cheesy tapioca flat bread

thanks to paleo hacks, i’ve found an AWESOME chebe cheat. i mentioned in my post on chebe pizza that i had a hack recipe so i wouldn’t have to buy the mix, and i must say that it worked charmingly.

i made this flat bread last night to go with our caesar salads because i wanted something to soak up all the extra dressing at the bottom of the plate. oh man, this bread is addictive.

i was craving it all night long after dinner, but managed to wait until morning to have with my greasy, dippy eggs and bacon. oh man. me likey.

i also made a cinnamon & sugar flat bread, which i dipped in coconut cream. i used the same recipe, omitting most of the salt, and stirring in 1 tsp vanilla, 1 tsp cinnamon, 1/4 cup palm sugar, and spreading melty butter over the top to help more cinnamon and palm sugar stick. bake for 15 minutes, or until bread appears firm.

dear lord, tapioca has been my savior for the past few weeks while i’ve been craving starches.

if you’re like me, and have gone primal but still get starch cravings every few weeks, this is a pretty safe way to get your cinnamon bread, cheesy flat bread, pizza (or whatever you can dream up) fix out of the way without sacrificing what you’ve been working hard for! yeah, a little carb-heavy. but i pile on the protien and fat with it to even things out. this really tastes like a soft, stretchy english muffin. perfect for eggy sandwiches.

cheesy tapioca flat bread

2 cups tapioca flour, leveled

1 tsp salt

1/4 cup milk at room temp (coconut milk or cow milk)

1/4 cup butter or coconut oil melted

2 eggs, room temp, beaten

any herbs or seasonings you may want, fresh or dried

3 tbsp butter, melted

1/4 asiago, romano, parm, whatever hard cheese you so desire


preheat oven to 450f. get a pizza sheet or cookie sheet out, no need to grease.

combine all dry ingredients together in a bowl.

separately, combine all wet ingredients together in a bowl.

combine both dry and wet. i find a rubber spatula works best for this.

knead dough until well combined. place onto cookie sheet, working onto surface as you would pizza dough. if dough seems too wet for this after it is well worked, add 1 tbsp more tapioca flour. if dough seems too dry and “squeaky” after working, add a touch more oil or butter.

press dough out as you would pizza, keeping it as even as you want. if you want lumpy bread, who am i to judge?!

use a pastry brush to brush butter over dough, then sprinkle cheese all over the top.

place into oven, baking for 10-15 minutes. don’t over cook it, don’t let it brown. it should stay light in color, otherwise it will become stiff and cracker-like.

remove from oven, slice, and serve. to store, place in a big baggie and keep in the fridge if storing longer than 2 days. to reheat, put in tin foil and into toaster oven for a few minutes. if you toast it without foil, it will become super hard.

enjoy with eggs, salads, or as a sandwich bread. i just can’t get over how good this bread is with bacon!

i slice this into 9 pieces, and here are the facts, per serving (without cheese): 166 cals, 25 carbs

16 thoughts on “cheesy tapioca flat bread

  1. Pingback: Weekly Gluten-Free Roundup – May 13, 2012 « Celiac Kitchen Witch

    • anna-
      wish i could take the credit for it! please try this recipe, it is truly delicious. i’m planning on making a few flat breads tonight to munch on with breakfasts and salads throughout the week!

  2. Pingback: bacon, egg, and cheddar sandwich | Eat the cookie!

  3. I’m going to try this soon. We’re doing the Whole30 challenge and I want something to put chicken salad on, so I’ll substitute the dairy for other things .

    • hi matt!
      if you try this without dairy, substitute the butter with another solid fat, like palm shortening. also, i believe you could use ghee during whole 30!

  4. I have made this twice now, and each time it came out full of bubbles and looking like the surface of Mars. Otherwise it’s delicious. Any idea what could be causing the strange texture?
    M. Poppins

  5. Im going to try it ! I live in Malawi,Africa and I’m having some problems with whole wheat and I don’t like white bread and I cannot find any of the other substitutes to make a healthy bread , however , I can always get tapioca here 😉 they even grow it here…Thank you

  6. Just made it, absolutely delicious, I may not be able to save it until dinner… 😉
    I think it will also make a super pizza base! I am going to give that a try.

  7. I made this exactly as written with some scrambled eggs for breakfast, and it was delicious! Chewy, satisfying, and very flavorful. Thank you!

  8. I just made this, using unsweetened almond milk and substituting 1 Tbsp of the melted butter with bacon grease, topped with sharp shredded Parmesan. HOLY MOLEY, this is fantastic!!!

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