Cassava Flat Bread- grain free, gluten free, dairy free, AIP, low histamine, low inflammation

Here's our recipe and some of the things we love using! Allergy help at the bottom.
Contains Amazon Affiliate Links
Cassava Flour amzn.to/3wwxWb5
Redmond Real Salt-
16 oz Pouch amzn.to/3hQLLx2
26oz Pouch amzn.to/2Tjzl15
Shaker 2 pack amzn.to/3fowmTf
***Cassava Flatbread recipe:***
-mix the following in a bowl
1.5 cup cassava flour
1 cup hot water
2 generous Tablespoons of olive oil
1/4 teaspoon of salt (or more to taste)
-divid dough in half and roll out 2 flatbreads on parchment paper
-sprinkle salt in top of rolled out dough
-cook on a preheated skillet with olive oil on hi for about 2 minutes on each side (or till golden)
-eat!
I'd love to hear from you! Feel free to reach out!
Contact Info:
www.livingwithedenstreasures.com
Kaleigh (at) livingwithedenstreasures dot com
/ livingwithedenstreasures
Allergy help:
AllQlear
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[@jessicamclain8760]

I've been suffering from histamine intolerance for 2 months now and your video was a breath of fresh air. I would love if you guys could make more videos like this. I don't have anyone in my family or friends that deal with this and it is very frustrating. I haven't had any form of bread in 2 months and just the thought of being able to have something like this every now and then is an absolute treat.

[@livingwithedenstreasures]

I'm so sorry you are dealing with that too! It is hard when friends and family don't get it! I'll see what we can do about more videos.. my daughter that is the chef hates the camera lol but I've told we need to do more videos! It is lovely to have some kind of bread or crackers or crunchy chips when you've not had any for so long. It's amazing that I will actually crave textures (I will miss crunchy when I go a while without anything crunchy). I hope you tried the bread and enjoyed it! We have done new flat breads we are enjoying that are better than these!

[@rosewood513]

@@livingwithedenstreasures I understand as well. I have not had a slice of any bread in 3 years.

[@livingwithedenstreasures]

@@rosewood513 it can be challenging not having simple things like a cracker or bread for so long! Way to go on your will power!

[@bestill670]

I find otto’s brand is the most consistent and tasty

[@livingwithedenstreasures]

Thank you for sharing

[@mariabenjamin8018]

I added some plain coconut milk yogurt for a more sourdough taste and it was great

[@livingwithedenstreasures]

Aww that's awesome! Thank you for sharing!

[@millie7779]

That looks so good. I have never bought cassava flour. Think I will get some and try this.

[@livingwithedenstreasures]

I look forward to my flat bread each day! I really really like the brand we got from Amazon.. I put the link in the description for which one.. it is so close to white flour!

[@allmomomosthomebus3895]

Funny enough I found this video searching for cassava recipes. Finding a new skoolie channel... Just an added bonus. Cassava is terrific for we health conditions people who are avoiding grain.

[@livingwithedenstreasures]

Oh how fun! So glad you found us!

[@WendyHannan-pt7ez]

That’s why I’m here, great for celiac people, thank you ladies.

[@catherineperera8048]

I like the way you make without measuring some times i do this way i just bought this flour thank you for showing how to make flat bread

[@livingwithedenstreasures]

Thank you! I would love to hear how it turns out!

[@TeresaZurza]

Do you think I can make this with arrowroot flour? As a substitute from Cassava flour?

[@christinacraft9261]

I do mine the same way but I bake it.

[@livingwithedenstreasures]

Oh we should try that! Thank you for sharing!

[@WniGrup]

I got some Bobs Red Mill Cassava and it calls for tarter and baking soda. I roll it out with a kombucha bottle between parchment paper. I have no problem with it sticking to the cast iron with just a little oil as it is heating and I add no more. Yours defiantly looks better with all that healthy fat browning it up like that. I wish I could have seen you rip a piece in half, to see inside, mine turn out kinda gummy so I wonder if I should omit the soda & tarter or maybe a different brand of flour?

[@ToniAnnBarandon]

I wonder, too, what brand of cassava flour. Everything I make with Cassava comes out gummy, but I'll give this a try.

[@livingwithedenstreasures]

With ours it can be gummy too but if you roll it thin it isn't gummy but if it is thick then it will be gummy. Adding hot water helps with the gummy by making it easier to get it thinner.. it makes it almost like it has gluten in it texture wise. The brand will affect it. we had got some from Azure and the taste and texture was not as good as the brand we use at all.. it was actually a chore for us to use it up because it just wasn't good. I have a link to the brand of flour we use in the description of this video. We have actually been liking adding the Tapioca starch in the mix better than just the cassava flour.. we use the same brand. We will be doing a video on Tapioca crackers that are SOOOO good soon!!!

[@livingwithedenstreasures]

I responded above to the other person and it also responds to your comment too on brand and texture tips!

[@carlvoigtlander4829]

I love quail i get 12 to 25 eggs aday right now. And got 40 in the incubator now

[@livingwithedenstreasures]

Oh wow! That's so awesome! Ours are just starting to lay.. not sure how many hens we have but probably about 14.. they move soo fast it's hard to keep up! We are going on a few weeks they will be laying good and we can get the incubator going again.. we ordered our first batch of eggs and incubated those. Those are the ones that just started laying. I'll be excited to get our own eggs in the incubator! How many quail do you have? That's a lot of eggs!

[@johannawinston6194]

Not good where is the cassava? No flour should be added or oil. It should be 100 % pure cassava

[@cristinakrause4506]

What kind of pan do you use?

[@livingwithedenstreasures]

These are carbon steel, but we like cast iron and stainless steel.

[@ImASurvivorNThriver]

Thanks for sharing how you make Cassava flat bread. Very helpful. The only thing I don't like is the part when you said that you have been known to "Spit" in the pan to check if the oil is hot enough to add the dough. What??? YUCK! LOL!!! That's why I rarely eat from others kitchens. You never know what goes on back there.

[@livingwithedenstreasures]

Lol yes well I only did that when it was just us lol

[@mariabenjamin8018]

Hillbilly shit

[@Lauren-vd4qe]

any germs from any spit is instantly vaporized when it hits a hot pan. u wd b better off worrying about folks cats on their kitchen counters as their kitty paws have been pawing through their poopy litter boxes.

[@Lauren-vd4qe]

why dont you bake it instead, that way you dont have to add oil, which adds a LOT of calories to it.

[@livingwithedenstreasures]

Thank you for sharing your thoughts. You could definitely try baking it if trying to lower calories. Personally, I'm not concerned with calories and am pro healthy fats in high amounts for their benefits for the brain and helping to balance blood sugar. But if someone has an issue with that, they can for sure try making it.

[@eileenalholinna5310]

If you are demonstrating a recipe, you should measure all the ingredients. Less confusing for your watchers!! Just saying!!! ❤

[@livingwithedenstreasures]

The final measurements are in the description of the video

[@abbydesouza4933]

Why did my flat bread come out gummy ?

[@livingwithedenstreasures]

Cassava often is gummy.. it's just its nature. With ours it can be gummy too but if you roll it thin it isn't as gummy but if it is thick then it will be gummy. Adding hot water helps with the gummy by making it easier to get it thinner.. it makes it almost like it has gluten in it texture wise. The brand will affect it too.. what brand did you use? We had got some from Azure and the taste and texture was not as good as the brand we use at all.. it was actually a chore for us to use it up because it just wasn't good. I have a link to the brand of flour we use in the description of this video. We have actually been liking adding the Tapioca starch in the mix better than just the cassava flour.. we use the same brand.

[@abbydesouza4933]

@@livingwithedenstreasures thank you so much , this was my first time I will try again . The outside were really yummy . But my main concern was that it was undercooked so I threw it out thinking it was harmful 😅

[@livingwithedenstreasures]

@@abbydesouza4933 oh no! I'm so sorry! Nope it wasn't undercooked just the way cassava does.

[@livingwithedenstreasures]

@@abbydesouza4933 let me know how it does next time. Try to roll it thin for it to be less gummy too

[@Lauren-vd4qe]

if you bake it, it will have a better texture. i bake mine for 30 minutes at 350F then 30 minutes at 300F; less gummy that way. but it still has a slightly gummy texture, but theres nothing wrong with it, mine tastes fine!

[@roxananadiadi8479]

So much flour left behind in the bowl No one can be that lazy.Not a grain of rice should wasted.