5-Ingredient Gluten-Free Flatbread

July 24, 2020

Appetizers and Sides

By: Jasmine Briones 

Learn how to make PERFECT vegan and gluten-free flatbread. It requires just 5 simple ingredients and will be ready in about 30 minutes! It’s great as an appetizer or a side and it is also perfect to use as a base for pizzas!

gluten free flatbread on a wooden board

We are always a bit nervous when it coms to gluten-free baking, especially bread, because it’s something that we are not so experienced in and something that we have failed at more times that we have succeeded at.

We are always getting requests for gluten-free bread on our blog and we wanted to finally make that happen, we we got to testing in the kitchen and, well, let me just say it was at first a DISASTER. I tried making a gluten-free version of our fluffy vegan egg bread and it turned into a gloopy mess that I am going to spare your eyes from because it wasn’t pretty. After doing some research, we realized that flatbread may an easier bread to tackle because it requires no rising and no baking– and we were right! After a few rounds of testing, and a couple of chewy failures later, this fluffy gluten-freee flatbread was born.

gluten free flatbread with parsley stacked up on a wooden board

A few notes before we get into the recipe:

  • Gluten-free flour– We prefer to use the Bob’s Red Mill 1:1 Baking Flour as we have the most experience with this flour All gluten-free flour blends are different and therefore we cannot guarantee that another blend will work.
  • Regular all purpose flour can work in place of the gluten-free flour of you are not gluten-free.
  • Instead of garlic olive oil for brushing, you can also use melted vegan butter with garlic powder or fresh garlic that is sautéd until fragrant.
  • We have tested this recipe with other vegan yogurt brands (Silk and So Delicious) and they work well in place of the Forager.
  • You may need to adjust the flour as needed if the dough is too wet or add water if it is too dry. I shared the weights of the ingredients to try and prevent that! 
  • You can use any other oil in place of the olive oil in the bread.
  • If you would like, you can mix seasonings or herbs into the dough as well to make it a flavored dough.
  • unsweetened plain vegan yogurt (we used Forager cashew yogurt)
a close up shot of a stack of gluten free flatbread

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gluten free flatbread on a wooden board

5-Ingredient Gluten-Free Flatbread


  • Author: Jasmine @ Sweet Simple Vegan
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 8 flatbreads
  • Diet: Gluten Free

Description

Learn how to make PERFECT vegan and gluten-free flatbread. It requires just 5 simple ingredients and will be ready in about 30 minutes! It’s great as an appetizer or a side and it is also perfect to use as a base for pizzas!


Ingredients

  • 1 1/3 cups unsweetened plain vegan yogurt (we used Forager cashew yogurt)
  • 8 teaspoons olive oil
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups + 1 1/2 tablespoons Bob’s Red Mill 1:1 Gluten-free Baking Flour + more as needed

Optional

  • Garlic olive oil
  • Fresh parsley, finely chopped (or herbs of choice)

Instructions

  1. In a large bowl, mix together the vegan yogurt, olive oil, baking powder and salt until uniform.
  2. Sprinkle the gluten-free flour over the wet mixture and mix it through until a dough forms. The goal here is to have a smooth and soft dough that does not crumble and that is not too sticky. If the dough is too sticky, add additional flour, 1/2 tablespoon at a time, as needed. If the dough is too dry, add water, 1/2 tablespoon at a time, as needed.
  3. Flour a clean work surface and preheat a greased pan over medium heat. We prefer to use a cast iron griddle or skillet for this as we have found it yields the best results vs. a non-stick pan. We also prefer to use our granite counters, a marble board or plastic cutting boards instead of a wooden one as we have found that it sticks less.
  4. Divide the dough into 8 and roll each into a ball. Place 1 ball on the floured work surface and using a rolling pin or an empty bottle, roll out the dough until it is about 1/4-inch thick. Transfer the dough onto the heated pan and cook for 1 1/2 to 2 1/2 minutes on each, or until browned and cooked through. Check the dough after 1 1/2 minutes to ensure that it is not burning. If it cooks too fast, lower your heat as needed. We often find that our first flatbread becomes the test for proper heat level/cooking time and the remaining flatbreads cook more efficiently and successfully.
  5. Transfer the cooked flatbread to a plate. If desired, brush it with the optional garlic olive oil and give it a generous sprinkle of parsley.
  6. Continue until you have cooked all of the dough. Serve warm. Store in an airtight container on the counter for 4-6 days.

Notes

  • This recipe was adapted from Tasty.
  • All gluten-free flour blends are different and therefore we cannot guarantee that another blend will work.
  • Regular all purpose flour can work in place of the gluten-free flour of you are not gluten-free.
  • Instead of garlic olive oil for brushing, you can also use melted vegan butter with garlic powder or fresh garlic that is sautéd until fragrant.
  • We have tested this recipe with other vegan yogurt brands (Silk and So Delicious) and they work well in place of the Forager.
  • You may need to adjust the flour as needed if the dough is too wet or add water if it is too dry. I shared the weights of the ingredients to try and prevent that!
  • You can use any other oil in place of the olive oil in the bread.
  • If you would like, you can mix seasonings or herbs into the dough as well to make it a flavored dough.
  • Category: Appetizer, Side, Bread
  • Method: Stovetop

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

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Recipe rating

  1. Emma says:

    So simple and yummy!

  2. Ashley says:

    Can something else be used in place of the yogurt?

    • Chris Petrellese says:

      you can make vegan buttermilk by adding a little bit of lemon juice or apple cider vinegar to some plant-milk and letting it sit for about 5 minutes!

  3. Suz says:

    The ingredients say “baking powder”, however, the instructions state to mix “baking soda” with the other ingredients. Could you please clarify which of these to use as baking powder and baking soda are obviously different. Thank you.

  4. Cl says:

    Hello. Is there an alternative to the yogurt? Can I use cashew milk instead?

    • Chris Petrellese says:

      You could make your own homemade buttermilk as a replacement by mixing a little bit of lemon juice or apple cider vinegar into any plant-based milk and letting it sit for a few minutes.

  5. Melanie Cook says:

    These were phenomenal! With Celiac disease I usually have to resort to garbage, processed gf bread. These were so simple and quick to make and rivaled fresh pita bread. We topped with hummus, olives, vegan feta and TJ’s cauliflower tabbouleh and it was amazing. Thank you for this new staple in our line up!

  6. Rosali says:

    I made this for myself but my family devoured it! It took a while to get the dough to the right consistency but it was well worth it.

  7. Rosa says:

    I’ve made this recipe so many times without fail! Do you think that these could be grilled?

  8. Meghan says:

    These turned out beautifully. I’ll confess I’m skeptical about gluten-free bread alternatives for the most part, but the flavor and texture of these was excellent. Reminded me of fresh garlic naan bread combined with the texture of a good bannock. I thinly sliced a garlic clove and simmered it in some oil on medium heat, and then used this oil to brush the breads. I used the flatbread as a burger bun and it tasted wonderfully and held up well. Yay! Thanks for this recipe!

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