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Fancy Grilled Cheese on Coconut Flour Flatbread – Gluten Free!

by Lisa on February 23, 2012

Side story:

When I was in college, I babysat for the two cutest kids on the planet, Daniel and Elizabeth. Daniel was five, and Elizabeth was six. One afternoon, Elizabeth and I were girl-talking at the kitchen table while Daniel ran around the kitchen and living room in circles. She told me a story about how one day, her mom was making them grilled cheese sandwiches for lunch, and she was very worried because she had always thought they were called “girl cheese sandwiches.” Since Daniel was a boy, she worried that he really shouldn’t eat it! Luckily, she expressed her fears, and her mom explained. Phew!

I’ve always loved grilled cheese—and in the past, when I ate grains, I would sometimes make fancy grilled cheese sandwiches for dinner with a variety of cheeses and ingredients, then cut them in small triangles so everyone could try all the different types. People always laughed at me for doing that, until they started sampling the sandwiches! For the past few months, I’ve been trying to come up with sandwich alternatives (sans bread), and I won’t lie–lettuce wraps only fill the craving once in a while!

This morning, I was feeling inspired and decided to experiment—and intended to just keep it simple to see what would happen. Worst case scenario, I’d throw it out…and I won’t say that’s never happened before (i.e. it may have happened on Monday).

coconut flour flatbread

Coconut Flour Flatbread

In a bowl, I mixed the following together:

1 large egg
1 Tbsp coconut flour
1 Tbsp parmesan cheese (optional)
1/8 tsp baking soda
1/8 tsp baking powder
2 pinches of sea salt or any herbs you want!*
2 Tbsp any kind of milk**

*you can add fresh herbs too–it’s really good! I often add several dashes of pizza seasoning–it tastes amazing and is really easy! (updated)

**I generally use half and half or heavy cream as the liquid—the bread is fluffiest this way! I also leave out the baking soda and baking powder when I use these liquids (updated)

Stir until there are no lumps. Let it sit for a minute (the batter will get a little fluffier). Melt a tablespoon or two of butter (Ideally, pastured, organic, local!) in the pan, and pour two small sandwich sized “pancakes” into your pan (on just under medium heat). It will only spread just a little bit. When the tops start to bubble just a little and the bottom is brown, flip them both over. Put the cheese and other sandwich contents on one slice, and then put the second flatbread on top with the un-done side up. I recommend buttering the top piece while you wait to flip it. Flip when the bottom is brown, and continue cooking till the cheese is melted and the flatbread is done! This recipe makes 2 sandwich flatbreads. You can double (or more) the recipe. The extras will keep in the fridge for a day or so (you can toast them or heat them back up in the pan… or eat them cold!).

This flatbread is not crunchy like regular bread when made into grilled cheese. It has a great flavor and wonderful bread-y texture. It gets more and more crispy as you add more butter (so I recommend being liberal with it!).

This morning, I made plain grilled cheese, and then for dinner (because I wanted to test the recipe again before I posted it) I made grilled mozzarella and pesto!! Both were great, and I already have a few more combinations brewing in my head (roasted red peppers….swiss cheese…pizza….).

Update: I have made other versions of this bread: Pizza Flavored and “Toast

Grilled Cheese on Flatbread—the pieces don’t exactly match up, but it doesn’t matter!

 

I used Kerrygold Dubliner Cheese this morning….I recommend any strong flavored cheese—the bread itself is not salty, so just make sure your contents are flavorful and using salted butter helps too!

 

Here’s what the batter looks like when mixed…smooth and pourable, but not too runny.

 

IMG_1509 Mozzarella and Pesto!

 

IMG_1535 Ham and Cheese!

 

coconut flour flatbread 2

I also use this bread as hamburger buns, bruschetta toasts, for breakfast sandwiches, and for regular sandwiches!

I hope you try this sandwich—and if you do, let me know!

I love cheese!

I also love essential oils—how’s that for a transition! I just want to tell you this because as I’m eating my grilled cheese, I’m also diffusing the oils called Abundance and Highest Potential. It smells amazing… but I also have high hopes for the effects! Side note: I burned myself while making grilled cheese yesterday, put some lavender oil on it, and it stopped hurting within seconds.

If you want to join my essential oils facebook group, please do! We chat about all things wellness in relation to essential oils.

Please +1 and Comment below to tell me how much you love grilled cheese!


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  • http://www.thrive-style.com/ Lisakthrives

    I know at least one person has done that, and she said it worked. I’m not sure how exactly it would work though because the ratio of egg to flour is set based on the super high fiber content of coconut flour (it soaks up a ton of liquid). If you were going to try it with almond flour, I’d probably mix it, then see if you need to add extra flour to get a thick batter.
    On Wed 29/01/14 21:00 , “Disqus” notifications@disqus.net sent:

  • Ava1

    This looks like the answer to my GF prayers. I’ve been looking to make a simple flatbread with the ingredients I actually have in my cupboard. Except for the parmesan, I have everything else. I actually have some ground turkey that I plan to use to make a Turkey burger. So glad I happened on your site!

  • http://www.thrive-style.com/ Lisakthrives

    I hope you like it! :-)

  • Jacquie

    Lisa, I made this tonight and it was yummy! I added some garlic powder and a bit of rosemary. One thing i did to make it a bit crispy on the outside of the sandwich is i sprinkled a bit of the cheddar i shredded for the sandwich on the outside and it got crusty – yum!

    I can’t wait to tweak this for other sandwiches and also a sort of garlic cheese bread! ahhh!

    I also found this and am buying it asap to create perfect sandwich shapes :)

    http://www.amazon.com/Lodge-L5WS3-Pre-Seasoned-Wonder-Skillet/dp/B000809QN4/ref=lh_ni_t?ie=UTF8&psc=1&smid=ATVPDKIKX0DER

    Thanks so much for posting this – i eat mostly grain free but so many bread recipes are filled with nut flours and cheese and so fattening.

    Thanks again! :)

  • http://www.thrive-style.com/ Lisakthrives

    Awesome! Love the idea of sprinkled cheddar on the outside! I’m definitely going to try that :-) Thanks for the feedback–this recipe really has been amazing in my life so I’m happy to hear when other people like it too!

  • Amber Dawn

    These came out great! So glad I found this recipe. Very versatile.

  • http://www.thrive-style.com/ Lisakthrives

    I’m so glad you liked it :-)

    On Tue 18/02/14 14:14 , “Disqus” notifications@disqus.net sent:

  • Kristie

    Just wondering if anyone has tried baking the batter instead of frying and, if so, how did It work?

  • Eleanor

    This were better than I expected! I made it twice today. My toddler loves it too. Yay! Finally something that is truly comparable to a pancake/tortilla/sandwich bread! I’m so excited to try it with tacos. :) Yummy. We are gluten free and have tried many a recipes and while good, nothing compares to this recipe! Winner in our book. :)

  • Eleanor

    *These were

  • http://www.thrive-style.com/ Lisakthrives

    I’m so glad you like this!! Thanks for letting me know :-)

    On Sun 23/03/14 23:27 , “Disqus” notifications@disqus.net sent:

  • LowCarb2014

    When you use half and half or heavy cream you said you don’t use baking soda or baking powder….why is that? Also what will give the lightest, moistest result (half and half or heavy cream….or something else?)…..the recipes I have tried with coconut flour have turned out heavy and dense……really want to try this :) ……thanks :)

  • http://www.thrive-style.com/ Lisakthrives

    Hi! I don’t actually know why it happens, but using real dairy (half n half or heavy cream) makes the bread fluffier and then the baking soda/powder aren’t necessary. I discovered this just because I was lazy—I left those out and realized it didn’t make the bread any less fluffy than with it (then later I tried it with non dairy milk—can’t remember exactly which type—and they were pretty flat without the baking soda/powder). Overall, the fluffiest bread comes from using half n half or heavy cream (I can’t detect a difference between the two), and if you mix the batter really well and let it sit for a few seconds (a minute maybe?) before putting it in the pan. Honestly, I think the brand of coconut flour makes a difference too. I buy bob’s red mill out of convenience, but I think Coconut Secret makes it fluffier. If you try it, I hope you like it!

    On Wed 23/04/14 20:13 , “Disqus” notifications@disqus.net sent:

  • http://www.purple-ducky.com/ JeanC

    Has anyone tried making these in a big batch and freeze?

  • keikoasmom

    I just made the flatbread, but not in the mood for grilled cheese (rare for me!) so I made one
    plain and one with 2t. cinnamon and some dried cranberries. Very good! And I spread with strawberry whipped cream cheese spread…. I am always on the hunt for an easy, yummy breakfast.
    So easy! I did have to add an extra 2T milk (I used almond) but maybe due to our dry climate?

  • Stephanie

    I made a grilled cheese with mozzerella and dipped in a little pizza sauce. It isn’t bread of course, but I will make it again! Thank you!!

  • Danielle

    Oh my goodness! This is delicious – thank you :)

  • Kristy

    Can’t wait to make this soon! Was just craving a grilled cheese this morning and couldn’t think for the life of me how to make it happen and keep to my paleo lifestyle. Bless you, sweet angel!

  • disqus_FsUDB7aZKx

    In a desperate search for a “bread” recipe. Unfortunately, I do not like this one. Tastes like a sweet egg sandwich.

  • Zhillsgal

    Am I not seeing it? Can’t find the nutrition on this…. Thanks

  • Gina Mcclellan Hendricks

    where is the nutrition chart for this wondering how many carbs are in this.

  • LoraPora

    Just tried my first one, wow, used heavy cream with b/s and b/p. I made one big one and let it cool, topped with avocado and chicken salad. Everything was very creamy. Thinking of another idea and adding a bit more liquid to make it more like a crepe and then use it to bake low carb items inside (cheese enchiladas). But definitely great for sandwiches. The better quality of cheese the tastier the sandwich. That is what I am trying next… the filings are endless! Forgot to take a picture, Doah!

  • Vickie

    Just made these as your recipe states . I always try to make things as recipe states and go from there . Very good indeed . Used swiss cheese as that is one of my favorites . Used butter to fry them . I am going to try making some ahead to take for work or maybe even toast . Thank you so much for this recipe .

  • Irene Garner

    I could eat these every day. Get The Paleo Recipe Book with Over 370 Healthy and Easy Paleo Recipes, + Bonus 8 Week Meal Plan Go Here!=> http://goo.gl/W8rc3a

  • bobby

    how many carbs?

  • Rachel Ramey

    Thanks! So far I’ve found coconut-based breads to be too eggy – more like quiche than bread – but toasting it might help. I certainly miss grilled cheese. Will definitely give this a try!

  • sabelmouse

    it’s really more of a pancake, isn’t it?

  • Felicity Brown Musso

    Just made these and are very good! They tasted quite similar to pancakes to me but made a really yummy grilled cheese and ham “sandwich” (more like a McGriddle). I made one batch with half/half and one batch with almond milk just to see the difference and both tasted the same to me. I also used 1 tbsp of olive oil per batch instead of butter.

  • Nic

    I had another coconut flatbread recipe but it comes nowhere close to this one. It’s so yummy and so easy to make. Thank you!!! Since I started low carb diet bread is the thing I miss most, but not anymore!

  • Aviva

    Curious did you omit the baking soda and baking powder? I was also going to try with coconut milk!! So glad you tried and posted :)

  • Aline

    very much like a pancake, but what bothered me the most was the very strong tast of coconut!!! has no one noticed this? I added spices, but even then it didn’t hide the strong coconut taste. I’m sorry, but I don’t want a sandwich that tastes like coconuts! I really wanted to have liked it though. :(

  • Barbara Smith

    Where are the nutritional values?

  • http://www.ohsweetmercy.com Dawn

    I can’t thank you enough for this recipe! It has seriously changed my life lol. I love love love it – it’s one of the first things I’ve ever made with coconut flour. I love to add minced onion, nutritional yeast and sometimes curry if I feel like it, then pile it high with lean turkey, real honest to goodness sauerkraut (not the stuff from the store in a jar or can or plastic bag), some mayo and deli mustard. I could eat that every day! I’ve been gf for a couple years now, so this easy and tasty “bread” is wonderful. Thank you thank you thank you!!!

  • Miranda Patterson

    I just tried this and have no idea what I did wrong. :( it was too liquid.

  • Sherri Donald

    I’ve never used coconut oil. Looking on Amazon.com. What brand do you suggest?

  • aly123

    Just made a grilled ham and cheese sandwich. So delicious…so I glad I just found you. Used the heavy cream and an organic garlic and herb spice blend. Very zesty. Will be using these to make all kinds of “sandwiches”

  • Lucy

    Made these tonight, using 1/4 of a teaspoon of bicarbonate of soda and adding 1 teaspoon of protein power. Omitted the Parmesan. Sprinkled them with chocolate chips before I flipped them over and my fussy kids devoured them with in seconds. This recipe is a keeper!!!

  • AnneMarie H

    Made these for grilled ham and cheese tonight. They were very good. Did one with salami and swiss. I think trying different cheeses and fillings is in our future. I used some Italian seasoning in the batter for some and Cajun seasoning for another.

  • Tiffany

    Thanks for posting this recipe. Unfortunately mine tasted like eggs and even smelled like overcooked eggs as I was cooking it. It did, however, look exactly like the photo. Everyone else has had great success with the recipe so I am wondering if I did something wrong or am just sensitive to the taste of eggs. I used almond milk for the liquid. My coconut flour is a couple of months old perhaps that could be it too. I will try again in the future to see if I can get a better result.

  • Jesse Longoria

    For those of you who asked, I did a quick calculation based on figures found on the USDA nutrient database. These figures are based on using heavy cream and no baking powder (baking soda adds nothing either way). The carb content would be about the same in either case, however the fat and cholesterol would be totally different. Also, this does not include any fillings for the sandwich; it’s just considers the flatbread.

  • Missa

    Just made this and found that it would work really well for Indian Fry Bread, AKA “Indian Tacos”. Pairing this with seasoned ground beef, Queso blanco, kale, sour cream and some black soy beans (high fiber count = 1 net carb). Thanks for the recipe!

  • Andrea

    How many carbs

  • d

    Don’t attempt this with a chia egg =(

  • J Villar

    To me, it is kind of like an omelette grilled cheese. The “bread” had a texture like a thick crepes. Interesting. I am going to play with it a bit. Thank you for the recipe!

  • Thaisa Lemos

    I know I’m waaaay too late to post a comment here. But, I just found this recipe and just tried it. I wasn’t expecting much b/c I didn’t have coconut flour and used oat flour instead. The “bread” turned out *really* tasty! Since I was hungry, I made another batch. This time I added some thyme and made 2 thin wraps, instead of a bread/pancake. oh-my-goodness! Thank you for posting this recipe! It was delicious and I can see it as a staple in my home!!!! We don’t eat breads or cakes, but I missed it sometimes. I’m happy to now have an super-easy option for a quick breakfast or dinner! Thank you thank you!!!

  • Karin

    Really good and satisfying!
    I just made this for the first time and of course I was worried the “pancakes” would fall apart but even though they were fragile with care they survived! And I just enjoyed a really awesome grilled cheddar cheese sandwich, had been a while. Definitely a keeper on my low carb recipe list :-)

    Btw, if you don’t use heavy cream but for instance unsweetened almond milk the nutritional value is only 57 calories per serving (excl. the butter you use for grilling… I used coconut oil).

  • Kyra

    I’m so excited to try this. I’m hoping to combine your recipe with a refined sugar-free version of this one (I’m going to use honey instead): http://amandakbythebay.blogspot.ca/2013/09/balsamic-blueberry-grilled-cheese.html

  • Pat

    I am looking for a bread like product to take the place of bread….like I’m thinking tacos, sloppy joes. I am diffently going to try this….Thanks

  • Maria Jeannette Ikeda

    Hi first of all I’d like to thank you for all these wonderful bread recipe. Today I made this bread. While waiting for the batter to sit, I made spinach,sausage with cheese. I did some adjustment though, I used drink yogurt instead , and Italian seasoning. It turned out very delicious too. Thanks again.

  • Selim Reza

    A sweet, rum-based cocktail made with hard rum (Jamaican if you have ) , best coconut oil, and pineapple juice, usually served either blended or shaken with ice. For the finishing touch, Ghiradelli Dark Liquid Chocolate dropped in the center.

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