Gluten-Free Flatbread
A quick and easy gluten-free flatbread recipe that’s soft, chewy, and perfect for dips or as a side dish.
Ingredients
For the dough
- 3/4 cup all-purpose gluten free flour blend See Recipe Notes
- 1/2 teaspoon xanthan gum Omit if your blend already contains it
- 5 tablespoons tapioca starch/flour See Recipe Notes
- 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
For cooking
- Neutral oil for the skillet like grapeseed, canola, or vegetable
Instructions
Preparation
- In a mixing bowl, combine the flour blend, xanthan gum, tapioca starch, salt, and baking powder.
- Stir in the olive oil and plant-based milk until everything forms a dough.
- Divide the dough into equal portions, rolling each one into a ball.
- On a floured surface, roll each ball out to your desired thickness.
Cooking
- Heat a skillet with a touch of neutral oil over medium heat.
- Cook each flatbread for about 1-2 minutes per side or until golden, puffed, and smelling irresistible!
Notes
Let the dough rest for a few minutes to develop better texture. Experiment with spices and herbs for added flavor. Opt for thicker flatbreads for a hearty bite, adjusting the cooking time as needed.