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Homemade gluten-free flatbread served with fresh toppings

Gluten-Free Flatbread

A quick and easy gluten-free flatbread recipe, perfect for any occasion and delicious with your favorite dips.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 pieces
Course: Appetizer, Side Dish
Cuisine: American, Gluten-Free
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3/4 cup all-purpose gluten-free flour blend
  • 1/2 teaspoon xanthan gum Omit if your blend already contains it
  • 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)
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 plant-based milk until everything forms a dough.
  3. Divide the dough into equal portions, rolling 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

Serve this flatbread warm with hummus, salsa, or tzatziki. Store leftovers in an airtight container for up to 3-4 days in the fridge or freeze for up to 2 months. Reheat in a skillet to regain softness.