This gluten free flatbread recipe is a great addition to any curry, soup, or dal recipe. You can even use it as a pizza base. It's 100% gluten-free and easy to make in just 5 minutes with 3 main ingredients.
Shop-bought naan bread and flatbreads contain a lot of additives and preservatives. The best way to avoid these nasty chemicals is to make your own healthier flatbreads at home. Here is a straightforward and delicious recipe for you to try.
Gluten free flatbread ingredients
3 main ingredients - 100% gluten-free
- Almond flour
- Almond milk
- Tapioca flour
Get creative by adding various spices and herbs to the mix before cooking. Try adding cumin, turmeric, coriander, chili, or any of your favorite spice blends.
Equipment you will need
No fancy equipment is needed
- Mixing bowl
- Whisk
- Non-stick frying pan
How to make gluten free flatbreads
- Add ground almonds, tapioca flour, almond milk, and turmeric into a mixing bowl.
- Whisk for 30 seconds until smooth.
- Season with pink salt.
- Allow batter to rest for 15 minutes.
- Allow for about 10ml of coconut oil per 100g of flatbread.
- Cook in a non-stick frying pan for about 2 minutes until golden brown and crisp.
- Turn over, sprinkle flatbreads with cumin seeds and cook for another 2 minutes.
- Transfer to a serving plate or keep warm until ready to serve.
Nutritional content
Tapioca is a grain-free starch made from the cassava root, an ingredient used extensively in Asia and South America. It is easy on the digestion and a good source of calcium and iron. Tapioca is versatile in many recipes and helps give a nice pliable consistency.
Almonds contain many vitamins, essential minerals, protein, and fiber.. offering many positive health benefits. They are also versatile, you can incorporate them into many different dishes. Almonds come in many shapes and forms: nibbed, flaked, whole, flour, and milk.
Gluten free flatbreads - 5 minutes to make
No excuses, get your mixing bowl out and whisk all these ingredients together. I'm really happy to pass this recipe on to you. I hope you enjoy it for many years to come.
More recipes to try
Gluten Free Flatbread {Spiced Almond & Coconut}
Equipment
- Weighing scales
- Mixing bowl
- Whisk
- Frying pan - non stick
- Spatula
Ingredients
- 200 ml Almond milk
- 100 g Almonds - ground
- 100 g Tapioca flour
- 3 g Turmeric powder
- 2 g Cumin seed
- ½ teaspoon Pink salt
To cook
- 40 ml Coconut oil
Method
- Assemble and weigh out all ingredients.
- Add ground almonds, tapioca flour, almond milk and turmeric into a mixing bowl.
- Whisk for 30 seconds until smooth.
- Season with pink salt.
- Allow to rest for 15 minutes.
- Allow for about 10ml of coconut oil per 100g of flatbread.
- Cook in a non-stick frying pan for about 2 minutes until golden brown and crisp.
- Turn over, sprinkle flatbreads with cumin seeds and cook for another 2 minutes.
- Transfer to serving plate or keep warm until ready to serve.
ADD YOUR OWN RECIPE NOTES
Nutrition Label
ENVIRONMENTAL INFORMATION
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