Here’s how to make a completely grain-free, animal-based flatbread. Why would you eat regular flatbread if you have gut issues? There’s a lot of grains in here. There’s wheat, there’s wheat, gluten. These things trigger a lot of people’s guts. Let me show you how to make this flatbread, which has absolutely no grains and is completely animal-based and delicious. So, only three ingredients. Eggs, preferably pasture-raised and organic. Cottage cheese. I used some organic cottage cheese for this one. And shredded parmesano reano cheese. Combine two eggs for one cup of cottage cheese. Put it in a blender. Blend it up. Add a little extra salt if you want. Pour it onto a baking sheet that is covered in parchment paper. You might want to put a little bit of tallow on the parchment paper so nothing sticks to it. Put it in the oven at 350Β° for 40 minutes. I overcook this one just a little bit, but it still tastes amazing. Pull it out, let it cool, and voila, you have completely grain-free carnivore and animal-based flatbread that you can use for sandwiches, wraps, burritos, whatever you One.

31 Comments

  1. the only thing I don't like about you is you seem to refuse to acknowledge some of us are dairy intolerant and yes, that includes raw milk.

    I can have A2 cheese or yogurt but cottage cheese made from cow's milk, which is all of cottage cheese that I've ever seen, will mess up both my guts and my skin and hair and I'm not the only one, so would be really nice to feel like you acknowledge that and maybe even offer some alternatives, because your animal based flatbread would mess me up the same or more than grain-based bread.

  2. Why indeed? For people with gut issues, the casein in cottage cheese, as well as the lactose, may be less tolerable than sour dough bread.

  3. Animal based flat bread = Eggs + parmigiana reggiano + cottage cheese

    Can be made in a pan with butter or ghee or tallow

    Dr. Saladino is the Greatest!!! πŸ™πŸΌβœοΈπŸ€΄πŸ»πŸ€πŸ‘πŸΌπŸ‘πŸΌπŸ‘πŸΌπŸ‘πŸΌπŸ‘πŸΌπŸ‘πŸΌπŸ‘πŸΌπŸ‘πŸΌπŸ‘πŸΌπŸ‘πŸΌπŸ‘πŸΌπŸ‘πŸΌπŸ‘πŸΌπŸ‘πŸΌπŸ‘πŸΌπŸ‘πŸΌπŸ‘πŸΌπŸ‘πŸΌπŸ‘πŸΌπŸ‘πŸΌπŸ‘πŸΌπŸ‘πŸΌπŸ‘πŸΌπŸ‘πŸΌπŸ‘πŸΌπŸ‘πŸΌπŸ‘πŸΌπŸ‘πŸΌπŸ‘πŸΌπŸ‘πŸΌ

  4. Adding this to my β€˜must try’ recipes! In the last 2 years I’ve become gluten intolerant and I miss bread

  5. Just made this!!πŸ™ŒπŸΌ SO good. Thank you! I cooked it for 25 minutes instead of 40, and no need for salt if you use a at least a half a cup of Parmesan because parm has plenty of salt! Wrapped it with some fresh mozz, prosciutto and olive oil. Will be a staple in our house!πŸ€ΈπŸΌβ€β™€οΈπŸžπŸ€ΈπŸΌβ€β™€οΈ