The flatbread, on the other hand, is a unique form of bread because it does not use the yeast, making the final product thin, similar to thin-crust pizza dough. A perfect example is the tortilla, which is primarily used in popular Mexican foods such as the quesadilla and the burrito.
But here’s a caveat: most breads and flatbreads today are made with wheat flour and similar ingredients, which are actually grains that are converted to sugar in your body, potentially wreaking havoc on your health if consumed in excess.
The great news is there are wheat flour alternatives that you can use to create delicious yet gluten-free baked goods without adding burden to your well-being, like this Golden Cauliflower Turmeric Flatbread recipe from Paleohacks.
This recipe creates gluten-free flatbread using riced cauliflower instead of flour. The final product is crispy and firm, and is great for multi-layered sandwiches, as it holds well without becoming soggy, even with the many different fillings you use.
- 2 cups of organic raw riced cauliflower
- 4 organic free-range eggs
- 1 cup of almond meal
- 3 tsp. of turmeric powder
- 1/2 tsp. of Himalayan sea salt
- Preheat the oven to 350 degrees Fahrenheit, then line a baking tray with parchment paper.
- Place all the ingredients in a medium bowl and mix them well with a spoon.
- Transfer the mixture to the lined baking tray and evenly press it into a rectangle. Make sure the layer is about 0.5 centimeters: (0.19 inches) thick.
- Bake for 30 minutes, or until it is golden.
- Once baked, cool the flatbread completely, turn over on a rack and gently peel the parchment paper from it.
- Store the bread in a container in the refrigerator for up to one week.
This recipe makes eight slices of flatbread.