Spinach & Oat Flatbread is a versatile recipe that creates a thick and pliable gluten free flatbread which is the perfect wrapper for any sort of filling from tacos to wraps. Full of simple and easy to find ingredients that you probably already have on hand, Spinach & Oat Flatbreads are super easy to make and yield an amazingly tasty gluten free bread option. Simply pulse together the batter in a food processor, then cook in a skillet similar to a pancake or crepe. The flatbreads do take a little patience but the trick is be sure to wait 8-10 minutes before flipping other they might fall apart. The flatbreads are definitely worth the wait though once you see the end result! Feel free to double or triple the recipe to make more than 1 serving or have leftovers to keep in the fridge.
Spinach & Oat Flatbread
Makes 1 Serving (Two Small Flatbreads, about 6 inches in diameter)
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1/4 cup gluten free rolled oats, like the kind by Bob’s Red Mills
1/4 cup liquid egg substitute
2 tablespoons water
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup packed baby spinach
1. Add oats to a small food processor and pulse until oats are ground to a flour-like consistency.
2. Add egg, water, basil, oregano, salt, and pepper to food processor and pulse until ingredients are combined and a smooth batter is formed.
3. Scoop spinach into food processor and process until it is thoroughly incorporated into batter.
4. Spray a small 8 inch skillet with nonstick spray and heat to low.
5. Use a 1/4 measuring cup to measure 1/4 cup of batter and pour into center of pre-heated skillet. Immediately, pick up skillet and swirl it to coat the bottom evenly in batter (similar to making a crepe). Batter should end up in a thin, even layer across skillet surface.
6. Let flatbread cook, undisturbed, for 7-8 minutes. Then use a thin, narrow spatula to gently scrape edges of flatbread and test the doneness. If flatbread is pliable, holds together, and pulls away easily from skillet, then it is ready to flip. If it seems fragile and tears, let cook 2-3 minutes more prior to flipping.
7. Let flatbread cook 5-6 minutes more, on the 2nd side, then place on a cooling rack while you make the second flatbread.
8. To make the second flatbread, remove skillet from heat and respray with nonstick spray. Place skillet over low heat and repeat cooking process with remaining 1/4 cup of batter; 8-10 minutes on the 1st side and 5-6 minutes on the 2nd.
9. Once both flatbreads are cooked, you can either use them right away or let cool completely and wrap in aluminum foil. Refrigerate foil-wrapped flatbreads until ready to use, up to 5 days.
Nutrition Information--approximately 58 calories per flatbread