Flat Bread Gluten Free Wheat Free Dairy Free Lactose Free Nut
Discover the ultimate recipe for gluten-free, wheat-free, dairy-free, lactose-free, and nut-free flatbread—a versatile and allergy-friendly delight perfect for everyone at the table! Made with a simple blend of gluten-free all-purpose flour and tapioca starch, this flatbread is soft, chewy, and beautifully golden when cooked on a skillet. With just six pantry-staple ingredients like olive oil and baking powder, it's quick and easy to prepare in under 30 minutes, making it a go-to option for weeknight dinners, lunch wraps, or pairing with dips and soups. Whether you're accommodating dietary restrictions or just seeking a wholesome and tasty flatbread, this recipe delivers flavor and texture without compromise. Plus, it stays fresh for days, making meal prep a breeze!
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Recipe Information
Ingredients
- 200 grams Gluten-free all-purpose flour blend
- 50 grams Tapioca starch
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 120 milliliters Warm water
- 2 tablespoons Olive oil
Instructions
In a medium mixing bowl, combine the gluten-free all-purpose flour blend, tapioca starch, baking powder, and salt. Mix well to distribute the dry ingredients evenly.
Gradually pour in the warm water, stirring continuously with a wooden spoon or spatula to form a dough.
Add the olive oil and continue mixing until the dough comes together. The dough should be slightly sticky but not overly wet. If it's too dry, add a tiny splash of water; if it's too wet, sprinkle in a bit more flour.
Divide the dough into 4 equal portions. Roll each portion into a ball and flatten it into a round disc about 1/4-inch thick using your hands or a rolling pin. Lightly flour your work surface if needed to prevent sticking.
Heat a non-stick skillet or griddle over medium heat. Once hot, place one flattened dough disc on the skillet.
Cook for 2-3 minutes on one side, until bubbles form and the underside is golden brown. Flip and cook the other side for another 2-3 minutes.
Repeat with the remaining dough portions, adjusting the heat as necessary to avoid burning.
Serve warm or allow the flatbreads to cool completely. They can be stored in an airtight container at room temperature for up to 2 days.
Nutrition Facts
Calories |
1151 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1516 mg | 66% | |
| Total Carbohydrate | 220.9 g | 80% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 1.7 g | ||
| Protein | 4.1 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 36 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 26 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
