Quick Flatbread – grain free, dairy free

Flatbread with bacon, mushrooms and sauerkraut

These make a great weekend breakfast or brunch as well as a tasty light lunch. Ideal if you’re cutting out wheat, gluten and/or grains, this recipe uses coconut flour and arrowroot powder. The flatbread works really well with smoked salmon & avocado or bacon & tomatoes, mushrooms, etc. You could take them with you too – add some houmous and salad for a quick packed lunch.




  • 3 tbsp olive oil
  • 3 tbsp water
  • 1 egg
  • 1/4 tsp sea salt
  • 1 tsp lemon juice
  • 1/3 cup arrowroot powder
  • 1/3 cup coconut flour
  • 1/2 tsp baking powder


  1. Pre-heat the oven to 170C
  2. Beat the egg in a large bowl, add the sea salt, lemon juice, olive oil and water – mix well.
  3. Add the rest of the ingredients and mix into a ball.
  4. Roll out to about 1/2 cm thickness between two sheets of baking paper
  5. Bake on one of the sheets for about ten minutes or until the edges are golden and the bread is firm to the touch.