Best Gluten Free Flatbread Recipes

4-INGREDIENT GLUTEN-FREE DOUGH FLATBREAD RECIPE BY TASTY

Steps:

• In a large bowl, mix together the yogurt, gluten-free flour blend, baking powder, and salt until a dough forms.
• Transfer the dough to a lightly-floured surface and flatten into an 8-inch (20 cm) disk.
• Cut the disk into 4 equal parts and flatten each part to about ¼ inch (6 mm) thick.
• Very carefully transfer the dough pieces to a nonstick pan preheated over medium heat.
• Cook each side of the flatbread until well browned.
• Enjoy!

GLUTEN-FREE PIZZA CRUST OR FLATBREAD

Steps:

• Whisk water and sugar together in a bowl. Whisk in yeast. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine gluten-free flour, rice flour, Italian seasoning, xanthan gum, gelatin, and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk vinegar and olive oil into the yeast mixture; pour over flour mixture. Mix on high speed until a wet, sticky dough forms, about 6 minutes.
• Transfer dough to the prepared baking sheet. Lay another sheet of parchment paper on top; smooth out dough to fill the baking sheet. Let dough rest, about 10 minutes.
• Bake in the preheated oven until dough puffs up, 5 to 10 minutes. Peel parchment paper off the top. Continue baking until dough is golden brown and edges are cooked through, about 20 minutes.

3-INGREDIENT GLUTEN-FREE FLATBREAD

Steps:

• In a large bowl, combine the almond flour and tapioca starch. Add the salt and garlic powder, if using. Add the coconut milk and whisk until a smooth, thick batter forms.
• Melt 1 teaspoon coconut oil in a large nonstick skillet over medium heat. Once the skillet is at an even, moderate heat, add 1/3 cup of the batter and let it spread out to about an 8-inch circle (although you can make the flatbread large or smaller, if desired). Cook the flatbread on the first side until tiny bubbles begin to form on the surface, about 3 minutes. Flip and cook the other side until golden brown, 1 to 2 minutes. Transfer to a plate or wire rack. Repeat with more coconut oil and the remaining batter.
• Serve the flatbreads while warm and crisp. If desired, brush with butter or ghee and sprinkle with chopped herbs--or roll up your choice of optional fillings in the flatbread. Refrigerate any leftover flatbread in an airtight container for up to 3 days.

SOFT GLUTEN FREE NAAN BREAD (INDIAN FLATBREAD)

Steps:

• If using milk, whether cow's or rice milk, with vinegar, mix and set aside for 15 minutes until thick. If it does not reach the consistency of butter milk, use less than 1/2 cup.
• Add warm water to a medium sized bowl; add sugar or honey; stir to dissolve; add yeast; stir; and set aside until frothy, about 5 minutes. If it does not bubble start over with fresh yeast.
• In a large bowl, add remaining dry ingredients; whisk thoroughly.
• Add buttermilk, beaten eggs, to yeast mixture; whisk well.
• Add dry ingredients to wet ingredients; using a rubber spatula, stir until it reaches a soft dough the consistency of creamy mashed potatoes; allow to rest for 20 minutes.
• Scatter 2 tablespoons potato starch to a clean, flat surface; scoop 1/3 cup at a time of dough; add to floured surface; knead with dusted hands; shape into a disk as wide as your spatula.
• Using a wide, thin spatula, transfer to preheated cast iron skillet.
• Using the back of your fingers or a pastry roller dusted with starch, immediately flatten and distribute dough in pan working from the center, moving outwards.
• Fry on each side for approximately 2 1/2 minutes; coat tops of fully cooked naan with salted butter.
• Repeat with remaining dough adding additional potato starch as needed for kneading.
• Serve warm and store uncooked dough covered in the refrigerator for up to 3 days.

FETA AND ZUCCHINI FARINATA PIZZA (GLUTEN-FREE ITALIAN FLATBREAD)

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine flour, water, 1 tablespoon olive oil, garlic powder, onion powder, Italian seasoning, salt, and pepper in a bowl; whisk until smooth. Let sit for 15 minutes.
• Heat a cast iron skillet over medium heat. Add 1 tablespoon olive oil and swirl around to coat skillet. Pour batter into the skillet and cook until edges are golden, about 2 minutes.
• Place skillet in the preheated oven and bake until set, about 12 minutes. Remove from the oven and top with zucchini slices, feta cheese, and Kalamata olives. Drizzle with remaining tablespoon 1 olive oil.
• Return to the oven and bake until golden and crispy, about 5 minutes.

GLUTEN-FREE PITA FLATBREAD

Steps:

• Preheat the oven to 100 degrees F (38 degrees C).
• Combine 1/2 cup lukewarm water with yeast and honey. Mix and set aside to proof, 5 to 10 minutes.
• Combine both gluten-free flours in a stand mixer fitted with the dough hook. Turn mixer to low and while mixing, add oil and salt. Slowly add the yeast mixture; allow to mix. Add remaining lukewarm water, little by little, until all the flour comes together. Depending on your flour mix, you may not need all of the water or you may need more to create a soft dough. Once a ball forms, knead on low speed for exactly 1 minute; the dough will be sticky but manageable.
• Use your hands to form dough into a ball. Put it back into the mixing bowl and cover with a warm, damp towel. Turn off the oven and put the bowl in the warm oven. Let rise until almost doubled in size, about 45 minutes.
• Use a kitchen scale and divide the dough into 6 equal balls. Cover again with the damp towel and return to the turned-off oven; let rise for 15 minutes.
• Roll 1 dough ball between 2 sheets of parchment paper into a 6-inch round pita; avoid using flour or pitas will dry out or burn. Peel the parchment paper away from the dough (not the dough away from the parchment or it will stretch).
• Heat a cast iron griddle or comal pan over medium-high heat (7 out of 9 on an electric stovetop). Place the pita on the hot pan and cook until one side has browned slightly and begins to puff up, 2 to 3 minutes. Flip pita and cook until puffy on the other side, another 2 to 3 minutes. Use tongs to press down on the dough; it will continue to puff up.
• Roll remaining pitas and cook the same way. Pitas are ready to serve when cool to the touch, but still warm.

GLUTEN-FREE GRILLED FLATBREAD PIZZAS RECIPE BY TASTY

Steps:

• Pour the water into a large bowl and add the yeast. Let sit for 2 minutes while the yeast activates. The mixture should become foamy and some of the yeast will sink in the water.
• Add the eggs and oil. Whisk until smooth.
• Add the gluten-free pizza dough mix and stir with a wooden spoon until well-combined.
• Use a bowl scraper to divide the dough in half. Grease 2 medium bowls with olive oil. Place each dough half in a bowl and top with another drizzle of oil.
• Toss the dough to evenly coat in oil, then cover the bowls with clean kitchen towels. Let rise for 20 minutes, until the dough has expanded, but not quite doubled in size.
• Heat a grill pan over high heat.
• Turn a dough portion onto a lightly floured pizza peel or other flat surface, like a cutting board or cookie sheet. Dust the dough with more flour and roll out into a 10-inch (25-cm) round, or whatever size will fit the pan you're working with.
• Carefully slide the dough onto the grill pan. Grill each side for 6-8 minutes, until dark grill marks form. Remove from the heat. Repeat with the remaining dough.
• Top with your desired toppings, slice, and serve.
• Enjoy!

SOFT GLUTEN FREE NAAN (INDIAN FLATBREAD)

Steps:

• Combine warm water, honey, and yeast in a medium-size bowl; and set aside until frothy, about 5 minutes. In a separate, large bowl, add rice flour, starch, gum, salt and baking powder (omit baking powder when making thin tortillas); whisk thoroughly, and set aside. Add buttermilk, oil, and beaten eggs, to yeast mixture; and whisk well. Add dry ingredients to the wet ingredients. Using a rubber spatula, stir until it reaches a soft dough, the consistency of creamy mashed potatoes. Allow the batter to rest for 20 minutes. Place a sheet of plastic wrap on a flat surface. Add up to 1/3 cup of the dough and pat out to a thin patty, using starch-dusted hands. Add additional potato starch, as needed. Preheat a heavy skillet over medium heat, preferably a cast iron pan. Transfer the patty to the skillet using the plastic wrap. Avoid touching the plastic wrap on the skillet. Fry for 1 ½ to 2 ½ minutes on each side and until patches of golden color show up. If desired, using a stick of butter, coat each side and set aside.

GLUTEN-FREE FLATBREAD

Steps:

• Grease a baking sheet.
• Combine sorghum flour, quinoa flour, cornstarch, tapioca flour, potato starch flour, baking soda, xanthan gum, salt, and yeast together in a bowl. Stir water, olive oil, cider vinegar, and honey together in a separate bowl until honey is dissolved; pour over flour mixture and mix until dough comes together in a ball.
• Place 1/4 cup dough between 2 sheets waxed paper or plastic wrap and roll until very thin using a rolling pin or tortilla press. Place on the prepared baking sheet and repeat with remaining dough; let rise for 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Bake in the preheated oven for 8 minutes.

GLUTEN-FREE RADICCHIO AND CARAMELIZED ONION FLATBREAD

Steps:

• Combine flour, kosher salt, and yeast in a food processor. Pour in water and olive oil, with the food processor running, until the mixture forms a sticky ball of dough. Add more water if needed.
• Turn dough onto a floured surface and knead until it forms a smooth, round ball, about 10 seconds. Place dough in a greased bowl. Cover with plastic wrap and let rise in a warm, draft-free area until it doubles in size, 1 to 2 hours.
• Heat 1 teaspoon olive oil and balsamic vinegar in a skillet over medium heat; cook and stir onion and garlic until softened and slightly browned, 5 to 8 minutes. Add apples; cook and stir until slightly softened, 2 to 3 minutes.
• Toss radicchio with remaining 1 teaspoon olive oil, salt, and pepper together in a large bowl.
• Preheat oven to 450 degrees F (230 degrees C).
• Spread dough onto a pizza stone or greased baking sheet.
• Bake in the preheated oven until pale, 5 to 7 minutes. Spread a thin layer of onion mixture onto crust and top with radicchio. Bake in the oven for 5 minutes more. Turn on the oven's broiler and broil until edges begin to brown, 1 to 2 minutes.
• Remove flatbread from oven and garnish with parsley. Top with a drizzle of honey.

GLUTEN FREE CHICKPEA PANCAKES OR FLATBREAD

Steps:

• 1. Whisk together 2 cups garbanzo bean chickpea flour & 2 cups water & teaspoon salt & 3 tablespoons canola oil or coconut cooking oil & set timer for 30 minutes to let batter absorb water.
• 2. Use saute pan on medium heat & coat with a tiny bit of canola oil or coconut cooking oil & let heat up before cooking pancakes to keep them together when turning.
• 3. Serve with maple syrup or honey or tangerine marmalade.

GLUTEN-FREE PARMESAN DILL FLATBREAD

Steps:

• Combine garbanzo bean flour, Parmesan cheese, dill, salt, and black pepper together in a bowl. Stir in 1 1/2 cups water and 3 tablespoons olive oil. Set dough aside to rest, about 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Grease a large pizza pan with remaining olive oil.
• Mix remaining 1/2 cup water into dough; turn out onto prepared pizza pan.
• Bake in preheated oven until top is golden brown, about 10 minutes.

GLUTEN-FREE FLATBREAD (OR CRACKERS)

Steps:

• For Flatbread:.
• Blend rice, quinoa, ground flax, tahini, water, garlic and herbs in a food processor. Stir in sesame and flax seeds, and add salt to taste. Turn mixture out onto a greased or parchment-lined baking sheet. Flatten the mixture to about 1/8 inch using wet hands (or a rolling pin...or both). Use a pizza cutter to cut the dough into 3x3 squares and bake in a preheated 300F oven for 35 minutes Let cool 15 mins then use a spatula to carefully remove your 'bread' slices from the pan. Wrap tightly and store in the fridge.
• For Crackers:.
• Same instructions as above, except you can cut the dough into whatever shapes/sizes you want. Bake 45-50 minutes, until the crackers are golden-brown, being careful not to burn. Let cool 15 mins before carefully breaking them apart. Store in an airtight container (in the fridge if it'll take you more than 2-3 days to eat them...which I highly doubt.).

GLUTEN-FREE FLATBREAD | OIL AND GUM FREE RECIPE

Steps:

• Roughly chop the potatoes. Put them in a saucepan, add the water, cover, boil until tender.
• Transfer to a blender. Blend till smooth. If it won't blend, add 1/4 cup more water.
• Immediately transfer to a bowl and clean your blender, otherwise it will just get harder and harder to clean.
• In a large mixing bowl, combine all the dry ingredients. Stir.
• Add 1 cup of the potato puree. Mix to form a soft, slightly sticky dough. Adjust the amount of flour and potato puree a little bit if necessary.
• Divide into 5 balls. Roll out each ball to about 1 cm thickness. You don't want them too thin.
• Heat a non-stick skillet to medium-high heat.
• Place a flatbread in the pan and cook for 1 to 1.5 minutes or until bubbles start to show. Flip, then cook for another 1 to 1.5 minutes on the second side. There should be some brown spots on each side.
• Remove from heat and place in a bowl under a damp towel to keep them soft while you cook the others.
• Keep in an airtight container in the fridge for up to 4 days. Reheat as mentioned above.
• Update: After many reader questions about replacing the GF flour blend, I have tested a few other flours and found that brown rice flour works too! Just flip the ratio so it's 1 cup tapioca to 3/4 cup brown rice flour.