Gluten-Free Flatbread
This gluten-free flatbread recipe is as pliable as ones made with regular flour, and they tasted incredibly good. Flatbread makes a great for filling with Jamaican Spicy Curry Potato, Vegan Gluten-Free Baked Falafel, Black Bean Enchiladas, Vegan Chickpea Curry, Black Bean Burritos, or to make any flatbread sandwich you chose.
Gluten-Free Flatbread
We bought this Cassava Flour for quite a while now and it has been sitting in my pantry.
I knew it was a great flour to give me the elasticity I was looking for in a flatbread.
On its own, it would taste too starchy and have an aftertaste.
I love cassava, also know as yucca, because it is a gluten-free root vegetable that is so versatile.
As a tuber, it is peeled and boiled in water, soups, and stews.
It is a great alternative for potato, especially for those who have a nightshade allergy.
You can try my Yucca Con Mojo recipe if you purchase the whole root.
My daughter was working on a new recipe and asked me to make a flatbread for her recipe.
I love a challenge so I remembered the cassava flour and decided to mix it with oat flour to make the best gluten-free flatbread.
The texture was just what I was looking for and it was pretty easy to make.
I’m so excited with the result and know you will love it as well.
This homemade flatbread is perfect to use in place of storebought wraps, homemade roti, chapatti, tortillas, pitas, and naan bread.
I wanted it has similar elasticity like one made with wheat flour.
Is Oatmeal Gluten-Free?
I get asked this question so many times and the answer is yes, oatmeal doesn’t contain any gluten in its natural state. It does contain a minor protein called avenin, which is similar to gliadin and gluten proteins found in wheat.
For a few people who are ultra-sensitive, they might find that they are sensitive to oatmeal.
Regular oatmeal can also be cross-contaminated with grains containing gluten during storage and processing. To avoid this from occurring, only purchase certified gluten-free oatmeal.
Personally, I love Bob’s Red Mills brand. To read more about this issue of oatmeal and gluten read more on Bob’s Red Mills website.
If you fall into the category of one who is sensitive to oatmeal, I have you covered. Substitute the oat flour with rice flour, cornflour, quinoa flour, or sweet sorghum.
What Is Flatbread?
Flatbread is a bread that is thin, usually cooked over a stove instead of in an oven, and often made without a raising agent (baking powder, baking soda, or yeast).
How To Make Flatbread?
Here’s how to make flatbread with no yeast:
- Combine cassava flour, oat flour, ground flaxseeds, baking powder. and salt. Mix well.
- Add vegan butter and mix into the flour mixture until the mixture is crumbly. You can use your fingers, pastry cutter or food processor.
- Add almond milk and form into a dough ball. If it is too sticky, add extra cassava flour or oat flour. If it is too dry, add a little water.
- Divide the dough into 4-5 balls.
- Place a piece of parchment paper on the counter and roll out each ball using a rolling pin into about 1/8 inch rounds.
- Heat a skillet over medium-high, brush skillet with oil and cook the flatbread until golden brown. Brush the top of the flatbread with oil then flip the bread until the other side and cook until golden brown, about 2 minutes on each side.
- For a pliable flatbread, transfer and layer flatbread on a plate, placing a sheet of parchment paper over the flatbread on the top. Cover with plastic and serve shortly. You don’t want to keep it long term while the flatbreads are warm, because the flatbreads will be too moist; you just want to do this to retain the moisture enough to make the flatbread pliable, for about 10 minutes.
Tips For Making Flatbread
- For a crisp flatbread, cook for longer on each side, making sure the flatbread doesn’t burn.
- Reduce salt to 1/2 teaspoon for a lower sodium flatbread.
- Substitute oat flour with all-purpose gluten-free flour.
- Substitute vegan butter with coconut oil or olive oil.
- Make your own oat flour by blending certified gluten-free rolled oats in a high-speed blender.
Other Vegan Recipes For Flatbread
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Gluten-Free Flatbread
Equipment
- 1 Rolling Pin
Ingredients
- 1 cup cassava flour
- 1 cup oat flour (I made my own)
- 2 tablespoons golden flaxseeds ground
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 tablespoons Vegan Butter or coconut oil
- 1 cup unsweetened almond milk
- oil for cooking (avocado, coconut, sunflower, olive, etc).
Instructions
- Combine cassava flour, oat flour, ground flaxseeds, and baking powder in a large bowl. Add salt and mix well.
- Mix vegan butter into the flour mixture until the mixture is crumbly. You can use your fingers, pastry cutter or food processor.
- Next, add the almond milk and shape the mixture into a dough ball. Remember, this is your creation, so feel free to adjust the consistency. If it’s too sticky, add extra cassava flour or oat flour. If it’s too dry, a little water will do the trick.
- Divide the dough into 5-6 balls, place a piece of parchment paper on the counter, and roll out each ball using a rolling pin into about 1/8 inch rounds.
- Heat a skillet over medium-high, brush skillet with oil and cook the flatbread until golden brown. Brush the top of the flatbread with oil, flip the bread to the other side, and cook until golden brown, about 2 minutes on each side. Repeat until all the flatbreads are cooked.
These were delicious! I drizzled a little honey on top and added some hemp seeds to the recipe for extra protein boost. Thanks
That sounds delicious. đŸ˜‹
Is this what you use to make Roti, or do you have a better recipe for that? I was thinking of making your Curry Cabbage recipe with potatoes, then thought that would be good with roti.
Hi Nicola, because my recipes are gluten-free so you could make this same recipe with regular flour and make roti, so yes this recipe will taste great with Curry Cabbage.
Hello, is there another flour that I can use to replace the cassava? I have brown rice, tapioca, buckwheat and all-purpose gluten-free.
P.S. I absolutely love every recipe I make from this website. Thank you for sharing :)
Hello Claire, you should do fine with brown rice, buckwheat, or all-purpose gluten-free flour.
Another good recipe, Michelle! I made this today to go with my lunch. Halved the recipe and still had 3 nice sized pieces. Used a gluten free flour blend, added some garlic and oregano and it turned out delicious! I might add a little more salt next time.
Do you think if I don’t use baking powder it will come out bad
Can this be stored…. used for the next day or later in the day
Philly I would store it in a container with a tight-fitting lid or a ziplock bag. When reheating, I would reheat spray it with water, wrap it in parchment paper then foil, bake it in the oven or in the air-fryer.
Philly if you don’t use baking powder then you would need to eat it right away.
I would love to make this, but me and oats do not get along. Is there anything I can use to sub the oat flour with?
You can use brown rice or sorghum flour,