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Gluten Free Flatbread
5 from 12 votes

Gluten Free Flatbread

This Gluten Free Flatbread combines arrowroot and cassava flours with mashed acorn squash, olive oil, and warm water to form a pliable dough rolled thin and cooked in a smooth frying pan. The flatbreads are slightly thicker than tortillas with a tender chew, suitable as wraps or side breads for various meals.

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

Ingredients

  • 1/2 cup arrowroot flour
  • 1/2 cup cassava flour
  • 1/2 teaspoon salt
  • 1/2 cup acorn squash may substitute kabocha or butternut but don’t include rind, precooked, mashed
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons water may need more or less, warm

Instructions

    Cup of Yum
  1. Combine all the dry ingredients in a medium sized mixing bowl.
  2. Add the squash to the bowl.
  3. 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.
  4. Next add the olive oil and stir to combine.
  5. 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.
  6. 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.
  7. Divide the dough into six balls and then set aside.
  8. Take a long sheet of parchment paper and fold it in half.
  9. Place one ball of dough in between the parchment.
  10. Using a rolling pin, roll the dough out until it’s about 1/8 inch thick. It should be slightly thicker than a tortilla.
  11. Repeat with each of the balls of dough.
  12. 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.
  13. Once the flatbread is done cooking, place it on a wire cooling rack until you’re finished, and then serve.

Notes

  • Use parchment paper and a rolling pin to roll out delicate dough evenly and prevent sticking.
  • Add warm water gradually until dough holds together without becoming sticky, as gluten is absent.
  • Cook flatbreads in a smooth, well-seasoned pan; lightly oil if pan surface is not non-stick to avoid sticking.
  • These flatbreads are thicker and chewier than tortillas and can be doubled in quantity for leftovers.
  • Store cooked flatbreads in the refrigerator for up to 24 hours; reheat briefly to restore softness.

Nutrition Information

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: 6 Serving

Amount Per Serving

Calories 119

% 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%

* Percent Daily Values are based on a 2,000 calorie diet.