This 3 Ingredient Gluten-Free Flatbread is a game-changer for quick, wholesome meals. Soft, pillowy, and slightly chewy, it’s perfect for wraps, dips, or sandwiches. With just a handful of ingredients, it’s ready in 40 minutes, making it ideal for busy weeknights or last-minute gatherings. The subtle nutty flavor pairs beautifully with both sweet and savory toppings, offering endless versatility.
What makes this flatbread truly special is its effortless simplicity and satisfying texture. Whether you’re gluten-free or just love a good homemade bread, this recipe delivers. Warm from the pan, it’s golden, slightly crisp on the outside, and irresistibly tender inside. It’s a kitchen staple that’s as easy to make as it is delicious to eat.
Simple Ingredients for Gluten-Free Flatbread
- 1 cup (4oz/115g) almond flour
- 1 cup (4oz/115g) tapioca starch
- 1 can (387g/13.6oz) full-fat coconut milk
- 1 teaspoon coconut oil (or ghee, for frying)
- Optional add-ins:
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 2 tablespoons (1oz/28g) butter or ghee (for brushing)
- Fresh parsley or cilantro, chopped (for garnish)
Easy Step-by-Step Instructions
- In a large bowl, combine the almond flour, tapioca starch, and optional salt and garlic powder (if using).
- Add the coconut milk and whisk until the batter is smooth and thick.
- Heat a large non-stick pan over medium heat. Add the coconut oil or ghee and let it melt.
- Once the pan is evenly heated, spoon 1/3 cup of the batter into the pan. Let it spread into an 8-inch circle (adjust size as desired).
- Cook the flatbread for about 3 minutes, or until tiny bubbles form around the edges. Flip and cook the other side for 1-2 minutes, until golden brown.
- Transfer the flatbread to a plate or rack. Repeat with the remaining batter to make about 6 flatbreads.
- Serve warm and crisp. Optionally, brush with butter or ghee and sprinkle with chopped herbs.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Creative Toppings and Sauces to Elevate Your Flatbread
Take your gluten-free flatbread to the next level with delicious toppings and sauces. Try spreading a layer of hummus or avocado mash for a creamy base. Add fresh veggies like sliced tomatoes, arugula, or roasted red peppers. For a protein boost, top with grilled chicken, crumbled feta, or a fried egg. Drizzle with tahini sauce, garlic yogurt, or a squeeze of lemon for extra flavor.
Perfect Pairings: Serving Suggestions
This versatile flatbread pairs beautifully with so many dishes! Serve it alongside a hearty soup or stew for dipping, or use it as a wrap for grilled veggies and protein. It’s also a great base for pizza—just add your favorite sauce, cheese, and toppings. For a light meal, enjoy it with a fresh salad or as a side to roasted meats.
Storage and Reheating Tips
Store leftover flatbread in an airtight container in the fridge for up to 3 days. To reheat, warm it in a skillet over medium heat for 1-2 minutes per side until crisp. Alternatively, use a toaster oven or regular oven at 350°F (175°C) for 3-5 minutes. Avoid microwaving, as it can make the flatbread soggy.
Simple Recipe Variations to Try
Customize your flatbread with easy swaps! Use cassava flour instead of tapioca starch for a slightly different texture. Add a pinch of cumin or paprika for a smoky twist. For a sweeter version, omit the garlic and salt, and add a dash of cinnamon or vanilla extract. You can also experiment with different herbs like rosemary or thyme.
Time-Saving Tips for Busy Cooks
To save time, prepare the batter ahead of time and store it in the fridge for up to 24 hours. When ready to cook, give it a quick stir and proceed as usual. Use a large griddle or two pans to cook multiple flatbreads at once. If you’re making a big batch, keep cooked flatbreads warm in a low oven (200°F/95°C) while you finish the rest.
3 Ingredient Gluten-Free Flatbread
Ingredients
- 1 cup almond flour
- 1 cup tapioca starch
- 1 can coconut full fat milk
- 1 teaspoon coconut oil or ghee for frying
- 1/4 teaspoon salt Optional add-in
- 1/4 teaspoon garlic powder Optional add-in
- 2 tablespoons butter or ghee
- fresh parsley or cilantro, chopped
Instructions
- In a large bowl combine the almond flour, tapioca starch, salt, and garlic — if using.
- Add in the coconut milk and whisk to combine until you have a smooth thick batter.
- Heat a large non-stick pan over medium heat. Add in the coconut oil or ghee and allow to melt.
- Once the pan is at an even, moderate heat, spoon 1/3 cup of the batter into the pan, allowing the batter to spread out, it should be roughly an 8-inch circle (although you can make the flatbread large or smaller if desired).
- Cook the flatbread on the first side for about 3 minutes or until tiny bubbles begin to form around the outside.
- Flip the flatbread and allow to cook on the other side for about 1-2 minutes until golden and brown.
- Remove from the heat and transfer to a plate or rack. Repeat this process until all of the batter is used. This should make about 6 flatbreads.
- Serve the flatbread while warm and crisp. If desired, brush with butter or ghee and sprinkle over fresh chopped herbs.
- Cover and store leftover flatbread in the fridge in an airtight container for up to 3 days.
