Gluten-Free Flatbread Recipe
Enjoy soft, homemade gluten-free flatbreads perfect for wraps or sides, made with simple ingredients and quick to prepare.
Ingredients
Dry ingredients
- 3/4 cup all-purpose gluten free flour blend plus extra for sprinkling
- 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
- 1 tablespoon extra virgin olive oil
- 1/2 cup plain unsweetened plant-based milk or cow’s milk, chilled
- Neutral oil for skillet Neutral oil such as grapeseed, canola, or vegetable
Instructions
- Mix dry ingredients, then add oil and milk; stir until combined. Knead briefly if sticky.
- Divide dough into two portions, wrap, and refrigerate for 30 minutes.
- Heat skillet over medium; roll out one dough portion on floured surface.
- Cook flatbread 1-2 minutes per side until golden; repeat with second portion.
- Keep flatbreads warm in a towel; serve immediately or cool.
Notes
Chilling the dough improves handling; add more flour if sticky.