Low Oxalate Paleo Flatbread

If you’re looking for low oxalate recipes, you’ll be happy with this one. Bread is kind of a touchy subject, I guess. Sometimes a meal doesn’t feel like a meal without it, though.

Oxalates are diamond-like crystals found in many plant foods, and can be an issue with people who have gut problems. There are various reasons why this happens, but that’ll have to wait for its own blog post.

I tried to be a vegan once, and almost died by oxalates. I gained 20 pounds in six months and gave up on myself for a little while because I was “that guy” who couldn’t lose weight for anything. I had dreamed of my weight melting off my body as I had witnessed when other people went vegan. I felt better for a short time, but by the end of six months I was sicker than I had ever been, and very confused.  I was puffy and stiff all over and crying when I saw hamburgers. I felt like a loser the day I could no longer stand it and gave in and ate a hamburger with my family. Lo and behold, though, I felt much better, so I went with it.

I was also living with mold exposure at the time, which plays a big role in oxalate formation. If this is you, don’t give up. There are answers!

When you add “low oxalate” and “gluten free” things get challenging, but not impossible. I hope you find this recipe helpful! It’s good and taking oxalate levels down would probably make anyone feel better, so if you’re an adventurous soul, give it a try anyway!

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Low Oxalate Paleo Flatbread

Substituting almond flour and tapioca starch in this recipe with lentil flour and water chestnut flour creates a bready paleo flatbread that satisfies! 
Course Side Dish
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 4
Author Monica Stapleton

Ingredients

  • 4 tbsp Melted ghee, butter, or coconut oil
  • 1/2 cup Canned coconut milk or cream
  • 1 Large egg
  • 1/4 cup Coconut flour
  • 1/4 cup Sprouted lentil flour
  • 1/2 cup Water chestnut flour
  • 2 tbsp Ground flaxseed meal
  • 1/2 tsp Salt
  • 1/4 tsp Baking powder

Instructions

  • Whisk together ghee, butter or coconut oil with milk and egg in a medium bowl.  
  • Add coconut flour, lentil flour, water chestnut flour, flaxseed meal, salt, and baking powder and whisk. Add more coconut milk if you want it more pourable, or want thinner flatbread. Allow the batter to sit while you preheat a skillet.
  • Preheat a 10­inch cast iron skillet over high heat with a little more ghee. When the pan is hot, turn the heat down to medium and pour in half the batter. With a rolling motion spread the batter out to cover the bottom of the pan. Turn the heat down to low to cook.
  • Finished when golden on both sides and cooked in the center. (About 3 to 5 minutes on the first side and 2 to 4 minutes on the second side.) Transfer the cooked bread to a wire rack to cool.
  • Cook the remaining half of the batter. 

Notes

You can use a smaller pan and divide the batter into fourths for smaller flatbread.
Serve hot, warm, or at room temperature. Can be refrigerated overnight and toasted the next day.
Sources: 
Sprouted lentil flour
Water chestnut flour
I’m still trying to find a better source for water chestnut flour, but this one is ok, I think, for now. 

 

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