Grain Free Pesto Lavash (Flat Bread) Gluten/Egg/Yeast/Nut Free.

by Brittany on November 10, 2012

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First a point of business. As many of you know facebook has changed things up a bit and its become impossible to see and follow all of the recipes and post coming from your favorite blogs and websites.  4 different people came to me just today asking for a way to make sure they did not miss my recipes. The answer is simple- subscribe via email to Real Sustenance. I promise your email addresses are safe and you will only receive a photo and a few lines of text 1-2 times per week with the latest recipe posted. This is a way to guarantee that you don’t miss a post! To subscribe simply enter your email into the the little box on the upper right hand corner of this page. 

Onward. Lets talk about BREAD! 

Less than a week ago I posted a delicious recipe for Grain Free Spinach Tortillas. The recipe was given rave reviews- however I had a number of readers express the need for a nut free version. My dear friend Laura whose son is allergic to almonds took it upon herself to jump into the kitchen and adjust the recipe to meet her families needs. She replaced the Almond Flour with Coconut and made a number of additional adjustments to my recipe so that the wraps would work perfectly. What she ended up with was an incredible flat bread that looks and taste just like Lavash! I was so thrilled. She was kind enough to send me the recipe to share with all of you.

Laura is not a recipe developer, she’s just a great mom looking to feed her kids the best. She made this flat bread 5 times in a row to get it to this place of perfection. She deserves a HUGE thank you.  Please take a second and pop over to her facebook page and send her a virtual hug. She deserves many!  Plus, I should note she sells fabulous high quality jewelry for really low prices. Worth checking out for holiday gifts!

 Laura and I made this bread two different ways. She used spinach and I gave mine a pesto flavor. Feel free to take the recipe in either direction. This Lavash is amazing- it bends, its sturdy as heck and its perfect for about a million different uses. Not to mention that its low in starch and free of eggs .

Pesto Lavish (Flat Bread)

4 Tbs Whole Psyllium Husk (make sure it is labeled as exactly that)
1 1/4 cup hot water (273 grams)

1/2 cup blanched Basil OR 1/2 cup thawed spinach 
1 packed cup Coconut Flour (115 grams)
1/3 Cup Starch (45 grams) Tapioca, Arrowroot or Potato Starch will work.
1 Tsp Salt
4 Cloves of Fresh Garlic Minced OR 2 Tsp. Dried Garlic.

1/4 Cup Parmesan or other finely shredded cheese (This ingredient is 100% optional.  It can be left out and the bread will still taste fantastic. I used Sheep’s pecorino cheese as we are able to consume that!)

  1. In a bowl mix together the hot water and psyllium husk until thickened. Pour into a food processor.
  2. Thaw out either 1/2 cup Spinach or Place 1/2 cup of fresh basil into boiling water for 1 minute. (If you only have fresh spinach it can be prepared also by boiling for 1 minute). Strain the leaves, do not dry them- and place the full 1/2 cup into the food processor.
  3. Add all the remaining ingredients and process until fully mixed.
  4. Grab a handful of dough and roll it out in between two sheets of parchment or wax paper. Using the edges of the parchment shape it into a rectangle as you roll or simply cut the dough into one using a pizza cutter. Roll out as thin as possible.
  5. Place into a nonstick skillet with a little bit of oil and cook over medium-low heat for 1-2 minutes per each side.  Repeat until all the dough has been used.

Recipe will yield anywhere from 8-12 pieces of lavash flat bread depending how large you roll them out. Store in a sealed bag or container or freeze for another day. 

For those of you itching to experiment other poached greens may work in this recipe. Try getting creative and adding different spices! For example with the spinach curry powder would taste great! Or how about Rosemary or Sage etc.  Additionally I know some of you may want to make the bread without Psyllium- my best recommendation is to try using chia. However I cannot provide a specific amount of chia to use.

If this recipe doesn’t work for you check out my other two  Grain Free Tortilla Recipes.

Grain Free Spinach Tortillas. (Gluten/Dairy/Corn/Soy/Egg Free) 
Paleo Flax Tortillas.

Additionally in the Essential Gluten Free Baking Guide Part 2 there is a recipe for Vegan Buckwheat Tortillas.


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{ 34 comments… read them below or add one }

Heather's Creative Concoctions November 11, 2012 at 11:04 pm

These look amazing!! I can’t wait to try them next weekend. Thanks for posting!


Bethany November 13, 2012 at 5:15 am

These turned out great! You are a miracle worker. I used heaps of dry basil since I didn’t have fresh. I’m amazed at how wonderfully perfect the texture was, it pulled apart just like real flat bread. Thanks for the recipe!


Brittany November 13, 2012 at 5:19 am

SO good right? I was so crazy excited about this recipe. It blows my mind how much they are exactly like the real deal made with wheat flour. Glad you like them too :)


Brianne November 13, 2012 at 5:33 pm

Absolutely awesome — just made them using a combo of thawed frozen spinach plus fresh basil… Perfect!


liz November 14, 2012 at 2:34 am

oh man. i’ve been dreaming of this very recipe, but was afraid to attempt to execute! i would like to use flax in place of psyllium… any idea if that would be a 1:1 exchange?


Naomi November 14, 2012 at 6:08 pm

These are great. I just made them using my electric skillet and didn’t even need to put any oil on them. They dough is so easy to work with and I am so happy with the wraps. I love that you can make them any size you want Thanks so much!


Caitlin December 11, 2012 at 11:32 pm

I am IN LOVE LOVE LOVE LOVE LOVE LOVE LOVE with these. Made these tonight, and they were AH-MAZING for nightshade free “mexican spiced” chicken, caramelized onions, parmesan and sour cream. OH MY GOSH! THANK YOU! I’m now a huge fan :)


lindsey January 4, 2013 at 6:36 pm

hi, i am diabetic and always on the look out for sugar/gluten/etc/etc free “stuff/recipes”, thx for posting , looking forward to your updates with more diabetic friendly recipes……. :D


Linda January 20, 2013 at 10:43 pm

I am looking for a grain-free, dairy-free, soy-free, gluten-free, yeast-free bread recipe that cannot have processed sugar (sucanot is ok but sparingly) or it can use organic fruit juice (not from the can) as a sweetener. The recipe cannot incorporate must nuts. The only ones are pistachios, walnuts, Hazelnuts. The recipe must also be free of the “gums” generally used in baking.
If anyone knows of such a recipe, or maybe a recipe can be altered, would you please let me know? This is due to an illness in the family. The person cannot highly acidic foods. Thank you.


Mrs G January 30, 2013 at 9:55 am

Hi, Brittany!
Yesterday I just made this bread. I literally followed your instructions and used the exact dose of each ingredient. I had a hard time in forming a dough in the food processor. The mix had to be knead by hand and olive oil added since it was too dry. In the end, we managed to get a bread (even if the psyllium was unevenly distributed) and the taste was very pleasant (I say was because we have eaten it all). We were not able to make it as nice as yours (ours was irregularly shaped), but it doesn’t really matter.
My husband (who is a more experienced baker than me and came to my rescue) suggested that psyllium and hot water should be mixed together and set aside for 5-10 minutes, then transferred to a bowl, adding flour and then beat with hand mixer. Only at this point, go into the food processor and blend with other ingredients until combined.
Do you have perhaps another suggestion?
Thank you very much.


Brittany January 30, 2013 at 1:31 pm

Question. Did you use whole psyllium husks? Or Psyllium husk powder? The powder sucks up more moisture and could have caused this issue.
In the future just add more water to the dough so that it comes together easier.


Bethany February 2, 2013 at 6:23 am

I had this same thing happen to me. I was using psyllium husk powder. I’ve made this several times and I have to just keep adding water until I get the right consistency. Also, this may seem weird, but I just stick my hand in the bowl and mix it with my hands.


Jamie Kuo January 30, 2013 at 7:56 pm

I am in the middle of making these right now. They are amazing! Thank you so much!! We have been allergy free for almost a year and have really missed sandwiches and wraps.

I used a tortilla press to get these round and very flat. They are beautiful.


Bethany February 2, 2013 at 6:09 am

I’ve made this several times and it is a winner! I just made a batch of it for a party to go with hummus and everyone LOVED it.


Liz February 15, 2013 at 6:39 am

I was wondering if you could leave out the psyllium husk and NOT replace it with any seed/pseudo grain. I am currently on a strict autoimmune protocol diet and cannot have any of these products (chia etc). I know it is meant as a replacement for egg so the dough will bind but has anyone made this successfully without? Thank you


Shannon February 18, 2013 at 2:43 pm

Hi Brittany,
Just a note to let you know that these are AMAZING! I cannot believe how much these wraps are like their glutinous cousins! I have made dozens of gluten-free and grain-free wraps, and these are hands-down the best I’ve had — and the easiest to boot! One question I have: have you tried other poached greens? I’m just wondering how something like kale might affect the flavor. Thanks for your work!


Brittany February 18, 2013 at 2:48 pm

I haven’t! But I think it would be worth experimenting with! You can always play with the flavor of the spices too!


Carol February 18, 2013 at 4:04 pm

My Husband LOVES this bread. He has really been a champ converting to gluten free, and we love your recipes. I used a pastry blender by hand to blend it all together, and I found that if I break it off in balls and roll it out individually it works better for my counter space. Just a tip for others in the same situation. We use it to put all sorts of stuff in.


Bethany February 18, 2013 at 6:33 pm

Hi Brittany! My friend wants to make these but with a gluten-free flour blend (brand: Grandpa’s Kitchen) instead of coconut flour. Do you think this would potentially work? Or no way? If it’s worth experimenting, we’ll give it a whirl and see.


Brittany February 18, 2013 at 6:37 pm

Sadly that’s probably a no way!
But I have another flat bread recipe in my first cookbook.


Bethany February 19, 2013 at 3:00 am

Ok, thanks for the feedback!


Ginny March 23, 2013 at 11:43 pm

Just made these and oh my wow! Delicious! Since I can’t have garlic I subbed in onion powder and used some rosemary. The rest of the family was having pita pizzas so I threw some toppings on and put it under the broiler for a few minutes. Yum-o! Thanks for posting this, it sure was a treat to have some flatbread!


Karen, WA state April 21, 2013 at 10:17 pm

Where do you get psyllium husk ? Is it true that is an egg replacer and if so, could I just use an egg or two in this recipe since we are not egg free?


samantha April 22, 2013 at 7:34 am

hi Juat wondering if I can freeze these? I work in a cafe and cant find a good g/f recipe for flat bread :)


Rebecca June 30, 2013 at 6:04 pm

These were AMAZING! I’ve been off gluten since april 4th (so nearly 3 months) and off grains, eggs, soy, peanuts, and cashews for the last 2 weeks.

I cried when I tasted this. It’s BREAD!!! Don’t know what else to say except to express my profound gratitude. This is the first recipe I’ve tried from your website and I feel as if my future is no very bright.

Thank you. =)


Sara July 10, 2013 at 7:20 am

A note should anyone make it through this many responses: Yes it is delicious. But, my food processor couldn’t handle it once I put in the flour portion and I used husks not powder. I may have mismeasured but I really don’t think so. It was just too thick and my processor gave up in protest. Also amusingly gooey. In the future I will use it for the mixing in of spinach but otherwise I will do it by hand. I eventually gave up and did it by hand and found that it mixed really easily and thoroughly. Cook on everyone!


Kelly July 14, 2013 at 12:32 pm

Hey! I was just wondering if anyone had made these successfully using psyllium husk powder?? I cannot find the whole husks anywhere and I have a whole bag of the powder. Do I just add extra water? Thanks so much to anyone who answers!!


Sara August 28, 2013 at 12:07 am

Made these for traveling and – delicious! Even my normal food eating friends were impressed. However, my food processor couldn’t handle the thick “flour”, but I found it is extremely easy to mix by hand after doing the psyllium, water, and spinach in the machine. Next time (which will be in about five minutes) I will do those three things then mix the rest by hand. So nice!


Nichole September 5, 2013 at 4:08 am

What on the nutrition on these


amanda September 9, 2013 at 2:54 pm

This sounds so delicious! What can I use in place of coconut flour, as my daughter is allergic to coconut,walnuts, almonds and cashews.


Cyndee September 12, 2013 at 11:00 pm

Is there a substitute for the Whole Psyllium Husk? We can not have this in our diet. Thank you!


Jen September 13, 2013 at 12:02 am

Hi, I just discovered your website and I am soooo excited! I plan on making these amazing looking flat breads tomorrow, but I don’t have a food processor: ( Would a regular blender work!? Thanks so much!


Jessica October 3, 2013 at 5:00 pm

Woohooo! I can’t wait to try these! I bet they will be perfect for a personal pizza crust! Thank you!!


Peggy October 25, 2013 at 8:01 pm

I found this recipe at just the perfect time…when I had to cut back on grain. These are so delicious I’m featuring them on my Fun Finds Friday.


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