I got the basic recipe here, from the always helpful Louise Hendon: https://healingautoimmune.com/paleo-aip-bread-recipe--but as usual, I tweaked!
Preheat oven to 450 degrees (yes, HOT.)
- 1 cup cauliflower florets
- 2 Tablespoons olive oil
- 1/2 cup arrowroot flour (see the last ingredient if needed)
- 1 Tablespooons garlic powder more or less
- 1/2 t. Salt or to taste
- You may need to add coconut or cassava flour, a tablespoon at a time--I'm trying cassava next time, we find it a one-to-one substitute for wheat.
This was supposed to make a malleable dough you could roll out without the additional flour but it didn't--it was more batterlike, so I added a couple of tablespoons of coconut flour till it thickened into a soft dough.
Remember, coconut flour is REALLY absorbent, so just add a bit at a time and it will thicken.
use a sheet of parchment paper on your baking sheet and plop about a third of your dough onto it...flatten with your palm or a big spatula to about 1/4" or less (I went for less!)
Bake for about 15 minutes, but keep an eye on it, oven temperatures vary and that parchment paper gets brown.
I used my toaster oven, but next time will try the oven in the stove, where there's more room...
This really was supposed to stay light colored, but I was pleased with the slight crispiness at the edges.
Let cool and enjoy...it's supposed to remain soft and even a bit stretchy inside--that's the arrowroot flour at work! I used it as a dipper into a meat sauce, my husband used his as pizza crust. Either way, it was GOOD, low carb, and gluten free.