Name: Gluten-Free Flatbread Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Gluten Free
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 the skillet (such as grapeseed, canola, or vegetable)

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Introduction

This gluten-free flatbread is quick, simple, and perfect for those avoiding gluten without sacrificing taste. Soft and slightly chewy, it pairs wonderfully with your favorite dips or as a base for wraps. Ready in about 30 minutes, it’s great for a cozy meal or an easy snack.

A stack of five flatbreads is placed on a white plate with brown speckles around the rim. Each flatbread has a soft, slightly uneven edge and is light yellow in color with darker brown, toasted spots spread across the surface. The flatbreads appear soft and thick, showing slight puffiness between the layers. The plate sits on a white marbled surface that softly highlights the texture and warmth of the bread. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup all purpose gluten free flour blend (plus more 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 the skillet (such as grapeseed, canola, or vegetable)

Instructions

Step 1: In a large bowl, whisk together the gluten free flour blend, xanthan gum, tapioca starch, salt, and baking powder until well combined.

Step 2: Add the olive oil and chilled milk to the dry ingredients and mix. The mixture will be very wet initially, but the flour will absorb the liquid quickly and the dough will become stiffer.
Step 3: If the dough doesn’t come together, knead it briefly with clean hands until smooth.
Step 4: Divide the dough into two 5-ounce portions, wrap each tightly in plastic wrap, and chill for 30 minutes up to 3 days. You can also work with it immediately if short on time.

Step 5: Heat a 10-inch (or larger) cast iron or heavy-bottom nonstick skillet over medium heat. Keep a flat wide spatula and a tea towel nearby.
Step 6: Lightly flour your work surface and unwrap one portion of dough. Lightly flour the dough and roll it out into an approximately 8-inch round, turning and flouring as needed to prevent sticking. The edges may be rough but rustic.
Step 7: Brush about 1 teaspoon of neutral oil onto the hot skillet. Place the rolled dough flat in the center without bending edges.

Step 8: Cook for about 1 minute until edges start to lift. Use the spatula to check for sticking and flip the flatbread.
Step 9: Cook for another minute, pressing the flatbread onto the skillet with the spatula to prevent puffing. Prick any bubbles with a toothpick if needed.
Step 10: Continue flipping frequently for 2 to 3 minutes total until both sides are cooked and no longer shiny.

Step 11: Remove the flatbread, place it in the center of a tea towel, and fold the towel edges over to keep warm.
Step 12: Repeat the cooking process with the second piece of dough, adding more oil if necessary.
Step 13: Optional – to roll the flatbreads, unwrap them while warm. On the tea towel, place one flatbread near the edge, fold the towel over, and roll tightly. Place the second flatbread on the unrolled towel portion and roll again to encase both. Let rest wrapped for 5 minutes before serving.

Tips & Variations

If your gluten-free flour blend already contains xanthan gum, you can skip adding extra to avoid a gummy texture.
For added flavor, mix in herbs like rosemary or thyme to the dough before cooking.
Use plant-based milk for a vegan version, or regular milk if you prefer.

Pressing the flatbread while cooking helps keep it thin and evenly cooked without puffing.
Letting the flatbreads rest wrapped in a towel keeps them soft and pliable for wrapping or serving.

Storage

Store cooled flatbreads in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. For longer storage, place in a freezer-safe bag and freeze up to 1 month. Reheat gently in a skillet over low heat or wrap in foil and warm in a 350°F (175°C) oven until heated through.

How to Serve

A stack of six flatbreads with golden-brown toasted spots on the surface sits on a white plate with rustic brown speckles and edging. Each flatbread is light beige with a slightly uneven texture and soft, airy thickness, showing some puffed areas and gentle browning. The flatbreads are neatly layered one on top of the other, centered on the plate, which rests on a white marbled textured surface. The close-up view highlights the contrast between the pale dough and darker toasted patches, giving a warm and fresh-baked appearance. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten-free flour?

This recipe is tailored for gluten-free flour blends, which behave differently than wheat flour. Using regular flour will require adjustments to liquid and xanthan gum, so it’s best to follow a recipe designed for wheat flour flatbread.

Why is xanthan gum used in this recipe?

Xanthan gum acts as a binder and helps mimic the elasticity gluten provides in traditional breads, giving the flatbread structure and chewiness. If your gluten-free flour blend already contains it, you can omit the extra added here.