Super easy gluten free flatbread – made with only six ingredients! Grain Free + Vegan
I didn’t wake up the other day planning on coming up with a gluten free flatbread.
I think I had planned on making some more sweet potato breakfast cookies (recipe coming soon!). But then of course one thing led to another and I ended having an impromptu picnic with the husband and a wander round a few local walking spots which resulted in us picking 3 1/2 pounds of wild blackberries.
Not bad for what was supposed to a pretty average Tuesday.
When trying to brainstorm all the different ways we could use up our new haul I remembered a blackberry & ricotta pizza I had made a few years ago from The Food Charlatan. I had made it the last time we were loaded up with wild blackberries and it was soooo good!
Which brings me back to these flatbread! Instead of making a full pizza I thought I’d go for a lighter/easier base that could be whipped up in no time. Realising that I don’t actually have a flatbread recipe on here yet – I got to work.
How to Make: Gluten Free Flatbread
Like a said earlier – this recipe is super simple and made up only six ingredients:
Chickpea Flour (also known as gram flour or garbanzo flour)
Tapioca Flour
Milk (I use dairy free, but you can use a dairy based milk if you prefer)
Baking Powder
Olive Oil
& Salt
To spruce these up feel free to add a few extra herbs & spices (think garlic, oregano, thyme, etc).
The framework for the recipe is based on my three ingredient tortillas I shared a while back which uses a combo of chickpea flour & tapioca flour.
To make – just mix together your dry ingredients, add in the wet and stir until a sticky dough forms. The dough should divide up easily into four equal pieces that you then roll out and dry fry on the stove for a few minutes on each side.
Easy as that!
This recipe would be a great side to your favourite curry or perfect for your next pizza night. I myself have a date with these flatbreads and a bowl of fresh blackberries.
So delish!
Gluten Free Flatbread
Super easy gluten free flatbread - made with only six ingredients! Grain Free + Vegan
Ingredients
- 1 cup | 110 grams chickpea flour
- 1 cup | 100 grams tapioca flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1/2 cup + 1 tablespoons | 130 ml warmed milk of your choice (almond, coconut, rice, dairy etc)
- 2 tablespoons | 30 ml olive oil
Optional Add Ins
- 1/2 teaspoon garlic powder
- 1 teaspoon dried spices (oregano/thyme/basil/ etc)
Instructions
- Whisk together the chickpea flour, tapioca flour, baking powder and sea salt until combined.
- Stir in the olive oil and warmed milk until combined. Your mixture should be a thick, sticky ball of dough but come together in the end. If the dough feels too dry add a little more olive oil.
- Divide up the dough into 4 equal balls. Once at a time roll the dough balls out on a lightly floured surface until flat and even and about 6 inches wide in diameter.
- After rolling the dough out warm a medium non stick pan on a low heat. If you don't have a non stick pan lightly grease you pan and lay out the rolled dough. Let cook for about 3-4 minutes or until lightly golden on one side, then flip over and cook the other side. Repeat this process with the remaining dough until complete.
Notes
If the dough feels too dry add another 1-2 tablespoons of milk (one at a time) until it's sticky, but easy to roll out. Chickpea flour can be a bit tricky to work with when making dough like things so just keep that in mind when making these.
AllergyCity says
I made this with Bobs 1to1 flour and tapioca starch/flour, I ended up using 1/2+1/4 cups warm milk, I guess the Bob’s flour required a little more liquid. It was a little extra sticky., but I just formed some discs wearing gloves that I oiled with EVOO and slapped them in a very hot pan. Turned out like traditional flatbreads! Thank you for this. I’ve been missing something bread-like in my GF, egg-free, allergy life. ❤️
Sarah Nevins says
I’m so glad you enjoyed it! Thanks for sharing you adaptations too – that’s always super helpful to know 🙂
MY 4D Wellness says
Absolutely love love love this flat bread! I would love to share the link to this recipe on my page if that’s ok with you.
I have been wheat free for several months and recently told I need to lay off the carbs. This helps both of those!
Sarah Nevins says
Thank you so much – I’m so glad you enjoyed it! And that is totally fine with me – thank you for asking 🙂
Pete le Feet says
Hi. So if you haven’t got tapioca flour do you just use double the gram flour? I always have gram flour to hand. Thanks in advance
Sarah Nevins says
Hi Pete! Do you have any regular all-purpose flour (gluten free if or not) that you could use instead of the tapioca? It won’t be quite the same as far as texture goes, but it makes a decent substitute in this recipe. Almond flour could work here as well!
If you only have gram flour to work with, you might be interested in trying to make socca (also known as farinata). I’ve got a recipe found here: https://www.asaucykitchen.com/simple-socca/#mv-create-recipe
Socca is a different type of chickpea/gram flour flatbread. It’s usually made as a street food enjoyed in parts of Italy and France. The texture is much softer and it doesn’t have as much flexibility, but it’s great to use with dips or kind of like a pizza base.
Hope these ideas help!
Melinda says
I love these flatbreads, I have made them several times now as flatbreads on the bbq and also they are excellent pizza bases. They cook up beautiful and crispy in the oven with the toppings already on.
Sarah Nevins says
Yay! I’m so glad you’ve been enjoying these! Thanks so much for taking the time to come back to leave a review!
Dawn says
Thank you for your wonderful website – it’s a lifesaver! I am going to make these gluten free flatbreads but wondered if they are suitable for freezing. Thankyou
Sarah Nevins says
Hi Dawn! I’m so happy you’ve been able to find useful stuff here! I haven’t tried freezing these so I can’t say for sure but I do think that they should freeze & defrost well. These flatbreads aren’t super flexible though so that could pose a problem with freezing as they are more likely to break.
If you’re interested I just want to point out this flatbread recipe as well: https://www.asaucykitchen.com/gluten-free-flatbread/ I can say from experience that these ones do freeze/defrost well. They’re made with cassava flour (which can be tricky to get ahold of depending on where you live) so they are super flexible and easy to work with. Hope this helps!