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!
Psyllium Husks
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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Ingredients
- 1/2 C Warm Water
- 2 Tbsp. Whole Psyllium Husks
- 1 C Blanched Almond Flour finely ground
- 1/2 C Tapioca or Arrowroot Flour
- 2 Tbsp Tapioca or Arrowroot Flour + more as needed
- 1/2 Tsp. Baking Soda
- 1 Tsp. Italian Seasoning optional
- 1/2 Tsp. Salt
- 1 Tsp. Olive Oil
- 1 tsp. Apple Cider Vinegar
- 1 Large Egg
Instructions
- 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.
Maria
July 18, 2015 at 6:04 pmThank you so much for this! Best pizza base in a while!
Cassidy
July 19, 2015 at 2:15 pmThanks so much Maria, I’m happy you liked it 🙂
Helen
June 7, 2015 at 11:04 pmHi Cassidy! Do you think this dough could be frozen and then thawed for pizza? Thank you!
Cassidy
June 8, 2015 at 2:05 pmHi Helen! I’ve never tried freezing it, but I imagine it would probably work 🙂 Let me know how it goes!
Florence
October 21, 2014 at 12:49 pmbookmarked!!, I like your blog!
Samantha
August 27, 2014 at 4:35 pmThese are SO good!! I used a Tuscan herb infused oil, and cut them into strips to use as kind of bread sticks. Awesome recipe!
Cassidy
August 28, 2014 at 2:07 pmThanks Samantha, I’m so happy you like them! Tuscan herb infused oil sounds delish 🙂
-Cassidy
Hfuller
April 14, 2014 at 11:10 pmMade this for dinner tonight and would just like to say that I loved everything about it. I already had all the ingredients, the directions were simply and it tasted fantastic. Thank you so much for sharing. 🙂
Cassidy
April 15, 2014 at 1:55 pmHi Hfuller!
Thank you so much for taking the time to comment and for the nice review 🙂
-Cassidy
Anne Hause
February 24, 2014 at 1:07 amI figured the capitalized Tsp ment tablespoon. I used soy flour instead of the tapioca or arrowroot flour. Turned out good despite…..
Cassidy
February 24, 2014 at 2:08 pmI’m sorry. I can see how that would be confusing. I will start spelling the measurements out, thank you for bringing this to my attention!I’m glad it still turned out 🙂
-Cassidy
kartik patel
March 19, 2013 at 1:10 pmRegular usage of Psyllium husk once in a month also helps weight loss by keeping your metabolism rate since it acts on the digestive organs. Also, it is very important that when you take psyllium husk, you drink extra water to ensure that the psyllium can move through the colon with ease. Psyllium fibers absorb waste in the stomach and removes it out from the colon.
Psyllium Fiber