Yield: 10 servings
A delicious low carb, gluten-free flat bread, perfect for making sandwiches and panini.
3 ¼ cups almond flour
6 Tp coconut flour
1/3 cup unflavoured whey protein powder 2 t baking powder
½ t garlic powder
½ t salt
4 large eggs
¼ cup oil (grapeseed or olive)
¼ cup water
Preheat oven to 160°C. In a large bowl, whisk together almond flour, coconut flour, whey protein, baking powder, garlic and salt. Whisk in eggs, oil and water until well combined. Dough should be quite sticky. Turn out onto a large piece of parchment paper and pat into a rough rectangle. Top with another piece of parchment. Roll into a large, rough rectngle about ½ inch to ¾ inch thick. Place on a large baking sheet and remove top layer of parchment. Bake 20 minutes or until firm to the touch. Remove from oven and let cool completely before cutting. Using a bread knife, cut into 10 sections. Cut each section carefully through the bready center into two halves. Fill with your favourite sandwich fillings.
Serves 10. Each serving has 13 g of carbs and 6.9 g of fiber. Total NET CARBS = 6.1 g.