Gluten-Free Flatbread (1 Bowl, 20 Minutes!)

Those did not disappoint! There are no good gluten-free flatbread option at my local store so it had been a really long time since I had had anything similar. I used the GF flatbread to make the Italian Herb Tofu Wraps and it was absolutely delicious. The flatbreads were simple to make and hold together perfectly!

Thank you for a VERY yummy recipe!! We are fairly new to GF due to intolerance, but also have to avoid dairy & wheat so makes for interesting cooking 😊
This was easy to follow and great as it didn’t have numerous obscure ingredients that I don’t know what it is never mind have it in the cupboard 😂. I had to omit the oregano and sub potato starch with corn starch due to not having it and not getting to the shop in time. I used full fat coconut milk as that’s all I had. Although it wasn’t fluffy it was still a great texture and was delicious and went well with the soup. Will definitely make it again with all the ingredients stated. So glad I found the website, already saw a few other recipes I want to try!!!

wow! Thank you so much. I have a gf son and I made these for a group get together this weekend! there will be Naan and I wanted something he could have! these are so good! thank you!

Part 2:
Finding a gluten free pizza crust recipe that my husband and I can both agree on is challenging. He accommodates many of my choices because I don’t have the freedom he does. (He can eat gluten.) Oh a whim, because I had leftover flatbread dough, I used this flatbread recipe in a cast iron griddle pan to make pizza. It turned out beautifully and we BOTH liked it!
Thanks again for creating this recipe. It will be one of my staples going forward!

Good recipe!
My changes….
I substituted sorghum flour for oat flour, which sometimes doesn’t agree with me.
At the very end of mixing I added about 2 tbsp of ground, dehydrated tomato from last summer. That added a little color and a hint of tomato flavor.
The texture was nice and the bread held up to smashed avocado and a sprinkle of finely grated Romano cheese. I enjoyed this with a sweet potato and apple cream soup.
YUM!

We tried this and it was a really good idea doing it on the griddle. Worked perfectly. Also tried it by using fonio flour instead of the oat flour, and arrowroot starch instead of the potato starch. Delicious.

Hello! I just wanted to say thank you for posting this recipe! I tried it and it turned out great! Since I didn’t have all the ingredients, I substituted coconut milk with almond milk, potato starch with corn starch, oat flour with spelt flour. It turned out really well. I’m going to experiment with baking it instead of frying it next time. Thanks again for sharing!

(PS: I just realized spelt flour is not gluten free 🤦🏽‍♀️)

It must be the altitude? I made this according to the instructions, though doubled it, and it was like frying chicken in a batter without the chicken. Grainy and fell apart I’m the oil. Needs a binder or something. Your pictures look just like naan bread but that wasn’t happening with my dough!

Why do MB recipes make me want to happy cry & sing Elvis songs? I simply just can’t live without your creativity & beautiful life saving recipes. This is another 5 star winner, it’s SO easy to make & the flatbread is out of this world! Soft, pliable, fluffy, chewy & bready. It’s perfect! Keep them in a tortilla warmer container & they stay warm for longer rather than putting them on a plate. Please just follow the recipe as written & you will be rewarded.

Okay, this was SO so good.

We had to make a couple of adjustments as my daughter can’t have almonds or coconuts. So we used 1 cup (+a little more after we started mixing everything all together) Milkadamia milk, subbed cassava flour for coconut flour (I used what I had left which was probably about 1.5 cups.. as a rule it says to use about 2-4 times what the volume calls for… this was way too much. I would scale back next time and start at a 1/2 cup and increase to 3/4 and then 1.)

Because of the too much Cassava and then the oat to boot, it was very dry so I added more macadamia milk tbsp by tbsp until the consistency looked right.

Pan cooked with a little avo oil and they turned out SO flippin good. I should have added a touch more seasoning since we had a so much extra flour and milk, but I know that for next time. I can’t wait to make these again. Huge hit with my whole family. Thank you so much!

Wow! This bread turned out so delicious and was really not hard to make at all. What a life saver! Didn’t know if I could really pull off this gluten free thing for good, even though I need to now. This bread is a game changer for me and will be a staple in my home from now on. I followed the recipe except I had to use coconut oil and full day coconut milk because I got the wrong kinds. I needed to add a splash more coconut milk in to pull the dough together, but it turned out perfectly. I also found it easier to use my fingers to press the dough out into a flatbread shape.
Thank you so much for this amazingly yummy bread recipe! ♥️🙏

Hi! I tried making these for my sister but sadly, these didn’t work out for me. I tried using rice flour instead of potato starch because i looked it up and it was one of the most suggested substitutions. They ended up crumbly and dry, so I don’t suggest it :) not blaming anyone, just a tip!!

My husband and I have made this recipe probably a dozen times now. We love it!! We sub almond flour for coconut flour since we always have it on hand from making almond milk. We found ourselves using waayyyy more almond flour than the half cup recommended coconut flour and our flatbreads would fall apart easily (but were still absolutely delicious). Lately, though, we’ve found that the secret is to let the dough chill in the fridge before you roll it out, and then you don’t need so much almond flour. We still add more almond flour than 1/2 a cup, but no more than 1 cup and they hold together beautifully. We also do the tahini instead of oil sub. So good!

These were delicious! My dough was a bit crumbly and they were a bit hard to roll out so I ended up just smooshing them in my hand and then flattening them more in the pan. GF doughs are always kind of a pan like that though. Would definitely make these again. I ate them with homemade hummus, but next time I’m thinking of leaving out the spices and having them with Nutella.

Yum! I’m not even a gf eater and would make these again!

The taste is amazing even just with vegan butter, will take advantage of all the ingredients and do it again, this is my first Minimalist Baker recipe and will definitely try more! Thanks

These turned out great even with a substitution! I didn’t have any potato starch on hand (and I wanted to make these NOW!). So instead I used 3/4cup of Bob Red Mill’s 1 to 1 gf flour mix. They were soft and pliable, though I do think the other flours in Bob’s mix has affected the texture and taste slightly (but not in a bad way, just different). I definitely want to try them again with the potato starch as intended!

Honestly, it’s hard to go wrong with a minimalistbaker recipe. I was pleasantly surprised that the coconut flavor was faint and the texture was amazing. I paired this with the roasted beet recipe and other toppings. Loved it and will certainly make more!

These GF flatbreads turned out great! My celiac daughter loved it dipped in some home-made hummus! Preperation of the dough was quick and easy (thankfully had all of the ingredients already), though frying the flatbreads took a bit of time & adjusting of the heat.
Delicious & will make again!

Like everything I’ve tried on this site, these were exquisite! Minimalist Baker has been my go-to site for GF/DF recipes since I realized I was intolerant to gluten and dairy a few years ago. Not only do the recipes always work well (a basic requirement many GF/DF recipes lack), but I’ve discovered some wonderful new flavor sensations!

I made these the first time around with the Curry Roasted Vegetable Lentil Kale Salad and my meat-loving partner was drooling! The second time I made these, I baked at high heat (somewhere between 400-450) flipping halfway and I found it easier to manage and liked being able to make more at once. Slightly different flavor profile (you lose that rustic-tandoor-esque taste, but still absolutely delicious.

Our only complaint was belly aches after eating because we just couldn’t stop ourselves! 😂 These have become a new staple in our home. Thank you for another winning recipe!

So good!! I’ve been GF for over ten years and have struggled to find anything yummy into use for sandwiches, wraps, etc. This is it! My non-GF dinner guests chose this over the pita I had as an option for them and loved it. My notes: +Really better warm so if possible serve and eat as you cook or cook in small batches. When warm they have a real stretch as you tear them (so rare for GF) but get stiffer as they cool. +I was able to make bigger flatbreads (bigger ball of dough, still rolled to 1/8 inch) to speed up cooking process without the dough tearing. +I chilled the dough overnight just due to when I could prep it and when I needed to serve it – that worked fine and actually I found the dough was easier to handle cold. As it warmed the rolling process got trickier due to stickiness. +I ended up using a glug of olive oil for each to grease the pan to give it more of a pan fried feel – when I just used spray they were quite dry. Still good, but for me the extra oil amped up the yummy factor. +Don’t skimp on the garlic powder and oregano, I tried using less than prescribed because I didn’t want to overwhelm the flavors of the dishes I was going to be dipping the flatbread in, but without enough seasoning the coconut flour flavor comes through.

My grandmother who lived in Chetumal, Mexico gifted me an empanada press only two months before her passing.
The press did wonders to flatten the dough.

Another absolute winner! Easy and relatively quick. The only change I made was that instead of rolling out the dough pieces before putting them in the pan, I flattened them in the pan by quickly pressing down with an oiled spatula. It might just be me, but I’ve had a universally terrible time with rolling and shaping gluten-free dough mixes of all kinds, as they’re stickier than regular dough, so I’ve had to get creative instead of using more traditional methods.

Made this for the first time, and it was absolutely yummmy! I have celiac disease and I do tolerate oats, and loved how easy it was to make. Never made flatbreads or any other type of bread before (even pre-celiac), and this was a really great motivation to try more. I made it with your curry lentil soup recipe, which I’ve made before, and it was a great combo. I’ve saved two flatbreads for easter brunch tomorrow and hoping they will be yummy still ☺️.

Followed the recipe exactly as is and they were sooo good – super fluffy, not even a little gummy. I had to stop myself from eating the entire batch at once

Just made this today and it hit the spot with butter chicken.
I just used arrowroot starch instead of potato starch.
Amazing recipe thank you!

This was sooo good!
Super delicious consistency and easy to make. went so great with falafel dinner. A new staple for sure

I made this recipe and it is EXCELLENT! I have used tahini in replacement of olive oil and almond milk (I had no coconut milk on hand) and it is just the best flat bread recipe ever! I will definitely make a big batch of this next time. Thank you for sharing this :)

This is the new favorite in my house! We loved the naan but this flatbread comes together way easier and it’s fluffier. I used full fat coconut milk cause that all I had and it worked great. I did have to use several more splashes than the recipe called for. The method of rolling the dough with the parchment paper on top works like a charm. Served with grain free tabouli + hummus and called it dinner. Thank you!!!

I followed this recipe exactly (omitted the oil though) and it turned out delicious! The flavor is tangy and flavorful just like naan. Was very crumbly getting it from the counter into the pan, but I figured it out. We’re new to gluten-free breads but very much enjoyed it with vegetable curry. Thank you Dana!

I had 2/3 of a cup of coconut milk in the fridge left over from another recipe, so I topped it off with almond milk. I subbed 2/3 cup almond flour since I was out of coconut flour. After the rest time, it looked like pancake batter but I ladled it into a hot cast iron skillet anyway (I was hungry!) It turned out delicious! I look forward to trying the recipe as written next time, but I will be making this often.

Made these tonight and they’re DELICIOUS! Light and fluffy with a wonderful depth of flavor. Flavor-wise the recipe really reminded me of the roti at a local Indian down the street from a friend’s house in Malaysia! I crave that roti regularly, so I was quite excited for my tastebuds to be transported across the ocean at first bite!!

On account of making this recipe ASAP with what I had on hand, I swapped the potato starch for tapioca starch. I also didn’t have any coconut milk but had just finished soaking cashews for cashew milk. With this recipe in mind, I used a 2:1 ratio (cashews:water) to give the cashew milk a higher fat content to hopefully better mimic the light coconut milk. I’d say the swaps were a major success, as the results looked the same as the pictures/video in the recipe above and tasted incredible.

yum! just made this!! I omitted the oil and used runny tahini. I also baked them instead. I added a little more garlic powder and oregano on top because we love both. My bf and I are addicted- perfect on their own or to scoop hummus or cashew cheese sauce. Thank you!