Paleo Homemade Garlic Flatbread
Satisfy your craving for soft, savory flatbread with this Paleo Homemade Garlic Flatbread recipe—perfect for those following a grain-free or gluten-free lifestyle. Made with a wholesome blend of almond flour, coconut flour, and tapioca flour, this flatbread achieves a tender yet sturdy texture that’s ideal for dipping, wrapping, or topping. Infused with aromatic garlic powder and fresh minced garlic, each bite is bursting with rich, garlicky flavor, complemented by the freshness of chopped parsley. Quick to prepare in just 25 minutes, this flatbread is oven-baked to golden perfection and deliciously versatile—whether served warm alongside soups, stews, or as a base for creative toppings. Paleo-friendly, gluten-free, and dairy-free, it’s a must-try for anyone seeking a healthier alternative to traditional bread.
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Recipe Information
Ingredients
- 1.5 cups almond flour
- 0.25 cups coconut flour
- 0.5 cups tapioca flour
- 0.5 teaspoons baking powder
- 1 teaspoons garlic powder
- 0.5 teaspoons salt
- 2 tablespoons olive oil
- 0.5 cups warm water
- 2 eggs
- 2 cloves minced fresh garlic
- 2 tablespoons chopped fresh parsley
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the almond flour, coconut flour, tapioca flour, baking powder, garlic powder, and salt until well combined.
In a separate bowl, whisk the eggs together. Add the olive oil, warm water, and minced fresh garlic to the eggs and mix well.
Combine the wet ingredients with the dry ingredients and mix until a smooth dough forms. If the mixture is too sticky, add a little more tapioca flour, a tablespoon at a time.
Place the dough between two sheets of parchment paper and roll it out to about 1/4-inch thickness.
Remove the top sheet of parchment and cut the dough into desired shapes using a knife or a pizza cutter.
Transfer the cut pieces onto the prepared baking sheet.
Bake in the preheated oven for 8 to 10 minutes, or until the edges are golden brown and the flatbread is cooked through.
Remove from the oven and let cool slightly on a wire rack.
Garnish with freshly chopped parsley and serve warm.
Nutrition Facts
Calories |
1590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.3 g | 147% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1593 mg | 69% | |
| Total Carbohydrate | 110.3 g | 40% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 10.5 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 438 mg | 34% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 550 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
