Texas Skillet Bread *

This skillet bread really hits the spot. Especially when you miss eating bread……it goes really well with just about anything because you can tailor it to the meal you are making. Try it, you won’t be disappointed, trust me.

• 1/2 cup garbanzo bean/chickpea flour
• 2 Tablespoons whey or lemon juice
• 3 Tablespoons filtered water
• 1 large egg
• 1/4 cup whole milk plain yogurt
• 1 Tablespoon extra-virgin olive oil
• 1/2 cup almond flour (almond meal)
• pinch unrefined sea salt, or to taste
• 1/2 teaspoon of any dried herb you like (try different ones to go with different meals)
• 1 teaspoon baking powder
• Coconut Oil, for greasing pan

12 to 24 Hours Before You Want to Make the Bread: In a medium bowl, mix together the garbanzo bean (chickpea) flour, whey, and 3 Tbsp. filtered water until thoroughly moistened. Cover bowl to keep dust out and set aside, at room temperature, for 12+ hours (up to 24 hours).

12 (or more) Hours Later: In the bowl of “soaked” garbanzo bean flour, whisk in egg, yogurt, oil, almond flour, salt, herb(s), and baking powder until well combined.

Heat an 8” skillet over medium heat; when hot, lightly grease the bottom of the pan with coconut oil. Add about half the batter to the prepared pan; spread the batter out with a spatula to completely cover the bottom of the pan, it will look like a big pancake. Let it cook for about 1-1/2 minutes to 2 minutes or until the edges start to look set. Flip and cook for 1 or 2 more minutes, until the other side is done. Repeat with the remaining batter.

Makes 2 pieces. Serves up to 8.

*Sugar-Free / Grain-Free

 Email To A Friend Print This Page