I've been wanting to share these with you for about a month, but due to crazy life stuff and some unfortunate family stuff, I've been away from my computer and from home for awhile now. It's been a rough, emotional couple of weeks (I may tell you about it once I've had some distance from it) but I'm so thankful for that time because it's greatly put things into perspective for me. When we had to unexpectedly leave town, I was stressing about when I was going to post this recipe along with all the other stupid little things on my to-do list. It was one big whopping reminder to not stress about the small stuff and to tend to the big things that really, truly matter. Now, I'm just thankful to be home and to have this blog and all of you wonderful people to return to once I was ready. I'm so, so, so thankful.
Now, for these gluten-free flatbreads! My regular, non-GF flatbreads are easily one of the most popular recipes on this site. I completely did not expect it, but for some reason, every single day, that's the post that gets the most hits. But I get it- it's a simple, easy recipe that always yields terrific results. I loved those flatbreads and when I had to give up gluten, I damn near cried about not having those beauties again.
I know I wasn't alone in this grief either, because there were several comments on that post about making them gluten-free. Once I started getting my gluten-free footing in the kitchen when it comes to breads and baked goods ("footing" being a bit of an overstatement because I feel like if I told you I was barely comfortable/scared to death with this endeavor, it might be a little disconcerting for you, the person about to try this recipe), I decided to tackle this old favorite. One of the commentors on that post mentioned that they used coconut flour and to that person, I would like to say "Darling, I would love for you to share your recipe" because I'll be damned if I didn't try 7 different coconut flour combinations trying to make this work. Then I tried a couple regular, non-coconut flour gluten-free flour mixtures, none of which I was happy with. At this point, I may or may not have sworn to never step foot in my kitchen again (Oh, the dramatics I'm capable of!).
After some meditation, I realized that I don't have to come up with some winning gluten-free flour combination. It doesn't make me any less of a cook if I use a gluten-free flour combo I purchased at the store over a selection of flours I put together at home. Not only does it not make me any less of a cook, it also makes my life easier and in turn, your lives easier. I decided to try the recipe using Bob's Red Mill Gluten-Free 1 to 1 Baking Flour Blend since I already had it in my cupboard and had had good luck with it in the past (the 1 to 1 flour is much different than the regular all-purpose gluten-free blend and tends to yield much better results). I'm not being paid to say this at all- I just really like this product.
Once I plugged this flour into the recipe I'd been developing, it worked like a dream, though there are a couple tricks to learn and understand:
1. First of all, this recipe differs from my original, non-GF flatbread recipe, in that it uses an egg substitute- aquafaba (the brine from a can of chickpeas). I know it sounds weird because you wouldn't normally put egg in flatbread, but by using aquafaba in place of some of the water, it helps keep the flatbread from being dry and crumbly and makes for light, soft, and chewy flatbread.
2. Secondly, there is a trick to working with this dough. I've made this recipe over 5 times and have learned that it does require a little more care than non-GF dough. When you first combine the wet ingredients with the dry, you want the ball of dough to be soft, and just barely sticky. It shouldn't stick all over your fingers but it should be just barely holding together in a ball. If you add too much flour, it will get heavy and dense. Let it be soft and sticky.
3. Your work surface needs to be well-floured and you will likely have to add more flour throughout the process.
4. This dough will become dry, but you don't need to be concerned about this. Once you've divided the dough into 8 separate balls, each ball will require some kneading to make it moist, soft, and pliable again. When you first pick up the ball, it will likely crack and tear easily, but with a little work, they build up a toughness so that it holds together.
5. Because of this ability to dry out, it's best to work with one to two flatbreads at a time. Knead one ball of dough, pat it into a flatbread, set aside and repeat with another ball. Cook one of the flatbreads, and then cook the other. Then do one or two more. If you get all of your flatbread dough balls ready at once, and then try to cook them, the ones that you prepared/flattened first will have dried out and may tear when you pick them up to cook.
6. This flatbread won't get huge bubbles like regular dough will. It will get teeny tiny bubbles or just begin to look puffier overall before you need to flip them. It doesn't change the way they taste, though- they're still going to be soft and doughy.
7. You can definitely eat these straight out of the pan, and in fact, I encourage you to eat at least one while it's hot and steamy so you can feel each doughy bite melt in your mouth. However, if you keep them on a plate, covered with a clean dish towel for at least 5 to 10 minutes (or longer), they get even softer and more pliable. If you plan on using them for folding around some kind of food, I suggest letting them rest for a bit.
Don't let these tips intimidate you- these are still pretty easy and totally worth the effort. Plus, they'll be done in about 30 minutes so get on with stuffing your sweet, little, gluten-free mouth with as much flatbread as you can handle. If you have no need for gluten-free flatbread, by all means, try my regular, vegan, yeast-free flatbread. Either way, let the face-stuffing begin!
Ingredients
- 3 1/2 cups Bob's Red Mill Gluten-Free 1-to-1 Baking Blend Flour (or gluten-free flour blend of your choice)
- 1 1/2 tablespoons baking powder
- 1 teaspoon salt
- 3/4 cup water
- 1/2 cup aquafaba (brine from a can of chickpeas)
- 1/2 cup unsweetened non-dairy milk
- 3 tablespoons olive oil
- extra flour for dusting the work surface (any gluten-free flour will do- I use oat flour)
- olive oil spray
Instructions
- Combine the flour, baking powder, and salt in a large bowl and whisk together until combined.
- Combine the water, aquafaba, milk, and oil in a medium bowl and whisk together. Add the wet ingredients to the dry and stir until the mixture becomes unstirrable. Use your hands to work the dough until fully combined. You should have a soft, slightly sticky ball of dough. If it is too dry (flaky and not forming a ball), add water by the tablespoon full until the ball comes together. If it is too sticky (dough sticking to your fingers), add 1/4 cup of flour and work until combined.
- Heat a large frying pan, preferable a cast-iron pan, over medium heat. Line a baking sheet with parchment paper.
- Turn the ball of dough out onto a generously floured surface. Lightly roll the ball in the flour and then use a bread knife to cut the ball in half. Roll one half into a ball and then cut it in half as well. Cut the two halves into halves and roll all four pieces into balls. Repeat with the remaining half so that there are a total of 8 balls.
- Take one ball and squeeze and kneed it with your hands until it is soft, tough, and pliable. If you fold the ball in half, it should not tear easily. Place the ball on the floured surface and pat into a disc. Flip the disc and pat until flattened a little more. Flip and pat some more. Keep flipping and patting/flattening until you have a 6 to 7-inch round. Pick up the round and gently brush off the flour. Transfer to the prepared baking sheet and lightly spray each side with olive oil (or lightly brush with olive oil). Gently place in the heated pan and let it cook until slightly puffy, about 30 to 60 seconds. Use a spatula to flip the flatbread over and cook for another 30 to 45 seconds. Transfer to a plate and cover with a clean kitchen towel. Repeat with the remaining balls of dough. Serve immediately (or let rest for about 5 to 10 minutes for more pliable flatbreads). Enjoy!
Stay tuned for a delicious way to use these flatbreads + another GF delight I have up my sleeves!
Photography by Chris Miller
Marissa
Oh yum! These look good. Sorry to hear about your stressful times. I had a period this spring when really sad things just kept happening. I hope you have found some ways to help your emotional healing! 🙂
Sophie
These are amazing!!! i had no idea this could work!! (even with other bean water...in this case I took a can of pinto beans. thanks so much!
Millie | Add A Little
This looks delicious and I'm sure would be so delicious with some hummus!
Mercedes
your post has oddly come at just the right time, I am moving house and the disruptions of viewings on my place and going to them is really getting to me at the moment but your post just reminded me to not stress about it so thanks for that and great recipe by the way x
Sheryl
This recipe looks and sounds sooooo yummy! If I use full-fat coconut milk, should I omit the olive oil??
keepinitkind
I really don't know if full-fat coconut milk will work the same since I haven't tried it. You could always try and report back! 🙂
Michele @ Two Raspberries
PINNED! YUMMMY I LOVE that its vegan AND gluten free! I'll totally eat flatbread by itself but I definitely want to try it with things put inside like a wrap too! delicious!
Amy @ Parsley In My Teeth
Wow - you really have been working on this one for awhile! These are wonderful, detailed instructions and photos. I'm so glad you shared a GF, yeast-free, vegan flat bread recipe as they are hard to come by. Thanks for all of your work on this one!
Kimberly
What can be used in place of the aquafaba? I don't keep or use canned chick peas.
keepinitkind
I don't have a replacement at the moment. The recipe was designed to use the aquafaba. You could try replacing it with water, but I can't guarantee the results.
Kathleen
try vinegar and water, looks like it the acidity that's needed, just my thought.
AmethystJean
Aquafaba can be made from the cooking water from dried chickpeas too. You may need to boil it down a bit to thicken up though.
Nicole
I used three egg whites! Turned out just fine
Camille
you used the same ingrediants but used egg whites and it turned out good??
Ann
This receipe looks fab but I just want to check ... is that really 1 1/2 tablespoons of baking powder? I dont th8nk ive ever seen such a large quantity required for a receipe. Thanks. Ann
keepinitkind
That is correct.
Jennifae coburn
Is it not 1& 1/2 rather than 11 /2?
keepinitkind
Its 1 & 1/2.
Angelique Owens
Has anyone tried using this as a pizza crust?
Vicki
I just made my very first gluten free recipe and it was this one!! I ate the first one warm & on its own. So delicous & easy to make! Can I layer them and freeze?
Anne
Hi,
Would it be possible to substitute the aquafaba with vegan flax seed meal "eggs"?
Thank you!
keepinitkind
I've not tried it that way so I don't know. You're welcome to try, though!
Jannymarie
I used the flax seed meal eggs & it worked great.
Myra
How much of the flaxseed meal eggs did you use for this recipe?
Maryruth
Aloha from the Big Island of HI. I have not made these yet (yesterdayt I used non-GMO Masa flour mixed half and half with teff flour--along with a touch of salt and abouta couple teaspoons olive oil and then water. They actually turned out fairly well. I love the flavor of teff in a flatbrread. OK, so my question is--the who egg substitute thing--Since I am not completely vegan, and we hav e such happy free roaming chickens here to get our eggs from--could I not just go ahead and add the egg? Hmm..or maybe 2 eggs (since it will boost up the protein and the recipe calls for half a cup of the brine?)
keepinitkind
I cannot attest to how they work with egg though you are welcome to try it.
Kayla
Hello! I've just made this recipe with one large egg to replace the aquafaba, coconut, potato, & rice flour to replace the flour mix, along with everything else the recipe calls for ...& they are absolutely divine.
kim
Whew!! Thanks so much for posting this!! I need substitutes too. Thanks!!
Melly
May I know the proportion of coconut, rice & potato flour pls
Belinda
Hey these looks super yummy and I have also has great results with the bobs red mill gf flour - just wondering can you substitute chickpea brine for plain water or something else ? What does it do? 😀
keepinitkind
The chickpea brine works as an emulsifier and helps hold the bread together. Water would not do the same thing. You may have a similar result with a flax egg, but I haven't tried it.
Amber
I’ve been seeing the best results from chickpeas and white beans, but folks have also used red bean and pinto bean liquid. I hear mixed things about black bean liquid. The problem there may be the liquid or that black beans yield less liquid per can
Jassleen
I made these with my NutriNinja, and have to say I thought they were bland...BUT on the last few I sprinkled a little garlic powder and some adobo on them and the hubby LOVED them. I only ended up with 5 of the little buggers, because the first 3 weren't very good. I got an 8" mixing bowl, used it as a template made pretty little circles out of them. He'll eat well this week without all the discomfort. (He is gluten intolerant).
Colin Roberts
Awesome delicious flatbread! Just made a shed load.
Kate
I used straight oat flour and it worked like a dream - First success at gluten free baking after 7 years of trying 🙂 Yeah!
Charity
Thanks, Kate, for your comment. I was trying to find a flatbread recipe that uses oat flour... and your comment led me here. Woohoo! Now, off to making these little beauties!
Hypnotherapy Adelaide
Really great and innovative recipe. I really like different variations that I can try. Lots of people in my family are gluten free so this is great for me.
Erica
Hello! Do these keep well? I'd like to make them for a party, but would like to prepare the flatbread the day before, and add toppings the day-of.
keepinitkind
They may do okay if reheated 1 day later, but they're best the day they're made.
Fran
You mentioned that this recipe was yeast free however baking powder is yeast!
keepinitkind
I'm sorry, but you are mistaken. Yeast is a microrganism that, when combined with sugar and liquid, is activated and releases carbon dioxide. Baking powder is essentially sodium bicarbonate mixed with an acid such as cream of tartar. Usually those with yeast allergies can digest things with baking powder without issue.
Tammy B
Just finishing cleaning up from making these as written for my 12 year old son (GF, DF,Soy, Oat, Yeast). Thank you for the helpful detailed instructions. While enjoying a taste of the first one off the griddle, I had an epiphany: brushed both sides with Earth Balance buttery spread and generously sprinkled with cinnamon sugar... voila! Reminiscent of a carnival elephant ear! The smile on my son's face was priceless... thanks for making that happen!
Nancy M. Ford-Glen
I need any recipes for Gluten-free, yeast-free foods possible. I am diabetic type 2, and doctors recommends Gluten-free diet and no yeast products. No MSG, or non-organic foods. I have severe allergies and for 6 mos. I am restricted to this diet. I am about 20Lbs overweight, but they are concerned about the reactions I am having in my gut. Thank you.
Hannah
Would these work if I made them, then topped them with grilled vegetables or other toppings, then baked them? I'm experimenting with vegan flatbread pizzas and this recipe caught my eye.
keepinitkind
It couldn't hurt to try! Sounds delicious! 🙂
Ant
Thanks heaps was a great recipe and enjoyed tgem with sone hummus. I got creative and added some rosemary to the mix for a little kick 😀😀
Cheers
Liz
Looks good! Have you tried freezing this recipe? I'm thinking of freezing some extra dough.
keepinitkind
I have not tried freezing the dough. We usually go through it so fast! 🙂
Jennifer
I just made these using flaxmeal instead of the chickpea water, and they are so soft and delicious. Thank you for the recipe!
Donna
How much flax seed did you use. And did you make a flax egg or just add flax to the ingredients??
Sandra
Thank you for sharing this recipe! My friend has many food allergies and can't eat olive oil, flour, or yeast. I believe she CAN eat eggs...can I use an egg in place of the aquafaba? Thanks!
keepinitkind
I've not tried using eggs because I'm vegan so I can not tell you how it would work. Purely for the sake of being cruelty-free, maybe you can try giving the aquafaba a try? It's pretty amazing. 🙂
Sandra
Yes, of course! I am trying my best to reduce my consumption of animal products...for now, we're trying to be at least vegetarian during weekdays...vegan will be hard for us, but we're trying. I'll report back after I've tried it. Thanks for the ethical nudge. 😉
Myriam
Hi, further along the thread someone. Said they used 3 egg whites, and someone else a whole egg. I'm trying mine with an egg.
Lynneta
I wonder if you could bake these on parchment paper .I don't use oil.im doing the protective diet plan.
Thoughts?
keepinitkind
I've never tried it so I can't say. You're welcome to experiment with it and report back, if you'd like. 🙂
Julie McGuigan
How long will the gluten free yeast free flatbreads stay good? Do they go in the fridge or not? How do I store them?
keepinitkind
I store them in the fridge in an airtight container for up to 2 days.
Keri
total disheartening fail - no gyros tonight
keepinitkind
Sorry to hear that you had trouble with the recipe.
Margaret Ellen Vinson
Recipe sounds delicious. Do you know the calorie count.
keepinitkind
Thank you and no, I don't. Enjoy!
Chris l
Just made these flatbreads with an egg instead of chickpea juices...absolutely delicious...there are a lot a poor recipes out there but this is one is excellent
Judy
These are very good just as is, and I even experimented with leaving out the oil and subbing more aquafaba, mainly bc I couldn't seem to get the oil cooked out of them in all places. Even so, oil free ones are equally delish, soft and yummy. My hubby loves the taste, as do I, even though I do not share his gluten intolerance. We have stopped our search for GF flatbread recipes. Thank you so much for this recipe!!!!!
Aimee
Does anyone know the nutritional values of these?
glo
Can you make a bunch and freeze?
Joshua Howard
Thank you for the recipe! It seems to be very delicious. I have a question what non-dairy milk do you use?
keepinitkind
I use almond milk. Thanks!
Eden
I love vegan and gluten free