Paleo Easy Plantain Flat Bread – a gluten free, dairy free and completely paleo alternative to conventional bread! Made with only three ingredients!Jump to Recipe Jump to Video
I couldn’t wait to post up this recipe! This Easy Plantain Flat Bread has honestly been a life-saver for my Paleo journey. I used to LOVE conventional bread.
Whenever I was on the go, I would almost always buy myself a brown bread sandwich, whether to take advantage of the Marks and Spencer meal deal in the UK or if I was just starving and needed something to keep me going for the day.
I mean, what is a sandwich without the perfect loaf to house all the goodness in, right?
Most sandwich “breads” use the infamously expensive Almond flour but since it can be quite dear, I use the next best thing: Coconut Flour.
However, this gluten free and dairy free bread is actually flourless! I adapted this recipe from the lovely ladies over at PurelyTwins and have not stopped making it since. It is super easy and simple, all you need is a working blender and you’re good to go!
I’ve made this flatbread recipe as easy as possible by using only 3 ingredients!
- Coconut Oil
And a bit of salt but hey that’s optional so it’s basically 3!
Plantains make this a very healthy flatbread recipe with no yeast or flour added! Plantains are a starchy fruit, mostly confused with bananas which come from the same family. They are mostly available to buy at Asian, African or Caribbean grocery stores.
In the UK, you can find these in similar markets. Plantains are complex carbs and are therefore completely Paleo. However, this does mean that they are not keto friendly.
They can be used to make a wide range of meals, making them extremely versatile! I mean, just check out my Plantain fishcakes, plantain brownies and plantain soup – just to give you a few!
How to make this gluten free bread recipeJump to Video
This recipe is super simple and fool-proof! Because it only takes a few ingredients, the major thing you need to focus on is the cook time and temperature.
Time needed: 23 minutes.
The easiest way to make a healthy flat bread recipe with no yeast and no flour necessary!
- Preheat your oven to 175C/350F
Don’t miss this step – unless you’re making salmon!
- Add your ingredients to a food processor or blender. Process till smooth.
Doesn’t have to be completely smooth, so if you have some bits in the bread, don’t worry!
- Pour onto a baking tray lined with parchment paper.
Make sure you spread out the mixture as evenly and as flat as possible.
- Bake for 15-20minutes
Till the bread is golden brown and the center is firm.
How to store
Simply keep this flatbread in an air-tight container and it will last up to 5 days. You can also freeze this flatbread for up to 3 months. Simply defrost by toasting or heating it up in the microwave for a couple of minutes.
What this Paleo flatbread tastes like and serving suggestions
This recipe tastes very simple, like a blank canvas. It can be used in all types of recipes such as my slow cooked lamb wraps, as a simple sandwich recipe or whatever you think calls for a flatbread!
You can tailor this to your flavour, add some garlic, some chilli or even some honey and cinnamon to make a delicious gluten free sweet bread! The possibilities are endless.
You could use it to soak up some of my delicious soups and stews like my Paleo Butter Chicken!
My Plantain flatbread is completely gluten free, grain free and dairy free. It makes it the perfect simple paleo flatbread you will ever need!
- 1 green/yellow plantain*
- 2 eggs
- 1 tbsp coconut oil
- Pinch of Sea Salt
Preheat your oven to 175°C (350°F).
Cut off the ends of the plantain and remove the skin.* Once skin is removed, cut the plantain into 4/5 smaller pieces.
First add your eggs and coconut oil to your blender* and then add your plantain pieces and salt.
Blend until a smooth liquid but a few little bits leftover is not a problem. Just a few though!
Pour the liquid batter into a baking tray lined with parchment paper* and spread the liquid to form the “Flat” shape to your bread.
Bake for 15-20 mins. Once done, let it cool before cutting up to your desired slice shape.
1. If choosing a yellow plantain, make sure its more on the yellow side, no dark spots please!
2. It can be a little tricky with a green plantain so just make a few slits around it and use a pairing knife to peel the skin away.
3. This makes for easier blending when you add liquids or liquid-y items first.
4. Or you can use baking paper. I haven’t tried this with foil paper so not sure if it would stick to it.
I hope you enjoy this recipe! I would really love to see how you decide to use this bread recipe in your life so take a picture and tag me on my Instagram: whittypaleo! I want to post your creations on my stories!