Look no further for versatile grain free and gluten free paleo flatbread that satisfies like regular bread. We keep the ingredient list as short as possible by using an almond flour and tapioca starch base for this flatbread - the result is crispy outside and chewy inside!
There are just some times when nothing less than bread will do.
Yeah, lettuce leaves work great as wraps, vegetable hash is pretty good at soaking up runny egg yolks, and it’s even true that veggies can make a mean garlic bread. But, being a little picky sometimes (or at least knowing what I want), there are times when I just want bread.
But I’ll be honest, if I ate regular bread every time I wanted to, it would not be a good thing for me. If you’ve been following my blog for a while now, you probably know that although I don’t have celiac, I generally feel better (more energetic and less bloated) when I at least limit my gluten intake. And I find this to be the case for a lot of people I talk to as well!
So an alternative form of bread that still satisfies like bread is a must for me.
I have a favorite paleo sandwich bread, but a gluten free paleo flatbread has been on my to-do list for a while now. I’m happy to report that after a few rounds of testing and tweaking, I’ve come up with a paleo flatbread that is completely fabulous. As in, bread fabulous.
This flatbread has become my go-to for everything and anything you could want to serve on or with flatbread, naan, or pita bread.
Wraps are the obvious usage, but this flatbread also works as pizza crust. I’ve also done a breakfast-for-lunch dish with roasted vegetables and a fried egg on top of this flatbread. I frequently serve this gluten free flatbread along with curry in place of naan. And it's delicious cut into pieces, toasted in the broiler, and then paired with hummus for dipping.
Give this grain free, dairy free flatbread a try and you will not be disappointed!
The Best Paleo Gluten Free Flatbread Recipe
Note that whether you use coconut oil or clarified butter (or a mixture of both) will affect the flavor of this bread. I really don’t have a preference, but I like to think about what how I’ll be using this bread when I choose either coconut oil or clarified butter.
Coconut oil gives it a touch sweeter flavor. This is why I like to use coconut oil if I’m serving this flatbread with certain curries, or as a sweet crêpe-style dish.
Pro Tip: This flatbread is amazing filled with banana slices, dark chocolate chips, and a drizzle of almond butter!
Ingredients
- Coconut oil - or you can use clarified butter (ghee); I find that coconut oil yields a slightly sweeter flatbread than if you use ghee
- Plain unsweetened almond "milk" - or any type of milk you like (cow's milk works well too)
- Egg - acts as a binder and wet ingredient in this recipe, and helps create the perfect texture
- Almond flour - together with tapioca flour, this is the base of our gluten free flatbread
- Tapioca flour - using a blend of almond flour and tapioca flour results in chewy gluten free flatbread
- Golden flaxseed meal - you can use ground brown or golden flaxseed meal; this acts as another binder in this grain free bread
- Salt - to season the batter so our flatbread isn't bland
- Baking powder - this leavening agent helps yield a lighter flatbread (otherwise, the bread is too dense)
How to Make Gluten Free Paleo Flatbread
Step 1: Make the Batter:
Whisk together the coconut oil or clarified butter, milk, and egg in a medium bowl. Whisk in the almond flour, tapioca flour, flaxseed meal, salt, and baking powder. Let the mixture sit while you preheat a skillet (it will thicken slightly).
Note that even though we're making flatbread, the batter for this is more similar to pancake batter - that's what we want!
Step 2: Cook the Flatbread:
Preheat a 10-inch nonstick skillet over high heat. Once the pan is very hot, turn the heat down to medium and immediately pour in half the batter and rotate the pan to spread it out. Once the batter is in the pan, immediately turn the heat down to low.
Cook until golden on both sides, about 3 to 5 minutes on the first side and 2 to 4 minutes on the second side.
Use a spatula to transfer the bread to a wire rack to cool.
Cook the remaining half of the batter the same way.
Step 3: Enjoy!
Serve hot, warm, or at room temperature. You can use this flatbread any way you would use Indian naan bread or Greek pita bread.
Pro Tip: Don't Oil the Skillet
We use enough fat in the batter (in the form of coconut oil or clarified butter), so there's no need to oil the skillet when you cook this flatbread.
Storage
I recommend making a double batch of this because it's versatile and keeps well!
To store it, layer the flatbread between pieces of parchment paper, and place it in a gallon-sized zip-top bag. You can keep it in the fridge for up to 5 days, or in the freezer for up to 2 months.
Reheating
I like to reheat leftovers either in a toaster oven or a dry skillet over medium heat.
Can I Make This Into Crêpes?
Yes you can! And they are absolutely delicious.
To make this recipe into gluten free crêpes, add ½ cup of water to the batter. Keep all the other ingredients the same. The batter will be much thinner, and you can cook it the same way you would cook regular crêpes (there's no need to oil the skillet!).
More Gluten Free Recipes to Make
- Savory Parmesan Garlic Crackers
- Keto Cinnamon Rolls
- Low Carb Biscuits and Gravy
- Homemade Keto White Bread (Almost Zero Carb Bread)
Let's Connect
Did you make this recipe? Please rate it and leave a comment below. You can also tag @anediblemosaic on social media.
To stay up-to-date, follow me on Facebook, Instagram, Pinterest, and Twitter!
Let's Connect
Did you make this recipe? Please rate it and leave a comment below. You can also tag @anediblemosaic on social media.
To stay up-to-date, follow me on Facebook, Instagram, Pinterest, and Twitter!
Paleo Gluten Free Flatbread Recipe
Ingredients
- 4 tablespoons coconut oil or clarified butter (ghee), melted and cooled slightly (or a mix of both)
- ½ cup plain unsweetened almond “milk” or any kind of milk you like
- 1 large egg
- ½ cup almond flour
- ½ cup tapioca flour also called tapioca starch
- 2 tablespoons golden flaxseed meal or brown flaxseed meal
- ½ teaspoon salt
- ⅛ teaspoon baking powder
Instructions
- Whisk together the coconut oil or clarified butter, milk, and egg in a medium bowl. Whisk in the almond flour, tapioca flour, flaxseed meal, salt, and baking powder. Let the mixture sit while you preheat a skillet (it will thicken slightly).
- Preheat a 10-inch nonstick skillet over high heat. Once the pan is very hot, turn the heat down to medium and immediately pour in half the batter and rotate the pan to spread it out. Once the batter is in the pan, immediately turn the heat down to low. Cook until golden on both sides, about 3 to 5 minutes on the first side and 2 to 4 minutes on the second side. Use a spatula to transfer the bread to a wire rack to cool.
- Cook the remaining half of the batter the same way.
- Serve hot, warm, or at room temperature.
Faith's Tips
- To Make 4 Smaller Flatbreads: Use a 6-inch nonstick skillet and cook ¼ of the batter at a time. Reduce the cooking time as necessary, about 2 to 4 minutes on the first side and 1 to 3 minutes on the second side.
- To Make Crêpes Instead of Flatbread: Add ½ cup of water to the batter and keep all the other ingredients the same. The batter will be much thinner, cook it the same way you'd cook any crêpes (but there's no need to oil the skillet!).
- Storage and Reheating: I recommend making a double batch of this because it's versatile and keeps well! To store it, layer the flatbread between pieces of parchment paper, and place it in a gallon-sized zip-top bag. You can keep it in the fridge for up to 5 days, or in the freezer for up to 2 months. I like to reheat leftovers either in a toaster oven or a dry skillet over medium heat.
Nutrition
Amanda says
This was great! I've tried a lot of paleo breads and most of them were flops. This is the first recipe of yours that I've fixed and now that I'm done eating supper (flatbread with chicken and saute' bell peppers and onion as main course then as dessert I spread one with almond butter and drizzled with honey).... I've been looking at the rest of your paleo recipes with plans to cook several already. I found you on a google search trying to find my old so so flatbread recipe. what old recipe???
Keto Recipes says
This flatbread is amazing. Almost like the real thing.
Brenda says
oops sorry... sometimes i type too fast... i meant a gluten free brand of oat flour.
Brenda says
Oh my, I am so happy. I was hesitant to make this flatbread as I have tried so many recipes that have turned out just awful as well as using a whole dozen eggs. I am an excellent cook but I had almost given up and was going to turn to a gluten brand of oat flour. Today, I was craving bread and started going through my saved recipes. Since the ingredients in this one didn't call for a whole dozen eggs, I decided to try it. I am so happy I did. I tweaked the recipe to make the batter a bit thinner but otherwise followed the recipe exactly. I used my cast iron pan getting it real hot, then medium and finally low heat and I used the timer. These are fantastic. I am so happy. I had one folded over with an egg and cheese and for lunch one lettuce and cucumber. Thank you! this will be my go to flatbread recipe.
Angela says
These look beautiful, and I am guessing they would also freeze well. On my must-try list.
Sabrina says
This looks delish! Pinning it! Following you! ;)
Kevin | Keviniscooking says
These looks incredible and I've never tried so it's on my list! Thanks!
Laura (Tutti Dolci) says
I love flatbread, these look so versatile and especially perfect for lunch!
Krista says
How wonderful to find a flatbread that you can eat, Faith. :-) These sound delicious.
Rosa says
Delicious looking!
Cheers,
Rosa