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5 from 11 votes

Easy, Everyday Gluten-Free Flatbread Recipe

Gluten-Free flatbread recipe made with white rice flour, tapioca flour, almond flour and millet flour.
Prep Time15 mins
Active Time3 mins
Rise Time2 hrs
Total Time2 hrs 18 mins
Course: Appetizer, Breakfast, Side Dish
Cuisine: American
Keyword: flatbread, gluten free flatbread, gluten free flatbread recipe
Yield: 8 Servings
Calories: 179kcal

Ingredients

  • 5 grams of Instant Active Yeast
  • 100 ml of Water
  • 100 ml of Full Fat Milk
  • 33 grams of Granulated White Sugar
  • 135 grams of White Rice Flour
  • 54 grams of Tapioca Flour
  • 54 grams of Almond Flour
  • 27 grams of Millet Flour
  • 1 ½ teaspoon of Salt
  • 1 teaspoon of Baking Powder
  • 2 teaspoon of Xanthan Gum
  • 1 tablespoon of Olive Oil

Instructions

  • In a bowl, mix the yeast, sugar, milk, and water together. Cover the mixture tightly using a plastic wrap or a kitchen towel, and let it sit at room temperature for 10 minutes. The yeast should activate and form bubbles.
  • In the bowl of a stand-alone mixer, sift the flours, salt, baking powder, and xanthan gum. Using a hand-held whisk, whisk the dry ingredients to combine.
  • Next, add the olive oil and yeast mixer to the dry ingredients. At medium-low speed, blend the ingredients with the paddle attachment attached for about 3-5 minutes.
  • Transfer the dough to a greased bowl and cover it with plastic wrap and a damp kitchen towel. Allow the dough to rise for two hours at room temperature.
  • Once the dough has risen, pre-heat a medium-sized skillet on the stove at high heat.
  • Then divide the dough into eight equal parts.
  • Dust the working surface with gluten-free flour to begin shaping the dough. Flatten each dough into a 20-23 cm circle in diameter with a 3 - 4 mm thickness, using a rolling pin. If the dough is too sticky, dust a small amount of gluten-free flour on it.
  • Lower the heat under the skillet to medium-low. Working with one shaped dough, gently transfer the dough to the skillet using a spatula. After 10-12 seconds, or once tiny bubbles have formed on the dough, flip the dough using a spatula for cooking the other side. Let the other side cook for another 10 seconds. Next, transfer the flatbread to a clean kitchen towel and cover it with the towel.
  • Keep repeating step 8 until you are out of dough.

Notes

  • The flatbread dough can be stored in the fridge for up to three days. Before use, allow the dough to reach room temperature. 
  • The flatbread can be stored in the fridge in an air-tight container for up to a week. 
  • Cooked flatbread can be stored in the freezer for up to three months. Defrost the flatbread before use in the fridge. 
  • Wrapping the flatbread with a kitchen towel right after cooking allows it to pertain its moisture and makes it pliable. 

Nutrition

Serving: 1Flatbread | Calories: 179kcal | Carbohydrates: 29g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 524mg | Potassium: 47mg | Fiber: 2g | Sugar: 5g | Vitamin A: 20IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 1mg