This gluten free flatbread recipe has saved me on so many busy evenings when I want something warm, satisfying, and still balanced. It’s inspired by Brazilian cheese bread — that chewy, irresistible texture, but simplified into a quick, one-pan version you can whip up in minutes.
Whether you’re craving a light lunch, a simple pizza base, or a soft wrap for your fillings, this gluten free flatbread is your perfect go-to. It’s made from just a few ingredients, all naturally gluten free, and can easily be made vegan if you like.
Coach’s tip: For those exploring recipes using tapioca flour, or looking to expand their list of tapioca starch recipes, this one ticks all the boxes; light, chewy, and full of flavour while keeping your nutrition goals on track.
Ingredients and Substitutions
- 1 egg (or 3 tbsp liquid egg white for a lighter option — great for a higher protein flatbread)
- 60ml / ¼ cup semi-skimmed milk (swap for almond or oat milk for a free vegan option)
- 40g / ⅓ cup tapioca starch (tapioca flour)
- 40g / ⅓ cup reduced-fat grated mozzarella (or vegan cheese for a gluten free vegan version)
Coach tip: These ingredients gluten free are pantry staples that keep this flatbread recipe simple, adaptable, and nutritious.
Step-by-step Method
1. Mix it up:In a bowl, whisk together all the ingredients until smooth.
Coach tip: The batter should be pourable but not watery — add a splash more milk if needed.
2. Heat your pan:Warm a non-stick frying pan over medium heat. A touch of oil spray helps get that golden edge.
3. Cook with confidence: Pour in the batter and spread it slightly. Cook for about 5 minutes per side until golden and firm.
Coach tip: Let the base cook fully before flipping for that perfect chewy texture.
Serve & enjoy:Top your flatbread with what you love — try it as a Caprese flatbread (mozzarella, tomato, basil), BBQ chicken flatbread, or even a cheesy pizza base.
Tips & Variations
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Stir in herbs, chilli flakes, or garlic for extra flavour.
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Make smaller flatbreads for snack-size wraps or sides.
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Use it as a base for flatbread pizzas or roll it up for quick wraps.
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For a vegan gluten free flatbread, use plant-based milk and cheese, the result is just as soft and delicious.
FAQs
Can I make this flatbread recipe vegan? Yes, omit egg, use plant-based milk and cheese for a free vegan or gluten free vegan option.
Can I use this as pizza dough? Absolutely! This simple flatbread doubles as a chewy, crisp-edged pizza base.
What’s the difference between tapioca starch and tapioca flour? They’re the same thing, great news for when you’re exploring tapioca flour bread recipes!
Storage, Serving & Reheating
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Store: Keep in the fridge for up to 3 days.
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Reheat: Warm in a pan or toaster for 2–3 minutes.
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Freeze: Stack with parchment paper and freeze for up to 2 months. Reheat directly from frozen.
Coach tip: Make a few at once and store, they make the perfect gluten free wraps for busy weekdays.
Some Useful products I have found for this recipe:
I absolutely love the Le Creuset Stoneware Coupe Dinner Plates because they strike the perfect balance between style and practicality. They feel sturdy and high-quality, yet the smooth, modern design makes every meal look beautiful. Plus, they’re so easy to clean and hold up perfectly after countless uses, a small detail that makes a big difference at the table.
Easy Gluten Free Flatbread
A soft, chewy, and gluten free flatbread made in minutes using simple ingredients like tapioca flour and cheese. Perfect as a base for pizza, wraps, or any savoury or sweet topping.
Ingredients
- Metric:
- 1 egg
- 60ml semi-skimmed milk
- 40g tapioca starch (flour)
- 40g reduced-fat grated mozzarella
- Imperial:
- 1 egg
- ¼ cup semi-skimmed milk
- ⅓ cup tapioca starch
- ⅓ cup reduced-fat grated mozzarella
Instructions
Mix it up:
In a bowl, whisk together all the ingredients until smooth.
Coach tip: The batter should be pourable but not watery — add a splash more milk if needed.
Heat your pan:
Warm a non-stick frying pan over medium heat. A touch of oil spray helps get that golden edge.
Cook with confidence:
Pour in the batter and spread it slightly. Cook for about 5 minutes per side until golden and firm.
Coach tip: Let the base cook fully before flipping for that perfect chewy texture.
Serve & enjoy:
Top your flatbread with what you love — try it as a Caprese flatbread (mozzarella, tomato, basil), BBQ chicken flatbread, or even a cheesy pizza base.
Notes
- Great base for gluten free vegan wraps or flatbread pizzas.
- Batter can be made ahead and refrigerated for up to 24 hours.
- Works beautifully with sweet toppings too (try almond butter and banana!)
- Stir in herbs, chilli flakes, or garlic for extra flavour.
- Make smaller flatbreads for snack-size wraps or sides.
- Use it as a base for flatbread pizzas or roll it up for quick wraps.
- For a vegan gluten free flatbread, use plant-based milk and cheese — the result is just as soft and delicious.
Nutrition Information:
Yield: 1Amount Per Serving: Calories: 205Total Fat: 9gSodium: 150mgCarbohydrates: 18gSugar: 1gProtein: 11g
Thanks for cooking along, this easy gluten free flatbread is a simple, delicious recipe you can make in minutes and turn into a mini pizza, a soft wrap, or a cheesy snack. From a nutrition-coaching angle: pair it with protein and veg to balance the meal and keep you feeling satisfied (swap in plant milk and vegan cheese for a gluten free vegan option). The tapioca flour/starch is what gives this flatbread its lovely chewy texture, so don’t be afraid to experiment with toppings and formats; flatbreads, wraps, and pizzas all work beautifully. If you try it, please share a photo, leave a comment or rating, and tell me your favourite twist. I love seeing your creations. Happy cooking! — Your Coach Alex.
