If you’ve got food allergies, you might be missing great flatbread. Make some delicious Gluten Free Flatbread at home – it’s soft and flexible!
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 (Vegan)
- Whisk together brown rice flour, flaxseed meal, salt, baking powder, and Stevia until blended. Add the water to the flour mixture and stir to mix. You should have a thick dough that's not dry or wet.
- Heat a nonstick skillet or griddle over medium-low heat and lightly spray with oil. Divide the dough into 4 to 6 portions (depending on how large you want them) and roll them into balls.
- If you're cooking these in a small pan one at a time, cover the other dough balls with plastic wrap to keep them from drying out.
- Flatten each dough portion between 2 sheets of parchment paper into discs about 1/8 inch thick. Don't make them too thin or they will not be flexible after you cook them! 1/8 inch works good
- Cook the flatbread on a nonstick skillet or griddle about 1 to 2 minutes on each side. If you want your flatbread soft and pliable, do not over-cook or brown them.
- Top the flatbread however you like; enjoy!
Sarah Jane Parker is the founder, recipe creator, and photographer behind The Fit Cookie. She’s a food allergy mom and healthy living blogger based in Wyoming. Sarah is also an ACSM Certified Personal Trainer, ACE Certified Health Coach, Revolution Running certified running coach, and an ACE Certified Fitness Nutrition Specialist