Best Gluten-Free Flatbread

Flatbread is a staple in nearly every culture around the world, they are just called by different names. Tortilla, lavash, lefse, pita, naan, chapati, injera,.. the names and ingredients are varied but the basic idea remains the same. I have tried many times to come up with a soft, flexible, yeast-free, allergy-friendly flatbread but couldn’t quite hit upon the right recipe, until today! I needed something good to go with our tacos, and store-bought corn tortillas wouldn’t cut it. Most gluten-free flatbread I find at our stores either have other ingredients I can’t have or they taste like cardboard.

This flatbread is soft, flexible, whole grain, and very simple to make. They are also ultra versatile: you can use them for soft tacos, sandwiches, pizza crusts, and anything else you can think of.  Add in your own seasonings to customize the flavors and make it your own! I have even thrown in a Paleo version, too!

Best Gluten-Free Flatbread

Best Gluten-Free Flatbread

Makes 4-6 flatbreads
Vegan, egg-free, yeast-free, dairy-free, soy-free, nut-free, yummy!

3/4 cup brown rice flour
3/4 cup flaxseed meal (or ground chia seed)
1/2 teaspoon salt
1/2 teaspoon baking powder
2 teaspoons Stevia in the Raw
1/2 cup – 3/4 cup water

  1. Whisk together brown rice flour, flaxseed meal, salt, baking powder, and Stevia until blended. Add 1/2 cup water to the flour mixture and mix. If needed, add the other 1/4 cup water as needed to ensure the dough is not too dry. If your dough seems too wet, you can also add more flour to make a thick, elastic dough.
  2. Heat a skillet or griddle over medium heat and lightly spray with oil. Divide the dough into 4 to 6 portions (depending on how large you want them). Lightly flour or oil your hands and flatten each dough portion into discs about 1/8 inch thick.
  3. Cook the flatbread on the skillet or griddle until barely golden on each side, around 3-5 minutes per side. If you want the flatbread soft and pliable (for soft tacos), do not over-cook or brown them.
  4. Top the flatbread however you like; enjoy!

Paleo Flatbread

Same ingredients as above, except substitute coconut flour for the brown rice flour and use 1-1/2 to 1-3/4 cups water (or more) to create the dough. Coconut flour tends to be naturally sweet, so you can skip the Stevia here.

I have made this in the oven, not on a skillet, but these seem doughy in the center, even when they are completely cooked. You can also take this recipe and spread it in a 9×13 inch baking pan lined with parchment paper and bake at 350 degrees F for about 25 minutes. Cut into 8 pieces for flatbread squares. These are best put in the toaster once cooled.

 

Comments

  1. Terry says

    OMG! Sarah~ I just made your “Best Gluten-Free Flatbread” A-M-A-Z-I-N-G!
    I was buying gluten free wraps (which are quite pricey & not that great tasting) not any more, thanks to you I will be making these often and thinking of you and how thankful I am for your genius recipe. These are the BEST! Thanks again Sarah

  2. jenny says

    just made these and the texture and flexibility is amazing, other recipes ive found require 2 or more different types of flour so this recipe is perfect. i was just wondering if i can i freeze these?

    • Sarah Jane says

      Hi Jenny, I am glad you like the recipe! These flatbreads should freeze fine, just make sure they are cooled completely before freezing and maybe put some parchment paper between them so they don’t freeze together.

  3. Darcie says

    Thanks for the recipe! I used it to make a flatbread topped with caramelized onion and goat cheese for New Year’s Eve. Turned out great!

  4. says

    just made these flatbread, love the texture – they are soft & pliable but the look is totally different from yours, whitish flour on the surface and they are much thicker. the dough is too wet for me to work with, so added more flour. I couldn’t flatten them thin on my palm, i did it on the floured surface, still not thin enough.. please enlighten me as I want to try it again
    Shannon Lim recently posted…Kay Pachok (Skewered Chicken)My Profile

    • Sarah Jane says

      Hi Shannon! When you try this recipe again, try starting with 1/3 cup water at first then adding a little bit of water at a time as needed if it seems too dry. That way you don’t have to add too much flour. The dough should be somewhat elastic, but the dough may need to rest for a minute or two to allow the flax meal to gel and thicken the dough. You can also try rolling the dough between 2 pieces of parchment paper that have been lightly dusted with flour. Again this will work best when the dough isn’t too sticky, so I would begin with less water and see how it goes from there. Let me know how they turn out!

    • Sarah Jane says

      I am sure you could use a sandwich cutter on these. You could even use a large drinking glass to get the same effect. I never thought of using those with this bread, but I think it would work great! Let me know if you try it : )

      • April says

        Thanks for the reply! I didn’t get a message in my email so I thought you hadn’t responded yet; imagine my surprise when a new post popped up in my inbox about you being inspired by this question! It made my day, haha! Thanks again, I’ll give it a try soon!

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