Elizabeth Dyer

lifestyle blog

Cassava Flour Flatbread

June 5, 2019

Happy Wednesday!

I am hoping that as we spend more time together, whether through this blog or in coaching sessions, you will feel more confident about eating in a way that supports the lifestyle that you want to lead. One of the most impactful ways to reach your health goals is through eating nourishing food. Generally, this equates to eating whole, unprocessed foods, severing your relationship with refined sugar, and being conscious of where and how your food is raised or grown.

I will certainly touch on all of the above in greater detail at some point, but I would love in the meantime to start sharing recipes for those actively searching. As someone that has gone through elimination diets, sugar and processed food withdrawals, and diagnosed with Celiac Disease and Lactose Intolerance, I know firsthand how difficult it can be to come home exhausted and feeling uninspired in the kitchen. Ditching fast food restaurants or ready-made meals from the grocery store, and cooking from scratch, especially if you have a family to feed, can be very difficult. The average American often relies on eating out and a bulk of their “home cooked” meals is made up of a hodgepodge of processed ingredients.

I hope to inspire you to cook from home by providing delicious, easy recipes, often without major allergens such as dairy and gluten. The following recipe is gluten-free and dairy-free as it is made with cassava flour, a root commonly known as yuca.


Cassava Flour Flatbread

1 Serving = roughly 4 pieces of flatbread

This recipe can easily be doubled if you have a really hungry husband like mine, but you may have to add a tiny bit more water to keep the dough together.



Unbleached parchment paper

2 cups organic cassava flour – my local store, Mom’s Organic Market, carries Pamela’s Organic Cassava Flour

1/2 cup of filtered water

1/3 cup of organic olive oil

Pinch of salt


Heat up a large pan, without coating. I prefer to use cast iron.

Combine all ingredients in a bowl and whisk together. The dough should form into small balls all of the way through.

Form palm-sized balls in hand and place on parchment paper. You can either use your hand to flatten to a nice flat pancake shape or place a second piece of parchment paper on top and use a rolling pin to flatten. I am personally more concerned with taste rather than it looking pretty so I typically hand flatten for “organically shaped” bread.

Carefully peel the flattened dough off of the parchment paper and place in the hot pan. Cook until browned on each side. Similar to cooking pancakes, the dough will often form bubbles signaling that the bread is ready to be flipped over.

Tada! You have simple, easy to make flatbread!


Now, what you do with the flatbread is where things get interesting. At my house, we call these “Cassava Tortillas” because we mainly pair our bread with taco ingredients such as sauerkraut, tuna, salsa, avocado, hot sauce, fresh onion, and fresh garlic. We also make garlic bread with 100% grass-fed ghee, salt, fresh, garlic, and fresh onion. I could also see recreating a personal pizza or true flatbread recipe with this recipe. The possibilities are endless.. and tasty!



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