Sunday, April 6, 2014

Grain Free Flat Bread in 20 minutes

grain free flatbread on a cookie sheet


This delicious gluten free/grain free flat bread has to be one of the best and easiest I've ever made! Look, I'm not a baker, and making bread is usually a little intimidating for me. In fact, I usually just don't even attempt it at all.. However, this recipe is so easy and so fast and fool proof, I could make it every day ( and I might)

. Prep time 5-10 minutes, baking time 15 minutes, and the finished product freezes beautifully. It's made from Plantains, not flour!
3 plaintains on a tray
These are plantains, not bananas- They are higher in starch and lower in sugar
when green you can cook with them, when yellow they become sweet like a banana
I've never used a plantain before either, but I picked up three greenish  plantains in my supermarket ( 59 cents each) , peeled two of them by scoring 4 sides and peeling it down, then I  followed the easy recipe directions. The results were amazingly surprising. The plantains make a delicious gluten free/grain free bread without the use of expensive gluten free flours .( the greener the plantain the less sweet the taste- if you buy them yellow they are sweet and not as suitable for bread unless you want a sweet bread)
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I first was introduced to this recipe by my dear friend Laura ( author of the following books: Disaster Blaster: A Kid's Guide to Being Home Alone, The Summerman Time Travel Matchmaking Agency - Book One: Open for Business, and  Food No Matter What! Recipes for Perfect Dining in an Imperfect World;) Laura  has been experimenting with this recipe for the past few months.  She not only excitedly shared the recipe, she physically guided me through the easy step by step process, and in less than 1/2 hour, we were enjoying a fresh batch of  this delightful bread. When Laura makes the bread, she cuts it in rectangular slices, and freezes it. The slices are then available whenever she needs a slice for a sandwich or toast.

The recipe is  extremely versatile. It can be made vegetarian or vegan and can be seasoned with any kind of spice or seeds. It can be made savory  with spices or sweet with the addition of fruit puree, pumpkin puree, etc. So this one basic recipe can yield a variety of different tasting  breads. In addition, if you vary the amount of liquid, you can use the same recipe to make bread, crackers, chips, or even a cake like consistency.

What's more I realized the recipe meets kosher for Passover dietary guidelines- it contains no leaven so  I CAN MAKE IT and Eat it FOR PASSOVER !! Forget the 7.99 box of gluten free matzoh! This recipe is much tastier, much healthier, and much less expensive than packaged gluten free matzo ( if you can even find it). It doesn't taste like matzo , it tasted better.

It's hard for me to believe  that during the 4 years of writing a gluten free blog and 5 years of reading gluten free blogs and magazines, I had never come across a plantain bread bread recipe before.

Usually, the gluten free bread recipes that I see on Pinterest or the Internet are made with coconut, almond, or rice flours and other hard to find expensive ingredients ; this bread is made with PLANTAINS..an inexpensive vegetable/fruit ? , not a flour .

It's the fastest and easiest bread I have ever made and truthfully the tastiest. I don't  know what else to say, except that if you need to eat gluten or grain free, you must try it !!


Ingredients: 
2  organic green plantain, peeled and sliced ( cut off the ends, scored 4 sides, and peel) 
2 eggs ( or substitute 1 tablespoon of ground flax seed and 4 Tablespoon water for each egg) 
1/2 tsp salt
1/2 tsp pepper 
optional: seasoning or seeds of your choice- sesame seeds, flax seeds, chia seeds, caraway seeds, 
spices of your choice- oregano, cumin. or make it plain

Directions: 
Put sliced plantains into the blender and whiz , add the 2 eggs and blend until creamy. (Works great in a Nutribullet! ) Using a spatula, pour the batter onto a parchment covered cookie sheet and spread. Top with seeds if desired I used sesame seeds and some caraway seeds. 
Bake in a preheated oven for 15 minutes of 350. Remove and place on a slotted rack. Flip the flatbread over to cool. Slice into rectangles. Enjoy it hot or allow to cool and place in a ziplock bag to freeze. 

score the plantain of 4 sides


Peel it  and then slice it
Put slices and eggs  and whiz everything in the blender or nutri bullet

Using a spatula , spread evenly onto a parchment covered cookie sheet


I put seeds on half and then baked it at 375 degrees 


You can toast it before eating if you like it crispy, but it's great just the way it is
When you want to eat a slice, you can toast one until crispy or defrost and use the slices for a sandwich. 
There are ways to make this thicker, thinner to use as crackers etc. More to come in future posts

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18 comments:

  1. My uncle is one of the healthiest 83 year olds I know. I'll be making this for him when he visits in May. Thanks!

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  2. Can one just use plantain flour instead and if so, how much? Thank you.

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    1. This is my first time making plantain bread and the recipe I used called for the fresh plantain.

      I do have a recipe for socca that uses chick pea flour that I' sure you could substitute the plantain flour in that recipe. I

      It calls for 1 cup flour, 1 cup warm water, 1/4 tsp salt, 3 Tablespoons of olive oil, 1/ 4 tsp pepper or any spice you enjoy ( cumin) , Mix batter, place in fridge for a minimum of 1/2 hour and prepare as crepes. one at a time in a skillet. Good luck. I will be posting the socca recipe with pics in a few days.

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  3. I just made this and wasn't sure what to expect but it is very good. I'm thinking of doing this with yellow plantains with cinnamon and other sweet sweet spices. Thanks for the recipe!

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    Replies
    1. so glad you liked it. I've never tried it with sweet. Let me know how it turns out

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  4. Looks yummy! Thank you for sharing at Simple Supper Tuesday.

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  5. wohhoo thanks for an easy recipe! right up my alley

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  6. I am in awe. I am definitely inning this to try. I have always wanted to try cooking with plantains and I love gluten free recipes. SO GLAD I saw this on the Real Food Fridays Link :)

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  7. This is really nifty, Judee. I have a friend who has gone gluten free recently to see if this will help reduce her migraines. Her biggest complaint so far has been gluten free breads. I will share this with her. Also like the freezer tip!
    Thank you for linking!

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  8. I love flat bread Judee, and this recipe looks awesome! Thank you so much for sharing with Full Plate Thursday and have a very special week.
    Come Back Soon!
    Miz Helen

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  9. Great recipe and I have come across a recipe like this before either. Thanks so much for sharing on Real Food Friday Blog Hop. I have shared on Google & Pinterest.

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  10. oh wow, what a fab recipe, will pin this for when we next have plantains in the supermarket, thankyou :) popped over from making the world cuter :)

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  11. Plantains! Fascinating! I'll have to share this with my daughter! So delighted that you shared with Home and Garden Thursday,
    Kathy

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  12. I am so going to make this, and feature it tomorrow on Real Food Fridays thanks for sharing with us once again.

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  13. Very cool! I have to try this Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Its live now!

    Cindy from vegetarianmamma.com

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  14. Sounds good. Should I bake at 350 (as stated in the directions) or 375 (as stated in the picture caption)? It probably doesn't make much difference, but sometimes things work a little better at higher temps.

    Sorry, not a blogger myself, just a celiac looking for interesting GF stuff to make. Saw this on Whole Food Fridays on Allergy Free Alaska.

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