The Best Gluten Free, Yeast Free & Corn Free Flat Bread – a delicious recipe with flour, tapioca starch, brown rice flour, eggs, canola oil, baking soda. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Heat cast iron frying pan.
2
Mix dry ingredients together and set aside.
3
Combine eggs, oil, water and whisk to blend.
4
Add to dry ingredients and mix well until dough forms a ball. Dough should be soft and pliable but able to be rolled out w/out sticking to everything. (Too sticky? Add a bit more flour. Too dry? A bit more water.).
5
Knead on floured surface until smooth. Divide into equal pieces and roll out to thinly in a circle but not so thin that they will rip.
6
Place on oiled pan if needed and cook 1-3 minutes on each side. Will brown slightly and bubble up.
7
Set aside on a clean tea towel and cover with the other half. (The steam from the hot bread will help make each one softer.) Repeat placing cooked ones on top of each other until done.
8
Then wrap around whatever you'd like!
9
Enjoy!
311
kcal
Calories
13
g
Fat
37
g
Carbs
11
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 9 ingredients. The key ingredients include: 1 1/4 cups gluten-free flour, blend (I use white rice flour and tapioca starch in half the amount), 1/2 cup tapioca starch, 1/3 cup brown rice flour (fine ground), 2 eggs, and more.
Yes, The Best Gluten Free, Yeast Free & Corn Free Flat Bread 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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