My 3 Ingredient Gluten-Free Flatbread recipe will give you everything from breakfast burritos to wraps, to little personal pizzas!
- 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)
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 2 tablespoons (1oz/28g) butter (or ghee)
- fresh parsley (or cilantro, chopped)
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In a large bowl combine the almond flour, tapioca starch, salt, and garlic — if using.
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Add in the coconut milk and whisk to combine until you have a smooth thick batter.
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Heat a large non-stick pan over medium heat. Add in the coconut oil or ghee and allow to melt.
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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).
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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.
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Serve the flatbread while warm and crisp. If desired, brush with butter or ghee and sprinkle over fresh chopped herbs.
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Cover and store leftover flatbread in the fridge in an airtight container for up to 3 days.
Watch the Recipe Video!
*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