Cooking and Serving: 30 minutes | 2 flatbreads
Ingredients
How to make gluten free flatbread | Ingredient substitutions
Description
Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes | Servings: 2 flatbreads
Ingredients
How to make gluten free flatbread
Recipe Tips
Ingredient substitutions
Notes
* How to make gluten free flatbread
* Ingredient substitutions
* Gluten Free Flatbread Recipe
* Storage instructions
“These are AMAZING! They are going to be a regular part of the rotation for
sure. They were super easy to make and came out so well. Thank you thank you
thank you! Even gluten-eaters loved them, and we all know that’s the truest
* Quick and easy: 5 ingredients in a single bowl, mixed together, chilled if
you have time, rolled out and cooked in a skillet.
* Texture: Soft, flexible, and chewy, these flatbreads are really unique.
* Versatile: Perfect for a turkey sandwich, or heat them to make burritos,
gyros, and miniature pizzas.
* No yeast needed: Skip rise time entirely—perfect if you’re sensitive to yeast
or just short on time.
* Refrigerator-friendly: The dough stores well for days—just roll and cook as
Gluten free flatbread ingredients in small bowls with written names
free flatbread ingredients in small bowls with written names
* Gluten free flour blend: The base of this recipe is a high quality all
purpose gluten free flour blend
like Better Batter or Nicole’s Best. If your blend doesn’t already have
xanthan gum, be sure to add it.
* Tapioca starch/flour: Helps create more of a stretchy, pliable flatbread than
just an all purpose gf flour blend alone.
* Baking powder: Just a little bit helps create those bubbles that form on the
* Salt: Makes them so much more flavorful.
* Olive oil: Adds flavor, richness, and tenderness.
* Milk: Use unsweetened nondairy milk for vegan flatbread. Avoid nonfat
milk—whether dairy or not—for best texture and flavor.
3 flatbreads 1 being rolled [‘
flatbreads 1 being rolled
HOW TO MAKE GLUTEN FREE FLATBREAD
I’ve doubled the recipe to make 4 flatbreads for these photos, since it’s easier
to view the ingredients well in larger amounts. To do the same, just change the
yield in the recipe card
* Whisk together the dry ingredients (flour blend, tapioca starch, baking
powder, salt) in a large mixing bowl.
* Add olive oil and milk, and mix to combine.
* Let the dough sit briefly to let the flours absorb the moisture.
Round metal mixing bowl with white powder and large metal wire whisk on table
metal mixing bowl with white powder and large metal wire whisk on table beside
hand holding small round glass bowl with olive oil in it over metal mixing bowl
ready to pour oil into the bowl
holding small round glass bowl with olive oil in it over metal mixing bowl ready
to pour oil into the bowl
hand holding glass measuring cup pouring milk into same metal mixing bowl
holding glass measuring cup pouring milk into same metal mixing bowl
Unshaped raw mixed dough with metal mixing spoon in same round metal mixing bowl
raw mixed dough with metal mixing spoon in same round metal mixing bowl
* Divide the dough into equal portions, about 5 ounces each, and wrap each
portion tightly in plastic wrap.
* If you have time, chill the dough for 30 minutes in the refrigerator to make
* If chilled, lightly flour the dough, roll it into a rough round, then gather
it into a ball and roll again into a smooth 8-inch circle.
shaggy piece of raw dough on sheet of plastic wrap on metal digital kitchen
scale with display reading 5 ounces
piece of raw dough on sheet of plastic wrap on metal digital kitchen scale with
display reading 5 ounces
4 light colored small disks of raw dough each wrapped in plastic wrap
light colored small disks of raw dough each wrapped in plastic wrap
hand cupping sides of round of raw dough to shape it on top of cloth covered
cupping sides of round of raw dough to shape it on top of cloth covered round
hand rolling French rolling pin over raw dough on cloth covered round board
rolling French rolling pin over raw dough on cloth covered round board
* Heat a greased skillet, place the shaped raw flatbread on it, and cook for 1
* Flip, and cook on the second side, pressing down on the bread with a large,
flat spatula to make sure it makes good contact with the skillet and creates
some golden brown spots.
* Flip again and cook until the surface looks dry and no longer glistens. Wrap
the cooked flatbread in a tea towel to keep it warm.
* Repeat with as many flatbreads as you’d like, and serve warm.
raw round flatbread beginning to form bubbles sitting on black skillet
round flatbread beginning to form bubbles sitting on black skillet
metal spatula pressing on top of round light tan flatbread on black skillet
spatula pressing on top of round light tan flatbread on black skillet
fully cooked light tan round flat bread with brown spots on black cast iron
cooked light tan round flat bread with brown spots on black cast iron skillet
overhead image of stack of round flat bread in white tea towel with blue
image of stack of round flat bread in white tea towel with blue windowpane
Rolling flatbread while it’s still warm helps it stay flexible when cooled. It’s
just like rolling a yule log or Swiss roll—warm dough ‘remembers’ the shape.
TEST YOUR SKILLET FIRST
Your skillet should be hot enough to sear quickly, but not burn. Test it by
cooking a small dough piece first. A cast iron skillet works best for that
golden, blistered finish.
Hands rolling flatbread in a white towel with a red stripe
rolling flatbread in a white towel with a red stripe
INGREDIENT SUBSTITUTIONS
The only common allergen in this recipe is dairy—and even that’s easily
replaced. This flatbread is naturally egg-free.
Use any plain, unsweetened plant-based milk instead of dairy. I like almond milk
best for flavor and texture.
Water works in place of milk, though the flatbread will be slightly less tender.
It’s still soft—just not quite as rich as recipes that use yogurt, like our
Tapioca starch makes the dough pliable and helps create that chewy texture. In a
pinch, you can try superfine glutinous (sweet) white rice flour as a substitute,
though results may vary.
Stack of 6 light brown flatbreads with dark spots in brown round clay plate on
of 6 light brown flatbreads with dark spots in brown round clay plate on white
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GLUTEN FREE FLATBREAD RECIPE
Prep Time: 15 minutes mins
Cook Time: 15 minutes mins
Chilling time: 30 minutes mins
stack of 6 round gluten free flatbreads
of 6 round gluten free flatbreads
Soft, tender, and flexible, this gluten free flatbread bends without
breaking—perfect for wraps, burritos, or mini pizzas.
* ¾ cup (105 g) all purpose gluten free flour blend
* ½ teaspoon xanthan gum, omit if your blend already contains it
* 5 tablespoons (38 g) tapioca starch/flour
* ¾ teaspoon kosher salt
* ½ teaspoon baking powder
* 1 tablespoon (14 g) extra virgin olive oil
* ½ cup (4 fluid ounces) plain unsweetened plant-based (for vegan) milk, or
* Neutral oil for the skillet, like grapeseed, canola, or vegetable
* In a large bowl, place the flour, xanthan gum, tapioca starch/flour, salt,
and baking powder, and whisk to combine well.
* Add the oil and milk, and mix to combine. The mixture will seem very wet at
first, but the flour will begin to absorb the liquid quickly and the dough
* If the dough doesn’t come together, knead it briefly with clean hands until
* Ideally, divide the dough into 5 ounce portions (as written, the dough makes
2 portions), wrap each tightly in plastic wrap, and chill for 30 minutes and
up to 3 days. You can also work with the dough immediately, if you don’t have
SHAPE AND COOK THE BREAD
* Heat a cast iron skillet that’s at least 10-inches in diameter, or a
heavy-bottom nonstick skillet, over medium heat. Place a flat, wide spatula
and a tea towel on the counter next to the skillet.
* If you’ve chilled the dough in portions, unwrap and work with one piece at a
time. If the dough hasn’t been divided, divide it in two equal halves, each
weighing about 5 ounces.
* Turn each piece of dough out onto a very lightly floured flat surface, and
sprinkle lightly with extra flour. Cover the remaining dough loosely with a
cloth to keep it from drying out.
* Sprinkle the dough lightly with more flour and begin to roll it into a round,
sprinkling lightly with more flour as necessary to prevent sticking. The
edges will be jagged and a bit rough.
* Gather the dough together and repeat the process at least once more, until
the dough is smoother. Roll the dough into an approximately 8-inch round,
turning and flouring lightly as necessary. The edges should be less rough,
but this is rustic flatbread.
* Brush about 1 teaspoon of neutral oil on the hot skillet. Pick up the
prepared raw piece of flatbread and place it flat in the center of the
skillet, taking care not to bend any of the edges.
* Allow it to cook for about 1 minute without disturbing it, or until the edges
begin to lift. Slide the spatula underneath the flatbread, ensuring that
there are no spots that are sticking.
* Flip the flatbread over and allow it to cook for another minute, pressing it
firmly back onto the skillet with the spatula to prevent it from puffing up.
You can also take a toothpick and prick any bubbles to deflate them.
* Continue to cook the flatbread, flipping it frequently, until it is set on
both sides and doesn’t glisten anywhere. It should take 2 to 3 minutes total.
* Remove the flatbread from the skillet, place it in the center of the tea
towel, and fold the edges of the towel over on it to enclose it and keep it
* Repeat with the second piece of dough, adding more oil to the skillet if
TO ROLL THE FLATBREAD
* If you’d like to roll them in a coil while they are still very warm, open the
tea towel and remove both pieces of bread. Place one about 4 inches from one
short end of the towel, fold the edge over the bread, and roll the bread
tightly in the towel.
* Place the second flatbread on the unrolled portion of the towel, and repeat
the process, rolling until the two flatbreads are tightly wrapped in the
towel. Allow them to cool for at least 5 minutes wrapped in the towel before
unwrapping and serving.
My favorite gluten free flour blends are Better Batter’s original blend gluten
free flour and Nicole’s Best multipurpose blend (with 1/2 teaspoon added xanthan
gum). King Arthur Flour’s gluten free bread flour may also work here, but the
dough might be more stiff and the bread less flexible.
Bob’s Red Mill 1-to-1 Gluten Free Baking Flour should also work here, but I
recommend adding an extra 1/4 teaspoon xanthan gum to the dry ingredients for a
more stable dough and bread.
I don’t recommend Cup4Cup any more, especially for bread baking. To make your
own blend using one of my “mock” recipes, please see the all purpose gluten free
You must use tapioca starch (or flour, they’re the same thing) in this recipe in
addition to a proper all purpose gluten free flour blend. You cannot use
Expandex modified tapioca starch. They’re completely different ingredients.
Rolling in a tea towel.
Rolling the warm flatbreads in a tea towel is optional, but it helps them hold
their shape and stay flexible as they cool. They’re very bendy either way.
Adapted from Curious Cuisiniere .
| Sodium: 1109mg | Potassium: 7mg | Fiber: 3g | Sugar: 0.1g | Calcium: 134mg |
Nutrition information is automatically calculated, so should only be used as an
Wrap cooked flatbreads tightly in plastic wrap or Press’n Seal. They stay fresh
at room temperature for up to 2 days.
To refresh, lightly sprinkle with lukewarm water and either microwave for 20
seconds or warm in a hot skillet for 10 seconds.
For longer storage, freeze flatbreads in freezer-safe wrap for up to 3 months.
Thaw at room temp or in the microwave before refreshing.
You can also refrigerate the raw dough—portioned and wrapped—for up to 5 days.
Don’t refrigerate the cooked bread, as it becomes stiff and dry.
What should I do if my dough is too wet or dry?
If the dough is too wet, add tapioca starch 1 teaspoon at a time until it’s no
If it’s too dry, add milk 1 teaspoon at a time, just until it comes together.
My flour blend already has tapioca starch. Can I leave that ingredient out?
No—tapioca starch is essential here, even if it’s already in your blend. It
improves dough texture, makes rolling easier, and adds chew.
Do you think these could be grilled?
Possibly! The dough is stable enough to grill if your grates are very clean and
well-oiled. Try one flatbread as a test.
Collage image of hands rolling flatbread in towel, flatbreads in a stack, and
tightly coiled flatbreads
image of hands rolling flatbread in towel, flatbreads in a stack, and tightly
Flatbread on metal spatula in cast iron skillet
on metal spatula in cast iron skillet
3 tightly rolled flatbreads on a white surface
tightly rolled flatbreads on a white surface
Flatbreads rolled tightly into white towels with red stripes
rolled tightly into white towels with red stripes
Stack of 4 flatbreads in a white tea towel with a red stripe
of 4 flatbreads in a white tea towel with a red stripe
Overhead image of two hands holding a piece of raw flat dough
image of two hands holding a piece of raw flat dough