Finally I got a moment to post this! So excited! No – I am super, extra, mega excited about this unapologetically gluten free vegan flatbread that I am about to share with you. It is free of yeast and eggs too, yet is still very very soft.
Can’t you see why I am excited now?
You have no clue how long I have wanted to share this. Like a year ago! I know, terrible isn’t it? The problem was that at that time I was making so many other exciting recipes that I put this in a file and accidentally forgot to post it. Total oversight!
There is a reason this happens, and I can guarantee I am not the only one that it happens to. I will let you in on what happens in the life of a food blogger. As a food blogger, you almost eat, drink, and sleep thinking about recipes. It’s crazy! In fact, sometimes you can feel extra guilty if you are eating something delicious, and not making a recipe for it. Seriously!
Other times, you have so many pictures, recipes, and files on your computer that you do not know which recipe to really post and in what order, and you can get mixed up and totally over look a really really good recipe due to the the distraction of posting another really good recipe. That was my issue at least…
Perhaps however, this is good timing for you even though I was late posting this! Maybe this is just the time that you are looking for a homemade gluten free vegan flatbread recipe that is soft, delicious, and just pure manna! No kidding this beautifully perfect flatbread is something to smile about, bake/cook, and brag about.
What is even greater is that this recipe is not hard to make at all. While admittedly gluten free recipes (especially bread recipes) can look different in texture at first, and can seem to be a task, you will see that when it comes to this gluten free vegan flatbread, there is nothing hard about it.
Furthermore, I am all pumped about you trying this recipe because it is not dense, heavy, or crumbly! It was a hit recipe from the first time we made it from scratch – nothing to go off of – just pure genius! You may credit my husband for this one.
This recipe would be perfect with indian food, to tuck falafels into, or to even use as a “homemade Subway” bread.
Try it, I am absolutely sure you will think they are amazing!
- (a) Dry Ingredient Bowl:
- 1 cup fine white rice flour, +2 tbsp extra for sprinkling*
- ¾ cup potato starch
- ½ cup corn flour
- ¼ cup almond flour
- 3 tbsp milled flax
- 2 tsp baking powder
- 1-1/4 tsp xanthan gum
- 1 tsp sea salt
- ½ tsp baking soda
- (b) Wet Ingredient Bowl:
- 1 cup warm water
- ½ cup warm dairy-free milk
- 1-1/2 tbsp olive oil
- ½ tbsp coconut oil
- Preheat your oven to 425 degrees Fahrenheit.
- Line two flat baking trays with non-stick cookie/baking sheets.
- Place all dry ingredients (MINUS the 2 tbsp of extra rice flour) into a large bowl, and whisk together.
- In a separate medium sized bowl, whisk wet ingredients together.
- Add wet ingredients to the dry, and beat until mixture comes together. The dough will be of a sticky/glue-like consistency, not runny and not dry or crumbly.
- Separate the dough now into four equal sections in the mixing bowl with a spoon without removing the dough (of course because it is too sticky to separate by hand).
- With the 2 extra tbsp of rice flour now, sprinkle ½ tbsp of rice flour on each of the 4 sections of separated dough and do not mix in.
- Now, with the unmixed rice flour on top of each section, gathering one section of dough at a time with your hands, and form dough into a ball in the palms of your hands, then semi-flatten the ball in your hand slightly. Do this for each of the four separated sections of dough. The dough at this point should not be sticky, but as a regular dough.
- Place each semi-flattened dough ball on the non-stick cookie/baking sheets, and carefully flatten each with fingers into round ½ inch thick flat disks that are thicker on the edges.
- Bake the flatbreads (about no more than 10-12 minutes) until raised and lightly golden.
- Remove from the oven and allow to cool.
Note: These can be cooked on the stove top or in the oven. If done on the stove, flatten the dough balls as flat as you can, and cook in a sprayed cast iron skillet over medium heat. Flip once one side is solid and golden brown. Keep an eye on it so it does not burn :)
Furthermore, these can be refrigerated for a few days, and reheated by microwave, oven, or skillet over low heat. I prefer fresh flat bread though.
Cheers to you with making these, and please let me know if you try them and how it went in your home. This is a solid recipe that I have tried over again just today so it works well!