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3 Ingredient Gluten Free Flatbread

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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!

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4.28 from 25 votes
3 Ingredient Gluten Free Flat Bread
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!

Course: bread
Cuisine: American
Servings: 6
Calories: 139 kcal
Author: Olivia Crouppen
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
  1. In a large bowl combine the almond flour, tapioca starch, salt and garlic — if using.

  2. Add in the coconut milk and whisk to combine until you have a smooth thick batter. 

  3. Heat a large non-stick pan over medium heat. Add in the coconut oil or ghee and allow to melt.

  4. Once the pan is at an even, moderate heat, spoon 1/4 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).

  5. 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.

  6. Serve the flatbread while warm and crisp. If desired, brush with butter or ghee and sprinkle over fresh chopped herbs. 

  7. Cover and store leftover flatbread in the fridge in an airtight container for up to 3 days. 

Watch the Recipe Video!

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*
Total Fat 9g 14%
Saturated Fat 6g 30%
Sodium 4mg 0%
Total Carbohydrates 15g 5%
Sugars 1g
Protein 1g 2%
Calcium 2%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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36 Comments

Write a Comment and Review

  1. maryska on February 10, 2019 at 12:35 am

    Besan or chickpea flour with the tapioca works well too.

    • Gemma Stafford on February 10, 2019 at 2:02 am

      Mary, thank you, I am delighted to get this input, well done you, bold baker indeed!
      Gemma 🙂

  2. Ralph T Stewart on January 25, 2019 at 7:43 pm

    Nancy
    Sorry for the confusion. I meant to say that tapioca flour and tapioca starch are the exact same product. I agree, white refined flour is out!

  3. Kimberly on January 25, 2019 at 2:40 pm

    This was so easy and so good!

  4. Cassandra Carter on January 24, 2019 at 6:06 pm

    Hi,
    I loveee all your recipes!!!
    Just wondering if you can freeze these?

    • Gemma Stafford on January 24, 2019 at 9:26 pm

      I am delighted to hear that! Yes these will freezer well, enjoy!

  5. Fatima Soler Aguilar on January 24, 2019 at 7:16 am

    Is there a substitute for coconut milk?

    • Gemma Stafford on January 24, 2019 at 9:34 pm

      Hi, you can use another non- dairy milk 😀

  6. Ralph T Stewart on January 23, 2019 at 2:31 pm

    Just made the flat bread. Several personal observations. Tapioca starch and flour are identical products. I would use lite coconut milk so the end result would be less oily. I would definitely bake them longer on both sides. I will surely make these again. Thanks for the easy recipe! Pair these with anything that goes well with coconut.

    • Gemma Stafford on January 23, 2019 at 8:41 pm

      I like the idea of lite coconut milk too, thank you!

    • Nancy Klassen on January 25, 2019 at 5:55 am

      Hi Ralph!
      For diabetics the almond flour and tapioca flour is a better choice. White flour is a no-no for me! It raises the blood sugar too much!

      Nancy

      • Gemma Stafford on January 25, 2019 at 5:32 pm

        Hope you give this recipe a go! Happy to know that this recipe works better for diabetics like you

      • Ralph T Stewart on January 25, 2019 at 7:40 pm

        Nancy
        Sorry for the confusion. I meant to say that tapioca flour and tapioca starch are the exact same product. I agree, white refined flour is out!

  7. Wanda on January 23, 2019 at 12:41 pm

    Please add me to your email list. Interested in Vegan, sugar free , dairy, gluten free and Vegetarian recipes.

    • Gemma Stafford on January 24, 2019 at 3:02 am

      Hi Wanda,
      I think you are automatically added now, thank you.
      Olivia here with me is our resident alternative baker, passionate about gluten free and low carb recipes. She wil lbe adding to these regularly in the coming months. There is a selection here for you (https://www.biggerbolderbaking.com/category/recipes/dietary-preferences/). I hope you enjoy some of these.
      Thank you for being here with us,
      Gemma 🙂

  8. Shaheen on January 23, 2019 at 11:43 am

    Can i use coconut flours insists of almond flouer

    • Gemma Stafford on January 23, 2019 at 8:43 pm

      You can try but the texture might be a bit off, let me know how you go!

  9. Steve on January 23, 2019 at 10:12 am

    Can you use any other flour? My son is allergic to nuts.

    • Gemma Stafford on January 23, 2019 at 8:44 pm

      Hi you can use coconut flour but cut it in 1/2, it will be a softer texture but will still be nice. Enjoy!

  10. Kathy on January 23, 2019 at 8:29 am

    Any suggestions on which milk to substitute with if you are allergic to coconut? (No dairy )

    • Gemma Stafford on January 23, 2019 at 8:56 pm

      Hi you can use any non-dairy milk 😀

  11. Jill on January 23, 2019 at 7:30 am

    What can I substitute for almond flour, I have tree nut allergies ?

    • Gemma Stafford on January 23, 2019 at 8:57 pm

      Hi, you can use coconut flour just cut it in half ;D

  12. Vera on January 23, 2019 at 6:37 am

    Hi! I’m making this at the moment. My daughter has Celiac’s and I’d love to make an alternative to flour tortillas. I’m using Native Forest Organic Coconut Milk, Hodgson Mill Unblanched Almond flour, and “Let’s Do…Organic” Tapioca Flour. I mixed everything according to instructions and it’s very very thick! I am letting it sit but I’m nervous about cooking it. Can you share the brands you used or would suggest?

    • Gemma Stafford on January 23, 2019 at 8:58 pm

      Hi there, do not worry the batter is not very sensitive. I used bobs redmill flours.

  13. Victoria Smith on January 23, 2019 at 6:01 am

    Hello,
    So, I’m allergic to almonds. Have you every tried this with rice flour, or any other gluten free flour?

    • Gemma Stafford on January 23, 2019 at 8:58 pm

      This will work with coconut flour if you cut it in half.

  14. Jasmine Sidhwa on January 23, 2019 at 3:39 am

    Hello Gemma… I am from India and have been following your website for baking tips and recipes. I love to bake and appreciate your “baking basics” approach. Am definitely going to try your recipe of ‘No Knead Donuts’. I have also subscribed to your YouTube

    • Gemma Stafford on January 23, 2019 at 8:59 pm

      I’m delighted to hear that! Let me know what you think!

  15. Francine Perretta on January 22, 2019 at 11:31 pm

    Can’t wait to try this recipe! I have eaten Brazilian Pao do quejo which uses cassava flour and cheese, so the almond and tapocia ( cassava flour) is going to be great, for a whole lot less money and much better and cleaner than premodern gluten free products. Thanks for the recipe.

    • Gemma Stafford on January 23, 2019 at 8:51 pm

      YAY i am delighted to hear that, let me know what you think!

  16. Pri on January 22, 2019 at 8:21 pm

    Do we need to use coconut milk necessarily? I have pcos and I need to avaoid dairy so I am not sure if I can use milk in any form and kind. Can we not just use water instead ?

    • Gemma Stafford on January 23, 2019 at 8:47 pm

      Hi you can use water too but you might want to add a little melted butter or coconut oil to the batter.

      • Ralph T Stewart on January 24, 2019 at 4:42 am

        Thanks for the tip. I’ll try it!

  17. Barb on January 22, 2019 at 6:28 pm

    I’m really getting into gluten free recipes and would like to try this flat bread recipe but you never gave the amounts… only the ingredients! Help!!

    • Gemma Stafford on January 24, 2019 at 1:14 am

      Hi Barb,
      The recipe is always under the introduction. We are working at making a change to allow you to jump straight to the recipe, but it is there.
      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
      I hope this is of help, happy baking,
      Gemma 🙂

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