Working with gluten-free flour in baking is both an art and a science. De-glutenizing a recipe isn’t a matter of simply swapping one gluten-free flour for wheat flour. It typically requires a mix of flours, which, in combination, will impart flavor, texture and structure. But don’t let that overwhelm you!
With growing awareness surrounding celiac’s disease, gluten intolerance and gluten sensitivities, there is no shortage of gluten-free flour options. From almond flour to quinoa flour, the options available offer a wide flavor range and nutritional punch.
To prove it, we’ve compiled a comprehensive list of 20 gluten-free bread recipes, using every flour available on the market today. The possibilities are truly endless!
Brown Rice Sandwich Bread
- 2 teaspoons instant yeast
- 2 tablespoons granulated sugar
- 1 1/4 cup brown rice flour
- 1/2 cup ground flax
- 1/2 cup potato starch
- 1/4 cup tapioca starch
- 1/4 cup skim milk powder
- 2 1/2 teaspoons xanthan gum
- 1 1/4 teaspoons salt
- 2 teaspoons apple cider vinegar
- 2 tablespoons vegetable oil
- 2 large eggs
- 2 large egg whites
- Combine warm, yeast & sugar in a glass bowl. Stir & let sit 5 minutes. This allows the yeast to proof & shortens rising time.
- In a large bowl or plastic bag, combine dry ingredients. Mix well and set aside.
- In a separate bowl, using a heavy-duty mixer with paddle attachment or dough hook, combine remaining ingredients until well blended. Add water/yeast mixture & combine.
- With mixer on lowest speed, slowly add dry ingredients until combined. Scrape bottom and sides of bowl with rubber spatula. With mixer on medium speed, beat for 4 minutes.
- Spoon into prepared bread pan or mini-loaf pans. Let rise, uncovered, in a warm, draft-free place for 30-40 minutes, or until dough has risen to the top of the pan.
- Meanwhile, preheat oven to 350°F. Bake for 35 to 45 minutes or until loaf sounds hollow when tapped on the bottom of single loaf.
- Slice and wrap while still warm in airtight individual sandwich bags, then place these in a larger freezer bag. Freeze up to 6 weeks.
- Bake 12 minutes for 11 mini loaves. Freeze 2 loaves/sandwich bag.
Fluffy White Rice Dinner Roll Bread
- 2 tablespoons active dry yeast
- 2 cups warm water
- 1/3 cup oil
- 1/4 cup sugar
- 1 egg
- 1 teaspoon salt
- 2 tablespoons xanthan gum
- 1 1/4 cups white rice flour
- 1 cup brown rice flour
- 3/4 cup potato starch
- 1/3 cup tapioca starch
- In the bowl of a mixer, dissolve yeast in warm water. Add sugar and let sit for about 5 minutes.
- Add remaining ingredients, adding the xanthan gum last. Mix using the dough hook of an electric mixer.
- Mix for about 5 minutes, scraping down the sides of the bowl a few times. You do not knead this like a regular bread dough, but it does need to be mixed well and I have found about 5 minutes is a good time.
- Scoop onto a greased cookie sheet. The dough is a wet dough, so I found that using a large ice cream scoop works best for this. This makes 12-15 rolls.
- Cover rolls loosely with a kitchen towel and let rise for about 1 1/4 to 1 1/2 hours.
- Bake at 425°F for 8-10 minutes or until done.
Fermented Buckwheat Bread
425g (15oz) raw buckwheat groats
300ml or grams of water + water for soaking buckwheat
2 tablespoons agave syrup
½-1 teaspoon sea salt or Himalayan salt
2 tablespoons oregano
3 handfuls of sunflower seeds
Other flavor combination ideas:
Olives and oregano
Sundried tomatoes and oregano
Sesame seeds and oregano
Walnuts, prunes, cinnamon
- Soak buckwheat groats for at least 6 hours. Rinse well and let drain for 2-5 minutes.
- Place drained buckwheat groats into blender with 300ml of water. Blend on low speed until smooth batter forms.
- Pour the batter into plastic or glass bowl (do not use metal bowl). Cover the bowl with clean cloth and place into a warm oven (30°C, 86°F).
- Let the batter ferment for 7 hours.
- After 7 hours you’ll see that the batter has risen and small bubbles have formed. If you don’t see that, let it ferment a bit longer. Now add all the other ingredients to this buckwheat bread recipe, gently and briefly stir with wooden or plastic spoon (do not use metal spoon). Do not over-mix as the batter will lose its fluffiness.
- Pour the batter into a loaf pan lined with parchment paper. Now, you can put the bread back into warm oven and let it rise for another few hours or you can bake it immediately for 1 hour at 175°C (350°F). If you used parchment paper, you can remove the bread from pan immediately and place on folded kitchen paper (I use 4 layers), which will absorb the moistness. Let the bread cool for an hour before slicing.
Moist Coconut Flour Bread
- ½ cup coconut flour
- 4 eggs, large + 2 egg whites
- ½ cup unsalted butter, room temp
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon apple cider vinegar
- ½ teaspoon salt
- 1 tablespoon granulated Swerve sweetener
- Preheat oven to 350°F.
- Using a mixer, blend the room temperature butter until smoothed. Toss in the Swerve sweetener and cream until well blended.
- In another bowl, mix together the eggs, egg whites, and apple cider vinegar. Add into the mixer, and blend well.
- In a large bowl, mix together the dry ingredients of coconut flour, baking powder, baking soda and salt.
- Turn on the mixer, and slowly add a spoonful of the dry ingredients until well blended.
- Butter a bread pan, and add the batter.
- Place in the oven, and keep checking for the batter to be completely baked.
Almond Flour Sandwich Loaf
- 2 cups blanched almond flour
- 2 tablespoons coconut flour
- ¼ cup flax seed meal
- ½ teaspoon celtic sea salt
- ½ teaspoon baking soda
- 5 eggs
- 1 teaspoon honey or coconut nectar or yacon syrup
- 1 tablespoon coconut oil, melted butter, melted ghee or olive oil
- 1 teaspoon apple cider vinegar or lemon juice
- In a medium bowl, combine almond flour, coconut flour, flax meal, salt and baking soda.
- In a larger bowl, whisk together eggs, oil, honey and vinegar.
- Mix wet ingredients into dry.
- Pour batter into a well greased 7.5″ x 3.5″ loaf pan.
- Bake at 350ºF for 30-35 minutes, until a toothpick inserted into center of loaf comes out clean.
- Cool and serve.
Sweet Potato Bread
300 grams cooked sweet potato flesh*
1/2 cup coconut flour
3 tablespoons of coconut milk
1 teaspoon bicarb soda / baking soda
juice of half a lemon
pinch of salt
Preheat your oven to 180°C or 350°F.
Grease and line a mini loaf tin (mine is 6″ x 2.5″) with baking paper hanging oven the sides for easy removal.
Put the ingredients into your food processor or blender and pulse until well combined.
Spoon the mixture into the prepared tin, smooth over the top with a spoon.
Bake for 40 minutes. Cover the loaf with foil and bake for a further 20 minutes. Remove from the oven and allow to cool before slicing. Enjoy.
Popped Amaranth Bread
1 cup almond meal/flour
1 1/4 cups brown rice flour
1 1/2 cups popped amaranth grain
3/4 teaspoon aluminum-free baking soda
3/4 teaspoon aluminum-free baking powder
1 teaspoon fine ground sea salt
1 tablespoon coconut oil
2 tablespoon wild-harvested honey
1 red apple, core and seeds removed
1/4 cup fresh lime juice
3/4 cup pure water
2 teaspoon chia seeds
Preheat oven to 350°F. Line muffin tins or pan with parchment and set aside.
Pour water into the blender and add chia seeds and let sit while you pop some amaranth.
Once all amaranth is popped, add apple, coconut oil, wild-harvested honey and fresh lime juice to the blender.
Blend until thoroughly mixed. While blending, in a large bowl, sift together almond meal/flour, brown rice flour, baking soda, baking powder and salt.
Pour wet ingredients into large bowl with dry and fold until well mixed. Fold in popped amaranth.
Spread into pan with silicone spatula or spoon into tins (fill minis and fill full-size tins 3/4 way).
Bake pans for 30 mins and muffins 20-25, or until knife comes out clean. You can paint/drizzle with honey and top with extra popped amaranth if you like.
Italian Chickpea Flour Bread
1 cup chickpea flour
1 cup water
2 tablespoons oil
1 1/2 teaspoons Italian seasoning
1 1/2 teaspoons chopped dried rosemary
ground black pepper to taste
1 pinch salt to taste (optional)
- Whisk chickpea flour and water together in a bowl until smooth; let sit at room temperature, 2 to 6 hours.
- Preheat oven to 450°F (230°C). Spray the inside of an 8-inch metal pie pan.
- Skim foam from the top of chickpea-water mixture. Add oil, Italian seasoning, and rosemary and stir until combined. Pour mixture into the prepared pan; sprinkle black pepper and salt over the top.
- Bake in the preheated oven until edges begin to brown, about 15 minutes. Remove bread from pan and cut into wedges.
Millet Flour Sandwich Bread
- 3/4 cup warm (about 110°F) water
- 1 packet (7 grams/ 2 teaspoons) instant/rapid rise yeast
- 170 grams/ 6 ounces (1 1/2 cups) millet flour
- 113 grams/ 4 ounces (1 cup) tapioca starch
- 2 tablespoons granulated sugar
- 2 teaspoons xanthan gum
- 1 teaspoon table salt (not Kosher salt)
- 1/2 teaspoon baking powder
- 3 large eggs* (about 150 grams total, out of shell), whisked
- 2 tablespoons olive or vegetable oil
- 1 teaspoon apple cider vinegar
- *if desired, replace the eggs with 3 large egg whites.
- Whisk together water and yeast in a small bowl. Allow to stand for 5 minutes.
- In the bowl of a stand mixer, combine millet flour, tapioca starch, granulated sugar, xanthan gum, salt, and baking powder. Whisk to combine. Fit the stand mixer with the flat paddle attachment. Add the yeast mixture, eggs, oil, and vinegar. Mix on medium speed until smooth. Dough will be thin.
- Spray an 8-1/2″ by 4-1/2″ by 2-3/4″ loaf pan with nonstick cooking spray. Spread dough evenly into the pan. Spay a piece of plastic wrap with nonstick cooking spray and place plastic wrap loosely on the pan. Allow dough to double in size. This takes about 1 hour.
- When dough has doubled in size, preheat oven to 350°F. Remove plastic wrap from the top of the pan.
- Bake until the internal temperature of the bread reaches 210°F, about 45 minutes. (If the crust gets too dark before the internal temperature reaches 210°F, place a piece of foil onto the bread. This prevents the crust from burning.)
- Remove bread from the oven and allow to cool for 2 minutes. Transfer bread to a wire cooling rack to cool completely.
- When cool, slice into pieces with a serrated knife.
- Store bread on the counter for up to 3 days or freeze sliced bread, wrapped in freezer wrap with waxed paper between each slice, and placed into a freezer container, for up to 6 weeks.
Oat Flour Maple Bread
2 cups brown rice flour, preferably super-fine grind
1 cup gluten-free oat flour
1½ cups sorghum flour or millet flour
1 cup tapioca starch/flour
½ cup potato starch
½ cup sweet rice flour
2 packages (2¼ teaspoons each) active dry yeast
1 tablespoon + 1 teaspoon xanthan gum
1 tablespoon salt
5 eggs, room temperature
4 tablespoons maple syrup or amber agave nectar
½ cup shortening or non-dairy margarine, melted
2½ cups milk of choice (rice, soy, hemp, nut milk), warmed
to 110 to 120 degrees F
1 egg white, lightly beaten with a fork (to brush tops
½ cup gluten-free oats
Prepare 2 9-inch bread pans (or 2 8-inch bread pans and 6 muffin tins) by greasing well and dusting with brown rice flour. Set aside.
Place brown rice flour, oat flour, sorghum flour, tapioca starch/flour, potato starch, sweet rice flour, dry yeast, xanthan gum and salt into the mixing bowl of a stand mixer with a paddle attachment. Mix on low for a few seconds just to combine ingredients.
In separate bowl, hand whisk the eggs, maple syrup, shortening and milk.
Add the wet ingredients to the dry ingredients and mix until combined. Then mix for 5 minutes on medium-high speed. Batter will resemble a very thick cake batter.
Spoon batter into prepared pans. This recipe makes 2 9-inch loaves or 2 8-inch loaves, plus 6 dinner rolls. To make the rolls, use a large ice cream scoop to portion the batter into 6 standard-size muffin cups; then divide remaining batter into 2 8-inch bread pans.
Using a pastry brush, lightly brush the top of the dough with egg white. Sprinkle gluten-free oats on top.
Let dough rise in a warm place for approximately 40 minutes or until nearly doubled in size. Preheat oven to 350°F.
Place bread pans in preheated oven and bake for approximately 30 (for rolls) to 40 minutes (for loaves). Bread is done when internal temperature reads 200°F on an instant-read thermometer.
Cool bread in pans for 10 minutes. Remove from pans and cool on a rack.
Decadent Cornmeal Flour Cornbread
- 1 cup certified gluten-free cornmeal (Buy organic cornmeal for GMO-free).
- 1/2 cup white (or brown) rice flour
- 1/2 cup cornstarch (Non-GMO cornstarch is available in many markets or online).
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup sugar (You can substitute your favorite sweetener here, decrease the amount, or omit the sugar entirely).
- 1 cup milk (plant- or dairy-based will work. I use unsweetened coconut milk).
- 1/3 cup oil
- egg replacer (prepared according to package directions) to equal 2 large eggs (or you may use 2 large eggs OR 1/2 cup egg substitute, like Egg Beaters, if you prefer).
- Preheat oven to 400°F.
- Grease an 8-inch square glass baking dish (or similar sized dish of your choice, or a cast iron skillet, if you have one).
- Place the baking dish or skillet in the oven as the oven preheats while you mix the bread. A hot skillet before you pour in the batter ensures a crisp outer crust, which is a must with cornbread)!
- In a mixing bowl, whisk dry ingredients to blend.
- Add milk, oil, and eggs; stir until batter is completely smooth.
- Carefully remove hot pan from the oven using an oven mitt, and pour the batter into the hot pan (this seals a crisp edge on your cornbread).
- Return the pan to oven and bake 20-25 minutes, or until cornbread is golden brown on top and deep golden brown around the edges.
- Cut into squares and serve hot from the oven either on its own or with a drizzle of honey.
Molasses Pumpernickel Bread
¾ cup warm water
1 tablespoon yeast
1 tablespoon sugar
2 ¾ cups Mama’s Almond or Coconut Blend Flours
½ cup ground flaxseed
1 tablespoon caraway seeds
3 tablespoons cocoa (dark or regular unsweetened)
2 tablespoons sugar
1 teaspoon salt
1 ½ teaspoon xanthan gum
½ cup warm milk or dairy free milk
2 teaspoons ground coffee
¼ cup oil (canola, soy, corn or melted coconut oil)
¼ cup molasses
In a liquid measuring cup whisk together water, yeast and sugar. Set aside until foamy.
In a stand mixer, add flour, ground flaxseed, caraway seeds, cocoa, sugar, salt and xanthan gum. Mix to combine.
Warm milk in microwave for about 30 seconds. Add coffee granules and mix well.
With mixer running on low speed, slowly pour in yeast mixture, then warm milk mixture, oil, molasses and egg. Turn mixer off, scrape down sides of bowl.
Turn mixer on high speed and mix for 1-2 minutes.
Spread batter into desired pans. Put warm water into a small bowl. Dip finger in warm water and press out all rough edges of dough and shaping dough as desired. Cover with a dry towel and place in warm place for 1 ½ -2 hours.
Bake at 400°F. Pull-Apart Rolls – Bake for 30 minute, (cover last 10 minutes). 6 inch Round – bake for 45-50 minutes (cover last half). 4×8 Bread Pan – bake for 60 minutes (cover last 30 minutes). Mini Bread Pans – Bake for 30 minutes, (cover last 10 minutes). 4 inch Cake Pans – Bake for 26-28 minutes (cover last 10 minutes).
High-Protein Quinoa Bread
- 2½ teaspoons active dry yeast
- 1½ cups water, about 90 degrees
- 2 tablespoons honey
- 4 oz chickpea / garbanzo bean flour
- 4 oz toasted quinoa flour
- 3.5 oz sorghum flour
- 5.5 oz potato starch
- 2 teaspoons xanthan gum
- 1 teaspoon fine sea salt
- 3 large eggs, at room temperature
- 3 tablespoons almond oil (or other light flavored oil)
- 2 tablespoons raw white quinoa (optional)
- 2 tablespoons raw sunflower seeds (optional)
- 1 tablespoon poppy seeds (optional)
- Whisk honey into warm water and add yeast. Let stand for 5 – 8 minutes until yeast has bloomed and is puffy.
- Meanwhile, whisk together dry ingredients and add to the bowl of a stand mixer. In a small bowl, beat together eggs and oil.
- With the mixer running on low speed, add yeast mixture and let incorporate for a few seconds. Add eggs and almond oil, and mix for 2 minutes. Turn mixer to medium speed, and mix for another minute, adding raw quinoa, sunflower seeds, and poppy seeds if using.
- Line a loaf pan with parchment paper and pour dough inside. Place in a warm, draft-free space in your house and let rise for 30 – 45 minutes until loaf has doubled in size.
- Preheat the oven to 375°F. When dough has risen, bake on the center rack for 40 – 50 minutes until loaf is browned and sounds hollow when you tap on it.
- Remove bread from pan and let cool completely on a wire rack before slicing. Store extra bread in freezer (wrap in tinfoil and place in a sealable plastic bag.
Sorghum Flour Bread
- 1⅓ cup sorghum flour
- ⅔ cup brown sweet rice flour
- 1 cup tapioca starch
- 1 tablespoon yeast (instant or rapid rise)
- 2 teaspoons xanthan gum
- ¾ teaspoon salt
- 1 tablespoon sugar
- 1 cup water minus 2 Tablespoons (105-115 degrees)
- 4 eggs
- ¼ cup oil
- 1 teaspoon vinegar
- Combine the dry ingredients (flour through sugar) in a large mixing bowl.
- Add the eggs, oil, water and vinegar.
- Beat with a hand mixer for several minutes.
- Transfer the dough to a bread machine set to rise 30 minutes and bake 55 minutes at 336°F.
Date Teff Flour Bread
- 1 cup chopped pitted dates
- 1 cup boiling water
- 1½ cups teff flour
- 2 tablespoons psyllium husk
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ⅔ cup packed brown sugar
- 1 flax egg (1 tablespoon ground flax + 3 tablespoons water)
- ¼ cup virgin coconut oil, melted
- In a medium bowl, mix the chopped dates and boiled water. Set aside and let sit for 30 minutes to soften.
- Preheat oven to 350°F.
- In a large bowl or mixer, add the teff flour, psyllium husk, cinnamon, cardamom, baking soda and salt. Stir until well mixed. Set aside.
- Using the bowl that the dates have soaked in, add the flax egg, sugar and coconut oil. Mix well until blended and then add to the flour mixture, stirring until just blended. Be careful not to over mix.
- Pour batter into a parchment lined bread pan (9×5 inch).
- Bake for 50-55 minutes or until a toothpick inserted into the loaf comes out clean. Remove from oven and let cool in pan for approximately 10 minutes. After 10 minutes, loaf can be transferred to a wire rack to cool completely.
Soy Flour Loaf
3 cups unbleached white all-purpose flour
2 cups soy flour or organic soy flour
1 cup vital wheat gluten
1/2 cup non-fat dry milk powder
1 teaspoon sea salt
1 tablespoon oil
1 teaspoon molasses
2 1/4 cups warm water (110°F – 115°F)
1 tablespoon active dry yeast
- Soften the yeast in 1/4 cup of warm water, with the molasses added. When this mixture bubbles, add the remainder of the water, oil, salt, milk powder, gluten flour and soy flour. Then add enough unbleached white flour to make a stiff dough.
- Turn out onto a floured board and knead until smooth and elastic. Shape into a ball, place dough in a greased bowl, turning to coat. Cover and set in a warm place to allow the dough to rise until double in bulk. Punch down, knead briefly, return to bowl, cover and allow to rise again until doubled in bulk.
- Divide dough in 2 equal halves and shape into loaves. Place loaves in greased bread pans, cover and allow to rise again. Bake at 350°F for 50-60 minutes.
Potato Starch White Bread
1 tablespoon active dry yeast
3 tablespoons white sugar
1 1/4 cups warm water
1 1/3 cups rice flour
2/3 cup sorghum flour
1/2 cup potato starch
1/2 cup cornstarch
1/3 cup olive oil
1 tablespoon xanthan gum
1 1/2 teaspoons salt
- Grease a 9×5-inch loaf pan.
- Dissolve yeast and sugar in warm water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 to 10 minutes.
- Combine yeast mixture, rice flour, sorghum flour, potato starch, cornstarch, vegetable oil, eggs, xanthan gum, and salt together in the bowl of a stand mixer; mix on medium speed until incorporated, about 2 minutes. Spoon dough into the prepared loaf pan. Smooth the top of dough with the back of a wet spoon.
- Place dough in a warm place until it has risen just over the top of the loaf pan, about 1 hour.
- Preheat oven to 375°F (190°C).
- Bake in the preheated oven until loaf is medium golden brown, about 25 minutes.
Hazelnut Flour Pumpkin Bread
1 cup sorghum flour
1 cup potato starch (not potato flour)
1/2 cup hazelnut flour
1/2 cup corn flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 1/4 teaspoons xanthan gum
2 teaspoons cinnamon
1 teaspoon ginger
1/4 teaspoon nutmeg
1 cup golden brown sugar
1/4 cup cane sugar
1/2 cup organic expeller pressed canola oil
3 organic free-range eggs, beaten
1 rounded cup canned pumpkin
1 tablespoon bourbon vanilla
3/4 cup chopped walnuts* see notes below for options
Preheat the oven to 375ºF.
Line a large loaf pan – preferably a 9-inch ceramic loaf pan- with a piece of parchment paper; the length of the parchment should be above both sides, with enough to grip (this makes it super easy to get the baked loaf out of the pan).
In a large mixing bowl, whisk together the flours, starches, baking powder, baking soda, sea salt, xanthan gum, spices and sugars.
Add in the oil, egg, pumpkin and vanilla. Beat for two minutes till the batter is smooth and fluffy.
Fold in the walnuts by hand, using a big spoon or spatula.
Scoop the batter into the lined loaf pan. Smooth out the top. Add a few walnut halves for decoration, if desired.
Feel the pan. If the batter feels cold- allow it to rest for a few minutes and come up to room temperature- this will help with the rise.
Place the pan in the center of the oven and set the timer for 15 minutes.
At 15 minutes, lower the temperature to 350ºF. Bake for 45 to 55 more minutes, until the top is firm and set, and a cake tester inserted into the center emerges clean.
Walnut Flour Carrot Bread
1 1/4 cups all purpose gluten-free brown rice flour blend
1/4 cup walnut flour or meal
1 cup grated carrot (about 1 large or 2 medium carrots)
1/2 teaspoon baking soda
2 teaspoons baking powder
3/4 teaspoon guar gum
1/2 teaspoon salt
2 teaspoons cinnamon powder
1 cup packed light brown sugar (dark brown may be substituted)
1/3 cup vegetable oil
2 large eggs
1/4 cup whole milk (or non-dairy milk)
1 teaspoon lemon juice
1 tablespoon vanilla extract
1/3 cup chopped walnuts
Preheat the oven to 350°F. Butter a medium size loaf pan and line with parchment paper and then set it aside.
Put the all-purpose gluten-free flour, walnut flour, baking soda, baking powder, guar gum, salt, and cinnamon in a medium bowl and whisk until well combined.
In another large bowl or in the bowl of a stand mixer (using the paddle attachment) add the brown sugar, canola oil, and eggs (one at a time) and beat or mix until smooth.
Add in the milk, lemon juice, vanilla, and walnuts. Beat or mix until completely smooth.
Add the dry ingredients to the wet and beat until combined. Then add in the grated carrots and raisins (you can reserve some grated carrot and walnuts to sprinkle on top of bread before baking if desired).
Pour batter into greased pan and sprinkle the reserved carrot and walnuts on top. Bake for 35 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Cover the top of the loaf with foil if it starts to become to dark before the finished baking time.
Tapioca Flour Naan Bread
- ½ cup almond flour
- ½ cup tapioca flour
- 1 cup organic coconut milk, canned and full fat
- optional salt and grassfed organic ghee
- Mix all the ingredients together.
- Heat a 9.5 inch nonstick pan over medium heat and pour batter to desired thickness.
- Once the batter fluffs up and looks firm/mostly cooked, flip it over to cook the other side (be patient, this takes a little time)!