Almond Flour Flatbread

1. Preheat oven to 425 F.

2. In a large mixing bowl (I recommend you use your stand mixer), mix together almond flour, tapioca flour, salt, Italian seasoning and baking soda. Set aside.

3. In a small bowl, mix together the warm water and psyllium husks. Stir until thick.

4. Add the psyllium mixture, vinegar, olive oil and egg into the dry ingredients and mix well (I use a stand mixer). Mixture will be thick and sticky.

5. Spray a pizza stone with gluten free casein free cooking oil and sprinkle with tapioca flour.

6. To prevent sticking, keep hands well-coated with tapioca flour and press the dough into the pan until you reach your desired thickness. (If your batter is extremely sticky, sprinkle a small amount of flour onto dough as needed.)

7. Bake for 4-5 minutes, or until crust feels firm to the touch.

8. Add toppings (if using) and bake an additional 10-15 minutes, or until crust is nicely browned. If you don’t use toppings, continue to cook the bread itself for the remaining time. For toppings: If you serve it as an appetizer with olive oil and balsamic vinegar you can brush on some melted Earth Balance butter and minced garlic! Yum!

*Psyllium husks can be used as a replacement for xanthan gum and pectin (which I usually use to help bind and add stretchiness). When you mix the psyillium husks with water it makes a thick glutenous-like substance that works wonders for gluten free baking. It makes the bread soft and tender while still holding together very well. Psyllium is a fiber used in colon cleansing and it can be found at amazon.com or at your local health food store. Be sure to look for “whole psyllium husks”.