You will fall in love with this Gluten Free Flatbread recipe!
Not only is it gluten-free, but it is entirely grain-free! (It uses coconut flour and tapioca flour.)
(See more gluten free recipes)
The first time I made this my family went berserk eating up the bread faster than I could bake it. We absolutely loved it.
I typically make this and serve it with red sauce or olive oil. It is a great accompaniment to a meal and works great as an appetizer too!
I don’t consider this an “easy” recipe, but it’s definitely not difficult. Here is the recipe for Gluten Free Flatbread, yielding two pieces of flatbreads.
You can cut it in half to make just one (why would you do that though?) or double it to make four at one time.
Gluten Free Flatbread Recipe
- 1/2 cup coconut flour
- 2 cups tapioca flour
- 1 teaspoon coarse sea salt
- 1/2 cup coconut oil or ghee (use coconut oil to make this recipe both gluten free and dairy free)
- 1 cup full fat coconut milk (from the can after shaking)
- 2 eggs, beaten
- 1 teaspoon crushed rosemary or finely chopped fresh rosemary
- Garlic powder or fresh garlic to taste (less is more)
1. Preheat oven to 450° Fahrenheit.
2. In a large bowl, combine coconut flour, tapioca flour and salt.
3. In a small saucepan, combine coconut oil (or ghee) and coconut milk and heat it up until it’s just warm and integrated and any solid particles of the coconut oil are melted. Do not overheat and do not boil.
4. Pour heated oil mixture on top of the dry ingredient mixture and mix until thoroughly combined. Put the mixture into the fridge to allow it to cool slightly.
5. While the mixture is cooling, line 2 baking sheets with parchment paper. (Note: you can also use a pizza stone or cast iron skillet instead of baking sheets.)
6. Remove the mixture from the fridge and add beaten eggs. Combine thoroughly.
8. Then, flatten the mixture into 1/4 inch thick flatbread shapes using a spatula.
9. Sprinkle with rosemary and garlic (or any other seasonings you desire).
10. Bake in a 450° oven for 10 – 12 minutes.
NOTE: The flatbread is best eaten within a few hours after baking, but it can be stored overnight. If you store it overnight, it does taste best so toast it slightly before eating.
Hope you enjoy this gluten free flatbread recipe!