Gluten Free Flatbread

Name: Gluten Free Flatbread
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 serving
Ingredients: 1/2 cup arrowroot flour; 1/2 cup cassava flour; 1/2 teaspoon salt; 1/2 cup precooked and mashed Acorn Squash; 2 tablespoons extra virgin olive oil; 2 tablespoons warm water

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5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings
6
Calories
119 kcal
Course
Side Dish
Cuisine
Mediterranean

Gluten Free Flatbread

Jessica Carroll

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Here’s a Gluten Free Flatbread recipe that contains nococonut, no dairy, no grains and no egg. It’s just the right combination ofcassava and squash to create a chewy and tender flatbread. This recipe isallergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suitsthe autoimmune protocol diet (AIP), paleo and vegan diets.

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Ingredients

Servings

1/2 cup arrowroot flour
1/2 cup cassava flour
1/2 teaspoon salt
1/2 cup precooked and mashed Acorn Squash may substitute kabocha or butternut but don’t include rind
2 tablespoons extra virgin olive oil
2 tablespoons warm water (may need more or less)

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Instructions

Combine all the dry ingredients in a medium sized mixing bowl.
Add the squash to the bowl.
Using a fork or pastry blender, work the squash into the flour mixture until the squash is combined into flour and crumbly. This step is very similar to working butter into flour.
Next add the olive oil and stir to combine.
Feel the dough and see if you need any additional liquid. If the dough is really dry and doesn’t stick together, add the water one tablespoon at a time.
At this point, the dough should stick together but not to your hands. If you’re used to working with wheat flour, this dough will feel a little dry to you. That’s fine. It doesn’t have the same elasticity of wheat flour.
Divide the dough into six balls and then set aside.
Take a long sheet of parchment paper and fold it in half.
Place one ball of dough in between the parchment.
Using a rolling pin, roll the dough out until it’s about 1/8 inch thick. It should be slightly thicker than a tortilla.
Repeat with each of the balls of dough.
Using a frying pan, cook each piece of flatbread for about 1 minute on each, over medium heat. You just want to brown and heat the dough through so the pan should be dry and doesn’t need any oil. Also, if you start to see bubbles in the dough, it’s time to flip.
Once the flatbread is done cooking, place it on a wire cooling rack until you’re finished, and then serve.

Notes

You'll need parchment paper and a rolling pin for this recipe.
There is a fine line between just enough water and too much. You want it to hold together without being too sticky. After a few tries this will get easier.
You’ll need a smooth bottomed fry pan to cook this Gluten Free Flatbread work. Additionally, you can add a little but of oil to the bottom of the pan if it’s not a smooth or non-stick surface. I personally use a ceramic-coated cast iron pan. Check out my post on the Best Pans for Chemical Free Cooking.
I call this recipe a flatbread but it could easily be used as a tortilla. It’s just slightly thicker than tortillas and has a little bit more chew to it. If you have a tortilla press, that would work for this recipe. However, the recipe works best if they are slightly thicker than tortillas.
This recipe makes 6 but you can easily double it and save a few for leftovers. They last in the refrigerator for about 24 hours. It does get a little tough but a few seconds in the microwave and they still taste great.

Nutrition Information

Show Details

Serving 1g Calories 119kcal (6%) Carbohydrates 19g (6%) Protein 1g (2%) Fat 5g (8%) Saturated Fat 1g (5%) Sodium 195mg (8%) Potassium 40mg (1%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 45IU (1%) Vitamin C 1.8mg (2%) Calcium 23mg (2%) Iron 0.7mg (4%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 119 kcal

% Daily Value*

Serving	1g
Calories	119kcal	6%
Carbohydrates	19g	6%
Protein	1g	2%
Fat	5g	8%
Saturated Fat	1g	5%
Sodium	195mg	8%
Potassium	40mg	1%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	45IU	1%
Vitamin C	1.8mg	2%
Calcium	23mg	2%
Iron	0.7mg	4%