This gluten free flatbread is mushy, tender, and versatile. Excellent for wraps, burritos, and miniature pizzas, and bends with out breaking!
This recipe for mushy gluten free flatbread is ideal for wraps and miniature pizzas, and is made with simply 5 widespread pantry substances—plus salt. In the event you use plant-based milk, it is vegan!
What makes this gluten free flatbread recipe so particular?
While you start with 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 anyplace else until I’ve made it efficiently as written, a number of instances.
Their main objective is for wraps, each heat and chilly. Suppose: turkey sandwiches, good for lunchboxes all over the place.
These mushy gluten free flatbreads aren’t tortillas, naan, or pizza dough. However they can be utilized to make burritos, gyros, and miniature pizzas, too.
Additionally 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 prepared to return 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 objective gluten free flour mix like Higher Batter, Cup4Cup, or Nicole’s Finest. In case your mix does not have already got xanthan gum, remember to add it.
- Tapioca starch/flour: Helps create extra of a stretchy, pliable flatbread than simply an all objective gf flour mix alone.
- Baking powder: Just a bit bit helps create these bubbles that kind on the bread.
- Salt: Makes them a lot extra flavorful.
- Olive oil: Provides taste, richness, and tenderness.
- Milk: For vegan flatbread, remember to use an unsweetened nondairy milk right here and keep away from something nonfat. We wish to add some richness to the bread. In the event you’re not dairy free, use common 2% or entire milk.
Make it higher with tapioca starch/flour
This recipe calls for 2 sorts of gluten free flours. One is a well-balanced all objective gluten free flour mix. I used Higher Batter, however Cup4Cup is ok or certainly one of my mock variations of these; please comply with the hyperlink within the recipe for particulars).
The opposite flour is a single ingredient, nevertheless it makes all of the distinction. The flour mix comprises tapioca starch as an ingredient. However this recipe requires additional tapioca starch/flour.
Can I omit the tapioca starch/flour?
In a phrase: no. You will need to use tapioca starch as a further ingredient with out substitution for the outcomes you see within the photographs and described on this submit.
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 objective gluten free flour mix already comprises tapioca starch/flour. That is extra.
Methods to make gluten free flatbread
The recipe card on the backside of the submit has the entire particular quantities of every ingredient, so please scroll right down to make the recipe. The pictures beneath paint an general image of how you can make this recipe. I’ve doubled the recipe to make 4 flatbreads for these photographs, because it’s simpler to view the substances nicely 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 would appear to be there’s 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.
- If in case you have time, chill the dough for half-hour within the fridge to make it simpler to deal with.
- Sprinkle every chilled piece of dough evenly with extra flour, roll out as soon as to clean the dough, then form right into a spherical and reroll to about 8-inchs in diameter.
Prepare dinner the flatbread in a scorching 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 aspect, 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 mushy gluten free flatbread
Have you ever ever made a rolled cake, like a xmas 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 would keep in mind how you can bend with out breaking.
You shouldn’t have to roll these flatbreads as described within the recipe. You’ll be able to merely stack them like we do with gluten free tortillas. If you would like to make sure that you would be able to roll them tightly after they’re fully cool, strive rolling them proper out of the skillet.
Ingredient substitution solutions
The one further widespread 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
Rather than cow’s milk, you need to use any type of unsweetened plant-based milk. I choose one thing with some fats, like plain unsweetened almond milk.
You’ll be able to really even use water rather than milk, nevertheless it’s makes a considerably harder flatbread. This flatbread is ideal mushy 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 certainly one of my beneficial all objective 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 fully completely different substances, and behave very in a different way.
Serving solutions
This flatbread is likely one of the most helpful gluten free bread recipes on the entire weblog. Listed here are some urged methods to make use of it, however the sky is the restrict:
- Use this as a wrap to make a sandwich crammed with lunch meat, lettuce, and tomato slices.
- Do not roll out the cooked flatbread, and as a substitute high 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 high to entice the warmth, or in a big toaster oven or low standard 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 perimeters across the filling after which rolling right into a cylinder. Prepare dinner it in a scorching skillet, seam aspect 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 evenly with lukewarm water, unroll if it had been coiled, and microwave for about 20 seconds. It’s also possible to refresh it by unrolling it and urgent it flat on a scorching skillet for 10 seconds.
For longer storage
These are inclined to dry out shortly, even when wrapped, when 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
Usually, sure, flatbread is made with wheat flour, which comprises gluten. Solely flatbread that’s made with safely gluten free substances based on a gluten free recipe will probably be gluten free.
This flatbread recipe is probably the most versatile and fundamental, and may used virtually anyplace 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 when you do, simply reheat chilly flatbread gently and you may roll it.
Gluten Free Flatbread Recipe
This gluten free flatbread is mushy, tender, and versatile. Excellent for wraps, burritos, and miniature pizzas, and bends with out breaking!
Yield: 2 flatbreads
Forestall your display from going darkish
Elements
- ¾ cup (105 g) all objective gluten free flour mix (I used Higher Batter; click on via for full information), plus extra for sprinkling
- ½ teaspoon xanthan gum omit in case your mix already comprises 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 nicely.
-
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 develop into stiffer.
-
If essential to carry the dough collectively, knead along with clear palms. Will probably be thick however comparatively mushy.
-
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. It’s also possible to work with the dough instantly, when you don’t have time to sit back it.
Form and prepare dinner the bread
-
Warmth a forged iron skillet that’s at the very 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 every bit of dough out onto a really evenly floured flat floor, and sprinkle evenly with additional flour. Cowl the opposite piece(s) of dough loosely with a fabric to forestall it (them) from drying out.
-
Sprinkle the dough evenly with extra flour and start to roll it right into a spherical, sprinkling evenly with extra flour as crucial to forestall sticking. The sides will probably be jagged and a bit tough.
-
Collect the dough collectively and repeat the method at the very least as soon as extra, till the dough is smoother. Roll the dough into an roughly 8-inch spherical, turning and flouring evenly as crucial. The sides must be much less tough, however that is rustic flatbread.
-
Brush about 1 teaspoon of impartial oil on the new skillet. Decide 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 aren’t any spots which are sticking.
-
Flip the flatbread over and permit it to prepare dinner for one more minute, urgent it firmly again onto the skillet with the spatula to forestall it from puffing up. It’s also possible to take a toothpick and prick any bubbles to deflate them.
-
Proceed to prepare dinner the flatbread, flipping it incessantly, till it’s set on each side and doesn’t glisten anyplace. 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 evenly as crucial. You’ll be able to serve the flatbread heat straight away.
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 very least 5 minutes wrapped within the towel earlier than unwrapping and serving.
Notes
You will need to use tapioca starch (or flour, they’re the identical factor) on this recipe along with a correct all objective gluten free flour mix. You can not use Expandex modified tapioca starch. They’re fully completely different substances.
Rolling in a tea towel.
You completely shouldn’t 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’ll 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.
Vitamin data is approximate and shouldn’t be relied on.
Vitamin
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 mushy, tender, and versatile. Excellent for wraps, burritos, and miniature pizzas, and bends with out breaking!
Yield: 2 flatbreads
Forestall your display from going darkish
Elements
- ¾ cup (105 g) all objective gluten free flour mix (I used Higher Batter; click on via for full information), plus extra for sprinkling
- ½ teaspoon xanthan gum omit in case your mix already comprises 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 nicely.
-
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 develop into stiffer.
-
If essential to carry the dough collectively, knead along with clear palms. Will probably be thick however comparatively mushy.
-
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. It’s also possible to work with the dough instantly, when you don’t have time to sit back it.
Form and prepare dinner the bread
-
Warmth a forged iron skillet that’s at the very 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 every bit of dough out onto a really evenly floured flat floor, and sprinkle evenly with additional flour. Cowl the opposite piece(s) of dough loosely with a fabric to forestall it (them) from drying out.
-
Sprinkle the dough evenly with extra flour and start to roll it right into a spherical, sprinkling evenly with extra flour as crucial to forestall sticking. The sides will probably be jagged and a bit tough.
-
Collect the dough collectively and repeat the method at the very least as soon as extra, till the dough is smoother. Roll the dough into an roughly 8-inch spherical, turning and flouring evenly as crucial. The sides must be much less tough, however that is rustic flatbread.
-
Brush about 1 teaspoon of impartial oil on the new skillet. Decide 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 aren’t any spots which are sticking.
-
Flip the flatbread over and permit it to prepare dinner for one more minute, urgent it firmly again onto the skillet with the spatula to forestall it from puffing up. It’s also possible to take a toothpick and prick any bubbles to deflate them.
-
Proceed to prepare dinner the flatbread, flipping it incessantly, till it’s set on each side and doesn’t glisten anyplace. 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 evenly as crucial. You’ll be able to serve the flatbread heat straight away.
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 very least 5 minutes wrapped within the towel earlier than unwrapping and serving.
Notes
You will need to use tapioca starch (or flour, they’re the identical factor) on this recipe along with a correct all objective gluten free flour mix. You can not use Expandex modified tapioca starch. They’re fully completely different substances.
Rolling in a tea towel.
You completely shouldn’t 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’ll 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.
Vitamin data is approximate and shouldn’t be relied on.
Vitamin
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 pretty much as good as you keep in mind. No extra making separate meals when somebody is GF, or shopping for packaged meals that aren’t ok to justify the worth. At Gluten Free on a Shoestring, “good, for gluten free” simply isn’t ok! Come go to my bio!
