The Best Gluten Free Yeast Free Corn Free Flat Bread
Discover the ultimate recipe for soft, pliable flatbread that's not only gluten-free, but also yeast-free and corn-free—perfect for accommodating a variety of dietary needs. Crafted with a nourishing blend of almond flour, tapioca starch, and coconut flour, this flatbread comes together in just 10 minutes of prep time, making it an ideal option for busy weeknights or quick meal prep. Olive oil and warm water create a tender dough that's easy to work with, while a hot skillet ensures perfectly golden, slightly bubbled flatbreads with a delicious homemade charm. Whether served warm alongside soups and curries, used as a wrap, or even topped like a personal pizza, this flatbread is versatile, wholesome, and irresistibly flavorful. Plus, it stores beautifully—simply reheat for a fresh-from-the-skillet texture!
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Recipe Information
Ingredients
- 1.5 cups Almond flour
- 0.5 cups Tapioca starch (or arrowroot starch)
- 2 tablespoons Coconut flour
- 1 teaspoon Baking powder (gluten-free, aluminum-free)
- 0.5 teaspoon Salt
- 0.5 cups Warm water
- 2 tablespoons Olive oil
Instructions
In a medium mixing bowl, combine almond flour, tapioca starch, coconut flour, baking powder, and salt. Whisk together until well blended and no lumps remain.
Create a small well in the center of the dry ingredients. Add the warm water and olive oil to the well.
Using a spatula or your hands, mix the ingredients together until a soft and pliable dough forms. If the dough feels too sticky, add a small amount of tapioca starch, one teaspoon at a time, until manageable.
Divide the dough into 4 equal portions. Roll each portion into a ball.
Place one dough ball between two sheets of parchment paper. Use a rolling pin to roll out the dough into a thin, round flatbread approximately 1/8-inch thick. Repeat for the remaining portions.
Heat a non-stick skillet or griddle over medium heat. Once hot, carefully peel the rolled-out flatbread from the parchment paper and place it onto the skillet.
Cook for 2-3 minutes on one side, or until bubbles form and the underside is golden brown. Flip the flatbread and cook for an additional 1-2 minutes on the other side.
Remove the flatbread from the skillet and transfer to a plate. Cover with a clean kitchen towel to keep warm while you cook the remaining flatbreads.
Serve warm or let them cool fully and store in an airtight container for up to 3 days. Reheat in a skillet before serving for the best texture.
Nutrition Facts
Calories |
1588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.3 g | 131% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1686 mg | 73% | |
| Total Carbohydrate | 152.1 g | 55% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 10.6 g | ||
| Protein | 34.0 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 337 mg | 26% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 110 mg | 2% | |
*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.
