Fast & Easy Gluten-Free Flatbread Recipe
When was the last time you had a good, gluten-free flatbread? The answer for me, up until I tried this recipe, was never, ever, ever. But thankfully, it’s super-awesome, and easy to do too, and it makes a perfect flatbread for all your flatbread needs (which I’m sure are many).
Jump to RecipeRecipe card, instructions updated 5/26/22
If you have ever made gluten-free pizza dough–the kind that’s slimy that have to spread into a circle–you will find this much the same process. The dough, even though it’s not yeasted, puffs up in the oven wonderfully and has a great texture. It even holds up to heavy toppings so that it can be eaten without tearing. As a bonus, it can be cut in half, then gently cut open with a sharp knife to make a pita! It’s a total win.
How to Make Gluten Free Flatbread
- If you have a pizza stone, place it on the lowest rack of the oven and preheat it to 425 degrees. (If not, that’s okay too, you can cook the bread on a baking sheet).
- Place all the dry ingredients (flour through salt) in the bowl of a stand mixer fitted with a paddle attachment. Mix to combine. Add the olive oil, eggs and milk, and beat until the mixture comes together (it will be crumbly). Slowly beat in 1/2 a cup of the warm water. The texture of the dough should be quite wet and sticky, but not runny. Add more water if needed.
- Scoop the dough into 6 balls and place the balls on evenly 2 parchment-lined baking sheets. Dip your fingers in water and spread each dough ball into about a 5-inch circle, starting in the center of the dough and working your way out. Leave the edge of the circle a little thicker than the middle.
- Bake the flatbread on the pans for 8 minutes, Lift the bread from the pans, flip over and place on the baking stone for another 8 minutes, or until it is puffed and lightly golden brown. (Or flip and continue to cook on the baking sheet). Remove from the oven and cool on a rack. When cool, place in a sealed bag and store at room temperature. Reheat in the microwave before serving.
Look at that pocket! Amazeballs, right? Stuff it with anything you’d put in a regular pita…tuna salad, egg salad, fajita chicken, or quinoa tabbouleh. Make sure you use a good quality flour blend when you make it and you’re good to go.
Here’s what to serve with this gluten free flatbread recipe:
- Light & Easy Turkey Kofta Kebabs
- Tabbouleh with Quinoa is Delicious & Naturally Gluten-Free
- Egg Salad Sandwich with Fennel & Radish
If you make this recipe, or any of my others be sure to tag me on Instagram, and use the hashtags #agirldefloured #deflouredrecipes!
Gluten-free Flatbread
Equipment
- Pizza Stone optional
Ingredients
- 2 cups all purpose gluten free flour blend
- 1 teaspoon xanthan gum omit if your blend already has it
- 1½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
- 1 extra-large egg lightly beaten
- 1 egg white lightly beaten
- ¼ cup warm milk
- ½ to ¾ cup warm water
Instructions
- If you have a pizza stone, place it on the lowest rack of the oven and preheat it to 425 degrees. (If not, that’s okay too, you can cook the bread on a baking sheet).
- Place all the dry ingredients (flour through salt) in the bowl of a stand mixer fitted with a paddle attachment and mix to combine. Add the olive oil, eggs and milk, and beat until the mixture comes together (it will be crumbly). Slowly beat in ½ a cup of the warm water. The texture of the dough should be quite wet and sticky, but not runny. Add more water if needed.
- Scoop the dough into 6 balls (I used an ice cream scoop that holds about ⅓ of a cup) and place the balls on evenly 2 parchment (or Silpat) lined baking sheets. Dip your fingers in water and spread each dough ball into about a 5-inch circle, starting in the center of the dough and working your way out. Leave the edge of the circle a little thicker than the middle.
- Bake the flatbread on the pans for 8 minutes, Lift the bread from the pans, flip over and place on the baking stone for another 8 minutes, or until it is puffed and lightly golden brown. (Or flip and continue to cook on the baking sheet). Remove from the oven and cool on a rack. When cool, place in a sealed bag and store at room temperature. Reheat in the microwave before serving.
Nutrition
Tried this recipe?LET US KNOW HOW IT WAS!
We just made these with Pamela’s Bread flour.- which was perfect and no need to add Xanthan gum. They turned out exactly as the pictures look could not be any easier. Definitely would make a good pizza crust. The flavor is great, the texture great too- but definitely more of a biscuit meets flatbread. My daughter is eating one now warm smothered in butter. She is already asking me to make more! Thanks!
What bag of pamela’s did you use? Artisan? Pizza crust?
Thanks! <3
This is my first time making homemade flat bread. I didn’t flatten them put as much so mine were smaller and thicker. I will know to make them double the size next time. I just had a couple questions. Are they suppose to taste blah and floury??? I know that’s the main ingredient and there are no other flavors but I just wanted to double check. Also, could I mix the dough up and bake half but freeze the other half uncooked? Like put it in 3 balls then fteeze? Then I could dethaw, flatten, and bake. Would this work with this dough or not? Would it be better to bake the whole batch then freeze?
Hi Amanda, Yes you can freeze the dough raw, then thaw and use as you said. As for the flavoring, feel free to add any dried herbs and spices either to the batter, or sprinkled on top.
These were absolutely amazing! I used Bob’s Red Mill for the flour and xanthan gum. Came out perfectly thank you!
Hi Allison I have celiac disease and I wanted to try to make your flatbread recipe. I wanted to know if you had a few pointers and if I’ll be able to make a few changes. Would it was possible for me to use Bob’s Red Mill gluten-free baking mix 1 to 1 it already includes xanthan gum? What would be the best way too keep my dough together? Also would it be possible for me to trade out regular milk for soy milk?
Tired with pillsbury all purpose. It didn’t come out.
Good to know. I haven’t tried it with that flour blend before.
LOVE! My husband and I made this and it was incredible. It will be making a regular appearance on our dinner table!
Thank you so much for the recipe! I can’t wait to try your other recipes!
I made these today using Better Batter flour. They came out fantastic. I followed the recipe using silpat mats and after 8 min. flipped and placed them diectly on the pizza stone. Each one puffed up leaving a nice pocket. Great recipe! Happy girl here!
After I added the water it is way too runny!
Should I try again and not add the water? I did double check measurements and did it correctly.
Thanks,
I just made these using a left over flour blend from another sight. They came out soft with just the right amount of chew. The taste reminds me a bit of a popover. Even better than the full gluten pitas or flatbreads. Absolutely delicious!
So happy to hear! Glad you loved them.