This delicious, gluten-free teff flour flatbread recipe is higher in protein and made without yeast. It all 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, 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.
Ingredients and substitutions
- Teff flour
- Baking soda
- Sea salt
- Egg
- Olive oil
- Water
- Apple cider vinegar - Lemon juice could also be used.
There are various times when I try to eat primarily gluten-free, but boy, do I miss bread when I do.
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.
If this recipe suits your way of eating, I hope you give it a shot!
Recipe notes
This is the teff flour I use.
More recipes with teff flour
Oven-Baked Chocolate Cake For One
Quick Teff Flour Flatbread (NO Yeast)
Ingredients
- ¼ cup teff flour
- ⅛ teaspoon baking soda
- few dashes sea salt
- 1 large egg
- 1 Tablespoon olive oil (or other you enjoy)
- 2 Tablespoons water
- ½ 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
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
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.
Kathleen R Dancer
mple and good recipe. Just what I needed.
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.
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!
Asma
How much apple sauce did you use?
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.
Lauren Wolf
Can these be frozen or otherwise stored for work day meal preps?
Lauren
Yes, freezing would be fine. 🙂
RH
These are killer! I've started eating teff flour for its high manganese content and came across this recipe. Not only is it super easy to prepare, but the flatbread is remarkably similar in texture to real bread. Yum! Thank you!
Dam
once read , ran to kitchen , 5mins all done , topped with banana , avocado and soy chocolate milk. Thx
Lectin-free 🙂
Barbara R.
Easy to make, tasted good, I put a little butter and maple syrup on it. Next time to make it healthier I'm going to top it with sliced bananas instead of maple syrup because of blood sugar issues
Esti Allina
Fast and easy recipe. Mine didn't come out as fluffy as those pictured, more like really flat pancakes, but it's ok. I also wonder how accurate the recipe multiplier is - do all ingredients actually need to be multiplied in a 1:1 ratio?
Mark
Just got done making my first batch of these. Perfect on the first try! (This
is rare - I find it usually takes about four tries with serious modifications
for me to be satisfied with a recipe I found on the internet.) Flavor is good
enough replace both pancakes and the added maple syrup. I quadrupled
the recipe and got seven thin large-pancake size pieces. Interesting note:
I was a little sloppy adding the eggs, getting small bit of eggshell in the mix.
They all fell to the bottom as the batter stood waiting its turn so all I had to
do about it was discard the dregs.
Ms C
My friend had a bag of teff flour in his pantry I wanted to test it out and found your recipe. I multiple it by 16 addded a squeeze of agavevand cinnamon and made a variety of flatbread/ pancakes. Hemp, flaxseed, pumpkin seeds, cacao and dates, apples, berries. I would never have tried this without your recipe. Thank you
Kevin
love this! thank you!!!