When I tell people that I eat low carb, they usually say something along the lines of, “Oh, so you don’t eat bread?” Au contraire. Sure, it means no wheat, but the end of gluten is where things just start to get interesting.

This weekend we made tomato basil soup, a dish you really can’t have without something to dip. Never one to settle, I made a loaf of garlic flax flatbread that turned out to be just a little bit better than I had expected. Except that it was supposed to be crackers. It turns out that an eighth of an inch is a lot thinner than I had spent my life assuming, so I rolled the dough about three times too thick. And although you might think an absolutely unleavened bread would be tough, the baked-in parmesan left a springy, absorbent texture that lent itself to soup. I’m filing this accident under “keep.”

Ingredients

2 cups golden flaxseed meal
2/3 cup fresh grated parmesan
1 1/2 teaspoons garlic powder
1 teaspoon salt
1 teaspoon oregano
1 cup water

Preheat oven to 400°F.

Mix all ingredients together. Cover a baking sheet in parchment paper and spoon dough into center. Work to roughly the shape you want, then cover with another sheet of parchment paper and roll to a flat 1/4″. Optionally, you can use a pastry or pizza cutter to slice the dough into portion-sized sections.

Bake on bottom rack until center feels firm, about 15-20 minutes. Cool for ten to twenty minutes, allowing it time to crisp. Break into pieces and serve.