As soon as a package of Butternut Squash flour landed on my doorstep, my love for this vegetable grew even deeper. Another flour that could be used while healing on the Autoimmune Protocol, but beyond that, the silkiest texture of any gluten-free or grain-free flour I’ve used. And after tasting this 4 Ingredient AIP Paleo Flatbread, the flavor and depth it adds has me smitten. Again.
I had tackled a baked AIP treat, this yummy Carrot Cake, but my craving for something savory hadn’t been solved yet. I was looking for something versatile that could be used as a flatbread, cracker, or pizza crust.
Butternut squash flour is a game changer, for AIP and paleo baking because many people can’t tolerate nut based options. I prefer it over tigernut flour, and imagine it working extremely well in cookies and cakes but just haven’t got to that yet.
Simplicity at its best: just butternut squash flour, tapioca/arrowroot starch, olive oil, water and salt (yes, technically that’s five but recipe gurus tell me that doesn’t count in list of ingredients).
There’s a few characteristics I require in a flatbread. Sturdy enough to hold toppings, but a soft bite with a little bit of chew. Not quite cracker thin, but not too thick either. And it has to have flavor, which emerges from the nutty squash and fruity olive oil.
This base recipe is perfect on it’s own drizzled with olive oil and fresh herbs alongside a salad. Or top it with whatever seasonal eats you picked up at the market. I fully loaded mine with the freshness of spring: organic greens, rotisserie chicken, radishes and my Shallot Herb Sauce.
It’s a great soup “dipper” too…. The options are truly endless.
As always, I tested several versions.
To my surprise, this AIP flatbread didn’t need coconut flour, gelatin, or coconut milk! Those trials turned out too gummy and moist. And when I thought it needed more oil, it actually needed less to get it to firm up and have a crisp edge.
While you are working with the dough at first, it will be a bit sticky, but that’s okay! Simply put the flatbread dough between parchment paper to roll out, with a dusting of flour. You’ll find that the finished flatbread is quite perfect, crispy with a bit of chew. It easily doubles, too.