I first published this recipe and the previous one on my other blog; sorry it took so long to get them over here to the archive!
Another recipe we've become fond of recently is a very tasty grain free flatbread originally posted by Liz (aka "lonewolf") in one of the forums on celiac.com.
4 egg whites
2 - 4 egg yolks (note: original recipe calls for 2 yolks, but 4 works too)
1 tsp melted butter (or coconut oil for dairy-free/casein-free version)
1 tsp agave nectar or honey
1/2 C almond flour
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Separate egg whites and yolks....
Beat egg whites until soft peaks form.
Beat yolks with melted butter or coconut oil, dash of salt, and agave or honey.
Sprinkle the almond flour over the egg whites and fold in gently along with egg yolk mixture.
Spread the batter onto the parchment paper into a 12" by 12" square (if using 2 yolks only) or a 12" by 14" rectangle (if using 4 yolks). Make sure the thickness is uniform over the square (or rectangle). Bake at 350 for 12 minutes; it should be turning golden brown on top when done.
This bread is so versatile! You can simply cut it into squares and use them for regular sandwiches, or into the right-sized rectangles to be wrapped around hot dogs as a bun-replacement. You can even take an entire sheet of bread and cover it with Dijon mustard, ham slices and Swiss cheese, roll it like a jelly roll, microwave it until the cheese starts to melt, slice and serve.
OK....it's not as flexible as wheat-based bread, so it does tend to crack a bit when you're rolling it up, but it's still AMAZING bread when you consider that it's entirely grain free!