Gluten-Free Flatbread (1 Bowl, 20 Minutes!)

Bowl of olive oil next to a plate stacked with gluten-free flatbread

Breaking apart a piece of gluten-free flatbread

We’ve been wanting to crack the code on vegan, gluten-free flatbread for a while now, so we were thrilled when we finally stuck the landing.

This bread is perfectly fluffy, light, and flavorful, and preparation is about as simple as it gets: Mix wet ingredients in a mixing bowl, add dry ingredients, stir, roll out, and pan fry. That’s it! The whole process happens in 1 bowl in ~20 minutes. Fresh, fluffy gluten-free bread perfect for wraps, dips, snacking, and more! Let us show you how it’s done.

Potato starch, oat flour, coconut flour, spices, salt, apple cider vinegar, olive oil, and coconut milk

Origins of Flatbread

In its simplest form, flatbread is an unleavened (a.k.a. flat) bread made from flour, water, and salt. Its origin dates back to ancient times with evidence of flatbread being enjoyed in Mesopotamia, ancient Egypt, and the Indus civilization.

Hundreds of variations (including our Garlic Herb Flatbread and Easy Vegan Naan) now exist and are enjoyed throughout the world. And now, our gluten-free version is here and ready to be part of the party!

Stirring coconut milk and olive oil in a mixing bowl

How to Make Gluten-Free Flatbread

When it comes to making gluten-free flatbread, the key is the right combination of gluten-free flours, fats, a boost of fluffiness, and some added flavors.

For the flours, we include coconut flour and oat flour for heartiness and then lighten it up with potato starch (known for its fluffy, cake-like texture in baked goods). Coconut milk and olive oil add healthy fats to prevent sticking and add moisture as well as flavor.

And though leavening is not always used in flatbread, it’s important with gluten-free baking — no hockey puck flatbreads allowed here. Luckily, baking powder and apple cider vinegar combine to create a fluffy, foamy reaction that adds lightness.

For next-level deliciousness, we add sea salt, garlic powder, and oregano.

Bowl of gluten-free flatbread dough

After mixing the dough ingredients, the flatbread is rolled between sheets of parchment paper for mess-free rolling.

Using a rolling pin to roll out gluten-free flatbread

Then when ready to eat, all that’s left to do is cook the flatbread in a hot skillet for a few minutes per side.

Gluten-free flatbread dough before cooking

We hope you LOVE this gluten-free flatbread! It’s:

Light
Fluffy
Garlicky
Savory
Quick & easy
Versatile
& SO delicious!

It’s perfect for wraps, dips, snacking, and more! And if you want to prepare a delicious feast, try it with our Easy 5-Minute Microwave Hummus, Grain-Free Tabbouleh Salad, Perfect Roasted Carrots, and Classic Vegan Falafel (GF). It’s one of our favorite meals!

Bowl of olive oil next to a plate stacked with gluten-free flatbread

Similar Gluten-Free Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Holding a piece of gluten-free flatbread

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 6 (Large Flatbread)

Course Side Dish, Snack

Cuisine Gluten-Free, Vegan

Freezer Friendly 1 month

Does it keep? 2-3 Days

  • 1 cup light coconut milk (canned), plus more as needed (adds fat and moisture, but the flavor is not prominent // we haven’t tested other dairy-free milks here)
  • 1 Tbsp olive oil (if oil-free, omit or try subbing tahini)
  • 1 tsp apple cider vinegar
  • 2 tsp baking powder
  • 1/2 heaping tsp sea salt
  • 3/4 tsp garlic powder
  • 3/4 tsp dried oregano
  • 1/2 cup coconut flour*
  • 3/4 cup oat flour (ground from gluten-free oats)
  • 3/4 cup potato starch (NOT flour // potato starch is pretty key here for fluffy texture, so we recommend against subbing it out)
  • In a medium mixing bowl add light coconut milk, olive oil, and apple cider vinegar and whisk to combine.

  • Add baking powder, sea salt, garlic powder, and dried oregano and whisk to combine. The mixture will likely fluff up and foam from the reaction of the baking powder and apple cider vinegar. This is normal and good!

  • Next, add coconut flour, oat flour, and potato starch and stir with a wooden spoon to combine. Let rest 5 minutes uncovered.

  • At this point you should have a dough that is malleable and very slightly tacky but doesn’t stick to your hands. The dough should start pulling away from the sides of the bowl when the right amount of moisture is achieved, and it shouldn’t be crumbly at all. Add a bit more of each flour until you reach the right consistency.

  • Scoop out 1 ball of dough (~3 Tbsp in size) and place between two pieces of parchment paper. Use a rolling pin to roll into a thin oval shape slightly larger than 1/8-inch thick. For fluffier, thicker flatbread roll to slightly less than 1/4-inch thick and cook slightly longer. NOTE: If sticking or too tacky, add a light dusting of GF flour to the dough while rolling out (optional – shouldn’t be necessary).

  • Heat a skillet (cast iron is best, or non-stick) over medium/medium-high heat. Once hot, spray or drizzle with a little oil. Then use hands to carefully transfer the dough to the pan. If it cracks at all, just carefully and quickly patch back together with your hands (be careful not to touch the hot skillet).
  • Cook for 2-3 minutes or until the underside is golden brown. Bubbles may form while it’s cooking — that’s normal and good. Flip carefully and cook for another 2-3 minutes. Lower heat as needed to ensure it doesn’t burn. You’ll know it’s done when both sides are golden brown.

  • Repeat this process until all dough is used (~6 large or 10-12 mini flatbreads as the original recipe is written).

  • Store leftovers covered in the refrigerator or at room temperature for up to 2-3 days. To freeze, place cooked, cooled flatbread in a freezer-safe container or bag (adding parchment paper between each flatbread will prevent sticking) and freeze for up to 1 month. As with most bread, best when fresh.

  • To serve, either heat from frozen in a toaster oven, thaw overnight and then heat in a skillet, or microwave from frozen until warm.

*We tested with almond flour in place of coconut flour, and it technically works, but you’ll need to add more as it’s less absorbent. Using almond flour, the end result was doughier and the flavor wasn’t quite as good.
*Nutrition information is a rough estimate calculated without optional ingredients.

Serving: 1 large flatbread Calories: 194 Carbohydrates: 30.3 g Protein: 2.7 g Fat: 6.9 g Saturated Fat: 4.1 g Polyunsaturated Fat: 0.5 g Monounsaturated Fat: 1.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 196 mg Potassium: 103 mg Fiber: 4.4 g Sugar: 1.5 g Vitamin A: 2.1 IU Vitamin C: 0 mg Calcium: 101 mg Iron: 0.8 mg



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