Gluten-Free Flatbread: Lip-smackin' for dippin', stackin', and snackin'


Wheat eaters have it SO easy, don’t they?

They can grab any old cracker, chip or toasted bread when they want something to scoop up their favorite spread. We, the gluten-intolerant, have fewer choices when it comes to this mission. I myself often reach for the box of rice crackers, or make chips out of veggies such as carrots or kale.

Would it be too much to ask for something that would provide a little double-duty? One that could play the role of soft sandwich ends OR crispy snacker chip thingy if toasted to perfection?

How about something tangy that could be chewy or crunchy depending on the mood or needs? And better yet, haven’t you been waiting for more excuses to use your gluten-free sourdough starter anyway? Think flatbread.

It should be easy, folks, right? I mean, flatbread is a simple, often unleavened bread, and was one of the earliest breads ever made in Egypt (as early as 2500 B.C.), baked in hot ashes or on hot stone slabs. People have been making flatbreads for well over 6,000 years – a skill that was passed on from the Egyptians to the Greeks and Romans.

Versatility is one of flatbread’s greatest assets and most were designed either to hold other foods, or to serve as eating utensils. You can roll, wrap, toast, and fold ‘em; scoop, dip or sauce ‘em. And thankfully you don’t need to travel the world these days to find your favorite. Look no further than your grocer’s shelves for the likes of pita, naan, lavash, and tortillas!

Let’s make some sourdough flatbread and leave out the gluten, shall we?

Begin by making your gluten-free starter fed and happy.

Drop 1 cupful in your mixer’s bowl with 2 cups gluten-free multi-purpose flour.

Stir them together until the mixture is sandy.

Add 2 tablespoons olive oil…

…1 large egg, and 1/2 to 3/4 cup warm water. Mix on medium-high speed…

…for 2 to 3 minutes. The batter will thicken and become paste-like.

Allow the dough to rise, covered, in a warm place for 1 to 1 1/2 hours; or overnight in the refrigerator.

The rise won’t be dramatic, but when you break into the dough, you should see the pockets of CO2 that have developed.

Preheat your oven to 500°F.

Stir the dough to deflate it.

Brush three pieces of parchment paper with olive oil…

…and set them on three baking sheets.

Using a jumbo cookie scoop (2-tablespoon scoop) to portion the dough onto the paper and, with oiled hands…

…flatten it into a 4″ to 5″ round. Want a smoother finished look? You can use a pastry roller with an additional piece of oiled parchment over the top of the dough to shape your rounds.

Repeat with the remaining dough; you should be able to get about 6 rounds onto each baking sheet. Sprinkle with seeds or topping seasonings if desired.

Place the baking sheet(s) into the oven, or transfer the parchment directly to a preheated pizza stone. Bake for 5 minutes; for crispier breads, bake an additional 3 to 5 minutes, until the edges are golden brown.

Cool on a rack; or serve warm from the oven.

Move over, bread loaf – make some sandwiches and dig in!

I can promise that you won’t have a huge mouthful of bread in the way of your favorite fixings – just enough for a perfect balance.

Feeling appetizery? Serve the breads toasted crispy and golden with hummus, salsa, or artichoke dip.

Please read, bake, and review our recipe for Gluten-Free Sourdough Flatbread.

Print just the recipe.

Amy Trage

Amy Trage is a native of Vermont where she spent much of her childhood skiing and training for the equestrian event circuit. With a strong desire to pursue food writing, Amy took her English degree from Saint Anselm College to the New England Culinary Institute ...


  1. Karrie

    This looks yummy, could I use a regular sour dough starter and regular KAF flour and skip the xanthan gum and still have the same results?

    You would actually do best to follow a sourdough flatbread recipe like this one for our sourdough pizza (using unfed starter to boot!): In step 3, just portion smaller flatbreads and let them rest 15 minutes before popping into the oven. You can make them as thin or as thick as you like! Press on some seeds, too (I prefer a swipe of egg white-water goo to get the seeds to adhere well) and bake at 450F for maximum puff and color; depending on the size you shape, you’d want to check them after 6-7 minutes and add 2-4 more minutes if you need to bake them through/get more color. Kim@KAF

  2. superreader

    These look really good- thanks for the recipe/method. I really appreciate all the GF sourdough recipes. Please keep ‘em coming! I’d love more whole grain recipes, too. Did you try any options with higher whole grain levels?
    I would love to hear how a whole grain version of this recipe turns out! Please keep in touch. :) ~Amy

  3. Susie

    I’m ordering my starter asap! I do have the KAF GF flour, but could I also use the brown rice/starch mix you describe on other GF recipes?

    Susie, be sure you’re ordering the French sourdough starter and not our classic sourdough starter (which contains gluten!). You can certainly use the other gluten-free flour, but we used the whole grain gluten-free flour blend because it has more nutrients and thus will encourage stronger yeast activity. If you can, please use the whole grain GF flour blend. It may take a few days longer if you just use the GF multipurpose flour. Best, Kim@KAF

  4. Diane

    Do you have to use the sourdough starter? Supposed I want just a regular gluten free flatbread?
    You could replace the starter with one cup of flour and 1/2 cup of water! Give it a try! ~Amy

  5. Louanne

    I use a gluten-free flour which contains xanthan gum – can I leave out the 1 teaspoon in the recipe?
    Yes, that would be just the thing to do. ~ MaryJane

  6. GFJan

    Hi! I made this recipe and it was very simple. I was pleasantly surprised from making the GF sourdough starter that it was so easy to to!! Also, all the help from the great bakers at KA was so helpful!

    These were great right out of the oven, but when I froze the rest, then tried to toast them in the morning, the taste was flat – no real flavor and fairly stiff, not soft. Didn’t care for them.

    I had a good sized amount towards the end of baking and decided to try something. I added into the last bit of dough (enough to make an 8-9″ circle) about 1/2 tsp italian seasoning and 1/4 tsp of granulated garlic. I spread it out and put some pesto all over it (left 1/2″ border), put fresh sliced tomatoes on, a little cooked ground chicken sausage and then put cheese on half of it for my hubby (I can’t have cheese). Cooked it at the high temp for the flatbread for about 8 minutes. It was absolutley delicious! My hubby fell asleep while watching a game on TV, but the delicious smell woke him up – he ate it while it was hot and enjoyed every morsel! My half was great – even without cheese!!

    I am going to make this again this weekend, adding more italian seasoning and granulated garlic into the dough at the beginning. At the point before putting the toppings on, I am going to freeze the patted out dough between 2 sheets of parchment paper, so when I get home from work I can take out what I need and while the toppings are being prepared, the dough can defrost (it’s thin so it shouldn’t take too long). This recipe is fantastic for pizza!!

    1. The Baker's Hotline

      Hi Ann, I am afraid we haven’t calculated the carbohydrate quantity for these.~Jaydl@KAF

  7. Abby


    I was just wondering if you had the nutritional facts for these, I have so pretty serious healthy eaters in the family and want to make stuff the whole family can eat (which is quite difficult when incorporating a dairy and gluten allergy, healthy eaters, tomato allergies and a picky eater)



    1. The Baker's Hotline

      I’m sorry to say that we do not have this information available at this time. However, we are working to have this information available in the future. Jon@KAF

  8. Louisa

    I am wondering if this recipe could be made successfully with half the amount (or less) salt, as I am on a low sodium diet. thanks, louisa

    1. PJ Hamel

      Sure, Louisa – you can leave out the salt entirely, if you like. The flavor will be dulled, but if you’re already using less salt, you should be fine with it. Understand the dough will rise more quickly, without salt to control the yeast; so I’d probably shorten the rest before shaping to just 45 minutes, OK? Good luck – PJH

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