Gluten Free Kelp Flatbread Recipe with Lily Feeds you

Gluten Free Kelp Flatbread Recipe with Lily Feeds you

First of all, these Kelp Flatbreads are just delicious. They freeze great, so are big-batch worthy, and gluten free and grain free so are great for a dinner party. Lily Harris, holistic health practitioner and recipe developer, figured out that adding our Ready-Cut Kelp to the mix adds that umami goodness while also adding additional nourishment. 

Serve these up with any one of our ferments: Sea-Beet Kraut (seen here), Fermented Seaweed Salad, and Sea-Chi.

 And for more kelp recipes, keep an eye on Instagram @atlanticseafarms and @lilyfeedsyou!

Lily Feeds You & Atlantic Sea Farms Gluten Free Kelp Flatbread Recipe

(Servings: Makes roughly 10 flatbreads)
Gluten Free, Grain Free


-2¼ tsp active dry yeast

-1 cup warm water, not boiling

-2 tbsp honey

-1 egg, beaten

-1 tsp salt

-1¾ cups cassava flour 

-1¼ cups almond flour

-1 cup arrowroot starch (also called arrowroot flour)

-1 packet Atlantic Sea Farms Ready-Cut Kelp, drained

-2 tbsp ghee

-1 head of garlic, minced

-Chopped cilantro, for topping

-Flakey sea salt, for topping


-In a mixing bowl, whisk together your active dry yeast & warm water. Cover with a dish towel & let sit for 5-10 minutes, until bubbling & slightly foamy. This is best done in a warm area like the oven with the light on, a sunny window, or even outside.

-Once bubbling, stir in your honey, beaten egg, salt, cassava flour, almond flour, arrowroot starch, & kelp. Use your hands to form an evenly mixed soft dough.

-Cover the bowl of dough with a dish towel & let proof until it’s risen by roughly 25%, about 45 minutes.

-In a small saucepan, melt your ghee. Remove from heat & set aside. You will brush this on each cooked flatbread.

-Once dough has risen, tear two sheets of parchment paper to use for rolling out dough. Place one sheet of parchment paper on your flat surface, like a kitchen table or counter. In your hands, roll a ball of dough, roughly 2” wide, & place on the parchment paper. Gently smash the dough ball with your hand to flatten slightly.

-Place the second sheet of parchment paper on top & use a rolling pin to roll the ball of dough into a roughly ¼” thick flatbread.

-Roll out flatbreads using the rest of your dough. This will make roughly 10 flatbreads.

-Heat a pan or skillet or medium heat.

-In the meantime, line a baking sheet with parchment paper & set to the side. You will place all cooked flatbreads on this while you cook.

-Cook flatbreads one by one, 3 minutes on one side, 2 minutes on the other. Everyone’s oven is slightly different, so adjust timing & temperature accordingly, but we’re looking for browned flatbreads.

-Transfer each cooked flatbread to the lined baking sheet, coat with melted ghee, & sprinkle with chopped cilantro & flakey salt.

Notes from Lily:

**I recommend enjoying with a homemade tzatziki sauce & Atlantic Sea Farms Sea-Beet Kraut.

**These will last for roughly 2 weeks in the refrigerator when sealed in an airtight container, but I recommend eating as soon as possible.

**These can freeze for up to 3 months.

**If reheating, let thaw completely in the refrigerator, reheat in the oven at a low temperature, & brush with extra melted ghee for best results.



Lily Feeds You Coconut Tzatziki

(Servings: 3-4 servings)

Gluten Free, Dairy Free


-1/2 cup coconut yogurt, unsweetened

-2-3 Persian cucumbers, sliced into half-moons

-Juice of ½ lemon, feel free to add zest too

-1/2 tsp honey

-1/4 tsp apple cider vinegar

-Salt & pepper, to taste


-Mix all ingredients together in a bowl, chill, & serve!