Gluten-Free Flatbread (Soft and Fluffy)

A pile of Gluten-Free Flatbreads. The top one is softly folded in half.

5 from 2 votes

Gluten-Free Flatbread (Soft and Fluffy)

This Gluten-Free Flatbread recipe is incredibly versatile and is so quick and easy to make. The bread is soft and fluffy and perfect for wraps, dipping, as a pizza base, making quesadillas. The uses are endless and we make this recipe most weeks for easy to prepare meal options. Only simple ingredients are required here – just two gluten-free flours, no psyllium husk, no xanthan gum and no yeast.

Prep Time20

Cook Time24

Total Time44

Course: Bread

Cuisine: British

Servings: flatbreads

Calories: 359kcal

Author: Georgina Hartley

Ingredients

20 g ground chia seeds
90 g water
260 g cassava flour total amount, see recipe below for how to split the amount
120 g chickpea flour gram flour, besan, garbanzo
2 teaspoons baking powder
½ teaspoon bicarbonate of soda
¾ teaspoon sea salt
70 g unsalted butter melted
160 g milk
60 g egg whites from 2 medium sized eggs
2 teaspoons honey

Metric - US Customary

Instructions

Prepare the chia seed gel by combining the ground chia seeds and water in a small bowl. Let it sit for 5-10 minutes until it forms a gel-like consistency.
In a large mixing bowl, whisk together 240g of the cassava flour, chickpea flour, salt, baking powder, and bicarbonate of soda until evenly combined.
Create a well in the centre of the dry ingredients mixture.
Pour the melted butter, milk, chia seed gel, egg whites, and honey into the well. Mix the ingredients together using a silicone spoon initially, then switch to using your hands, ensuring all ingredients are well incorporated.
Once the dough has more or less come together then tip out onto a clean work surface and knead the mixture for 1-2 minutes until a smooth ball of dough forms.
Heat a non-stick pan (or cast iron skillet) over medium heat.
Divide the dough into 6 equal-sized balls (120-130g each).
Lightly Flour the work surface and a rolling pin with some of the remaining cassava flour.
Roll each dough ball into an 18cm (7 inch) round using a rolling pin, rotating and adding more flour as needed to prevent sticking. Also run your finger around the edges as you go, neatening them up as they have a tendency to go a little shaggy.
Cook each flatbread in the pre-heated pan on a medium heat for 2-2½ minutes on each side, or until golden brown.
As each flatbread is cooked, remove it from the pan and immediately cover loosely with a tea towel to keep it warm and prevent drying out.

Video

Notes

Use the right flour. I don’t recommend using a gluten-free all purpose flour or swapping the cassava flour for an alternative as the recipe won’t turn out the same. However, you can substitute the chickpea flour for defatted almond flour (not regular almond flour) if you are sensitive chickpeas.
Dairy-free version. If you need this recipe to be dairy free then there are 2 substitutions to make. Firstly swap the melted butter for coconut oil then swap the whole milk for your favourite plant based milk.
Pre-heating the pan is essential in achieving the right cooking time for your flatbreads.
For best results tuck the just cooked flatbreads into a tea towel to keep from drying out whilst you prepare the rest of the flatbreads, or the filling for your flatbread.
There is no resting or chilling time given in the recipe below for the dough as it doesn’t need to rest to work but I have found that if you do chill the dough overnight then it allows the ingredients to absorb the moisture thoroughly and leads to more flexible finished flatbreads.

Make in advance

You can make the dough up to 5 days in advance. You can choose to pre-roll the dough into balls (in which case you need to wrap each dough ball up individually in plastic wrap and then store the dough in an airtight container) or pre-rolling. Wrap in cling film and then an airtight container. The dough can be rolled out directly from the fridge.

Freezing the dough

Roll the dough into the individual balls then flash freeze on a baking sheet for 8 hours. Once the dough has been frozen either place in a resealable freezer bag or airtight container. Thaw the dough balls in the refrigerator overnight, allowing them to come to room temperature before rolling out and cooking.

Re-heating flatbreads

Re-heat in a dry medium sized pan for 11/2 minutes each side, Tuck into a tea towel for 10 minutes to seal in the moisture.

Ingredient measurements

Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.

US customary measurements

These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition