Gluten Free Flatbread

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5 from 295 votes
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This gluten-free flatbread recipe is light and fluffy, perfect for soups, pizzas, you name it! Made with two ingredients, it does not require flour, dairy, or yeast. 

Keen for more gluten-free breads? Try my gluten free pizza rolls, keto bread, coconut flour bread, and almond flour banana bread next.

gluten free flatbread.

A light, chewy, perfectly seasoned flatbread made without wheat flour? My gluten-free flatbread ticks all the boxes.

Like my classic healthy flatbread, the dough has two (yes, two) basic ingredients and cooks up in minutes, so you can make it right before you need it. To date, it’s one of my favorite and most requested gluten-free recipes. 

Table of Contents
  1. Why I love this recipe
  2. Ingredients needed
  3. How to make gluten free flatbread
  4. Arman’s recipe tips
  5. Storage instructions
  6. More easy breads
  7. 2-Ingredient Gluten Free Flatbread (Recipe Card)

Why I love this recipe

  • Versatile. I love dipping flatbread in creamy soups, but you can make gluten-free pizzas, wraps, sandwiches, and so much more!
  • Just 2 basic ingredients. All you need is rolled oats, milk, and a few optional spices. 
  • Minimal prep time. The dough comes together in seconds, and the cooking time is less than 10 minutes. 
  • Easy to customize. I’ll be sure to give you some ideas later on.

Ingredients needed

  • Old-fashioned oats. AKA rolled oats, but you can also use instant oats or steel-cut oats. They’ll be blended to a flour-like consistency. If you have oat flour on hand, you’re one step ahead!
  • Milk OR water. To thicken the dough. I tested both unsweetened almond milk and water, and I found using water weakened the texture of the flatbread. 
  • Seasonings. I used sea salt and Italian herbs, but you should use whatever herbs and spices complement the dish you’re serving.

How to make gluten free flatbread

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Make oat flour. Blend your rolled oats until a fine powder remains.

Step 2- Make the dough. In a large mixing bowl, combine the flour and milk. Stir to combine. Stir in the optional seasonings. 

Step 3- Prep. Coat a nonstick skillet with cooking spray. Before turning the heat on, pour the batter into the pan. Using the back of a spoon, spread into a thin circle (6-8” diameter).

Step 4- Cook. Over medium-high heat, cook the flatbread for 2-3 minutes. Flip and cook for another 2-3 minutes. Remove from the pan and repeat.

Step 5- Cool. Let the flatbreads cool before serving.

how to make gluten-free flatbread.

How to serve this

The best part about making flatbread from scratch is that you can use it however you like. Here are some ideas to get you started:

  • Use it like pizza crust. Top the cooked flatbread with marinara sauce and your favorite toppings, then bake it in the oven for 5-10 minutes until the cheese melts. 
  • Make a sandwich wrap. Load up your favorite toppings, or swap them for tortillas in my Starbucks spinach feta wrap, salad wraps, or Greek wraps
  • Use it for dipping. Similar to naan, flatbread is a great pairing for Indian food,  creamy soups and stews, or drizzled with olive oil and served alongside cauliflower hummus.

Arman’s recipe tips

  • Use other types of flour. I tested a few different flours to make this recipe, and the only ones that fared well, aside from oat flour, were blanched almond flour and pre-mixed gluten-free flour blends with xanthan gum. I really didn’t really enjoy the texture of brown rice flour or coconut flour.
  • If the dough mixture is a little dry, add milk or water a few tablespoons at a time. It should be soft and pourable. 
  • Use a different skillet. I like the convenience of a nonstick skillet, but a cast iron skillet will help give the flatbread a golden-brown crust that’s great for pizzas. 
  • Start with ¼ cup of batter and only use ⅓ cup if the batter is too thick.

Variations

  • Add flavor. Swap the milk for Greek yogurt for a subtle tangy flavor and added protein. 
  • Brush with garlic butter. Melt butter with minced garlic and brush this on right before cooking the flatbread. 
  • Use different spices. Like curry powder, smoked paprika, garlic powder, or onion powder. 
  • Make them sweet. Cook them in a bit of butter and sprinkle cinnamon sugar on top.

Storage instructions

To store: Leftover flatbread should be kept in an airtight container at room temperature for 1-2 days or refrigerated for up to one week. 

To freeze: Wrap leftover flatbread between pieces of parchment paper and freeze them in a freezer-safe container for up to three months. 

oat flour flatbread.

More easy breads

oatmeal flatbread

2-Ingredient Gluten Free Flatbread

5 from 295 votes
This gluten-free flatbread recipe is light and fluffy, perfect for soups, pizzas, you name it! Made with two ingredients, it does not require flour, dairy, or yeast. 
Servings: 4 servings
Prep: 2 minutes
Cook: 6 minutes
Total: 8 minutes

Ingredients  

Instructions 

  • Blend your rolled oats until a fine powder remains.
  • In a mixing bowl, combine the flour and milk. Stir to combine. Add the salt and any optional extra seasonings. Mix.
  • Spray/coat a non-stick pan with cooking spray. Before turning the heat on, pour the batter into the pan. Using the back of a spoon or a spatula, spread into a thin circle (6-8 inches in diameter).
  • Turn on the heat to medium-high. Cook for 2-3 minutes or until you can see dry patches on the top surface. Flip and cook for another 2-3 minutes on the second side. Remove from the pan and repeat the process until all the batter is used up.
  • Let flatbreads cool before using.

Notes

* Start with 1/4 cup and only use 1/3 cup if the batter is too thick. 
Add salt and seasonings to taste. 
TO STORE: Leftover flatbread should be kept in an airtight container at room temperature for 1-2 days or refrigerated for up to one week. 
TO FREEZE: Wrap leftover flatbread between pieces of parchment paper and freeze them in a freezer-safe container for up to three months. 

Nutrition

Serving: 1servingCalories: 53kcalCarbohydrates: 9gProtein: 2gFat: 1gSodium: 166mgPotassium: 49mgFiber: 1gCalcium: 26mgIron: 1mgNET CARBS: 8g
Course: Breakfast
Cuisine: American
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

Originally published April 2020, updated and republished May 2024

Arman Liew

I’m a two time cookbook author, photographer, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

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Comments

  1. 5 stars
    This was a great idea! I added a little over 1 tbsp fat free mozzarella to the batter, along w the herbs and spices. Turned out really good!

  2. If you bake them really thin & crispy, then cut into smaller pieces, you have taco chips!!! (for anyone else who is both gluten and corn sensitive)

  3. I just made these and the first one I made came out amazing! But when I went to make the second one with the remaining batter, the pan was obviously already hot and it definitely cooked differently and burnt before it was done. So how do you bake more than one if the pan needs to be cool at the start?? Any tips or tricks?

  4. Can you tell what the oats measure after you run them through the food processor? I’d like to try making these with a bag of oat flour I already have (I don’t have a food processor) and am not sure how much to use.

  5. I’ve never used oats, I never ate oatmeal, so I’m kind of confused. Can you use the Quaker gluten free quick oats for this, or does it have to be old fashioned oats?!

  6. If you were to bake these in the oven instead of cook on the stove, what temp and how long would you bake it for? Thanks!

      1. I tried it last night and this morning with great success! Prepare as stated then i put the dough on a parchment paper lined pan. I used a spatula dipped in water (after each spread) to flatten and form dough into a pizza crust shape. I baked the crust at 425 degree for 15 minutes then topped with sauce and toppings and baked 5 minutes longer. So delicious! I made breakfast pizza for my kids today and added date sugar and cinnamon to the dough, baked 20 minutes and then let cool for a few. Topped with Kite Hill cream cheese, strawberries, coconut sprinkles and cinnamon. It was a huge hit! Thanks for this super easy and versatile recipe!

  7. I admit I almost cried when I found this recipe (linked from the Chunky Monkey Breakfast Pizza recipe). It is SO DIFFICULT to find wheat, soy, and egg-free crust recipes. I’m so excited to try this!!!

    1. I totally agree with Kristen’s comment above!!! My toddler is sensitive to most of the common allergens but she gobbled two of these up in a matter of minutes! I can’t wait to try the different variations. I’m curious if you have tried making a big batch of these and freezing them? Thank you SO MUCH for this recipe!

  8. Hi,

    I’d like to try this recipe however would you please tell me what the T stands for in “1/2 cup + 1 T gluten free rolled oats” ?

    Sorry if the question seems stupid or awkward.

    Thanks for your feedback.

    Madjid

  9. Baked sweet potatoes? No fail, ace every time. A cake? Shoot me.

    Hopefully these flatbreads are NOT the latter case for me!

  10. I see you found my small sauce recipe stash too, thank you for linking to those! I’m thinking cinnamon raisin flatbread ice cream burrito with caramel sauce next time I make it. Oh and sprinkles…duh!

  11. I have dabbled in Paleo type of eating…and going without breads/wraps is the worst!! This is a great option!! I am going to go grain-free in December…so I would probably have to play with coconut flour…

  12. Drat, can’t have oats either! Guess I’m stuck with coconut! I love these recipes, but there’s always something I can’t have. I keep trying though!

  13. Definitely needs some pizza toppings on this. Yummm. Crazy that it’s only 2 ingredients!

  14. What a fun idea! I love oats in the morning, and I love oats at midday…so it stands to reason that I would also love oats at night. In pizza form. YES! 🙂