3-Ingredient Gluten-Free Flatbread

This flatbread recipe can be the base for everything from breakfast burritos to wraps, to little personal pizzas.
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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: Six 8-inch flatbreads
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Ingredients

1 cup (4 ounces/115 grams) almond flour (see Cook's Note)

1 cup (4 ounces/115 grams) tapioca starch (see Cook's Note)

1 can (13.6 ounces/387 grams) full-fat coconut milk (see Cook's Note)

Coconut oil or ghee, for frying

Optional Add-ins:

1/4 teaspoon fine salt

1/4 teaspoon garlic powder

Optional Coatings:

Melted butter or ghee, for brushing

Chopped parsley or cilantro, for sprinkling

Optional Fillings:

Cooked bacon, lettuce leaves and sliced tomatoes

Sliced avocado, halved cherry tomatoes and mesclun greens

Directions

  1. In a large bowl, combine the almond flour and tapioca starch. Add the salt and garlic powder, if using. Add the coconut milk and whisk until a smooth, thick batter forms.
  2. Melt 1 teaspoon coconut oil in a large nonstick skillet over medium heat. Once the skillet is at an even, moderate heat, add 1/3 cup of the batter and let it spread out to about an 8-inch circle (although you can make the flatbread large or smaller, if desired). Cook the flatbread on the first side until tiny bubbles begin to form on the surface, about 3 minutes. Flip and cook the other side until golden brown, 1 to 2 minutes. Transfer to a plate or wire rack. Repeat with more coconut oil and the remaining batter.
  3. Serve the flatbreads while warm and crisp. If desired, brush with butter or ghee and sprinkle with chopped herbs--or roll up your choice of optional fillings in the flatbread. Refrigerate any leftover flatbread in an airtight container for up to 3 days. 

Cook’s Note

The almond flour in this recipe cannot be substituted for another flour. The tapioca starch can be substituted for arrowroot or potato starch, but my suggestion is to give tapioca starch a try. You can use light coconut milk, but I prefer the full-fat version.

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