Gluten-Free Flatbread

Gluten-free flatbread made with sorghum flour, quinoa flour, tapioca flour, and xanthan gum is easy to make and great used like a pita.

• Preparation Time: 15 mins
• Cooking Time: 8 mins
• Total Time: 23 mins
• Calories: 230 Calories

Ingredients

• ¾ teaspoon salt
• ¾ teaspoon baking soda
• 2 tablespoons honey
• 1 cup warm water
• ¼ cup olive oil
• ½ teaspoon active dry yeast
• ⅓ cup cornstarch
• 2 tablespoons apple cider vinegar
• 1 cup sorghum flour
• ½ cup quinoa flour
• ¾ teaspoon xanthan gum
• ⅓ cup tapioca flour
• ⅓ cup potato starch flour

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C).

Step 2

Grease a baking sheet.

Step 3

Bake in the preheated oven for 8 minutes.

Step 4

Combine sorghum flour, quinoa flour, cornstarch, tapioca flour, potato starch flour, baking soda, xanthan gum, salt, and yeast together in a bowl. Stir water, olive oil, cider vinegar, and honey together in a separate bowl until honey is dissolved; pour over flour mixture and mix until dough comes together in a ball.

Step 5

Place 1/4 cup dough between 2 sheets waxed paper or plastic wrap and roll until very thin using a rolling pin or tortilla press. Place on the prepared baking sheet and repeat with remaining dough; let rise for 30 minutes.