Published On: 05/05/2016By Categories: Gluten Free, Recipes, Savoury


  • 1 cup tapioca flour
  • 1 cup almond flour
  • 2 cups milk
  • Coconut oil


  • Blend everything together
  • Heat a pan with a very thin layer of coconut oil (tilt pan to cover base)
  • Pour the mixture into the pan (tilt pan to cover base)
  • Fry in pan till brown
  • Flip to brown on other side


  • Can be used for a savoury wrap (e.g. scrambled eggs with bacon, rocket/baby spinach and bell peppers or mince, chicken nuggets, stir fried veggies, leftovers, etc.)
  • Can be used as an alternative to lasagne sheets
  • Sour cream or pesto can work well as a base spread
  • Can be frozen for later use

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