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Delicious gluten-free flatbread served with fresh toppings and herbs.

Gluten-Free Flatbread

A warm, soft homemade gluten-free flatbread that's perfect for snacking, dipping, or wrapping around your favorite fillings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 pieces
Course: Side Dish, Snacks
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3/4 cup all-purpose gluten-free flour blend
  • 1/2 teaspoon xanthan gum Can substitute with arrowroot powder or ground flaxseed
  • 5 tablespoons tapioca starch/flour
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon baking powder
Wet Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup plain unsweetened plant-based milk (or cow’s milk, chilled) Chill for fluffiness
For Cooking
  • Neutral oil for the skillet (like grapeseed, canola, or vegetable)

Method
 

Preparation
  1. In a mixing bowl, combine the flour blend, xanthan gum, tapioca starch, salt, and baking powder.
  2. Stir in the olive oil and the plant-based milk until everything forms a smooth dough.
  3. Divide the dough into equal portions and roll each one into a ball.
  4. On a floured surface, roll each ball out to your desired thickness.
Cooking
  1. Heat a skillet with a touch of neutral oil over medium heat.
  2. Cook each flatbread for about 1–2 minutes per side or until golden, puffed, and smelling irresistible.

Notes

Adjust thickness based on preference; thinner flatbreads will be crispy while thicker ones will be soft. Store leftovers in an airtight container for 3-4 days or freeze for up to 3 months. Reheat in a skillet.