4.5 from 558 votes
Gluten Free Flat Bread
This Gluten Free Flat Bread uses almond flour and tapioca starch combined with coconut milk and butter to form a batter that cooks quickly into thin, golden flatbreads. The dough includes garlic powder and fresh herbs for subtle flavor notes. Cooking in a medium-heat non-stick pan ensures a crisp exterior with a soft but structured interior. The recipe produces about six flatbreads suitable for serving warm with butter and herbs.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
6
flatbreads
Calories:
139 kcal
Course:
Bread
Cuisine:
American
Ingredients
- 1 cup (4 oz/115 g) almond flour
- ¼ teaspoon salt
- 1 cup (4 oz/115 g) tapioca starch
- ¼ teaspoon garlic powder
- 1 can (387 g/14 oz) coconut milk full fat
- 2 tablespoons (1 oz/28 g) butter (or ghee)
- 1 teaspoon coconut oil (or ghee for frying)
- parsley or cilantro, chopped, fresh
Notes
- Use a non-stick or cast-iron pan preheated over medium heat to prevent sticking and ensure even cooking.
- Adjust the coconut milk amount as needed to achieve a smooth, thick batter consistency.
- Pour batter into the pan and spread gently into 8-inch circles for uniform flatbreads.
- Cook at moderate heat to avoid burning the exterior before the interior is cooked.