
I'm not if almond meal would work...but hey, always worth a try! Glad you are enjoying the blog...thanks for popping by!
So, how much xanathan gum?
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!
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!
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?
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!
The xanathan gum did help somewhat with the flexibility. This is a recipe to experiment with 🙂
ooh! Good to know! I tried a batch with curry powder last night...very tasty!
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.
Hi Kemi! So glad you found me and enjoy the recipes! Thanks for popping by and happy baking!
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.
How many carbs does one serving have? Thanks!
5 net carbs. Nutritional information has been updated
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?
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.
I tried this today and i couldn't even pick it up from pan- mess of crumbs!! What did i do wrong?
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!
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!
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
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!) 😉
And it's quick to make..I make a quick pizza out of it when pressed for time!
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!
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!
Is there anything you can use in place of the Psyllium husk.
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!
this looks so good!.
Hope you enjoy it!
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.
I am not too sure, but hey, it's always worth a try!
This looks delicious! 🙂