If you are gluten intolerant or simply trying to avoid grains, it can be a challenge to find a bread that fits into those parameters. Many store bought breads simply have too many unnecessary ingredients and are also very pricey.
I do occasionally enjoy a gluten free pizza or gluten free bread when I eat out. But nothing tastes as fresh and delicious as something you make yourself. Since I also tend to gain weight anytime I eat breads or pasta, it is always a balancing act for me with eating breads. That’s why I love this cauliflower bread, it is grain free and uses almond meal in place of flour to give this bread a nice fullness and depth of flavor.
Why use almond flour?
Almond meal/flour is nothing more than ground almonds. By leaving the skin on the almonds when you grind them, you reap the nutritional benefits of the polyphenols (antioxidants) which are concentrated on the almond skins. Polyphenols have numerous health benefits. They are known to help fight cancer cells, free radicals, as well as reducing inflammation, helping to promote normal blood pressure and protecting your skin against UV’s.
Almonds are high in protein and magnesium. Adding almond meal/flour adds antioxidants to this bread. According to a study in the Journal of Agricultural and Food Chemistry, just 1 ounce of almonds can provide the same antioxidant capability as 1 cup of broccoli or green tea.
Cauliflower is also a great alternative to flour
Cauliflower is incredibly versatile, and works wonderfully not only in breads and pizza crusts but in desserts as well. This nutritious vegetable contains minimal amounts of starch, as opposed to traditional flours which if consumed regularly can lead to weight gain and increased risk of diabetes.
From a nutritional standpoint one cup of fresh cauliflower contains:
Vitamins K and B6
Gluten Free, Grain Free Cauliflower Flat Bread Recipe
2 C. Raw riced cauliflower
1/2 tsp. Salt
1/2 tsp. Herbamare
1 tsp. Italian seasoning
1 C. Almond flour **
2 T. EVOO
**You can make your own almond flour by simply placing almonds in a vitamix or other high speed blender and processing until the desired texture is achieved.
Preheat the oven to 350 degrees Fahrenheit. Line a baking tray with parchment paper.
Cut up fresh cauliflower. Place the grating blade in food processor. Place lid on and tighten. Put cauliflower through chute to “rice” the cauliflower.
Remove cauliflower from processor, place in dish towel. Squeeze out excess water, by placing “rice” in towel and twisting to extract water.
Place all the ingredients in a medium bowl and mix them well with a spoon.
Transfer the mixture to the lined baking tray and spread evenly into a 12′ x 9″rectangle. Make sure the layer is about less than a quarter inch thick.
Bake at 350 degrees for 30 minutes, or until it is golden.
Once baked, cool the flatbread completely, turn over on a rack and gently peel the parchment paper from it. Cut into desired size. I cut mine into 3″ x 3′ pieces of flatbread, for a total of 12 pieces of flatbread.
Store the bread in a container in the refrigerator for up to one week.