Yes, I know this is yesterday’s log…posted late! I promised to post my flatbread results last night…oops! I’ll start off by apologizing for posting this late. I wasn’t able to write this post last night. But, I wanted to make sure I had all the photos for the flatbread I prepared yesterday for my family dinner.
As you may or may not know, I posted an article about the world’s oldest flatbread, which included videos showcasing 3 different methods for preparing it. In that article, I expressed my desire to make a whole food, gluten free sweet potato flatbread. I chose to use oat flour. I wanted to try a “rolled” version, like in the first video. Here’s how I ended up preparing our flatbread.
- 4 medium sweet potatoes -peeled and steamed
- approximately 3 cups of freshly ground oat flour – from whole oat groats
- 1 teaspoon salt
- First, I ground enough oat groats to make 3 cups of oat flour. (It took the whole package.)
- Next, I mashed the sweet potatoes in a medium sized bowl.
- I added the salt, and gradually added the oat flour into the mashed sweet potato….
- Until it formed a stiff, rollable, dough.
- The dough was cut into 16, not so even, pieces… 🙂
- I then rolled out each piece between parchment paper. It did stick to the paper, but, I was able to “peel” it off, without harming the flatbread.
- I next cooked each flatbread on a lightly oiled cast iron griddle, covered with a lid, to speed cooking and ensure the bread cooked through. I knew if I cooked them too long, they would be brittle. (previous experience with gluten free flatbread/tortillas)
- This made 16 pieces of flat bread. Here is the final result:
While I show a “flexible” flat bread above, not all of them were flexible. They tasted fine, however, the oats over powered the sweet potato a bit. They are dense and quite “rustic”. They reminded me more of a soft cracker than bread. They received mixed reviews in my house. My husband and I enjoyed them, while my kids did not. When I make them again. I will attempt to make them like the second video , which was more like pancakes. I believe the rolling method requires too much flour. I’d like to be able to taste the sweet potato a bit more.
I’ll keep you posted on my future attempts.
Now, onto my log.
Each day of the elimination diet gets a bit better. My headache, though present, was slightly less, though the congestion remains. My energy level is also improving, which is wonderful. My head, which had been a bit foggy, is clearer. I’m getting excited. I can’t wait to get to the end of the 21 days. If I’m feeling this good now, what will I feel like then?
Daily calories and water intake:
Exercise: 4,092 steps (goal – 6000 steps)