Gluten-Free Flatbread Recipe

Name: Gluten-Free Flatbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sorghum flour; 1/2 cup quinoa flour; 1/3 cup cornstarch; 1/3 cup tapioca flour; 1/3 cup potato starch flour; 3/4 teaspoon baking soda; 3/4 teaspoon xanthan gum; 3/4 teaspoon salt; 1/2 teaspoon active dry yeast; 1 cup warm water; 1/4 cup olive oil; 2 tablespoons apple cider vinegar; 2 tablespoons honey

Servings: persons

1 cup sorghum flour
1/2 cup quinoa flour
1/3 cup cornstarch
1/3 cup tapioca flour
1/3 cup potato starch flour
3/4 teaspoon baking soda
3/4 teaspoon xanthan gum
3/4 teaspoon salt
1/2 teaspoon active dry yeast
1 cup warm water
1/4 cup olive oil
2 tablespoons apple cider vinegar
2 tablespoons honey

1
Grease a baking sheet.
2
Combine sorghum flour, quinoa flour, cornstarch, tapioca flour, potato starch flour, baking soda, xanthan gum, salt, and yeast together in a bowl. Stir water, olive oil, cider vinegar, and honey together in a separate bowl until honey is dissolved; pour over flour mixture and mix until dough comes together in a ball.
3
Place 1/4 cup dough between 2 sheets waxed paper or plastic wrap and roll until very thin using a rolling pin or tortilla press. Place on the prepared baking sheet and repeat with remaining dough; let rise for 30 minutes.
4
Preheat oven to 400 degrees F (200 degrees C).
5
Bake in the preheated oven for 8 minutes.

413

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup sorghum flour, 1/2 cup quinoa flour, 1/3 cup cornstarch, 1/3 cup tapioca flour, and more.

Yes, Gluten-Free Flatbread falls under the Vegetarian category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Gluten-Free Flatbread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions