Best 8 Gluten Free Flatbread Recipes

4-INGREDIENT GLUTEN-FREE DOUGH FLATBREAD RECIPE BY TASTY

Steps:

• In a large bowl, mix together the yogurt, gluten-free flour blend, baking powder, and salt until a dough forms.
• Transfer the dough to a lightly-floured surface and flatten into an 8-inch (20 cm) disk.
• Cut the disk into 4 equal parts and flatten each part to about ¼ inch (6 mm) thick.
• Very carefully transfer the dough pieces to a nonstick pan preheated over medium heat.
• Cook each side of the flatbread until well browned.
• Enjoy!

GLUTEN-FREE PIZZA CRUST OR FLATBREAD

Steps:

• Whisk water and sugar together in a bowl. Whisk in yeast. Let stand until yeast softens and begins to form a creamy foam, about 10 minutes.
• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine gluten-free flour, rice flour, Italian seasoning, xanthan gum, gelatin, and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk vinegar and olive oil into the yeast mixture; pour over flour mixture. Mix on high speed until a wet, sticky dough forms, about 6 minutes.
• Transfer dough to the prepared baking sheet. Lay another sheet of parchment paper on top; smooth out dough to fill the baking sheet. Let dough rest, about 10 minutes.
• Bake in the preheated oven until dough puffs up, 5 to 10 minutes. Peel parchment paper off the top. Continue baking until dough is golden brown and edges are cooked through, about 20 minutes.

3-INGREDIENT GLUTEN-FREE FLATBREAD

Steps:

• In a large bowl, combine the almond flour and tapioca starch. Add the salt and garlic powder, if using. Add the coconut milk and whisk until a smooth, thick batter forms.
• Melt 1 teaspoon coconut oil in a large nonstick skillet over medium heat. Once the skillet is at an even, moderate heat, add 1/3 cup of the batter and let it spread out to about an 8-inch circle (although you can make the flatbread large or smaller, if desired). Cook the flatbread on the first side until tiny bubbles begin to form on the surface, about 3 minutes. Flip and cook the other side until golden brown, 1 to 2 minutes. Transfer to a plate or wire rack. Repeat with more coconut oil and the remaining batter.
• Serve the flatbreads while warm and crisp. If desired, brush with butter or ghee and sprinkle with chopped herbs--or roll up your choice of optional fillings in the flatbread. Refrigerate any leftover flatbread in an airtight container for up to 3 days.

GLUTEN-FREE PITA FLATBREAD

Steps:

• Preheat the oven to 100 degrees F (38 degrees C).
• Combine 1/2 cup lukewarm water with yeast and honey. Mix and set aside to proof, 5 to 10 minutes.
• Combine both gluten-free flours in a stand mixer fitted with the dough hook. Turn mixer to low and while mixing, add oil and salt. Slowly add the yeast mixture; allow to mix. Add remaining lukewarm water, little by little, until all the flour comes together. Depending on your flour mix, you may not need all of the water or you may need more to create a soft dough. Once a ball forms, knead on low speed for exactly 1 minute; the dough will be sticky but manageable.
• Use your hands to form dough into a ball. Put it back into the mixing bowl and cover with a warm, damp towel. Turn off the oven and put the bowl in the warm oven. Let rise until almost doubled in size, about 45 minutes.
• Use a kitchen scale and divide the dough into 6 equal balls. Cover again with the damp towel and return to the turned-off oven; let rise for 15 minutes.
• Roll 1 dough ball between 2 sheets of parchment paper into a 6-inch round pita; avoid using flour or pitas will dry out or burn. Peel the parchment paper away from the dough (not the dough away from the parchment or it will stretch).
• Heat a cast iron griddle or comal pan over medium-high heat (7 out of 9 on an electric stovetop). Place the pita on the hot pan and cook until one side has browned slightly and begins to puff up, 2 to 3 minutes. Flip pita and cook until puffy on the other side, another 2 to 3 minutes. Use tongs to press down on the dough; it will continue to puff up.
• Roll remaining pitas and cook the same way. Pitas are ready to serve when cool to the touch, but still warm.

SOFT GLUTEN FREE NAAN BREAD (INDIAN FLATBREAD)

Steps:

• If using milk, whether cow's or rice milk, with vinegar, mix and set aside for 15 minutes until thick. If it does not reach the consistency of butter milk, use less than 1/2 cup.
• Add warm water to a medium sized bowl; add sugar or honey; stir to dissolve; add yeast; stir; and set aside until frothy, about 5 minutes. If it does not bubble start over with fresh yeast.
• In a large bowl, add remaining dry ingredients; whisk thoroughly.
• Add buttermilk, beaten eggs, to yeast mixture; whisk well.
• Add dry ingredients to wet ingredients; using a rubber spatula, stir until it reaches a soft dough the consistency of creamy mashed potatoes; allow to rest for 20 minutes.
• Scatter 2 tablespoons potato starch to a clean, flat surface; scoop 1/3 cup at a time of dough; add to floured surface; knead with dusted hands; shape into a disk as wide as your spatula.
• Using a wide, thin spatula, transfer to preheated cast iron skillet.
• Using the back of your fingers or a pastry roller dusted with starch, immediately flatten and distribute dough in pan working from the center, moving outwards.
• Fry on each side for approximately 2 1/2 minutes; coat tops of fully cooked naan with salted butter.
• Repeat with remaining dough adding additional potato starch as needed for kneading.
• Serve warm and store uncooked dough covered in the refrigerator for up to 3 days.

GLUTEN-FREE RADICCHIO AND CARAMELIZED ONION FLATBREAD

Steps:

• Combine flour, kosher salt, and yeast in a food processor. Pour in water and olive oil, with the food processor running, until the mixture forms a sticky ball of dough. Add more water if needed.
• Turn dough onto a floured surface and knead until it forms a smooth, round ball, about 10 seconds. Place dough in a greased bowl. Cover with plastic wrap and let rise in a warm, draft-free area until it doubles in size, 1 to 2 hours.
• Heat 1 teaspoon olive oil and balsamic vinegar in a skillet over medium heat; cook and stir onion and garlic until softened and slightly browned, 5 to 8 minutes. Add apples; cook and stir until slightly softened, 2 to 3 minutes.
• Toss radicchio with remaining 1 teaspoon olive oil, salt, and pepper together in a large bowl.
• Preheat oven to 450 degrees F (230 degrees C).
• Spread dough onto a pizza stone or greased baking sheet.
• Bake in the preheated oven until pale, 5 to 7 minutes. Spread a thin layer of onion mixture onto crust and top with radicchio. Bake in the oven for 5 minutes more. Turn on the oven's broiler and broil until edges begin to brown, 1 to 2 minutes.
• Remove flatbread from oven and garnish with parsley. Top with a drizzle of honey.

GLUTEN-FREE FLATBREAD

Steps:

• Grease a baking sheet.
• Combine sorghum flour, quinoa flour, cornstarch, tapioca flour, potato starch flour, baking soda, xanthan gum, salt, and yeast together in a bowl. Stir water, olive oil, cider vinegar, and honey together in a separate bowl until honey is dissolved; pour over flour mixture and mix until dough comes together in a ball.
• Place 1/4 cup dough between 2 sheets waxed paper or plastic wrap and roll until very thin using a rolling pin or tortilla press. Place on the prepared baking sheet and repeat with remaining dough; let rise for 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Bake in the preheated oven for 8 minutes.

GLUTEN-FREE PARMESAN DILL FLATBREAD

Steps:

• Combine garbanzo bean flour, Parmesan cheese, dill, salt, and black pepper together in a bowl. Stir in 1 1/2 cups water and 3 tablespoons olive oil. Set dough aside to rest, about 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Grease a large pizza pan with remaining olive oil.
• Mix remaining 1/2 cup water into dough; turn out onto prepared pizza pan.
• Bake in preheated oven until top is golden brown, about 10 minutes.