Gluten-Free Flatbread

This amazing gluten-free flatbread is easy to prepare, using cassava flour and certified gluten-free oat flour. It is pliable, yeast free, and free of gluten-free gum. 

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, but I also knew that on its own it would taste too starchy and have an aftertaste; I was waiting for inspiration to find a gluten-free flour to balance the taste. 

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 the 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, corn flour, 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). 

steps for making flatbread image

How To Make Flatbread?

Here's how to make flatbread with no yeast:

  1. Combine cassava flour, oat flour, ground flaxseeds, baking powder. and salt. Mix well.
  2. Add vegan butter and mix into the flour mixture until the mixture is crumbly. You can use your fingers, pastry cutter or food processor.
  3. 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.
  4. Divide the dough into 4-5 balls.
  5. Place a piece of parchment paper on the counter and roll out each ball using a rolling pin into about 1/8 inch rounds.
  6. 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. 
  7. 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

  1. For a crisp flatbread, cook for longer on each sides, making sure the flatbread doesn't burn.
  2. Reduce salt to 1/2 teaspoon for a lower sodium flatbread.
  3. Substitute oat flour with all-purpose gluten-free flour.
  4. Substitute vegan butter with coconut oil or olive oil. 
  5. Make your own oat flour by blending certified gluten-free rolled oats in a high-speed blender.

Other Vegan Recipes For Flatbread

gluten-free flatbread being folded in hand above white plate with more flatbread and chickpea curry in the background

 

Categories

Categories: ,
Course:
Cuisine:

Nutrition

Energy:
363 kcal / 1517 kJ
Fat:
15 g
Protein:
3 g
Carbs:
51 g
Per serving

Cooking Time

Preparation:
10 min
Cooking:
20 min
Ready in:
30 min
For:
6 Servings

Ingredients

Instructions

  1. Combine cassava flour, oat flour, ground flaxseeds, baking powder. and salt in a large bowl and mix well.
  2. Mix vegan butter into the flour mixture until the mixture is crumbly. You can use your fingers, pastry cutter or food processor.
  3. Add the almond milk and shape 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.
  4. 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.
  5. 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. Repeat until all the flatbreads are cooked
  6. For a pliable flatbread, transfer and layer flatbread on a plate, placing a sheet of parchment paper on top of the flatbreads. Cover with plastic and serve shortly. You don't want to keep it like this long term while the flatbreads are warm, because the flatbreads will be too moist. You just want to do this to retain enough moisture to make the flatbread pliable, for about 10 minutes. 

Michelle Blackwood

Hi, I’m Michelle, I’m the voice, content creator and photographer behind Healthier Steps. I share vegan and gluten-free recipes because of past health issues. My goal is to help you make healthier choices and show you how healthy eating is easy and delicious.

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2 Comments
  1. Monika
    June 25, 2019

    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?