By now I’m sure you all know about pan bread. I first posted pan bread with multiple flour variations in this post and haven’t been able to stop experimenting since.

Despite the name pan bread is neither bread nor a pancake.

Pan bread can best be described as a bread-like tortilla. It can be whipped up in 1 single bowl and then cooked in a pan in under 5 minutes. Sometimes I eat them hot but they’re tasty cold or at room temp as well. You can make a big batch and keep them in the fridge for a week or in the freezer for even longer [stick parchment between each one and seal in a freezer bag]. They’re thicker than a tortilla but they do roll pretty easily, just not as tightly.

It’s basically the easiest, quickest, most versatile and nutrient dense gluten-free bread option you’re going to find. You can make them sweet or savory and with almost any type of flour you like. You can even make them gluten-free and vegan.

You can turn pan bread into a quick pizza option or fold over for a grilled cheese or quesadilla. They’re also great as a side to soup or stuffed with avocado goat cheese spread. My favorite way to use pan bread obviously involves breakfast.