Make my Gluten Free Flatbread with 3 ingredients and 10 minutes of prep in one bowl! Soft, chewy, versatile, vegan, and delicious!
- 1 cup (4 oz/115 g) almond flour
- 1 cup (4 oz/115 g) tapioca starch
- 1 can (387 g/14 oz) coconut full fat milk
- 1 teaspoon coconut oil (or ghee for frying)
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- 2 tablespoons (1 oz/28 g) 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 ⅓ cup of the batter into the pan, allowing the batter to spread out, it should be roughly an 8-inch circle.
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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!
- Use the Right Pan: A non-stick or cast-iron skillet works best for even cooking and preventing sticking. Preheat the pan over medium heat before adding the batter.
- Consistency Matters: Ensure the batter is smooth and thick enough to spread easily but not too runny. Adjust with a tablespoon of almond flour or tapioca starch if needed.
- Adjust for Coconut Milk: Every brand of coconut milk varies in consistency. Gradually add enough to achieve the right texture — refer to the video for guidance.
- Know Your Flours: Flours absorb liquid differently depending on the brand and type. Watch the video to match the texture of the dough for optimal results.
- Spreading the Batter: For uniform flatbreads, pour the batter into the pan and gently tilt or use the back of a spoon to shape it into a circle.
- Cook at Moderate Heat: Avoid high heat, which can cause the outside to burn before the inside cooks. A steady medium heat ensures even cooking.