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.
Prep Time:5 minutes
Cook Time:15 minutes
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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. 
