This gluten free flatbread is soft, flavorful, holds together well and is perfect for dipping!
*If you are wanting to make pizza, I have a very similar Paleo Pizza Crust that I recommend.
I have a new obsession – gluten free flatbread! I’ve already made it twice this week. In the picture above I served my flatbread with olive oil, balsamic vinegar, and Italian spices. And next I’m going to use it to make a Mexican Flatbread Pizza. Yum!- I can’t wait!
For the flatbread, I used a combination of almond flour, tapioca flour, and psyllium husks. The almond tapioca flours give it a nice taste and texture and I used the psyllium husks as a replacement for xanthan gum. Xanthan gum helps bind and adds stretch, but many people have a hard time digesting xanthan gum so I decided to try my hand at psyllium husks! When you mix the psyillium husks with water it makes a thick glutenous-like substance that works wonders for gluten free baking. It makes the bread soft and tender while still holding together very well.
Psyllium is a fiber used in colon cleansing and it can be found at amazon.com or at your local health food store. Be sure to look for “whole psyllium husks”. I don’t think I’ll ever be able to go back to xanthan gum again!!! So here’s my flatbread recipe using psyllium husks. It’s soft, has great taste and texture, and is perfect for dipping!!!
Gluten Free Flatbread Steps
Start by whisking together almond flour, tapioca flour, sea salt, Italian seasonings, and baking soda. Set aside. Then, in a small bowl, whist together whole psyllium husks and warm water. Allow to thicken and add the the dry ingredients along with an egg, olive oil, and vinegar.
Mix well, batter will be really thick and sticky.
Using well-floured hands, press the dough onto a pizza stone. If the dough is too sticky to work with, sprinkle on a small amount of tapioca flour.
Bake at 425 degrees for 17 to 25 minutes and serve!
Gluten Free Flatbread
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- Preheat oven to 425 degrees.
- In a large mixing bowl, mix together almond flour, 1/2 Cup + 2 Tbsp tapioca flour, salt, Italian seasoning, and baking soda. Set aside.
- In a small bowl, mix together the warm water and psyllium husks. Stir until thick.
- Add the psyllium mixture, vinegar, olive oil, and egg to the dry ingredients and mix well (I use a stand mixer). Mixture will be thick and sticky.
- Spray a pizza stone with cooking oil and sprinkle with tapioca flour.
- To prevent sticking, keep hands well-coated with tapioca flour and press into pan until desired thickness. (If your batter is extremely sticky, sprinkle a small amount of flour onto dough as needed)
- Bake for 7-10 minutes, or until crust starting to firm up. Add toppings (if using), and bake an additional 10-15 minutes, or until toppings are melted and crust is nicely browned.
Nutritional information is approximate and may vary.