Bottom line in the land of healthy eating – people want food that tastes good. The. End. And if those people are coming off of eating a Standard American Diet, then things like bread, pasta, desserts, and fried foods are in the priority. We are a carb, sugar, fat loving nation and to transition away from all of our beloved foods, cold turkey, is MAJOR.
So my goal always, is give the people the food they want. So that as they transition away from the nasties, they can still have the foods they’ve grown accustomed to…but healthier. This recipe for flatbread is designed to be sort of a staple – you can use it to make anything you want. You can make pizza, you can make a dessert, you can eat it with guacamole, with salsa, with pâté. You can use it to scrub your counters, although that would be quite a waste. Because this is a perfect sub for all the junk you shouldn’t be eating anymore!
- 1 cup well-peeled, coarsely chopped, boiled (for about 25 minutes or until fork-tender), drained yuca root
- 1/4 cup flax seeds
- 1/2-3/4 teaspoon garlic sea salt (or favorite seasoning blend)
- 1/4 cup avocado or olive oil
- 1 pastured egg (you can also omit if necessary)
- Optional: use fresh herbs like rosemary or chives to jazz up this flatbread – it is a blank canvas ready for your creativity
- Preheat oven to 375
- Combine all ingredients in a blender, Nutribullet, or Vitamix
- Once a batter is formed, pour onto a parchment lined baking sheet
- Spread batter with the back of a spoon or flexible spatula
- You’ll want your spread batter to be on the thin side, maybe 1/4 inch thick (it will rise slightly)
- Bake for 25 minutes or until cooked through – the texture will be a flexible and very similar to glutenous flatbread
I think I might try these with a couple tablespoons of chia seeds in place of the flax. I’ll let you know if it works!
Looking forward to the feedback Jessica!
Pat Stoa says
I greatly encourage you to use chia or hempseed instead of the flax, but be aware that the chia is very gelatinous. Flaxseed is treated as grain by our bodies so you will be mixing potato (yucca) with grain (flaxseed) and many people (three in my own family) have health problems if we consume potato with grain within eight hours of the other. Also, tapioca flours are a mixture of potato and grain. Yes, I know it is not on the label, but our blood is so sensitive it can detect tiny traces. Hopefully your health is not so compromised that you have to be that careful.
I can honestly say that I have seen yuca in the store and never knew what to do with it. I love this idea! I think we can all relate on what a paid it is to find good grain free flatbread! Thank you for sharing this on BTMR Gluten Free Hop.
Awesome! Thanks for sharing Andrea! 🙂
What is Yuca root & where would I buy it in Australia??
Chris, yuca is a starchy tuber also known as cassava and in flour form is tapioca. If you cannot find it fresh, check the frozen section and be sure to ask your produce manager if it is something they can bring in for you on order, which many will do.
How does this Yuca Bread keep?
I am not sure honestly, I think it would freeze okay – but we have always eaten it right up!
IN the oven…. wish me luck… doubled the recipe for appetizers tomorrow w/ gauc topping. Hoping this works !!!!
How’d they turn out???
How could tapioca flour be substituted for the fresh yuca?
Not likely, they behave really differently since tapioca is just the starch and yuca is the entire root.