GF Flatbread
This gluten-free flatbread is soft, pliable, and perfect for wraps, pizzas, or dipping. Made with a blend of gluten-free flours and a touch of olive oil, it's easy to make and tastes delicious.
35 min
Total Time
4
Servings
easy
Difficulty
15 min
Prep Time
20 min
Cook Time
35 min
Total Time
Ingredients
- 1 1/2 cups Gluten-Free All-Purpose Flour Blend
- 1/2 cup Tapioca Starch
- 1/4 cup Potato Starch
- 1 tsp Xanthan Gum
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 2 tbsp Olive Oil
- 1 cup Warm Water
- 1 tsp Apple Cider Vinegar
- 1/2 tsp Garlic powder
- 1/2 tsp Italian seasoning
Instructions
- 1
In a large bowl, whisk together the gluten-free flour blend, tapioca starch, potato starch, xanthan gum, baking powder, salt, garlic powder and Italian seasoning.
- 2
Add the olive oil, warm water, and apple cider vinegar to the dry ingredients. Mix until a soft dough forms.
- 3
Turn the dough out onto a lightly floured surface (use gluten-free flour).
- 4
Divide the dough into 4 equal portions.
- 5
Roll each portion into a thin circle, about 8-10 inches in diameter. Keep the surface lightly floured to prevent sticking.
- 6
Heat a large skillet or griddle over medium heat. Lightly grease with olive oil or cooking spray.
- 7
Carefully place one flatbread in the hot skillet. Cook for 2-3 minutes per side, or until golden brown and slightly puffed.
- 8
Repeat with the remaining flatbread dough. Serve warm.
Tips & Notes
- •If the dough is too sticky, add a little more gluten-free flour, one tablespoon at a time.
- •For a crispier flatbread, cook it a little longer on each side.
- •Store leftover flatbread in an airtight container at room temperature for up to 2 days.
Recipe Variations
- →Try adding different herbs for variety.
- →Substitute ingredients based on dietary needs.