The Hundred Foot Journey and Good Flatbread


The other day I rented The Hundred Foot Journey from Redbox.  I’m a total foodie so I love movies that center around food.  This was such a sweet story and I really enjoyed the journey Hassan takes in this film.  Manish Dayal plays Hassan and he’s not too shabby to look at it either.  I realized as I was watching the film that I started craving indian food so for the next couple of days I was knee deep in curries, rice and flatbread.  This gluten-free flatbread turned out fabulous so I just had to share.

Try your hand at making this at home and then watch The Hundred Foot Journey for yourself.  Let me know if you loved it like I did!



Preheat oven to 450° Fahrenheit.

In a large bowl, combine coconut flour, tapioca flour and salt.

In a small saucepan, combine coconut oil  and coconut milk and heat it up until it’s just warm and integrated and any solid particles of the coconut oil are melted. Do not overheat and do not boil.

Pour heated oil mixture on top of dry ingredient mixture and mix until thoroughly combined.

Put the mixture into the fridge to allow it to cool slightly.

While the mixture is cooling, line 2 baking sheets with parchment paper. (Note, you can also use a pizza stone or cast iron skillet instead of baking sheets.)

Remove mixture from fridge and add beaten eggs. Combine thoroughly.

Pour 1/2 of mixture onto each baking sheet.

Flatten mixture into 1/4 inch thick flatbread shape using a spatula.

Sprinkle with garlic (or rosemary or any other seasonings or herbs).

Bake in 450° oven for 10 – 12 minutes.

The flatbread is best eaten within a few hours after baking, but it can store overnight. If you store it overnight, it does taste best to toast it slightly before eating.

Hundred Foot_


Quick Gluten-Free Brownies

Guys have never understood the yearning women have for chocolate.  We don’t just crave it.  There are sometimes that we MUST have chocolate.  The gravitational pull that we feel to this sweet wonder cannot fully be explained, but once that craving hits we must satisfy it.  Today I give you a simple brownie recipe that I tried courtesy of the Gluten Free Goddess.  These brownies can be served warm if you don’t mind them gooey and falling apart or you can chill them for an hour before cutting.  If the craving hits you sometimes there is no time for letting things cool down.


5 oz semi sweet chocolate chips or high quality 70% cocoa dark chocolate plus another 2 T for sprinkling on the top if desired)

1/2 c coconut oil

1 c light brown sugar (not packed)

3/4 c gluten-free flour (I used Bob’s Red Mill)

1/2 tsp fine salt

1/4 tsp baking soda

2 eggs lightly beaten

1 T vanilla

Preheat oven to 350F.  Line an 8X8 baking pan with aluminum foil and spray the foil with nonstick cooking spray.  Melt your chocolate and coconut  oil in a saucepan over low heat stirring gently.  In a separate bowl whisk brown sugar, flour, salt and baking soda.  Make a well in the middle of the dry ingredients and add the beaten eggs and vanilla and melted chocolate.  Beat on low-medium for two minutes.  The batter should thicken and become smooth and glossy.  Spread batter in pan and top with chocolate chips (pressing them in slightly).  Bake for 30-35 minutes or until set.  The top will crack.

These totally rock!