If you’re searching for a simple, reliable bread that fits a gluten-free lifestyle without sacrificing taste or texture, this easy gluten free flatbread is exactly what you need. Soft on the inside, lightly crisp on the outside, and incredibly versatile, this homemade flatbread comes together quickly using pantry staples. Whether you serve it as a wrap, side, or base for toppings, it’s a recipe you’ll reach for again and again.
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Ingredients
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 1 teaspoon baking powder
- 1 teaspoon salt
- ¾ cup warm water
- 2 tablespoons olive oil
Instructions for Easy Gluten Free Flatbread
- In a mixing bowl, whisk together the gluten-free flour, baking powder, and salt.
- Add warm water and olive oil, stirring until a soft dough forms.
- Lightly knead the dough for 2–3 minutes until smooth and pliable.
- Divide the dough into four equal portions.
- Roll each portion into a thin round on a lightly floured surface.
- Heat a skillet over medium heat.
- Cook each flatbread for 2–3 minutes per side until golden spots appear.
- Remove from heat and cover with a clean towel to keep warm.
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Pro Tips
- Use a flour blend that already includes xanthan gum for better structure
- Roll flatbreads evenly to ensure uniform cooking
- Keep the skillet hot but not smoking to avoid burning
- Cover cooked flatbreads to retain softness
Why This Recipe Works
This easy gluten free flatbread succeeds because it balances moisture, structure, and heat. The baking powder creates lightness, olive oil adds tenderness, and stovetop cooking delivers fast, consistent results. It’s approachable for beginners yet dependable enough for everyday meals.
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Substitutions & Variations
- Dairy-free: Naturally dairy-free as written
- Herbed flatbread: Add garlic powder or dried herbs to the dough
- Whole-grain option: Substitute part of the flour with brown rice flour
- Spiced version: Mix in paprika or chili flakes for heat
Make-Ahead, Storage & Reheating Guide
- Make-ahead: Prepare dough up to 24 hours in advance and refrigerate
- Storage: Store cooked flatbreads in an airtight container for up to 5 days
- Freezing: Freeze with parchment between layers for up to 2 months
- Reheating: Warm in a skillet or microwave for 10–15 seconds
Serving Ideas for Easy Gluten Free Flatbread
- Use as a wrap for grilled vegetables or proteins
- Serve alongside soups and stews
- Top with hummus, avocado, or fresh herbs
- Turn it into a quick flatbread pizza
Nutrition (Per Serving Estimate)
- Calories: 150
- Carbohydrates: 24g
- Protein: 3g
- Fat: 5g
- Fiber: 2g
- Sodium: 300mg
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Frequently Asked Questions
Can I make this flatbread vegan?
Yes. This recipe is naturally vegan and requires no substitutions.
Why is my dough sticky?
Gluten-free flours absorb moisture differently. Add flour gradually until manageable.
Can I bake instead of pan-cook?
Yes. Bake at 400°F (200°C) for 8–10 minutes, flipping once.
What flour works best?
A high-quality gluten-free all-purpose flour blend with xanthan gum delivers the best texture.
This easy gluten free flatbread proves that homemade gluten-free bread can be fast, flexible, and incredibly satisfying. With minimal ingredients and a short cooking time, it’s a dependable recipe that fits seamlessly into busy schedules while still delivering homemade comfort.
Easy Gluten Free Flatbread
Equipment
- Mixing bowl
- Whisk
- Rolling Pin
- skillet
- clean kitchen towel
Ingredients
- 2 cups gluten-free all-purpose flour (with xanthan gum)
- 1 tsp baking powder
- 1 tsp salt
- 3/4 cup warm water
- 2 tbsp olive oil
Instructions
- In a mixing bowl, whisk together the gluten-free flour, baking powder, and salt.
- Add warm water and olive oil, stirring until a soft dough forms.
- Lightly knead the dough for 2–3 minutes until smooth and pliable.
- Divide the dough into four equal portions.
- Roll each portion into a thin round on a lightly floured surface.
- Heat a skillet over medium heat.
- Cook each flatbread for 2–3 minutes per side until golden spots appear.
- Remove from heat and cover with a clean towel to keep warm.
Notes
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