Grain Free Flat Bread

Grain & Gluten-Free Flat Bread, Paleo & Vegan Friendly

I was so inspired by my friend Ashley at My Heart Beets and her Paleo Naan Bread recipe – After making it several times I came up with my own seasoned flat bread recipe. 21DSD, Paleo, Gluten Free, Grain Free and Dairy Free – and totally AMAZING!

This recipe is easily increased or decreased depending on how many breads you would like to make. It’s equal parts of Almond Flour, Tapioca Flour & Water – then add your seasonings (for each 1/4 cup of each of the main ingredients, you’ll use 1/4 teaspoon of your seasonings and 1/8 teaspoon of white pepper)

Making these Grain Free Flat Breads are as easy as making pancakes! Just shake everything up together and pour into your skillet!

paleo flat bread


Just cook them 1-2 minutes per side, just to get them cooked and brown on the outside…


Transfer each of your flat breads onto a cookie sheet lined with parchment paper and bake  at 350 degrees for up to 15 minutes – the longer you bake them the crispier they will get.


The middles are still chewy after baking, the edges are crisp – The best of both worlds!

Grain & Gluten-Free Flat Bread, Paleo & Vegan Friendly

4.7 from 12 reviews
Grain Free Flat Bread
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • ½ cup Blanched Almond Flour
  • ½ cup Tapioca Starch
  • ½ cup Water, preferably filtered
  • ½ teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • ½ teaspoon Sea Salt
  • ¼ teaspoon White Pepper
  1. Preheat oven to 350 degrees F
  2. Line a cookie sheet with parchment paper
  3. In a jar (with lid) combine all ingredients and shake well to make a thin batter
  4. Heat your seasoned cast iron skillet over medium
  5. Add a little healthy cooking fat to your hot pan
  6. Pour your batter into your skillet (approximately ¼ cup) - move your skillet around to spread the batter out thinner if desired
  7. Cook for 1-2 minutes per side, just until it's getting a few brown spots.. your breads will be firm on the outside but uncooked in the center
  8. Transfer your bread to your parchment lined cookie sheet
  9. Repeat until your batter is all used up and all breads are on your cookie sheet
  10. Bake your flat breads at 350 for up to 20 minutes
  11. Remove from the oven and cool slightly
  12. Enjoy!

Grain & Gluten-Free Flat Bread, Paleo & Vegan Friendly

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. However, I only recommend products or services I have personally used myself and trust.

49 thoughts on “Grain Free Flat Bread

  1. Lee

    I tried you recipe. However, when I blended it together it was like a brick. Not enough liquid….so I added more and then still not enough….then more and it was too much. It was a disaster! Please re-look at your measurements and let us know! :)

          1. Hayley Ryczek Post author

            Justine – based on our email conversation it’s because you didn’t follow my recipe, so I’m sorry YOUR RECIPE didn’t work out but going forward if you modify a recipe please don’t miss lead my readers that a well tested and proven recipe doesn’t work, thanks in advance.

    1. Hayley Ryczek Post author

      Lee – I’m not sure why you’re having trouble – I’ve made this recipe 100s of times and so have many other people – it’s equal amounts of blanched almond flour, tapioca flour and water…. Are you certain you used the correct ingredients and the correct amounts?

      1. Lee

        Thanks for the response! Yeah it seems simple enough ;) I will see if the flour I used was the right one…because mine wasn’t thin at all.

  2. Summer Williams

    Haley, I just used your recipe and LOVED it! I was a bit nervous when I saw how thin the batter was, but decided to trust the recipe. It turned out perfectly! My family is already asking for more. Thanks for sharing!!

  3. Mary

    What does it mean when you take it out of the oven and “cook slightly” does that mean but it back in the pan for a couple mins? Thanks!

    Can’t wait to try!

  4. AngiPPP

    I made these today and they were a disaster, stuck to the pan, burned bits, folded over on itself, thick bits, thin bits, slightly scorched where I put the frying pan under the grill to firm them up enough to scrap off the bottom of the pan bits, ….. and they STILL taste amazing crunchy on the thinner parts and soft chewy with a crisp outside on the thicker parts,… I liked them so much I may invest in a better pan!

  5. Audry

    Wow Hayley!
    Great site. I came over from wellness media to check out your site ;)

    This recipe seems too easy..unbelievable!! :)

    I’m going right now to try it, but I don’t have tapioca, I will see how arrowroot works out and let you know. I’m hoping this will be a good alternative to pita bread to dip in hummus and also a replacement for tortillas….we’ll see :)


    1. Hayley Ryczek Post author

      Rachel – you can sub in arrowroot flour or corn starch. These starches gives a gluten like elasticity to the bread.

  6. Annick

    Is it possible to use coconut flour in lieu of the almond flour? Looks like a great recipe, I think I’ll try it today!


  7. Andrea

    I’ve tried this recipe a couple time and love it! I used it to make pizza the other night and it was perfect. I was wondering if they keep well? I was wanting to make some and keep them to use during the week for lunches at work.

  8. Kristina

    Hi Hayley, I just made a recipe very similar to yours (it used coconut milk vs water) and they cake out gooey on the inside. Tasted amazing, but gooey and didn’t hold up very well. Can you describe the internal texture please? I want to try this recipe, but I hate to waste my gf flours. Thanks in advance!

    1. Hayley Ryczek Post author

      I made a recipe that used coconut milk instead of water and I did not like the gluey consistency. It was like they never cooked. I shared this recipe because we LOVE them, they are not gooey and I’ve added yummy seasonings that make them AMAZING.
      Feel free to make just 1/4c of each water/almond/tapioca with 1/4t of the seasonings…. you can reduce/increase the ingredients in my recipe as needed!!!

      1. Hayley Ryczek Post author

        If you let them bake until crispy they make an amazing cracker, too! (especially spread with organic pasture butter!)
        They are light and airy. not heavy, dense or chewie in the middle.

      2. Kristina

        Okay awesome! I’m going to try it then. It wasn’t bad, just exactly like you said. I am hoping to make yours this week then. Thanks again!

  9. Maggie

    I’ve made these at least 4 times now and love them! Here’s my questions, if I get 4 breads from the batter, should I bake them half the time? If I only get 2, as in your picture, should I bake them the full 15 min?

    1. Hayley Ryczek Post author

      Do what feels right for the texture you want. My hubby likes his soft so we bake his less – I like mine crisp like a cracker so I let mine go longer :)

  10. BJ

    My mother made these and they are delicious!! We would like to know if we can make multiple batches at the same time and how to store them, or if we need to make them fresh each time we want them?

  11. Gf

    Hi! I was trying to make paleo farinata (italian chickpea flatbread) and found your recipe, i wanted to use the same ingredients. I’m worried aboot goo-iness of the inside. Have you tried farofa (cassava “breadcrumbs”) rather than starch? Thanks!

  12. Andrea

    This recipe is amazing!! I have gone through a hundred recipes trying to find a vegan gluten free bread of any kind that would turn out and taste good! I am freaking ecstatic to have found this recipe! Thank you thank u thank u!!! Delicious! The awesome part is I can use it for pancakes too!!

  13. Jane

    I LOVE these. You totally saved my life. They are wonderful as a cracker and great as a bun for hotdogs. This Labor Day I felt soooo normal. One question: Since it serves 4, does that mean you get 4 flatbreads? How many flatbreads should you typically get from a single batch? I find if I bake them the full 15 minutes they are like a cracker, which is still yummy. After making them the first time, now I ALWAYS double the recipe. There is NEVER any left overs to put in the refrigerator or freezer. My gluten-loving in-laws loved them as well. Tho I must admit I didn’t want to share them. I felt it was a waste…eat your own bread! LOL!!! But, I still wanted them to know how wonderful gluten free can be. THANK YOU!!!

    1. Hayley Ryczek Post author

      It depends how big you are making them. I believe a scant ⅓ cup of batter will yield about 8 flat breads. I’m so glad you’re enjoying them!

  14. Jana

    Love love LOVE this recipe. I didn’t have tapioca flour in hand, but I used potato instead. The results were absolutely fantastic! The texture reminded me of injera, a sponge-y, Ethiopian bread but the baking gives it a lovely chewiness. And it’s so easy! Thank you so much for bringing this recipe into my life.

  15. Yesenia

    I’m excited that my 3rd and 4th piece was much better than first 2. I used butter as fat for pan. No bueno! So I let my cast iron skillet do its own thing with no fat and they look yummy! Going in oven now. ;) can I double it? Trying to make grilled cheese for kiddies. I’m so new to GF world and you’ve helped me have a decent lunch today!


Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: