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A white platter shown with gluten free flatbread garnished with parsley.
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5 from 1 vote

Gluten Free Flatbread

A delicious gluten free flatbread recipe, perfect for when an occasion calls for bread. This bread is light and soft, using baking powder instead of yeast. Serve it hot with curries, soups, salads, or with appetizers like hummus or cheese plates. Add garlic and herbs, like rosemary, to add flavor, or leave it plain!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Side Dish
Cuisine: Italian
Servings: 8 flatbreads
Calories: 104kcal


  • 1/2 cup coconut flour
  • 1/2 cup arrowroot starch
  • 1/2 cup potato starch
  • 2 teaspoons baking powder
  • 3/4 teaspoon sea salt
  • 1/3 cup almond milk unsweetened, plain
  • 1/4 cup Greek yogurt plain, full fat
  • 2 cloves garlic smashed and chopped finely (optional)
  • 1 tablespoon rosemary fresh, chopped finely (optional) *can sub Italian parsley, thyme, or basil if desired


  • Into a medium sized bowl, combine the coconut flour, arrowroot, and potato starch.
  • Into another medium sized bowl, whisk together the Greek yogurt, almond milk, baking powder, salt, and optional garlic and rosemary.
  • Add the wet ingredients into the bowl with the dry ingredients, and stir to form a crumbly dough. When you grab a ball of dough and press it together, it should hold together. If it's too crumbly, stir another 2-3 tablespoons of almond milk into the batter until it's wet enough.
    The dough comes together with a slightly crumbly texture.
  • Roll the dough into balls, about 2 tablespoons each. I use a 2-tablespoon cookie scoop to make even sized flatbreads.
    A ball of bread down shown between 2 layers of parchment paper.
  • Use a large piece of parchment folded in half, and place the dough ball in between layers. Flatten the balls into a flatbread shape using a rolling pin. The dough should be rolled thin, but not so thin that it breaks when trying to remove it from the parchment.
    Two pieces of parchment paper shown with a flattened piece of bread dough, demonstrating the thickness to roll out the dough.
  • Add the flatbread to a skillet on medium-high heat (level 6 on the Sharp Induction Cooktop) and spray it lightly with olive oil or avocado oil. Carefully add the bread dough, and cook the first side for 3 minutes, or until it has begun to brown. Flip the flatbread, and cook the other side for about 3 minutes.
    The bread shown browned in a skillet.
  • Serve the flatbread hot, drizzled with olive oil, and garnished with crushed garlic and chopped herbs, if desired. See notes for reheating leftover flatbread.




Leftover flatbread can be stored in an air tight container in the refrigerator for up to 3 days. Wrap tightly and store in the freezer for up to 3 months.


Gluten free flatbread is best served fresh. If I am not going to serve a whole batch, I find it better to store the dough in the refrigerator, and then cook new pieces as needed.
It can be reheated in a skillet over high heat for about 2 minutes per side, and is still delicious if this is the only option!


You can omit the yogurt in this recipe and use 1/4 cup of thick coconut milk (canned, full fat) in place of it.

Variations and Serving Ideas

Make your Flatbread Plain: Simply season these with salt, and leave out the garlic and rosemary to make a plain flatbread.
Other Herbs: Fresh thyme, chopped sage, and chopped basil would all be delicious in these to add flavor!
As Flatbread Pizza: After making this flatbread, top it with marinara, mozzarella cheese, and your favorite pizza toppings, and bake it in a 400º F oven for about 10 minutes.
With Curries, Soups, and Salads: This flatbread is a great gluten free sub so you can enjoy flatbread with your favorite meals! If you have a dish you love to dip bread into, use this gluten free option.


Calories: 104kcal | Carbohydrates: 21g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 0.3mg | Sodium: 256mg | Potassium: 216mg | Fiber: 4g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg