Gluten free flatbreads made with cassava flour – this recipe is easy to make with only six ingredients and one bowl needed to make these soft & chewy wraps that are perfect for folding, rolling, filling and dipping! Vegan + Grain Free
I’ve been meaning to play around with cassava flour for awhile now and now that I’ve made these gluten free flatbreads I’m kicking myself for not trying it out sooner.
Since cassava flour is supposed to be the most similar gluten free flour to wheat flour I decided to just take an already tried and true gluten flatbread recipe and see what happens. These did not disappoint.
These wraps are soft on the inside, slightly crispy on the outside and perfect for rolling, filling, ripping and dipping. They are somewhere between a chapati and a naan and made with only six essential ingredients.
Altogether these flatbread aren’t difficult to make at all, but the process of rolling and cooking can feel a little tedious at times. That being said, the end result of a warm and toasty, soft gluten free flatbread makes it all worth it in the end.
How to Make Gluten Free Flatbreads with Cassava Flour
Start out by whisking together all of your dry ingredients together in a large mixing bowl. Once whisked, add the wet ingredients: yoghurt, milk & oil.
I used coconut yoghurt and almond milk in this recipe which kept it both paleo and vegan friendly, but feel free to use a dairy filled greek yoghurt and dairy milk if you’d prefer.
Stir in the wet ingredients with a spoon until a soft dough forms and then combine your dough into one big ball. Cut the dough in half and then cut each half into four pieces so that you end up with eight total pieces of dough.
One at a time, roll out the dough onto a lightly floured surface. I always like rolling out my dough on a large piece of baking paper because it makes transferring dough much easier to peel off.
Don’t be afraid to add more flour to the dough as needed to keep it from sticking to your rolling pin.
As you’re rolling your dough, begin warming a large skillet over a medium-high heat. Once the pan is hot, carefully transfer your rolled out dough to the pan and let cool for about 4-5 minutes. The flatbread will puff up in areas as it cools. Gently brush the top side of the dough with oil and then flip over and cook the other side for another 3-4 minutes. The bread should be browned and lightly blistered in a few areas when done.
Remove from the heat and repeat this process with the remaining dough balls until complete.
Cassava Flour F.A.Q.s
What is cassava flour?
- Cassava, also known as yuca, is a starchy root vegetable. Cassava flour is made when this tuber is dried out and finely ground down into a powdery flour.
- On a related note, tapioca flour cassava flour that has been processed even further. While they are made from the same source they are not always interchangeable because tapioca flour doesn’t have the same amount of fibre that adds structure to recipes.
What’s so great about cassava flour?
- Cassava flour is naturally gluten, grain and nut free making it a paleo friendly flour.
- Cassava flour is the most similar gluten free flour to wheat flour. In many recipes you can replace it with wheat flour 1:1 – though it’s important to note that that is not always the case.
Where to buy Cassava Flour?
- You can often find it stocked in many health food stores like Sprouts & Whole Foods but for the sake of ease I recommend buying from Amazon.
- The brand you choose matters! I often see Otto’s brand mentioned as a reliable product and I have personally had success using Tiana Fair Trade Organics flour. I once purchased a few bags of Tropical Sun and I couldn’t get over the funky, cheesy smell and flavour.
What can I use in place of Cassava Flour in this recipe?
- Your best bet would be to use a gluten free all purpose flour blend with xanthan gum added if the blend doesn’t already contain any.
- You can also try using 1 cup tapioca flour + 1 cup chickpea flour like in my other gluten free flatbread recipe if you want a grain free option.
They are also sturdy enough to fill and enjoy as wraps which is what I’ll be working on for a recipe next week!
So – have you tried cooking with cassava yet? Thoughts?
Don’t forget to #asaucykitchen on instagram if you make this Gluten Free Flatbread! We love seeing what you make! You can also post your pictures to my facebook page!
- 2 cups cassava flour (280 g)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder (optional)
- 1/2 teaspoon oregano (optional)
- 1/2 cup + 2 tablespoons dairy free coconut yoghurt** (150 ml)
- 1 cup dairy free milk* (240 ml)
- 2 tablespoons olive oil (30 ml)
- Whisk together the cassava flour, baking powder and salt together in a large mixing bowl. Add the garlic powder and oregano to the dry ingredients if using at this time.
- Add the yoghurt, milk and olive oil and mix until a soft dough forms. Set aside.
- Lightly flour a large sheet of baking paper. Place the dough on to the floured surface and cut in half. Divide each half into four pieces so that you have 8 total portions of dough.
- One at a time roll the dough balls using a rolling pin out on the lightly floured surface until flat and even and about 8 inches wide in diameter. Don't be afraid to add more flour to the dough as needed to keep it from sticking too much. Keep a small bowl of flour nearby to add more flour as you go if needed.
- After rolling the dough out warm a large non stick pan on a medium-high heat. When the pan is hot, carefully transfer the rolled out dough to the pan and let cook on each side for about 4-5 minutes. The flatbread should form small air pockets across the surface and turn lightly golden on one side.
- Brush the top side with a little bit of oil and then flip over and repeat on the the other side. Repeat this process with the remaining dough until complete.
*You can sub the coconut yoghurt with regular full fat dairy yoghurt or unsweetened coconut cream
**You can use regular dairy milk
When rolling out the dough you can use move cassava flour here but I prefer using rice or regular all purpose flour because it's cheaper.
Keep extras stored in an airtight container for up to 1 week. You can also store these in the freezer for up to 3 months.
Recipe adapted from Cafe Delites
You can make your own grain free paleo baking powder by mixing: 1/2 teaspoon baking soda + 1/2 teaspoon arrowroot starch + 1 teaspoon cream of tartar