2-Ingredient Gluten Free Flatbread

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.

Course Breakfast

Cuisine American

Prep Time 2

Cook Time 6

Total Time 8

Servings servings

Calories 53kcal

Author Arman Liew

Ingredients

9 tablespoon gluten-free rolled oats
1/4-1/3 cup milk of choice or water, * see notes

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