Breadmaking can be a little tricky when you kick it gluten-free. If you’re not ready to dive into gluten-free sourdough breadmaking, or yeasted breads that take awhile to rise, gluten-free flat breads are a simple solution.
This gluten-free flat bread recipe is very high protein and fibre due to the quinoa and chickpea flour. I first made this recipe for lunch. I planned to serve up some fresh salad, a little soup, a cilantro pesto, vegetable hummus and knew we needed one more thing. The answer? Gluten-free flat breads!
My best creations happen when my fridge is looking most bare and that was the case for the concoction that became this.
Part of the inspiration came from the amazing Ethiopian meal Josh and I had gone nutty over a few evenings before. I made this hot little number in a dry, titanium pan reserved for flatbreads and pancakes – but do what you need to do to keep things from sticking. The trick is to keep your pan hot and work quickly.
For more cookware options, check out this Guide to Healthy Cookware. I haven’t tried these gluten-free flat breads with cast iron, but I think that would be a good option as well.
Serve this recipe alongside all your favourite meals!
A tasty gluten-free flat bread recipe that pairs well with soups, stews and dips, or could be used as a wrap.
Ingredients
Scale
1/2 cup chickpea flour
1/4 cup quinoa flour
1 tsp sea salt
1 tsp fenugreek, ground
1 tsp cumin, ground
1 Tbsp arrowroot flour (helps things stick together)
2 cups of water (add by the 1/4 cup to manage consistency)
1 Tbsp oil, plus more if needed for cooking depending on your pan
Instructions
Mix all ingredients together in high powered blender or food processor. Because of all the water needed to make these thin, a regular blender should be OK too.
Turn on stove to high and heat pan. Drop a little water in and see if it sizzles.
Then pour in about 1/4/ cup batter, in a circular motion, to cover bottom of pan in a thin coating.
Let this baby cook.
When nearly dry, and fully bubbled on top, flip it over and give it a quick cooking on the other side.
Can store these gluten-free flatbreads in the fridge and just heat up in a pan before serving.
This looks delicious! I will definitely try this out. I love all things bread, cracker and especially gluten-free, and the fact that this is made with quinoa and chickpea flour is even better.
Thanks :)
Sounds amazing! I ADORE injera and have been wanting to try it for years. . . somehow, the fermenting stage intimidates me. But this baby sounds eminently do-able! :)
Wowzers, this looks SO good. I have a huge history of failing at pancake and/or crepe-making, and I have certainly never tried making flatbreads in a skillet, so this’ll be an interesting challenge for me this weekend. :) Thanks for the great idea and recipe! Fingers crossed.
Love how easy (and tasty!) these look! The timing of this recipe is perfect, as I just decided to go 1 week gluten-free to see “what happens” as I suspect gluten is causing the health issues I’ve been experiencing. I was just wondering what I was going to do for bread, since gf bread is hard to find where I live… this is perfect. I could turn it into a wrap and jam pack it full of veggies and hummus. Thanks Meghan for the inspiration!
I forgot to ask, where did you get your glass containers from? I love them, but I find usually the glass ones are round, or the mouth of the jar is too small to fit a measuring spoon/cup in. Thanks!
Hi, these look spectacular. I am just wondering, for someone who is big into soaking and making things myself, I am wondering how to make chickpea flour. I can do the quinoa flour but if you soak and dehydrate the chickpeas would they grind into flour very well? I’m having a hard time picturing it for some reason….thanks!
We make these breads using the channa (chickpea) flour as well, it’s a savory crepe called chicklee. It’s not spelled that way, but that’s how I’ll spell it *^_^*
These look amazing! I tried them but they didn’t work :( Any tips? I ended up adding some oil to the pan as the first one stuck. They all burnt and I couldn’t flip them because they fell apart. How long should they stay one before they’re flipped? Looking forward to trying them again!
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Part of the inspiration came from the amazing Ethiopian meal Josh and I had gone nutty over a few evenings before. I made this hot little number in a dry, titanium pan reserved for flatbreads and pancakes – but do what you need to do to keep things from sticking. The trick is to keep your pan hot and work quickly. 
This looks delicious! I will definitely try this out. I love all things bread, cracker and especially gluten-free, and the fact that this is made with quinoa and chickpea flour is even better.
Thanks :)
These look great–kind of like crepes, minus the batter resting time.
Sounds amazing! I ADORE injera and have been wanting to try it for years. . . somehow, the fermenting stage intimidates me. But this baby sounds eminently do-able! :)
What in the world is fenugreek? I have never heard of this!
Wowzers, this looks SO good. I have a huge history of failing at pancake and/or crepe-making, and I have certainly never tried making flatbreads in a skillet, so this’ll be an interesting challenge for me this weekend. :) Thanks for the great idea and recipe! Fingers crossed.
I have solved many of the issues I have had in the past, just by visiting this site, I would highly recommend it for anyone with the same problems
Love how easy (and tasty!) these look! The timing of this recipe is perfect, as I just decided to go 1 week gluten-free to see “what happens” as I suspect gluten is causing the health issues I’ve been experiencing. I was just wondering what I was going to do for bread, since gf bread is hard to find where I live… this is perfect. I could turn it into a wrap and jam pack it full of veggies and hummus. Thanks Meghan for the inspiration!
I forgot to ask, where did you get your glass containers from? I love them, but I find usually the glass ones are round, or the mouth of the jar is too small to fit a measuring spoon/cup in. Thanks!
Hi, these look spectacular. I am just wondering, for someone who is big into soaking and making things myself, I am wondering how to make chickpea flour. I can do the quinoa flour but if you soak and dehydrate the chickpeas would they grind into flour very well? I’m having a hard time picturing it for some reason….thanks!
Oh awesome! I love everything about this recipe, I’m definitely trying it out asap. Thanks for sharing.
I love your “branded” flour! I’m an organization/label freak so stuff like that speaks to my soul. : )
What if chickpeas and all affiliated products hurt bigtime? Do you think Spelt or brown rice would work?
I guess I could just give it a go…I’ll let you know!
Hi – looks yummy – have you tried these with teff flour?
Thanks,
YUM! These were great. The first two were flops, but by the 3rd I had it down. These were great wrapped around your falafel recipe! Thanks! sarah
protein power savoury flat bread, deeelish. http://t.co/pTmKv9nO #recipe
Good idea!
We make these breads using the channa (chickpea) flour as well, it’s a savory crepe called chicklee. It’s not spelled that way, but that’s how I’ll spell it *^_^*
These look amazing! I tried them but they didn’t work :( Any tips? I ended up adding some oil to the pan as the first one stuck. They all burnt and I couldn’t flip them because they fell apart. How long should they stay one before they’re flipped? Looking forward to trying them again!