Gluten-Free Skillet Flatbread Recipe – a delicious recipe with sorghum flour, tapioca starch, baking powder, salt, xanthan gum, water. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
In large bowl, whisk together sorghum flour, tapioca starch, baking powder, salt, and xanthan gum. Add water, egg, and olive oil. Stir with a wooden spoon until a stiff, but not dry, dough forms. If dough is dry, add an additional teaspoon water. Turn dough out onto a lightly floured countertop and pat dough into a ball.
2
Cut dough into ten pieces. Round into balls (lightly flour your hands to prevent dough from sticking). Generously flour your countertop and roll dough into small rounds, about five inches across.
3
Heat one teaspoon olive oil in a ten-inch cast iron skillet over high heat until lightly smoking. Two at a time, cook the bread until golden brown, about four minutes per side. Cool bread on a wire rack. This bread is best enjoyed the day it's made.
384
kcal
Calories
14
g
Fat
53
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 1/4 cups (9 1/4 ounces) sorghum flour (see ingredient note above), 3/4 cup (3 ounces) tapioca starch, 1 tablespoon baking powder, 1 1/2 teaspoons salt, and more.
Yes, Gluten-Free Skillet Flatbread Recipe falls under the General 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.
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