Gluten free flat bread

Gluten free flat bread – gluten free, dairy free, soy free, vegan, clean and paleo friendly.



It’s been 2 years since I started my website and I have come a long way. I’ve practised taking food photos util I improved and then I practised some more and learnt so much along the way. I bought my first DSLR camera this year that took my photography to new heights so when I stumbled upon this flat bread recipe and saw the sad little photo I knew it was time to update it as well as the recipe itself.
Here is my previous pic below. I smile when I look at this because it is a reminder of how far I’ve come. I still have a long way to go but my passion for healthy food and making it look delicious will stay with me always. x

Flat bread - gluten free


If you’re anything like me, you probably can’t start your day without breakfast – and a savoury one at that.
I had run out of most of my usual breakfast ingredients and I didn’t want to resort to store bought gluten filled breads, muffins or scones so I whipped these flat breads up before work and still managed to catch the 7.36 am train! These are not strictly a breakfast item but when something is good for you then it shouldn’t matter when you eat it.

The warmth and softness of freshly made bread is a simple pleasure that starts the day on a positive note. The great thing is that when you get home (if you have any left), you can use them as small pizza bases. Just put on your desired toppings and bake in the oven till done.
This recipe makes 2 small flat breads.  You can have these plain with just sea salt or add some different chopped herbs such as rosemary or thyme. These are more dense than a regular flat bread so you will feel fuller.

I found I only needed ½ a cup of water for my mixture as my flours were quite fine and I used blanched almond flour (meal) which is softer and finer than natural almond meal. (If your mixture is too dry, feel free to add more water.) Make sure you pour the water in a steady stream as you mix so that you can have control over how wet the dough becomes. You want the dough to be only slightly sticky. If you find it’s too sticky, just throw in a little more chickpea or almond flour until you get the desired consistency. If you don’t like to use almond flour/meal, you can try using a different type of flour such as amaranth (found at health food shops). I am yet to try it with quinoa flour but when I do I will let you know how I go.


Here’s an overview on what to do


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Place dry ingredients in a bowl and mix thoroughly.
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Make a well in the centre and add oil of choice.
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Add up to 1/2 a cup of water in a steady stream while mixing.
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Dough will be slightly sticky. Sprinkle some chickpea (besan) flour over a bench and place the dough on top. Knead well for a couple of minutes.
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If your dough is too sticky, add more chickpea flour.
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Shape dough into a ball and let rest for 20 minutes.
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Cut dough in half. Shape both halves into balls.
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Roll balls of dough out into circles (about 20 cm in diametre) on baking paper before transferring (including the baking paper) onto a tray.
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Lightly brush surface of dough with oil.
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Sprinkle salt over the top (sea salt works well) and chopped fresh rosemary. Gently push the rosemary into the dough with a flat hand.
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Bake in a preheated 180 degree C oven for 20 minutes or until cooked through. Cut into quarters or break pieces off.


Why this is so good for you

Chickpeas boost energy, stabilise blood sugar, lower the risk of heart attack, reduce risk of colon cancer, reduce risk of type 2 diabetes and support strong bones.
Almonds alkalize the body (good for fighting inflammation), nourish the nervous system, provide good brain function, build strong bones and teeth, provide healthy fats which aids in weight loss, reduce risk of heart disease and help protect against diabetes.
Arrowroot helps prevent neural-tube defect and other congenital malformation in offspring, helps regulate heart rate and blood pressure, aids in fat metabolism in the body, aids in digestion and regulates bowel movement, can relieve nausea and replaces nutrients that are lost due to diarrhea and vomiting.
Coconut oil
Parsley freshens breath, inhibits tumour formation, reduces risk of colon cancer, cervical cancer, diabetes and asthma, fights against osteoarthritis and rheumatoid arthritis, helps prevent recurrent ear infections or colds, reduces severity of asthma
Lemon and lemon peel promotes heart health, maintains blood pressure levels, lowers bad cholesterol, reduces risk of heart disease and high blood pressure, helps prevent skin, colon and breast cancer, helps prevent osteoarthritis, inflammatory polyarthritis, bone fractures and osteoporosis, helps treat sore throat, flu, cold and similar infections, encourages healthy bowel movements and improves oral health.
Cumin aids in digestion, is a natural laxative, heals infection and wounds in the digestive and excretory system, clears up symptoms of haemorrhoids and helps prevent diabetes, relieves stress and anxiety, helps relieve asthma and bronchitis, helps fight common cold and fights against iron deficiency when menstruating.|
Sesame seeds protect the liver, help relieve rheumatoid arthritis, lower blood pressure, help prevent colon cancer, improve bone health and strengthen the immune system.
Sea salt helps build a strong immune system, prevents buildup in the digestive tract (which can lead to constipation and weight gain), reduces respiratory inflammation (asthma), reduces high blood pressure, heart attack and strokes, reduces risk of diabetes, prevents osteoporosis, helps prevent muscle spasms and cramps.


Gluten free flat bread

Yield: 2 flat breads


  • 1 cup chickpea (besan) flour
  • 1 cup blanched almond flour
  • ½ cup arrowroot (tapioca) starch
  • 1 ½ teaspoons gluten free baking powder
  • Optional: ½ teaspoon garlic powder
  • Optional: 1/4 teaspoon finely ground white pepper
  • 2 tablespoons melted coconut oil (or oil of choice) plus extra for brushing.
  • ½ cup water (or more) to mix all together.
  • To sprinkle on top
  • Sea salt or fine pink Himalayan salt
  • Chopped fresh rosemary.


  1. Preheat oven to a moderate temperature (170 degrees C or 150 fan forced)
  2. Combine the flours, starch, and powders in a bowl and mix well.
  3. Form a well in the centre and add the oil.
  4. Add the water in a steady stream with one hand while mixing with the other until a slightly sticky dough has formed. Kneed well for a couple of minutes and then let sit for 20 minutes.
  5. Cut dough in half and roll out onto baking paper cut to size of tray (I used 2 round biscuit trays). Transfer baking paper onto try and brush top with oil. Sprinkle lightly with the salt and rosemary.
  6. Push toppings gently into the dough with flat, straight fingers.
  7. Bake for 20 minutes or until cooked through.
  8. Slice into triangles and serve with a squeeze of lemon juice.


* For quick clean up, Place down some cling wrap on kitchen bench before kneeding.

* Rub some flour around the rolling pin so dough doesn’t stick. Add a little more over the dough if still sticking.

* Make sure you use baking paper or the flat bread will end up cracked and fall apart.

* If using regular table salt, adjust the amount you use.

* Sprinkle the sesame seeds before the cumin so that it is able to stick to the oil.

* If using the lemon peel, place the tray on the lowest shelf in the oven to avoid the peel overcooking. Otherwise you can omit the peel altogether and just squeeze the juice on after cooked.



One thought on “Gluten free flat bread”

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  1. Hi Natasha,
    That really looks yummy; the right breakfast to satisfy the stomach. Next time when I am in Sydney, I must try this flat bread.
    Congratulations, again.
    Marcus Luedi

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