Gluten-free Flatbread

flatbreadWhen was the last time you had a good, gluten-free flatbread? The answer for me, up until I tried this recipe over at Gluten Free on a Shoestring, was never, ever, ever. But thankfully, Nicole’s recipe is super-awesome, and easy to do too, and it makes a perfect flatbread for all your flatbread needs (which I’m sure are many).


If you have ever made gluten-free pizza dough–the kind that’s slimy that have to spread into a circle–you will find this much the same process. The dough, even though it’s not yeasted, puffs up in the oven wonderfully and has a great texture. It even holds up to heavy toppings (I’ve got a great post coming later this week with an idea) so that it can be eaten out of hand without tearing. As a bonus, it can be cut in half, then gently cut open with a sharp knife to make a pita! It’s a total win.


Look at that pocket! Amazeballs, right? Stuff it with anything you’d put in a regular pita…tuna salad, egg salad, fajita chicken, or quinoa tabbouleh. Make sure you use a good quality flour blend when you make it (like mine) and you’re good to go. (Word on the street is that Bob’s & King Arthur blends are no bueno and don’t work with this recipe at all).

Gluten-free Flatbread

Prep Time: 15 minutes

Cook Time: 16 minutes

Total Time: 31 minutes

makes 6

Gluten-free Flatbread

This recipe, adapted from Nicole Hunn, is easy & quick to boot. It makes a wonderfully textured flatbread that can hold up to the heaviest toppings, but can also be sliced open to create a pita pocket.


  • 2 cups GF AP Flour Blend
  • 1 teaspoon xanthan gum (omit if your blend already has it...unless you are using my flour blend linked above)
  • 1½ teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 tablespoon olive oil
  • 1 extra-large egg + 1 extra-large egg white, lightly beaten
  • ¼ cup warm milk
  • ½ to ¾ cup warm water


  1. If you have a pizza stone, place it on the lowest rack of the oven and preheat it to 425 degrees. (If not, that's okay too, you can cook the bread on a baking sheet).
  2. Place all the dry ingredients (flour through salt) in the bowl of a stand mixer fitted with a paddle attachment and mix to combine. Add the olive oil, eggs and milk, and beat until the mixture comes together (it will be crumbly). Slowly beat in 1/2 a cup of the warm water. The texture of the dough should be quite wet and sticky, but not runny. Add more water if needed.
  3. Scoop the dough into 6 balls (I used an ice cream scoop that holds about 1/3 of a cup) and place the balls on evenly 2 parchment (or Silpat) lined baking sheets. Dip your fingers in water and spread each dough ball into about a 5-inch circle, starting in the center of the dough and working your way out. Leave the edge of the circle a little thicker than the middle.
  4. Bake the flatbread on the pans for 8 minutes, Lift the bread from the pans, flip over and place on the baking stone for another 8 minutes, or until it is puffed and lightly golden brown. (Or flip and continue to cook on the baking sheet). Remove from the oven and cool on a rack. When cool, place in a sealed bag and store at room temperature. Reheat in the microwave before serving.


  1. Lisa Andersen says:

    Good thing I have a good quality GF flour blend ;) Can’t wait to try it.

  2. Pinned this recipe a few days ago, but forgot to tell you how amazing I think it is! Cannot wait to try this. Thank you for sharing your adaptation of Nicole’s recipe, Ali! xo

  3. I just made these and they turned out more like biscuits. They don’t taste like flatbread at all. What did I do wrong??

  4. Will King Arthur’s flour blend be a good choice for these?

    • I haven’t tried it with KA, only my own flour blend. I think what you need to look for is a relatively “light” flour blend, about 60% whole grain flour, 40% starches…and no bean flour at all. Cup 4 Cup would be good for this, as would Better Batter. If you are happy with the results KA flour has given you in other baked goods (or even pancakes), give it a try. :)

  5. katie hawley says:

    hi is the xanthan gum mandatory? ive been looking for it and i cant find it! where can i get it? or is there any substatuition i can use?

    • Hi Katie. With gluten free baking, some kind of binder is needed to replace the gluten (which essentially holds breads together). I’ve seen xanthan gum at natural foods stores (Bob’s Red Mill makes it), but my regular super market has it too. It’s quite expensive for a bag, but it will last a long time, depending on how much baking you do. You can substitute guar gum, in equal measurements, though that can be tricky to find, as well.

      There are some in the gluten free community who have been replacing the gums with ground chia seeds or ground flax seeds. To do that mix an the same amount of chia or flax as the called-for xanthan, with twice as much boiling water. So, if the recipe calls for a teaspoon of xanthan, mix a teaspoon of ground flax or chia in a small bowl with 2 teaspoons of boiling water to make a slurry. Add that to your dough and you’re good to go.

      Finally, if your flour blend already contains xanthan gum (many do), you will probably be fine without it. :-) Whew!

  6. Hi,

    I tried the recipe and found the breads were very dense, not puffy. This is one of three flatbread recipes I tried tonight and I wonder if the difference isn’t due to my style of measuring. I dipped the measuring cup into the flour, as is traditional for gluten-y baking. Perhaps using a spoon to measure the flour into the measuring cup would be better? Such a method would certainly lead to less flour being involved in the recipe. Any comment on measuring technique? Thanks!

    • Hi Joan, sorry it didn’t work out for you. What flour blend did you use? And yes, fluff the flour first, scoop it into the cup, and then scrape off the excess with a knife.

      • And I should add that the bread is somewhat dense in the sense that it doesn’t create a natural pocket like a pita. However, as you can see in the photos, it will have puffy air bubbles.

  7. Well… I was hopeful. Alas, it’s a quickbread recipe and tastes like a quickbread. That’s fine. I’m looking for that yeasty, chewy flatbread that’s as close to a gluten flatbread as possible. This isn’t it but it has potential as a bisquit-type bread.

    • Hi Karen,

      Yes, it is definitely a quick bread and lacks that yeasty flavor we all long for. I do hope to work on a yeasted version sometime in the near future, but I suspect it will be much more difficult to master. I’ll keep you posted. :)


  8. I wonder is there any non-dairy substitutes for the milk?? I don’t do dairy but eggs are fine… I usually use cocnut or almond milk which recipes calls for…

  9. I just gave these a try, and they turned out great! They’re chewy and flexible, and taste pretty good (not like wheat pita, but good in their own right.) I did find that I had to cook them for a significantly shorter period of time than called for. About 4 minutes made them perfect. Might just be my oven though, it’s a bit funky, but thought I’d mention it in case anyone’s having trouble with them getting too hard.

    Thanks for the recipe! For the first time in years I got to enjoy a falafel sandwich on pita! :)

    • Thanks for the feedback Raven! It’s possible that your oven runs a little hotter than mine. And it’s definitely a good idea to check in the oven a few minutes before they are supposed to be done to make sure they aren’t over cooking. :)

  10. maureen surdez says:

    don’t know if I should be gluten-free or wheat free. Is this flour GF Flour also wheat free? What is it made of?

    • Hi Maureen, gluten-free flour blends are also wheat free. But if something is only wheat free, it doesn’t necessarily mean it’s free of gluten. Confusing, I know. Gluten is contained in wheat, rye, barley and sometimes oats. It’s found in many processed foods, and things like soy sauce etc. Gluten free flour blends usually contain things like brown and white rice flour, sorghum flour, almond meal, millet flour, tapioca flour and or corn starch.

  11. Thank you so much for sharing this recipe, I am gluten and yeast free and it’s been a real challenge, these are perfect! They worked really well , i’m in the UK and used Doves gluten free flour

  12. Mine came out like small frisbees/hard biscuits. I used Pamela’s Artisan Flour Blend and mixed by hand as I don’t have a stand mixer, or a pizza stone. Help!

    • I used Pamela’s too and they turned out great, but I did sift the flour first. I have found through many mistakes that the Artisan blend is heavy and sifting is required. This might help. Though your post was from October, I figured someone might find it useful. Oh, and I also blended by hand because I didn’t want to get my mixer out. :-)

      • I’m glad you answered! I use Pamela’s as well for most of my baking needs and was wondering if this would work. I have a pop up restaurant and I’m promising GF flat bread this week! Fingers crossed :)

  13. Hello,

    I tried it but mine didn’t get so sticky like yours can you tell me where I went wrong?
    I use dove gluten free bread flour.


    • Hello! I’m not familiar with Dove bread flour because I’m in the US. But I did read on their website that their flour blend is best with additional liquid added. Perhaps try adding more water (tablespoon by tablespoon) until you get the texture called for in the recipe? :)

  14. Lesley Jennings says:

    Hi I have just made these, they are delicious, I cooked three at a time until they were lightly golden it didn’t take as long as it said in recipe, I managed to make them into a pitta they are lovely warm with some garlic and herb soft cheese thanks for the recipe made using Doves farm bread flour, I am in the UK

  15. Hi, can I store the dough in the fridge for a day or so?

  16. I just found this recipe today and ran out and bought all the ingredients to make your flour. I am on a gluten free, sugar free, yeast free diet. I made the flat bread and ate 2 right away. I love the texture. Thank you for taking the time to put this together.

  17. Abigail Rotholz says:

    I agree with other reviewers that these creations are delicious, but texturally more like a biscuit than a pita. (This does make sense because they are a quick-bread, not a yeasted bread.) Baking time was less for me as well. I recommend pressing fresh rosemary into the dough before baking and dipping fresh bread into a mixture of fresh chopped garlic, olive oil, and sea salt. Yum!
    Looking forward to your future recipes! Is a yeasted flatbread on the horizon?

  18. Just tried this recipe with the gf all purpose flour from Trader Joe’s that I had on hand and it turned out perfect!! Thank you for the recipe!

  19. I LOVE flatbread, but can’t eat eggs as well as gluten. Any suggestions for alternatives?

    • I use flax seeds and hot water to substitute for eggs in baking all the time with success. You can google the correct mix of water and ground flax seeds.

  20. Theresa says:

    I just made this, made the mistake of using 1/2 cup of rice milk instead of a 1/4, adjusted the liquid accordingly. Used Bob’s all purpose flour. I also baked them longer, like 12 mins. They turned nicely brown, don’t open up, but they taste like a soft pretzel. Who knew?

    Next time I’ll try it the normal way and maybe I’ll get 2 recipes for the price of one.

    thanks this recipe was so easy!

  21. Thanks for this recipe! I had these Betty Crocker gluten-free rice flour blends I didn’t know what to do with. I tried this recipe and made pizza flat breads. It was so delicious.

  22. Leticia says:

    Can I cook them in a frying pan? wanna try them while camping…

  23. Leticia says:

    Would it cook ok in a frying pan? I wanna do it while camping

  24. Can I make this without milk at all? I don’t eat dairy and find the dairy free alternatives really expensive! Also, can they be cooked in a pan?

    • Hi, just found out yesterday I have to go gluten, soy, and peanut free. Searching recipies to be able to have some kind of flat bread. These flour types and blends are all new to me. Is GP AP a brand name blend that one purchases? Is there a recipe I can make myself? or better to buy a blend. Sorry clueless here.

  25. Hi! I just made these and they turned out like hard discs. I used your flour blend (which tastes amazing btw) I only added 1/2c water. Maybe I should have added more? Thank u!

  26. I used a slightly altered version of this recipe to make the BEST!! flour tortillas! Thanks a million for this recipe! A huge triumph in my kitchen!

  27. Will this work with an egg substitute of some kind? I can eat egg yolks, but not the whites. Any idea of how to make it work?

  28. Great recipe. I was dubious as I don’t have a mixer or a fancy oven, but with Doves Farm GF blend flour (UK) they turned out great, and pocketty too :D I need to make them bigger next time but yay for this recipe! Thanks for sharing.

  29. Charlotte Taylor says:

    My daughter and I just made these this morning. They were perfect and delicious. My daughter was so happy to have a pita that she photographed her sandwich and posted it to Facebook. Thank you for this recipe!

  30. I would like to know if you have ever Frozen a batch? I tend to try to make as much of something as I can. Thanks, Kim

  31. claire mccormick says:

    sounds good i will try cooking them tomorrow night ,thanks

  32. thank you! i’ve been using this recipe all year. replaced some flour with almond meal and it still holds up well.

  33. I followed your directions to a T, but, since I’m allergic to eggs, I increased the baking powder to 2 teaspoons and substituted a chia egg for the real thing (1 tablespoon ground chia seeds mixed with 3 tablespoons warm water). They turned out great! I used Namaste gluten free all purpose flour blend. They puffed up like pitas. Good flavor. Thank you for sharing!


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