The simplest recipe for soft gluten free flatbread calls for only 5 basic gf pantry ingredients. It will bend without breaking every time using this recipe + our tips and tricks!
This recipe for soft gluten free flatbread is perfect for wraps and miniature pizzas, and is made with just 5 common pantry ingredients—plus salt. If you use plant-based milk, it's vegan!
When you begin with a good recipe (my job!), use proper ingredients (our job!) and measure by weight (your job!), you will have success in gluten free baking. I don't ever publish a gluten free recipe on the blog or anywhere else unless I've made it successfully as written, multiple times.
Gluten Free Tortilla Wraps
These soft gluten free flatbreads aren't tortillas, naan, or pizza dough. But they can be used to make burritos, gyros, and miniature pizzas, too.
. If you're willing to come along with me, this recipe might just change the way you think of gluten free bread…
This recipe calls for two types of gluten free flours. One is a well-balanced all purpose gluten free flour blend. I used Better Batter, but Cup4Cup is fine or one of my mock versions of those; please follow the link in the recipe for details).
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The other flour is a single ingredient, but it makes all the difference. The flour blend contains tapioca starch as an ingredient. But this recipe calls for extra tapioca starch/flour.
In a word: no. You must use tapioca starch as an additional ingredient without substitution for the results you see in the photos and described in this post.
The additional tapioca makes it much easier to work with the raw dough, makes the cooked flatbreads delightfully chewy, and helps them bend. Yes, your all purpose gluten free flour blend already contains tapioca starch/flour. This is more.
Gluten Free Sourdough Flatbread (naan)
Have you ever made a rolled cake, like a yule log, pumpkin roll, or a Swiss roll? The way you achieve that rolled cake without its cracking is by baking it into a thin layer, then rolling it into a coil the moment it comes out of the oven.
Rolling a roll cake, or here, a flatbread, while it's still warm, creates a “memory” in the cake. This way, when the flatbread cools, it will remember how to bend without breaking.
You don't have to roll these flatbreads as described in the recipe. You can simply stack them like we do with gluten free tortillas. But if you'd like to ensure that you can roll them into a burrito or a sandwich wrap, I recommend rolling them right out of the skillet.
Riya's Original Recipe Lavash Bread
This recipe is super simple, which is part of what makes it so useful. Please keep in mind that each modification made to a simple recipe has even more impact.
The only additional common allergen that might arise here is dairy, and it's easily replaced. This glutenfree recipe has no eggs, naturally.
In place of cow's milk, you can use any sort of unsweetened plant-based milk. I prefer something with some fat, like plain unsweetened almond milk.
Millet Amma Millet Lavash Gluten Free
You can actually even use water in place of milk, but it's makes a somewhat tougher flatbread. This flatbread is perfect soft without additional dairy, like the yogurt in our gluten free naan.
Use tapioca starch/flour in this recipe, as a separate ingredient. This is in addition to one of my recommended all purpose gluten free flour blends.
There is no substitute for tapioca starch/flour (it's interchangeably called tapioca starch and tapioca flour). It adds pliability to the raw dough and the finished flatbreads.
Ingredient Gluten Free Dough Flatbread Recipe By Tasty
You must use tapioca starch (or flour, they’re the same thing) in this recipe in addition to a proper all purpose gluten free flour blend. You cannot use Expandex modified tapioca starch. They’re completely different ingredients.
You absolutely do not have to roll the warm flatbreads in a tea towel. This is designed to create a “memory” in the dough for rolling, so that they will bend perfectly even as they cool.
Calories: 328 kcal | Carbohydrates: 60 g | Protein: 2 g | Fat: 8 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Sodium: 1109 mg | Potassium: 7 mg | Fiber: 3 g | Sugar: 0.1 g | Calcium: 134 mg | Iron: 0.4 mgOur favorite gluten-free unleavened bread recipe is this Yufka, a Turkish-style flatbread. This gluten-free version is rolled thin and cooked on the stovetop. No yeast or baking is required!
A History Of Gluten Free Bread
Perfect for wraps or dessert crepes. Or just slather with butter and honey and call it a day! It is similar to a homemade soft chapati or roti. And sure to be a crowd-pleaser. I love it paired with our spicy lamb vindaloo or our Vietanmese-style grilled pork.
Please read the entire post for tips and tricks to ensure a perfect recipe every time. And don't forget to tag@ on Instagramso we can admire your creation!
First off, I want to give a shout out to My Cooking Journey, another food blog that has a bunch of flatbread recipes from different regions. This is where I discovered the stovetop cooking method for flatbreads and learned about Yufka to start with.
Gluten Free Pita Bread Recipe (dairy Free, Vegan)
This recipe might seem like it has a lot of steps. But in reality, it is very easy. We broke it down into easy to follow steps and the hands-on time is minimal thanks to the limited number of ingredients (and no yeast!).
Not typically but it depends on the recipe. Most are made from wheat flour, not gluten-free, or corn flour, which is gluten-free. Leavened flatbreads may also contain gluten depending on the type of yeast used.
When using so few ingredients in a recipe it is important that they are fresh and of good quality. It really makes a difference in the final product.
Ingredient Soft Gluten Free Flatbread
This recipe works for both gluten-free flour and regular all-purpose flour. I have used the Namaste brand gluten-free flour which can be found online at Amazon and at Costco and Bob's Red Mill All-Purpose Gluten-Free Flour blend which has a chickpea base. Additionally, I have used a homemade flour blend and Pillsbury's gluten-free flour blend with equal success. If your flour doesn't have xanthan gum you will need to add ¼ teaspoons.
Making unleavened bread is easy. The key is letting the dough rest. Gluten-free baking generally benefits from a good rest before the bake. The minimum for resting the dough is 4 to 5 hours but I prefer overnight.
Mix the salt, flour, and xanthan gum (if your mix doesn't have it) in a mixing bowl. Give it a quick stir.
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Slowly add the warm water. You might not use all of it. But the dough should just come together. You can mix the water with your hands or use a paddle attachment on a stand mixer (my preference).
Once the flour and water are thoroughly combined. Add the olive oil and start kneading the dough until it is very soft and smooth.
When using a stand mixer, I switch to a dough hook to help knead. Gluten-free flour can be sticky, and the hook can help speed things up. It will look something like the picture below.
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Cover the dough tightly in plastic wrap and let it rest in the refrigerator for at least 5 hours and up to 24 hours.
Don't skip this step! Gluten free bread tends to be dry and crumbling. Resting the dough so it fully hydrates is a key step.
Once the dough is rested, divide the dough into 10 equal pieces and form it into small round balls. You can weigh them out if you like. But Yufka is a more casual style flatbread, so I skip this step.
Gluten Free Flatbread
Cover with a towel and let the dough balls rest on the counter for about 15 minutes. The dough is easier to roll at room temperature.
Lightly dust the counter and each ball with gluten-free flour, start rolling the dough. Roll it as thin as possible without tearing the dough. Dust more flour on the counter between rollings.
For the best results, you want to use a cast-iron pan. If you don't have a cast-iron skillet, use a heavy-bottomed flat pan or a griddle.
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Start by heating your oil over medium heat. Add one flatbread at a time. Cook on one side until the flatbread starts to get puffy spots like the picture below. About 2 minutes.
Then flip the flatbread and cook until golden brown. Another 2 minutes. You will want to very lightly oil the pan in between flatbreads.
Not sure what to pair your flatbreads with? Here are a few of our favorite entrees that would benefit from a little bread on the side. Plus our favorite fruit spread for a scrumptious dessert option.
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Easy slow cooker shredded beef recipe with citrus flavors and a unique spice blend. Perfect for meal preppers as this delicious recipe can be used for tacos, lunch bowls, enchiladas, and more!
Unleavened gluten-free flatbreads are best eaten the day they are made. However, you can store leftovers in a plastic ziploc style bag for 2 to 3 days. They can be stored at room temperature.
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