This Gluten-Free Flatbread is super easy to make with just a few simple ingredients. It’s a game changer!
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When I first discovered this recipe, I made it three times in two days because it’s that good and I was that excited about it. Sometimes when I make a new recipe and it turns out just right, I feel like I’ve won the lottery.
That’s how I felt the first time I made this. I couldn’t believe that gluten-free flatbread could taste so good and have such great texture! You might be wondering why I’m so excited about a gluten-free recipe. No, I’m not gluten-intolerant. I don’t have celiac disease.
Years ago, however, I discovered what happens when I eat too much wheat (among other inflammatory foods). And I love bread. I eat much, much less bread now than I did since I started my anti-inflammatory diet in 2014. This gluten-free flatbread gives me a way to eat more bread without loading up on gluten that may cause me pain in my joints. See that? Jackpot!
I also love creating recipes that I know will help others. I have a few people close to me who absolutely can’t have gluten, and I know the struggle they have trying to find good bread to satisfy that need.
It’s a need, people. Eating bread is a need!😜
Okay, I kid, but really, I get it. There’s no shame in loving bread.
The recipe inspiration came from a recipe that isn’t even on the Internet anymore. I happened upon a picture of gluten-free flatbread on Facebook and was intrigued. I clicked over to check out the recipe and saw that I had all the ingredients to make it except tapioca starch.
I was still intrigued, though, because the recipe sounded so easy. All you have to do is mix the ingredients in a bowl and then bake it? Sign me up for this EASY, gluten-free flatbread!
My mind started racing with ways I could adapt the recipe and still have it work without the tapioca starch. I inventoried the gluten-free flours I had on hand and decided to give coconut flour a try. I knew I couldn’t sub coconut flour 1:1 because it absorbs liquid like crazy, so I cut its amount in half, added another egg, and prayed.
Woo woo! Perfect flatbread, ready just 25 minutes after I started. Seriously, that’s easy enough to whip up at dinner time!
Even though this flatbread recipe has both coconut flour and coconut milk, I don’t really taste coconut flavor in the bread. (Promise!) There is a slight sweetness, but not a distinct coconut flavor. Let’s look at the ingredients!
Recipe Ingredients–What You Need
I try not to post too many recipes that call for ingredients most people wouldn’t typically have on hand. This recipe calls for potato flour and coconut flour, which might not be in everyone’s pantry. They are absolutely worth seeking out if you don’t have them. Both can be found at most grocery stores, either in the baking section or the gluten-free section.
Potato Flour
It’s important that you use potato flour and not potato starch for this recipe. Potato Flour and potato starch are not the same thing. According to a manufacturer of potato flour, “Potato flour is made from whole peeled potatoes, cooked, dried, and ground into a fine, beige-colored powder. Potato starch is ‘washed’ out of crushed potatoes, then dried to a fine, bright-white powder. What’s the difference? Potato flour includes fiber, protein, and flavor, while potato starch is pure flavorless starch.”
Coconut Flour
Coconut flour is high in fiber and protein and lower in carbs.
Eggs
Eggs are a binder in this recipe and also help with the texture of this gluten free flatbread.
Coconut Milk
Full-fat coconut milk adds richness and flavor to this bread. It isn’t a strong coconut flavor, but there is a touch of sweetness. Using coconut milk also makes this a dairy free flatbread recipe.
Salt
A touch of salt is important for the flavor and texture of this recipe.
The recipe as written will yield either two large flatbreads that can be used for flatbread pizza or the like, or 6-8 smaller flatbreads, or a combination of the two. You can also halve the recipe if you want a smaller batch.
How to Make Gluten-Free Flatbread
- Preheat the oven to 350 degrees.
- Put all ingredients in a medium bowl and mix together well.
- On two baking sheets lined with parchment paper, flatten out the dough in the sizes you prefer. (2 large or 6-8 small) Use your hands to shape the piece of dough into a circle or whatever shape you prefer.
- Sprinkle with sea salt and/or your favorite seasonings.
- Bake in the preheated oven for 20 minutes, or until the sides are golden brown and the top is starting to turn golden brown. Enjoy!
FAQS
Can I use almond flour in this recipe?
I haven’t tested this recipe with almond flour, so I can’t say how it would work. For best results that are tried and true, I recommended using the potato flour and coconut flour, but you are free to experiment! If you have good luck, please let me know!
Do I have to use a hand mixer for this recipe?
No, it’s not required to use a hand mixer, but you can. I have made this many times by simply combining the ingredients with a wooden spoon and it works well.
What can I use in place of coconut milk?
If you prefer to not use coconut milk, I recommend using whole cow’s milk.
Can I use lite coconut milk?
I recommend full fat coconut milk for the best flavor here, but lite coconut milk will probably work as well. Please note that I haven’t tested it.
What kind of seasonings do you recommend?
This would be wonderful with fresh rosemary, fresh thyme, or fresh sage sprinkled on top. You can also brush it with olive oil after it bakes.
What is the best way to use this bread?
There are so many different ways to use this gluten-free bread. You can use the gluten-free flatbread as a pizza crust for gluten-free pizza, or serve it with your favorite healthy soup and salad for a delicious meal. You can also make a sandwich wrap with this flat bread!
So why should YOU make this gluten-free flatbread even if you aren’t sensitive to gluten? Even if you can tolerate gluten, I’d venture to say almost everyone eats too much of it. Gluten absolutely promotes chronic inflammation, and we all need to fight chronic inflammation. See this post about who for whom the anti-inflammatory diet is best. Plus, why not try something different for variety? I think you’ll love this as much as any recipe made with wheat flour!
So what are you waiting for? This wonderful, easy gluten-free flatbread is just 25 minutes away!
If you like this recipe, you may also like this Pupusa Recipe. I’m excited to try it!
If you make this gluten-free flatbread, or any of my other healthy recipes, please share it on Instagram and I’ll feature you! Also, if you try it, please leave a comment with a star rating below! Those star ratings are so helpful in helping my recipes get discovered. I appreciate you!
Easy Homemade Flatbread {Gluten-free and Dairy-free}
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
You are just 25 minutes away from the BEST and EASIEST gluten-free flatbread of your life! Just 5 ingredients! Great gluten-free and dairy-free flatbread recipe.
Ingredients
- 1 cup potato flour
- 1/2 cup coconut flour
- 4 eggs
- 2 cups full-fat coconut milk
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350 degrees.
- Put all ingredients in a medium bowl and mix together well. On two baking sheets lined with parchment paper, flatten out the dough in the sizes you prefer. (2 large or 6-8 small) Use your hands to shape it into a circle or whatever shape you prefer.
- Sprinkle with sea salt and/or your favorite seasonings.
- Bake in the preheated oven for 20 minutes, or until the sides are golden brown and the top is starting to turn golden brown. Enjoy!
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Bread
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 4.5g
- Sodium: 416.5
- Fat: 22.5g
- Carbohydrates: 47.3g
- Protein: 12.8g
Post updated February 2022. Original publish date March 2015.
Links to products are affiliate links.
Very taste homemade recipe!! and I love it!
Wow, this is one of the quickest recipes I’ve ever made from your Flat Top Grills classes.
Has anyone made this with replacement eggs? I.e. flax eggs, just eggs, etc?
I’ve not made her recipe but you can sub for flax eggs. The recipe I use is 1/2C coconut flour 2tablespoons whole psyllium husks 1C warm water (salt or other herbs optional)
http://www.powerhungry.com/2020/06/2-ingredient-coconut-flour-tortillas-vegan/
Thank you so much for this recipe I will try this in my home soon.
Wow, this is one of the fastest recipes I have ever made from your teaching
So easy to make, and everyone loved it. Thank you for another great recipe.
Thank you for letting me know!
I just made this recipe as individual flatbreads which yielded 7 flatbreads. Added some dried basil, oregano, & garlic powder. I also added 1/2 tsp baking powder. Oddly though I had to cook mine for 40 minutes. I took them out after 30 minutes of being in a 350 degree oven. Pinched off a bit, thankfully & discovered they were still a bit gooey inside. So I lowered my oven to 300 & cooked them for another 10 minutes. Drizzled some EVOO on top, ready to serve. Thx.
Thanks for your feedback!
Thank you for this wonderful recipe! I just recently started Paleo and have REALLY been missing bread, especially with soup or a salad. I didn’t have any coconut milk so I used full-fat cow milk (I know, not Paleo!) and used a little less. They turned out great and look just like your pictures! 🙂
Glad to hear it Candy! I totally feel you on missing the bread. It’s hard to give up!
This is a fantastic recipe for anyone who misses bread and is avoiding wheat. I subbed regular milk for the coconut milk, and used a lot less milk since regular milk is much thinner. I used Anthony’s Potatoes Organic GMO-free potato starch, but am not sure what the difference is between it and potato flour. I just know it worked, turned out really well, and totally satisfies any bread cravings I may have had.
I’m glad you liked this! Thanks for letting me know about your substitutions and how they worked out–very helpful!
Hey Maryea!
Just wanted to let you know I’ve featured this recipe in my roundup here: http://theonlinegrill.com/gluten-free-flatbread-recipes/
Been trying to whittle down my wheat intake so hopefully your recipe will help 🙂
Enjoy!
Ben
Thanks so much, Ben! I shared your post on Pinterest. 🙂
Does anyone know the carb count on the bread?
Did you use potato flour or potato starch? I know some people refer to potato starch as potato flour but they are very different from each other.
Potato flour! Yes, they are very different and potato starch wouldn’t work here. 🙂
I didn’t realise they were different and made it with potato starch. Perhaps that was why it was such a sloppy mixture. I was sceptical about the coconut taste and the wetness of the mixture but it brilliant; yummy taste and very crispy especially because I turned and cooked it longer than stated. The next day it wasn’t so crispy but still delicious. Definitely keeping this recipe.
This stuff is amazing!!! So so yum. I didn”t have any coco milk on hand so I used cashew milk and some melted butter for extra yum. Hard time not eating all of it right now!! This is being added into my rotation harcore.
I’m so glad to hear it worked well with a different milk. Thanks for letting me know!
Oh my goodness! I completely stuffed this up by using potato starch. Sooooo runny so I just tipped in all the potato starch & coconut flour I had left until it was the right consistency…. Still in the oven. 😬 I’ll report back shortly….
Ooh no! So sorry!
This is so fabulous! There’s no better feeling than a recipe turning out better than you expected 🙂 I’ve never used potato flour but I’m so excited to give it a try!
You will love this! Easy and delicious.
For the coconut milk, do you mean coconut milk for cooking or for drinking? Thanks
I use the full-fat canned coconut milk, so the kind that is usually used for baking/cooking.
I can’t say that ever made anything that me feel like I’d won the lottery! LOL
Looks delicious and so easy. Thanks for sharing Maryea!
Must be a food blogger thing. 😉
This looks so good I can’t wait to try it! Do you think it would work with Almond flour instead of potato flour?
I’m so sorry, but I can’t say for sure! The texture would definitely be different. Although I haven’t tried it, my instincts tell me it would yield a drier result with the almond flour. Please let me know if you give it a try!
Yuh-esssssss! I never thought to make GF flatbread, and this idea is genius! I love that the recipe uses coconut flour – one of my all time fave gf flours fo sho. Now I want to make a trillion gyros in all the gf flatbread!
I know I have a million ways I want to use this stuff!! It’s amazing!