4.5 from 984 votes
Gluten Free Flat Bread
Make my Gluten Free Flatbread with 3 ingredients and 10 minutes of prep in one bowl! Soft, chewy, versatile, vegan, and delicious!
Prep Time
10 mins
Cook Time
10 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 full fat milk
- 2 tablespoons (1 oz/28 g) butter (or ghee)
- 1 teaspoon coconut oil (or ghee for frying)
- fresh parsley (or cilantro, chopped)
Notes
- Use the Right Pan: A non-stick or cast-iron skillet works best for even cooking and preventing sticking. Preheat the pan over medium heat before adding the batter.
- Consistency Matters: Ensure the batter is smooth and thick enough to spread easily but not too runny. Adjust with a tablespoon of almond flour or tapioca starch if needed.
- Adjust for Coconut Milk: Every brand of coconut milk varies in consistency. Gradually add enough to achieve the right texture — refer to the video for guidance.
- Know Your Flours: Flours absorb liquid differently depending on the brand and type. Watch the video to match the texture of the dough for optimal results.
- Spreading the Batter: For uniform flatbreads, pour the batter into the pan and gently tilt or use the back of a spoon to shape it into a circle.
- Cook at Moderate Heat: Avoid high heat, which can cause the outside to burn before the inside cooks. A steady medium heat ensures even cooking.