Easy Paleo Flatbread from Every Last Crumb

Easy Paleo Flatbread from Every Last Crumb


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If you’re not following Brittany Angell’s blog, her facebook page, or her instagram feed, you NEED to right now.

Brittany is an incredibly talented, self-taught food blogger. Her recipes are amazing and so creative. Plus, there aren’t any crazy ingredient lists. It actually amazes me how Brittany can recreate a classic to make it healthier and way more allergy-friendly, all while maintaining the deliciousness factor. You have to follow her instagram feed to see what amazing treats she comes up with.

Brittany’s latest book (she’s got another one in the works right now) Every Last Crumb: Paleo Bread and Beyond quickly became one of my most used cookbooks. Our two favourite recipes, hands down, are the Crispy Waffles and the grain-free All-Purpose Flatbread. They’re both in a weekly rotation in my kitchen.

Grain-Free Flatbread recipe by Brittany Angell

Brittany agreed to let me share the flatbread recipe – seriously; you need to make this as soon as possible.

paleo flatbread from Every Last Crumb

Click here to buy Brittany’s book -> Every Last Crumb: Paleo Bread and Beyond

Grain-Free Flatbread

Prep Time: prep time: 15 minutes
Cook Time: 30-35 mins
Yields: 1 large baking sheet


  • 44 grams (about a scant ¼ cup) plus 2 teaspoons olive oil, divided, plus more for brushing the bread
  • ¼ medium onion, diced (approximately ½ cup)
  • 1 teaspoon garlic powder
  • 178 grams blanched almond flour (about 1¼ cups)
  • 112 grams tapioca starch (about ¾ cup plus 1½ tablespoons)
  • 2½ teaspoons xanthan gum or guar gum
  • 1 tablespoon plus 1 teaspoon double-acting, aluminum-free baking powder
  • ½ teaspoon kosher salt
  • 315 grams water (about a scant 1½ cups)


  1. Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
  2. Heat 2 teaspoons of the olive oil in a small skillet over medium-low heat. Add the onion and sauté until softened, about 3 minutes. Add the garlic powder and cook for 1 minute. Set aside.
  3. In a large bowl, whisk the almond flour, tapioca starch, xanthan gum, baking powder, and salt with a fork until blended.
  4. In a medium-sized bowl, whisk together the water and the remaining 44 grams of olive oil. Pour into the dry ingredients, stirring constantly until mixed. (This is not your typical bread dough; the consistency will be closer to batter.)
  5. Stir in the onion and garlic powder mixture.
  6. Spoon the dough onto the prepared baking sheet. Using the back of the spoon, spread the dough evenly across the surface of the pan to the edges (it should be about ¾ inch thick). Brush with olive oil.
  7. Bake for 30 to 35 minutes, until firm to the touch and lightly golden brown. Maggie's note: We pre-bake ours for about 20 minutes and then finish it on the BBQ. So good!
  8. Let cool in the pan, and then cut into squares or rectangles. This bread is best when eaten fresh out of the oven.

Leftovers can be stored in an airtight container in the fridge or frozen for later use.

15 Replies to "Easy Paleo Flatbread from Every Last Crumb"

  • comment-avatar
    Colin S. November 17, 2015 (9:54 am)


    Specifically the Brioche from the Pan Chanco bakery here in Kingston — so light, fluffy, savory. Still looking for that perfect paleo substitute.

    • comment-avatar
      admin November 17, 2015 (10:10 am)

      We need a Pan Chanco here! I love their gf breads.

  • comment-avatar
    Dana November 17, 2015 (10:21 am)

    Turkey stuffing!! It’s just not the same 🙁

  • comment-avatar
    Tessa November 17, 2015 (12:12 pm)

    Croissants! I know she has a croissant recipe in this cookbook too! Brittany IS talented and I love many of her recipes, I am eager to try this flatbread…I will make it tonight to go with our soup!

  • comment-avatar
    Katie November 17, 2015 (1:59 pm)

    Beer bread from Soupcon in Peterborough 🙁

  • comment-avatar
    Virginia November 17, 2015 (2:33 pm)

    Maggie, I miss above all a nice crusty and flaky baguette. Since I am vegan, I cannot prepare bread recipes that use whey or powdered milk as ingredient. Oh, well. This flat bread I can surely prepare. I will use it as a base for a homemade pizza. Thank you.

  • comment-avatar
    Airyfairycelt November 17, 2015 (4:40 pm)

    I like quie a bit of paleo. If it is vegan!
    Flatbreads are an important part of my day as I rely on them and the life changing bread.
    This is a lovely, healthy bread and I shall enjoy it very much, share it on Twitter for you, thank you.

  • comment-avatar
    Janet November 17, 2015 (7:20 pm)

    An English Muffin or a Kaiser Roll.

  • comment-avatar
    Sandra November 17, 2015 (7:30 pm)

    I miss croissants! So yummy with some home-made strawberry jam!

  • comment-avatar
    Kay November 18, 2015 (5:02 am)

    Bagels real Bagels!

  • comment-avatar
    Brenda November 18, 2015 (10:21 am)

    I miss the everyday things the most. Just a great lunch time sandwich with my own home made whole wheat bread.

  • comment-avatar
    Tammy November 19, 2015 (11:59 am)

    Artisan breads, like Hard Winter Bread Co makes.
    What are your best bets for nut-free breads? School lunches need to be nut-free! Tricky.

    • comment-avatar
      Maggie November 27, 2015 (9:12 am)

      Hi Tammy. We buy O’Doughs flax loaf and Organic Works breads. Each kid likes a different loaf 😉 Are you looking for a recipe? The Perfect Bread is a good one (on my site). I shed a tear every time I pass Hard Winter Bread Co at the market. Haha.

  • comment-avatar
    Christa November 21, 2015 (7:23 pm)

    All soft bread!!!!!!!

  • comment-avatar
    Amanda November 21, 2015 (10:17 pm)

    Croissants!! Chocolate, almond ones, all of which I can no longer have ????

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