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Best Gluten Free Flatbread (Vegan)

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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!

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! - @TheFitCookie #glutenfree #vegan

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)

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!
Vegan, egg-free, yeast-free, dairy-free, soy-free, nut-free
4.50 from 8 votes
Print Pin Rate
Course: Bread
Cuisine: American, Mexican
Keyword: gluten free flatbread, vegan flatbread, yeast free flatbread
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 25 minutes
Servings: 6 flatbreads
Calories: 178kcal



  • 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!


Calories: 178kcal | Carbohydrates: 21g | Protein: 5g | Fat: 8g | Sodium: 202mg | Potassium: 253mg | Fiber: 6g | Calcium: 68mg | Iron: 1.5mg
Did you make this recipe?Share a photo on Instagram and tag us @TheFitCookie!

21 thoughts on “Best Gluten Free Flatbread (Vegan)”

  1. Could I make the dough and roll out the flatbreads the day before I plan to bake them? Would they be okay in the fridge overnight? If so, should I let the dough come to room temperature before baking? Thank you!

    • Hi Janet, you could give that a try, but I haven’t made this dough the night before so I can’t tell you how it will turn out for you if you try it. Keep me posted if you do make the dough the night before! I’ll have to try it the next time I make this flatbread

  2. Hi, I’m anxious to try this recipe, do you think you could substitute part quinoa flour and leave out the Stevia? Or possibly use a little sorghum flour for sweetener? Perhaps, you know of another sweetener. Also, could these be baked in the oven? Sorry for all the questions, I’m quite new to gluten free baking.


    • Hi Ally! You can try subbing the brown rice flour for quinoa flour. The texture and taste will be slightly different but the end result should be the same. You acn cut out the Stevia if you like altogether or you can replace it with a little coconut sugar or regular sugar, depending on your tolerance and goals (whether or not you are avoiding cane sugar). As for baking in the oven, you can give it a try, although I haven’t tried that and can’t guarantee the results. I would try 350 degrees for about 10 minutes on a parchment-lined baking sheet or a baking stone. Add a bit more time if needed, but make sure you don’t over cook them or you will end up with crackers. You can spray a little oil over the top and bottom of them before baking.

      Let me know how it goes if you bake these!

  3. These look GREAT !
    I realize this is an older post but was wondering if you have every made these with other types of flour or mixed flours. . . .like White teff or Millet or Sorghum ?
    thanks for sharing !

    • Hi Genet! I can’t remember exactly but I think I have made these with sorghum flour before. I think this recipe will work great with other kinds of grain-based flours like sorghum or white teff. The texture may change a bit and you may have to adjust the amount of liquids, but I think they would turn out just fine 🙂

  4. 5 stars
    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

  5. 5 stars
    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?

    • 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.

  6. 5 stars
    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!

  7. 4 stars
    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

    • 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!

    • 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 : )

      • 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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