Quick Teff Flour Flatbread (NO Yeast) - This delicious, gluten-free flatbread recipe is made with teff flour, and it comes together in about 10 minutes!
Benefits of teff flour
I initially became interested in teff flour for two main reasons.
One, it's high in iron, and I'm forever trying to keep mine up. Two, it's high in protein (for a grain), and I'm forever trying to keep my blood sugar balanced.
Stop me if I've said this before, but has anyone else had blood sugar issues when eating gluten-free?
The thing is, many gluten-free recipes are made with low protein/high carb flours (rice, cassava, sorghum...) and starches (tapioca, arrowroot...), which is no bueno for persons like myself.
I remember when I first tried eating gluten-free for funsies, and I'd consistently be tired within mere minutes of eating.
Long story short, I came to discover some type of intolerability (word?) on my part, and that I must have protein to balance out my carbs.
That brings me full circle back to teff flour and this recipe.
Given that I'm currently on the gluten-free bandwagon for health reasons, I've been experimenting with various flours. At the top of my experiment list is bread.
Oh, I miss bread! I've given it all up for the time being in the name of being pain-free.
Henceforth, I make this scrumptious flatbread on occasion to quell the starch beast!
Not only do I use teff flour, which has a naturally higher protein count, but this recipe also includes an egg for even more aminos.
Even little Miki got down with this recipe, eating it in her birthday suit on a hot day.
If this recipe suits your way of eating, I hope you give it a shot!
If you want more teff flour recipes, check out some of my other favorites:
Chewy Coconut Brownies
Honey Teff Pancakes
Oven-Baked Chocolate Cake For One
Quick Teff Flour Flatbread (NO Yeast)
Equipment
Ingredients
- ¼ cup teff flour
- ¼ tsp baking soda
- few dashes sea salt
- 1 large egg
- 1 Tbsp olive oil (or other you enjoy)
- 2 Tbsp water
- 1 tsp apple cider vinegar
Instructions
- Heat a non-stick skillet (about 10 inches) over medium heat.
- Whisk all of the ingredients together until you have a smooth batter.
- Add some coconut oil or butter to the pan (enough to spread around) in the warm pan.
- Pour the batter into the pan in the style of a large pancake.
- Cook 2-3 minutes or until you can get a spatula under it and it holds together.
- Flip the flatbread.
- Cook the other side for another 1-2 minutes.
- Remove, slice, and enjoy!
Notes
Nutrition
Notes:
This is the skillet I use to cook my flatbread.
Shared with: Full Plate Thursday
Lauren Wolf
Can these be frozen or otherwise stored for work day meal preps?
Lauren
Yes, freezing would be fine. 🙂
Angie
I’m continually creating low-carb, sugar-free of low sugar recipes for my hubby and me. And I love bread. But lately, I’ve been loving flatbreads and the low-carb options. So your Teff flour flatbread has piqued my interest for sure. I’m definitely saving this recipe to make.
Asma
How much apple sauce did you use?
Linda
So. I have a wheat allergy. Not a gluten allergy. And this hits the spot. Thank you for posting.
I ... I hate to admit ate the whole cake for breakfast with strawberries and butter and a bit of syrup. The flavor was nutty and very tasty.
I will definitely be making some for snacks with nut butter etc. I can't wait to try your other recipes.
Lauren
Thank you, Linda! The way you dressed up the flatbread sounds delicious!
Charlene
The texture and taste are wonderful. I cut the "pancake" in 4, and will be cutting each quarter in half for "thin" bread sandwiches. So glad I found your blog, site.
Kathleen R Dancer
mple and good recipe. Just what I needed.
Fay
Do you think I could use a chia or flax seed egg?
Looking forward to trying this.
Lauren
Hi Fay,
I think that would work, but I'm not certain. I've tried it with a combination of applesauce and water, which worked.