Gluten-Free Flatbread

Gluten-Free Flatbread
  • 1 cup sorghum flour
  • 1/2 cup quinoa flour
  • 1/3 cup cornstarch
  • 1/3 cup tapioca flour
  • 1/3 cup potato starch flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon xanthan gum
  • 3/4 teaspoon salt
  • 1/2 teaspoon active dry yeast
  • 1 cup warm water
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons honey


  1. Grease a baking sheet.
  2. 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.
  3. 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.
  4. Preheat oven to 400 degrees F (200 degrees C).
  5. Bake in the preheated oven for 8 minutes.

04/05/2018
Gluten-Free Flatbread, recipe PT15M PT1H 5 455 calories

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