Flexible, Foldable, Gluten-Free Flatbread!

This is my son’s favorite bread and his younger (gluten tolerant) brother even loves it, too!  It’s soft and fluffy and great for folded sandwiches.  Try this bread topped with poppy, sesame, or caraway seeds, dried onion or garlic, or all of the above! 


Line a 9 x 13 Jelly Roll pan with parchment and lightly dust with rice flour, set aside.

 Mix together the following with a whisk and set aside:

1 cup fine brown rice flour

½ cup tapioca starch

2 Tbsp Sugar

2 tsp Xanthan Gum

1 Tbsp Instant Yeast Granules (or 1 pkg active dry yeast)

1/2 tsp Salt

In bowl of mixer, combine the following:

 ¾ cup Water – 110 degrees Farenheit

1 tsp Cider Vinegar

2 Tbsp Extra Virgin Olive Oil

2 Eggs

 Once wet ingredients are combined, slowly add dry ingredients until mixed.  Scrape down sides of bowl and beat on medium/high for 4 minutes. 

 Scrape dough onto parchment lined pan and spread to cover almost to edges with a wet spatula (the rectangular-shaped scrapers work really well)  Be sure to keep wetting your spatula so dough doesn’t stick.  Once fairly smooth, poke  indentations all over with a fork.  Cover (I use a Rubbermaid storage container turned upside down over pan as a “proofer”) and let rise for 35-40 minutes.  If seeds or other toppings are desired, add them before covering for the rise time.

 Bake in a preheated 425 degree oven for 11-15 minutes, or until the top is slightly browned.  Remove from pan, with parchment to cooling racks.  Remove parchment as soon as you can by rolling it up underneath the dough.  Once fully cooled, you can cut dough into desired-sized pieces.

 Refrigerate leftovers or this can be frozen (place waxed paper between slices for easy removal).

This entry was posted on Sunday, June 13th, 2010 at 8:31 pm and is filed under Breads, Recipes, Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.

8 Responses to “Flexible, Foldable, Gluten-Free Flatbread!”

  1. June 14th, 2010 at 12:31 am

    Jim says:

    Sounds Delicious

  2. July 4th, 2010 at 7:39 am

    Jeanne Pack says:

    Boy this looks good. I am definitely sending this on to my daughter-in-law.

    I love the little heart carrots!

  3. August 16th, 2010 at 9:11 am

    What Life Dishes Out » Blog Archive » Multi Seed Flatbread Wraps – Gluten Free says:

    […] a variation of my Flexible, Foldable, Gluten Free Flatbread post.  But that wasn’t a step-by-step recipe AND that was only the basic version.  […]

  4. September 12th, 2010 at 7:00 pm

    What Life Dishes Out » Blog Archive » Gluten Free Quinoa Tabbouleh says:

    […] to let the ingredients mingle.  My kids like this salad packed into a pita pocket or rolled into Flatbread as a sandwich filling.  And how awesome would this be sprinkled atop Hummous on a […]

  5. May 24th, 2011 at 3:17 pm

    Mary says:

    I’ve been wanting to make this for weeks. I am finally ready to attempt it. Thanks for posting this recipe. I’m so excited for good bread and so is my husband (the GF guy)!

  6. May 24th, 2011 at 3:33 pm

    admin says:

    Mary, Thanks for stopping by!! Please let me know how you like it! :-)


  7. May 24th, 2011 at 10:24 pm

    Mary says:

    I made it tonight and it was amazing. My husband snitched bites before it completely cooled and we both loved the texture and the taste. He is looking forward to some good sandwiches and I’m making a second batch tomorrow morning. Thanks!

  8. May 25th, 2011 at 7:27 am

    admin says:


    My kids often “steal” corners off while it’s cooling, too! You can also do this bread with seeds (sesame, poppy, caraway) and dried garlic/onion on top before rising. It’s really good that way, too! Glad you enjoyed it!

    Be sure to store in the fridge (IF you have leftovers – LOL) becuase it won’t last long as room temperature.