Breads & Doughs, Healthy Baking

3 Ingredient Gluten Free Flatbread

4.2 from 50 votes
My 3 Ingredient Gluten Free Flatbread recipe will give you everything from breakfast burritos to wraps, to little personal pizzas!

Hi Bold Bakers!

Sometimes, if you haven’t pursued alternative baking before, it might feel like the only way to cut the sugar and the carbs is by entirely eliminating your favorite sweets and baked goods. Well, from Gluten-Free Chocolate Cupcakes with Sugar-Free Frosting to my Vegan Chocolate Chip Cookies, hopefully, I’ve shown you that with just a few swaps you can bake up a storm and still feel great about your diet and nutrition.

I’m so excited to be giving you guys the tools to take your favorites and reinvent them.

One of the first things we think we need to eliminate from our diet to get healthier is bread. While cutting back on carbs and gluten can be good for you, you do not need to give up on light fluffy and savory bread! The recipe for my 3 Ingredient Gluten Free Flatbread is made with things you likely have on hand if you’re into alternative baking, but you may never have combined before.

From breakfast burritos to wraps, to little personal pizzas, these versatile flatbreads are about to become one of your healthy staples!

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How to Make Almond Flour

One of the main ingredients in my 3 Ingredient Gluten Free Flatbread recipe is almond flour. This ingredient is what differentiates my flatbread from the wheat-based ones that are not the most friendly to a gluten-free or low-carb lifestyle.

For those that might not already know, almond flour is simply almonds ground into a fine powder and used as flour. It’s a great replacement as it has no gluten or wheat with the added value of fiber, healthy fat, and a lovely texture. If you can’t find almond flour at your local store, you can easily make it at home by following Gemma’s recipe for Almond Flour.

What is Tapioca Starch?

Tapioca starch is the other major ingredient in my flatbread recipe. Tapioca starch, made from dried ground cassava root, might sound unusual but it’s very commonly used as a way to add elasticity and chew to gluten-free baked goods.

This alternative flour works with the almond meal to bind the flatbread together. It also makes the flatbread nice and sturdy, perfect for rolling up burritos or wraps. If you can’t find tapioca starch, you can replace it with arrowroot flour or potato starch. I personally like tapioca starch the most as it has the most natural flavor and the lightest texture.

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Is the Consistency of Gluten Free Flatbread Different from Regular Flatbread?

The texture of my Gluten Free Flatbread is light and chewy with a nice crispness on the outside. I suggest serving this while still warm, as it really has a nice crust and nutty flavor.

Once cold or room temperature, the flatbread remains soft and fluffy but is slightly less crisp. I suggest making a batch and keeping them in the fridge. The next morning, just pop them in a frying pan with some scrambled eggs, bacon, and salsa, and BAM! You’ve got the tastiest gluten-free and paleo breakfast burrito in town!

So, consistency-wise, you’re getting as close as you can possibly get to a regular flatbread.

How Long Can You Store This Flatbread?

As mentioned, the flatbread is best when served fresh — but it does keep and reheat very well for up to 3 days. To store it, just cover it in an airtight container and place it in the fridge.

How to Serve 3 Ingredient Gluten Free Flatbread

The best part about my 3 Ingredient Gluten Free Flatbread recipe is that is can be used in so many ways.

From filled with avocado, tomato, and wrapped up for a vegan lunch, to dipped in creamy hummus, if you think it’s a good idea it probably is. I like them all on their own brushed with a little ghee and topped with fresh herbs. I encourage you all to get creative and serve dip or wrap these any way you want with your favorite things. Just when you thought bread wasn’t good for you… enjoy!

Looking for a regular Flatbread Recipe?

If you’re looking for a flatbread recipe with all purpose flour, yogurt, and baking powder, try Gemma’s Flatbread recipe with only 3 ingredients.

Get More Healthy Recipes!

And don’t forget to follow Bigger Bolder Baking on Pinterest!

Watch The Recipe Video!

3 Ingredient Gluten Free Flat Bread

4.2 from 50 votes
My 3 Ingredient Gluten Free Flatbread recipe will give you everything from breakfast burritos to wraps, to little personal pizzas!
Author: Olivia Crouppen
Servings: 6
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
My 3 Ingredient Gluten Free Flatbread recipe will give you everything from breakfast burritos to wraps, to little personal pizzas!
Author: Olivia Crouppen
Servings: 6

Ingredients

  • 1 cup (4oz/115g) almond flour*
  • 1 cup (4oz/115g) tapioca starch*
  • 1 can (387g/13.6oz) coconut full fat milk*
  • 1 teaspoon coconut oil, or ghee for frying

Optional add-ins:

  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 2 tablespoons (1oz/28g) butter, or ghee
  • fresh parsley or cilantro, chopped

Instructions

  • In a large bowl combine the almond flour, tapioca starch, salt and garlic — if using.
  • Add in the coconut milk and whisk to combine until you have a smooth thick batter. 
  • Heat a large non-stick pan over medium heat. Add in the coconut oil or ghee and allow to melt.
  • Once the pan is at an even, moderate heat, spoon 1/3 cup of the batter into the pan, allowing the batter to spread out, it should be roughly an 8-inch circle (although you can make the flatbread large or smaller if desired).
  • Cook the flatbread on the first side for about 3 minutes or until tiny bubbles begin to form around the outside. Flip the flatbread and allow to cook on the other side for about 1-2 minutes until golden and brown. Remove from the heat and transfer to a plate or rack. Repeat this process until all of the batter is used. This should make about 6 flatbreads.
  • Serve the flatbread while warm and crisp. If desired, brush with butter or ghee and sprinkle over fresh chopped herbs. 
  • Cover and store leftover flatbread in the fridge in an airtight container for up to 3 days. 

Recipe Notes

*The almond flour in this recipe cannot be substituted for another flour
*The tapioca starch can be substituted for arrowroot flour or potato starch, but my suggestion is you give tapioca starch a try. 
*If you want to use lite coconut milk, you can, but I prefer to use full-fat coconut milk 
Nutrition Facts
3 Ingredient Gluten Free Flat Bread
Amount Per Serving (1 flatbread)
Calories 139 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 6g38%
Sodium 4mg0%
Carbohydrates 15g5%
Sugar 1g1%
Protein 1g2%
Calcium 20mg2%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments & Reviews

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Member
Paul David Compinski
1 month ago

How long do I let it stand if I were to make it now

Marilynn
Guest
Marilynn
1 month ago

Can you use other flours besides almond flour? Almonds are rather expensive where I live, so trying to find a flatbread recipe that a) I can make without kneading or rolling (bad shoulder) and b) is wheat-free. Doing a one month test if cutting wheat from the household will help with a few symptoms running around that wheat may cause or aggravate. In the meantime, we would like to maintain our bread usage, and flatbread seemed like the best option. I need to price out the tapioca starch, but almonds are not affordable for us, period.

Harshani Cooray
Member
Harshani Cooray
1 month ago

Can this store in freezer ?

Belle
Guest
Belle
1 month ago

What can be used instead of coconut milk?

Zanners18
Member
Zanners18
2 months ago

It was hard to find the right pan, the best for me was a cast iron griddle

Omolara Adeyemi
Guest
Omolara Adeyemi
2 months ago

Hi Gemma,
I am one of your fans on Facebook and from Nigeria. I love your recipes and your passion. I will try this flatbread recipe soon. God bless you .
Omolara

Jacs
Member
Jacs
3 months ago

Hi there! Many thanks for the fabulous recipes. I have been making my own Almond milk since becoming dairy intolerant and I am left with a large amount of ALMOND pulp at the end of it. Do you think I could use the almond pulp instead of almond meal in this recipe? I hate to waste food. I will also be substituting the coconut milk with almond milk due to coconut intolerance. 🙁

I cant wait to make it for my coeliac daughter and for me!

🙂

Teresa Thorne
Member
Teresa Thorne
3 months ago

Hi Gemma I can’t believe how great these turned out. I was wondering if tapioca starch is the same as tapioca flour?

Joanna A.
Guest
Joanna A.
3 months ago

Hi Gemma! Hi Olivia! Thanks for the delicious recipe!!! I made it yesterday and it came out great! I was wondering if i could pour the batter in a waffle maker instead of the frying pan. Do you think it would come out good? (Pity I didn’t think of it earlier, before using up all of the batter. I could have tried it myself!)
Thank you in advance!

Sandy
Guest
Sandy
4 months ago

This looks like a great recipe. I have been looking for a good gluten free flatbread recipe for a family member who is gluten free. We are not dairy free. I don’t like coconut flavoured things so the coconut milk is out for us and I don’t really want to go out and especially buy almond or soy milk. Would regular cows milk work in this recipe do you think? Thanks.

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Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for a FREE profile and join millions of other Bold Bakers in the community for new dessert recipes, baking techniques, and more every week!

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