This gluten free flatbread is tender, tender, and versatile. Excellent for wraps, burritos, and miniature pizzas, and bends with out breaking!
This recipe for tender gluten free flatbread is ideal for wraps and miniature pizzas, and is made with simply 5 frequent pantry substances—plus salt. In the event you use plant-based milk, it is vegan!
What makes this gluten free flatbread recipe so particular?
Whenever you start with a very good recipe (my job!), use correct substances (our job!) and measure by weight (your job!), you should have success in gluten free baking. I do not ever publish a gluten free recipe on the weblog or wherever else except I’ve made it efficiently as written, a number of instances.
Their major goal is for wraps, each heat and chilly. Assume: turkey sandwiches, excellent for lunchboxes in every single place.
These tender gluten free flatbreads aren’t tortillas, naan, or pizza dough. However they can be utilized to make burritos, gyros, and miniature pizzas, too.
In addition they do not name for yeast, or eggs, or something fussy. However, like all of my recipes, they’re particular. In the event you’re keen to come back together with me, this recipe would possibly simply change the way in which you consider gluten free bread.
Key substances
- Gluten free flour mix: The bottom of this recipe is a top quality all goal gluten free flour mix like Higher Batter, Cup4Cup, or Nicole’s Greatest. In case your mix would not have already got xanthan gum, make sure to add it.
- Tapioca starch/flour: Helps create extra of a stretchy, pliable flatbread than simply an all goal gf flour mix alone.
- Baking powder: Just a bit bit helps create these bubbles that type on the bread.
- Salt: Makes them a lot extra flavorful.
- Olive oil: Provides taste, richness, and tenderness.
- Milk: For vegan flatbread, make sure to use an unsweetened nondairy milk right here and keep away from something nonfat. We need to add some richness to the bread. In the event you’re not dairy free, use common 2% or complete milk.
Make it higher with tapioca starch/flour
This recipe calls for 2 forms of gluten free flours. One is a well-balanced all goal gluten free flour mix. I used Higher Batter, however Cup4Cup is okay or one among my mock variations of these; please comply with the hyperlink within the recipe for particulars).
The opposite flour is a single ingredient, however it makes all of the distinction. The flour mix incorporates tapioca starch as an ingredient. However this recipe requires additional tapioca starch/flour.
Can I omit the tapioca starch/flour?
In a phrase: no. It’s essential to use tapioca starch as a further ingredient with out substitution for the outcomes you see within the pictures and described on this put up.
The extra tapioca makes it a lot simpler to work with the uncooked dough, makes the cooked flatbreads delightfully chewy, and helps them bend. Sure, your all goal gluten free flour mix already incorporates tapioca starch/flour. That is extra.
Find out how to make gluten free flatbread
The recipe card on the backside of the put up has the entire particular quantities of every ingredient, so please scroll right down to make the recipe. The photographs under paint an general image of easy methods to make this recipe. I’ve doubled the recipe to make 4 flatbreads for these pictures, because it’s simpler to view the substances properly in bigger quantities. To do the identical, simply change the yield within the recipe card from 2 to 4.
Make the uncooked dough
- Whisk collectively the dry substances (flour mix, tapioca starch, baking powder, salt) in a big mixing bowl.
- Add olive oil and milk, and blend to mix.
- It’ll seem to be there may be an excessive amount of liquid at first, however give the flours an opportunity to soak up it and the dough will come collectively.
Divide the dough, chill, and form
- Divide the dough into equal parts, about 5 ounces every.
- Wrap every portion tightly in plastic wrap.
- You probably have time, chill the dough for half-hour within the fridge to make it simpler to deal with.
- Sprinkle every chilled piece of dough calmly with extra flour, roll out as soon as to easy the dough, then form right into a spherical and reroll to about 8-inchs in diameter.
Cook dinner the flatbread in a sizzling skillet
- Warmth a greased skillet and place the primary formed uncooked flatbread on it.
- Let prepare dinner for 1 minutes.
- Flip, and prepare dinner on the second facet, urgent down on the bread to verify it makes good contact with the skillet. Flip once more, and prepare dinner till nothing glistens, prefer it’s moist.
- Wrap the cooked flatbread in a tea towel to maintain it heat.
Why we roll the nice and cozy tender gluten free flatbread
Have you ever ever made a rolled cake, like a yuletide log, gluten free pumpkin roll, or a Swiss roll? The way in which you obtain that rolled cake with out its cracking is by baking it into a skinny layer, then rolling it right into a coil the second it comes out of the oven.
Rolling heat baked items whereas they’re nonetheless heat creates a “reminiscence”. This fashion, when the flatbread cools, it’s going to bear in mind easy methods to bend with out breaking.
You should not have to roll these flatbreads as described within the recipe. You possibly can merely stack them like we do with gluten free tortillas. If you would like to make sure you could roll them tightly after they’re fully cool, attempt rolling them proper out of the skillet.
Ingredient substitution options
The one further frequent allergen that may come up right here is dairy, and it is simply changed. This recipe has no eggs, naturally.
Gluten free dairy free flatbread/piadina
Instead of cow’s milk, you should utilize any type of unsweetened plant-based milk. I want one thing with some fats, like plain unsweetened almond milk.
You possibly can truly even use water instead of milk, however it’s makes a considerably more durable flatbread. This flatbread is ideal tender with out further dairy, just like the yogurt in our gluten free naan.
Tapioca starch/flour
You should use tapioca starch/flour on this recipe, as a separate ingredient. That is along with one among my really useful all goal gluten free flour blends.
There isn’t a substitute for tapioca starch/flour (it is interchangeably referred to as tapioca starch and tapioca flour). It provides pliability to the uncooked dough and the completed flatbreads.
Expandex modified tapioca starch, which we use in gluten free bread flour, is not an applicable substitute for tapioca starch/flour. They’re solely totally different substances, and behave very in another way.
Serving options
This flatbread is without doubt one of the most helpful gluten free bread recipes on the entire weblog. Listed below are some instructed methods to make use of it, however the sky is the restrict:
- Use this as a wrap to make a sandwich full of lunch meat, lettuce, and tomato slices.
- Do not roll out the cooked flatbread, and as a substitute prime it as you’d a mini gluten free pizza with sauce and cheese. Soften the cheese within the microwave, within the skillet with a canopy on prime to lure the warmth, or in a big toaster oven or low typical oven at 350°F for five minutes.
- Fill your flatbread with beans, floor beef, and cheese and wrap it up such as you would a burrito, putting the filling within the heart, closing the edges across the filling after which rolling right into a cylinder. Cook dinner it in a sizzling skillet, seam facet down, till the cheese is melted.
Storage & refreshing directions
Wrap them tightly in plastic wrap or Glad Press ‘n’ Seal, and these flatbreads will keep fairly recent for two days at room temperature.
To refresh, unwrap and sprinkle it calmly with lukewarm water, unroll if it had been coiled, and microwave for about 20 seconds. You can even refresh it by unrolling it and urgent it flat on a sizzling skillet for 10 seconds.
For longer storage
These are inclined to dry out shortly, even when wrapped, should you retailer them within the fridge. As a substitute, wrap them tightly in freezer-safe wrap and freeze for as much as 3 months. Permit to defrost at room temperature or within the microwave, after which comply with the directions above to refresh.
FAQs
Sometimes, sure, flatbread is made with wheat flour, which incorporates gluten. Solely flatbread that’s made with safely gluten free substances in line with a gluten free recipe will probably be gluten free.
This flatbread recipe is probably the most versatile and fundamental, and might used nearly wherever a versatile, flatbread is named for. Gluten free pita is used for its pocket and has a tighter crumb; gluten free naan is a yogurt-containing Indian yeast bread, and gluten free tortillas are thinner and fewer bread-like.
No! In the event you do not plan to roll the flatbread tightly in any respect, you do not have to roll it when it is nonetheless heat. And even should you do, simply reheat chilly flatbread gently and you may roll it.
Gluten Free Flatbread Recipe
This gluten free flatbread is tender, tender, and versatile. Excellent for wraps, burritos, and miniature pizzas, and bends with out breaking!
Yield: 2 flatbreads
Stop your display screen from going darkish
Components
- ¾ cup (105 g) all goal gluten free flour mix (I used Higher Batter; click on through for full data), plus extra for sprinkling
- ½ teaspoon xanthan gum omit in case your mix already incorporates it
- 5 tablespoons (38 g) tapioca starch/flour (See Recipe Notes)
- ¾ teaspoon kosher salt
- ½ teaspoon baking powder
- 1 tablespoon (14 g) additional virgin olive oil
- ½ cup (4 fluid ounces) plain unsweetened plant-based (for vegan) milk or cow’s milk, chilled
- Impartial oil for the skillet like grapeseed, canola, or vegetable
Directions
Make the dough
-
In a big bowl, place the flour, xanthan gum, tapioca starch/flour, salt, and baking powder, and whisk to mix properly.
-
Add the oil and milk, and blend to mix. The combination will appear very moist at first, however the flour will start to soak up the liquid shortly and the dough will grow to be stiffer.
-
If essential to carry the dough collectively, knead along with clear arms. It will likely be thick however comparatively tender.
-
Ideally, divide the dough into 5 ounce parts (as written, the dough makes 2 parts), wrap every tightly in plastic wrap, and chill for half-hour and as much as 3 days. You can even work with the dough instantly, should you don’t have time to relax it.
Form and prepare dinner the bread
-
Warmth a forged iron skillet that’s at the least 10-inches in diameter, or a heavy-bottom nonstick skillet, over medium warmth. Place a flat, huge spatula and a tea towel on the counter subsequent to the skillet.
-
In the event you’ve chilled the dough in parts, unwrap and work with one piece at a time. If the dough hasn’t been divided, divide it in two equal halves, every weighing about 5 ounces.
-
Flip each bit of dough out onto a really calmly floured flat floor, and sprinkle calmly with additional flour. Cowl the opposite piece(s) of dough loosely with a material to stop it (them) from drying out.
-
Sprinkle the dough calmly with extra flour and start to roll it right into a spherical, sprinkling calmly with extra flour as needed to stop sticking. The sides will probably be jagged and a bit tough.
-
Collect the dough collectively and repeat the method at the least as soon as extra, till the dough is smoother. Roll the dough into an roughly 8-inch spherical, turning and flouring calmly as needed. The sides ought to be much less tough, however that is rustic flatbread.
-
Brush about 1 teaspoon of impartial oil on the new skillet. Choose up the ready uncooked piece of flatbread and place it flat within the heart of the skillet, taking care to not bend any of the sides.
-
Permit it to prepare dinner for about 1 minute with out disturbing it, or till the sides start to carry. Slide the spatula beneath the flatbread, guaranteeing that there are not any spots which are sticking.
-
Flip the flatbread over and permit it to prepare dinner for an additional minute, urgent it firmly again onto the skillet with the spatula to stop it from puffing up. You can even take a toothpick and prick any bubbles to deflate them.
-
Proceed to prepare dinner the flatbread, flipping it often, till it's set on each side and doesn’t glisten wherever. It ought to take 2 to three minutes whole.
-
Take away the flatbread from the skillet, place it within the heart of the tea towel, and fold the sides of the towel over on it to surround it and hold it heat.
-
Repeat with the opposite piece of dough, oiling the skillet calmly as needed. You possibly can serve the flatbread heat instantly.
To roll the flatbread
-
If you would like to roll them in a coil whereas they're nonetheless very heat, open the tea towel and take away each items of bread. Place one about 4 inches from one quick finish of the towel, fold the sting over the bread, and roll the bread tightly within the towel.
-
Place the second flatbread on the unrolled portion of the towel, and repeat the method, rolling till the 2 flatbreads are tightly wrapped within the towel. Permit them to chill for at the least 5 minutes wrapped within the towel earlier than unwrapping and serving.
Notes
It's essential to use tapioca starch (or flour, they’re the identical factor) on this recipe along with a correct all goal gluten free flour mix. You can't use Expandex modified tapioca starch. They’re fully totally different substances.
Rolling in a tea towel.
You completely should not have to roll the nice and cozy flatbreads in a tea towel. That is designed to create a “reminiscence” within the dough for rolling, in order that they may bend completely at the same time as they cool. They're very versatile when heat, whether or not you have rolled them in a coil or not.
Tailored from Curious Cuisiniere.
Diet info is approximate and shouldn't be relied on.
Diet
Serving: 1flatbread | Energy: 328kcal | Carbohydrates: 60g | Protein: 2g | Fats: 8g | Saturated Fats: 1g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 5g | Sodium: 1109mg | Potassium: 7mg | Fiber: 3g | Sugar: 0.1g | Calcium: 134mg | Iron: 0.4mg
Gluten Free Flatbread Recipe
This gluten free flatbread is tender, tender, and versatile. Excellent for wraps, burritos, and miniature pizzas, and bends with out breaking!
Yield: 2 flatbreads
Stop your display screen from going darkish
Components
- ¾ cup (105 g) all goal gluten free flour mix (I used Higher Batter; click on through for full data), plus extra for sprinkling
- ½ teaspoon xanthan gum omit in case your mix already incorporates it
- 5 tablespoons (38 g) tapioca starch/flour (See Recipe Notes)
- ¾ teaspoon kosher salt
- ½ teaspoon baking powder
- 1 tablespoon (14 g) additional virgin olive oil
- ½ cup (4 fluid ounces) plain unsweetened plant-based (for vegan) milk or cow’s milk, chilled
- Impartial oil for the skillet like grapeseed, canola, or vegetable
Directions
Make the dough
-
In a big bowl, place the flour, xanthan gum, tapioca starch/flour, salt, and baking powder, and whisk to mix properly.
-
Add the oil and milk, and blend to mix. The combination will appear very moist at first, however the flour will start to soak up the liquid shortly and the dough will grow to be stiffer.
-
If essential to carry the dough collectively, knead along with clear arms. It will likely be thick however comparatively tender.
-
Ideally, divide the dough into 5 ounce parts (as written, the dough makes 2 parts), wrap every tightly in plastic wrap, and chill for half-hour and as much as 3 days. You can even work with the dough instantly, should you don’t have time to relax it.
Form and prepare dinner the bread
-
Warmth a forged iron skillet that’s at the least 10-inches in diameter, or a heavy-bottom nonstick skillet, over medium warmth. Place a flat, huge spatula and a tea towel on the counter subsequent to the skillet.
-
In the event you’ve chilled the dough in parts, unwrap and work with one piece at a time. If the dough hasn’t been divided, divide it in two equal halves, every weighing about 5 ounces.
-
Flip each bit of dough out onto a really calmly floured flat floor, and sprinkle calmly with additional flour. Cowl the opposite piece(s) of dough loosely with a material to stop it (them) from drying out.
-
Sprinkle the dough calmly with extra flour and start to roll it right into a spherical, sprinkling calmly with extra flour as needed to stop sticking. The sides will probably be jagged and a bit tough.
-
Collect the dough collectively and repeat the method at the least as soon as extra, till the dough is smoother. Roll the dough into an roughly 8-inch spherical, turning and flouring calmly as needed. The sides ought to be much less tough, however that is rustic flatbread.
-
Brush about 1 teaspoon of impartial oil on the new skillet. Choose up the ready uncooked piece of flatbread and place it flat within the heart of the skillet, taking care to not bend any of the sides.
-
Permit it to prepare dinner for about 1 minute with out disturbing it, or till the sides start to carry. Slide the spatula beneath the flatbread, guaranteeing that there are not any spots which are sticking.
-
Flip the flatbread over and permit it to prepare dinner for an additional minute, urgent it firmly again onto the skillet with the spatula to stop it from puffing up. You can even take a toothpick and prick any bubbles to deflate them.
-
Proceed to prepare dinner the flatbread, flipping it often, till it's set on each side and doesn’t glisten wherever. It ought to take 2 to three minutes whole.
-
Take away the flatbread from the skillet, place it within the heart of the tea towel, and fold the sides of the towel over on it to surround it and hold it heat.
-
Repeat with the opposite piece of dough, oiling the skillet calmly as needed. You possibly can serve the flatbread heat instantly.
To roll the flatbread
-
If you would like to roll them in a coil whereas they're nonetheless very heat, open the tea towel and take away each items of bread. Place one about 4 inches from one quick finish of the towel, fold the sting over the bread, and roll the bread tightly within the towel.
-
Place the second flatbread on the unrolled portion of the towel, and repeat the method, rolling till the 2 flatbreads are tightly wrapped within the towel. Permit them to chill for at the least 5 minutes wrapped within the towel earlier than unwrapping and serving.
Notes
It's essential to use tapioca starch (or flour, they’re the identical factor) on this recipe along with a correct all goal gluten free flour mix. You can't use Expandex modified tapioca starch. They’re fully totally different substances.
Rolling in a tea towel.
You completely should not have to roll the nice and cozy flatbreads in a tea towel. That is designed to create a “reminiscence” within the dough for rolling, in order that they may bend completely at the same time as they cool. They're very versatile when heat, whether or not you have rolled them in a coil or not.
Tailored from Curious Cuisiniere.
Diet info is approximate and shouldn't be relied on.
Diet
Serving: 1flatbread | Energy: 328kcal | Carbohydrates: 60g | Protein: 2g | Fats: 8g | Saturated Fats: 1g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 5g | Sodium: 1109mg | Potassium: 7mg | Fiber: 3g | Sugar: 0.1g | Calcium: 134mg | Iron: 0.4mg
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Hello, I’m Nicole. I create gluten free recipes that basically work and style nearly as good as you bear in mind. No extra making separate meals when somebody is GF, or shopping for packaged meals that aren’t adequate to justify the value. At Gluten Free on a Shoestring, “good, for gluten free” simply isn’t adequate! Come go to my bio!
