Gluten Free Flatbread

5 from 4 votes

Here’s a Gluten Free Flatbread recipe that contains no
coconut, no dairy, no grains and no egg. It’s just the right combination of
cassava and squash to create a chewy and tender flatbread. This recipe is
allergy friendly (gluten, dairy, shellfish, nut, egg, and soy free) and suits
the autoimmune protocol diet (AIP), paleo and vegan diets.

Prep Time10

Cook Time15

Total Time25

Course: Side Dish

Cuisine: Mediterranean

Servings:

Calories: 119kcal

Author: Beth Chen

Equipment

Parchment Paper

Ingredients

1/2 cup Arrowroot Flour
1/2 cup Cassava Flour
1/2 teaspoon Salt
1/2 cup precooked and mashed Acorn Squash may substitute kabocha or butternut but don’t include rind
2 tablespoons Extra Virgin Olive Oil
2 tablespoons Warm Water (may need more or less)

Instructions

Combine all the dry ingredients in a medium sized mixing bowl.
Add the squash to the bowl.
Using a fork or pastry blender, work the squash into the flour mixture until the squash is combined into flour and crumbly. This step is very similar to working butter into flour.
Next add the olive oil and stir to combine.
Feel the dough and see if you need any additional liquid. If the dough is really dry and doesn’t stick together, add the water one tablespoon at a time.
At this point, the dough should stick together but not to your hands. If you’re used to working with wheat flour, this dough will feel a little dry to you. That’s fine. It doesn’t have the same elasticity of wheat flour.
Divide the dough into six balls and then set aside.
Take a long sheet of parchment paper and fold it in half.
Place one ball of dough in between the parchment.
Using a rolling pin, roll the dough out until it’s about 1/8 inch thick. It should be slightly thicker than a tortilla.
Repeat with each of the balls of dough.
Using a frying pan, cook each piece of flatbread for about 1 minute on each, over medium heat. You just want to brown and heat the dough through so the pan should be dry and doesn’t need any oil. Also, if you start to see bubbles in the dough, it’s time to flip.
Once the flatbread is done cooking, place it on a wire cooling rack until you’re finished, and then serve.

Notes

You'll need parchment paper and a rolling pin for this recipe.

There is a fine line between just enough water and too much. You want it to hold together without being too sticky. After a few tries this will get easier.

You’ll need a smooth bottomed fry pan to cook this Gluten Free Flatbread work. Additionally, you can add a little but of oil to the bottom of the pan if it’s not a smooth or non-stick surface. I personally use a ceramic-coated cast iron pan. Check out my post on the Best Pans for Chemical Free Cooking.

I call this recipe a flatbread but it could easily be used as a tortilla. It’s just slightly thicker than tortillas and has a little bit more chew to it. If you have a tortilla press, that would work for this recipe. However, the recipe works best if they are slightly thicker than tortillas.

This recipe makes 6 but you can easily double it and save a few for leftovers. They last in the refrigerator for about 24 hours. It does get a little tough but a few seconds in the microwave and they still taste great.

Nutrition