Multi-Seed Flatbread Wraps (Gluten Free!) Recipe

Name: Multi-Seed Flatbread Wraps (Gluten Free!)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Brown Rice Flour *see Note; 1/2 cups Tapioca Starch; 2 Tablespoons Sugar; 2 teaspoons Xanthan Gum; 1 Tablespoon Active Dry Yeast (or 1 Pkg); 1/2 teaspoons Salt; 3/4 cups Warm Water (110 Degrees); 1 teaspoon Apple Cider Vinegar; 2 Tablespoons Olive Oil; 2 whole Eggs; 2 Tablespoons Desired Toppings (I Like Sesame Seeds, Poppy Seeds, Dried Garlic, Dried Onion And Caraway Seeds)

Servings: persons

1 cup Brown Rice Flour *see Note
1/2 cups Tapioca Starch
2 Tablespoons Sugar
2 teaspoons Xanthan Gum
1 Tablespoon Active Dry Yeast (or 1 Pkg)
1/2 teaspoons Salt
3/4 cups Warm Water (110 Degrees)
1 teaspoon Apple Cider Vinegar
2 Tablespoons Olive Oil
2 whole Eggs
2 Tablespoons Desired Toppings (I Like Sesame Seeds, Poppy Seeds, Dried Garlic, Dried Onion And Caraway Seeds)

1
Line a jelly roll pan with parchment paper and dust lightly with brown rice flour.
2
In a medium bowl, whisk together all dry ingredients.
3
In bowl of mixer, combine warm water, vinegar, oil and eggs.
4
Beat until well mixed.
5
Slowly add dry ingredients to wet ingredients until combined.
6
Scrape down sides of bowl and beat on medium/high for 4 minutes.
7
Scrape dough onto parchment lined pan and spread to cover almost to edges (but not touching pan) with a wet metal spatula (keep a glass of water nearby to re-wet the spatula as needed).
8
Once fairly smooth, poke indentations all over the top of the dough with a fork.
9
Sprinkle desired toppings over dough.
10
Cover (I use a Rubbermaid storage container turned upside down over the pan as a proofer) and let the dough rise for 35-40 minutes.
11
Bake in a preheated 425 degree oven for 11-15 minutes, or until the top is slightly browned.
12
Remove bread from the pan, with parchment still attached, and place on a cooling rack.
13
Remove parchment as soon as you can by rolling it up underneath the dough.
14
Once fully cooled, you can cut dough into desired-sized pieces.
15
Refrigerate leftovers or this can be frozen (place waxed paper between slices for easy removal).
16
*For best results, use a finely ground brown rice flour.
17
For complete step-by-step instructions with photos, please see related blog post.

276

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
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 11 ingredients. The key ingredients include: 1 cup Brown Rice Flour *see Note, 1/2 cups Tapioca Starch, 2 Tablespoons Sugar, 2 teaspoons Xanthan Gum, and more.

Yes, Multi-Seed Flatbread Wraps (Gluten Free!) 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.

That's it — enjoy your meal!

Multi-Seed Flatbread Wraps (Gluten Free!)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions