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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!

If you’re into natural wellness, or would like to be around people who are positive and chatty about how we try to use lifestyle to make our lives better, check out my free natural wellness community. There are no rules—except, you have to be nice and you can’t solicit anyone!

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  • Fatima

    Wow, this such an amazing looking recipe. I can’t wait to try this.
    Would it still work if I substitute the milk with water?

  • Lisakthrives

    Yes, that will work! If the batter is kinda thin, just stir it well and let it sit for a couple minutes so the coconut flour can soak up more liquid. I hope you’ll let me know how it turns out if you try it!

    On Wed 10/10/12 17:59 , “Disqus” sent:

  • Meg

    I did this tonight and used water instead of milk (my boyfriend drank the last of the milk). It worked great, we’ll see how it does tomorrow for an egg sandwich for breakfast.

  • Lisakthrives

    Thanks for the feedback! I’m so glad it worked great :-)
    Breakfast sandwiches are one of my faves for this bread!
    There’s also this recent post with recipes I’ve been using for breakfast “bread” too… crackers-gluten-free-grain-free-dairy-free-low-carb/

    On Wed 24/10/12 20:50 , “Disqus” sent:

  • Mari

    I tried these today. (We are low carb/some paleo). I made an egg salad sandwich with one, the other made hubby a grilled cheese with smoked gouda. We liked them so much that we made them again for dinner with low carb sloppy joes, and a salad. Fantastic! Mine were a little runny also, could be the type of coconut flour? I tried one batch with heavy cream, the other with coconut/almond milk. Not much difference in the 2 versions. My flour is coconut traditions, which is pretty smooth. Being a little runny didn’t make a difference to me because they puff up. They would also be great for breakfast topped with a poached egg, or even toasted with sf jelly or almond butter. Thanks so much for this fabulous, versatile recipe!

  • Lisakthrives

    You just made my day :-)

    I’m so glad you like the bread and I hope you find tons of other ways to enjoy it!
    On Thu 24/01/13 18:26 , “Disqus” sent:

  • Zard E. Tompkins

    tried it out just now.. sorry but this is not a flatbread.. this is a flipping pancake.

  • Lisakthrives

    Sorry you didn’t like it!

    On Fri 25/01/13 10:13 , “Disqus” sent:

  • Kim

    any ideas if you have to avoid eggs? my 6 year old is allergic to egg, wheat, soy, corn, peanut & almond…no breads so far that I can find that don’t include at least one of these things.

  • Nicole

    Thank you so much for sharing. I have so many ideas brewing in my head by using this. I am so excited! :-)

  • Alison Kitchkommie

    I tried this for lunch. I have found so many low carb and paleo bread recipes that just taste like eggs. This is my first coconut flour cooking and I loved it. I did forgot the salt though, so I missed some of the salty flavor, but next time I am going to spice it up. Also, I can’t eat cauliflower so all of the cauliflower pizza crusts are out, but I am going to try this recipe, plus some water and mozzy cheese and try to pan fry myself a nice pizza crust since it is so firm. :)

  • Lisakthrives

    I’m so glad you liked it! I actually used it as “pizza crust” for lunch today—I hope you come up with a variation of it that you like!
    On Tue 05/02/13 16:53 , “Disqus” sent:

  • Lisakthrives

    You could try an egg substitute (like a chia or flax egg)… although, I’m not really sure if it will work based on texture differences. Sorry I can’t say for sure—if I happen to come up with something, I’ll post it!

  • Morgan

    I cannot tell you how long I’ve been looking for something like this. I’m gluten-free and extremely low-carb, so bread is something that has been unthinkable for a LONG time. I’ve tried other coconut flour recipes but they always come out dense and not bread-like at all. I’m so excited to try this! Thank you!

  • Lisakthrives

    I hope you come back and let me know how you like it!

  • Erin

    Made these last night. Followed recipe exactly and they turned out perfectly. Held up beautifully to the cheese, bacon and tomato. A great paleo option. Thanks!

  • Jenn @ Peas and Crayons

    Craving this like crazy now =) pinned it!

  • Lisakthrives

    I’m so glad you liked it!! Thanks for letting me know :-)

    On Sun 24/02/13 15:35 , “Disqus” sent:

  • Sluke

    I put strawberries inside and folded over and put cool whip on top !!! Yum I also used it like pancakes and put butter and jelli on top!!!

  • Lisakthrives

    Sounds delicious! So glad you liked it :-)

    On Wed 27/02/13 12:47 , “Disqus” sent:

  • Michele Petranek

    how does the dubliner cheese taste? i thought about buying it at costco, but didn’t want to spend the $$ if I end up hating it! is it grassfed, but still pasteurized, right?

  • Lisakthrives

    I believe it’s grassfed. Most of the imported cheeses are, but I don’t remember if I specifically saw that on the cheese—however the Kerrygold butter is, so I’d guess the cheese is too. It is pasteurized.
    I actually found the Dubliner at Walmart and it was way cheaper than at the grocery store! I really do love it—it’s got a sharper flavor, but not quite like cheddar, maybe a hint of parmesan!
    On Fri 01/03/13 17:39 , “Disqus” sent:

  • Paleo and loving it!

    Eating this as I type! They were not eggy, which I was afraid of so that was great! While cooking I was scared they’d taste like pancakes as they do look like them. But they are nice and savory and light. I used coconut milk as my liquid, added a dash of garlic salt, I grated about a teaspoon of parmesan.
    After one side was done, I added a little Gouda cheese to melt but left it open, because after they were both cooked… I added avocado! Severed with bacon! KEEPER!

  • Pluke52

    I used it for strawberry shortcake!!! Yum !!! You can put it under the broiler on low with garlic salt and Parmesan cheese on it for garlic bread!!!!

  • Pluke52

    I also used it for the tortilla when I made enchiladas and it was very good too!!

  • Lisakthrives

    You’re a genius!! I’m gonna try the shortcake and tortilla versions! :-)
    On Wed 20/03/13 19:48 , “Disqus” sent:

  • Lisakthrives

    Yum!!!! I love garlic bread—thanks for sharing how you enjoyed it :-)
    On Wed 20/03/13 19:46 , “Disqus” sent:

  • Nia

    Thanks for the recipe. I used it for open faced sliders and I’m sure I will use it repeatedly. This recipe is much more moist than the others that I’ve tried. I used coconut milk btw. Thanks again.

  • Lisakthrives

    Hi Nia! I’m so glad you liked it and thanks for letting me know :-)

    On Mon 15/04/13 08:10 , “Disqus” sent:

  • calamtykel

    Thank you ! You saved my dad! I had made egg salad last night with eggs from our chickens and was dying for something to put it on! I can’t have gluten, and being out all morning really didn’t feel like baking…this was such a fast recipe! I did it right in the vitamix and it came out great. I was out of baking soda, so I just used the baking powder (with regular milk) and it came out just fine. I think I’m going to spice it up and find some other uses for this great, super fast recipe!

  • calamtykel

    YIKES! Mean you saved by DAY – not “dad”! :

  • Valerie Paquette

    So, I have been completely obsessed with coconut flour anything lately and had to try your recipe for dinner.. I made a grilled cheese with pesto (Yours looked too good to pass up) and I must say, amazing as expected! I used almond milk and a little butter in the mix and I think gave it something a little more! Thanks for sharing!

  • Lisakthrives

    Hi Valerie! I’m so glad you liked it and that you let me know! Adding butter is genius :-)
    On Sun 05/05/13 02:16 , “Disqus” sent:

  • Liz

    Could you make it without eggs?

  • Lisakthrives

    Hi Liz, I tried it with a chia egg once, and it didn’t work, but I wouldn’t rule out subbing in something for the egg that could act as both liquid and binder… I’m just not sure exactly what!
    On Mon 20/05/13 15:22 , “Disqus” sent:

  • Cindy

    I just made this right now and eating it as I type… Delicious!! I was afraid it would taste like a pancake but on the contrary, it had the consistency of bread. I made mine with mozzarella and tomato. Can’t wait to make this again with other fillings. Thanks for the great recipe!

  • Cyndi Neavor

    I just made this and it is delicious!!! Reminds me of McDonalds Sausage McGriddle – I bet you could put a little sugar free maple syrup on it with a sausage patty and have a real close match. Nicely done!!! :)

  • sunshine

    Hi, I’m loving your blog, but having trouble finding an index of recipes. Have I missed it somewhere? Everything I have seen looks delish, and I don’t want to overlook any recipes! Thanks!

  • guetzy

    Sounds really delish. Can you bake it?

  • estkimo

    I could not for the life of me get it to the texture of bread. it kept coming out a bready omelet but nothing near bread. it was falling apart as i was flipping it. tried it twice :(

  • Lisakthrives

    Hmmm… I’m sorry it didn’t work! If you want to describe exactly how you did it, including brand names of ingredients, I’m happy to troubleshoot with you! I’ve found it gets “breadiest” with using half and half as the liquid, stirring it and then letting it sit for a min before putting it in the frying pan…

    On Thu 11/07/13 15:19 , “Disqus” sent:

  • Lacey

    This was delicious with some garlic powder, basil, and Gouda cheese. Thanks so much for sharing.

  • Jan Jones

    looking forward to trying this. I found it on Pinterest, and Trim Healthy Mama facebook board

  • Lisakthrives

    I hope you like it! I’d love to hear what you think after you try it!

    On Wed 08/01/14 07:56 , “Disqus” sent:

  • Ariana Mullins

    Ooh, yum!

  • Leanne

    A pancake is a flatbread.

  • Leanne

    What about flax seed?

  • Amy Wigsmoen

    I am sosososososo excited about this recipe. Have I mentioned I’m excited? Because I am excited. Especially after reading all of the comments. The possibilities…

  • Lisakthrives

    Please come back and let me know how you like it after you give it a try! :-)
    On Fri 24/01/14 18:07 , “Disqus” sent:

  • Kimberly Wilson

    Can I use almond flour instead?

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