The Best Gluten-free Flatbread (3 Ingredients, Vegan)

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This Gluten-Free Flatbread is:

* the best gluten-free vegan flatbread

* made with only 2 main ingredients

* healthy and vegan

* super easy to make and very inexpensive 

* allergy- friendly being gluten-free, grain-free, egg-free, dairy-free, soy-free,  nut-free,  corn -free

This recipe is the first from an amazing series of bread type recipes that you can make from one bag of  dried chickpeas.  Check back or sign up above to get notified for pizza crust,  tortillas, pancakes, sandwiches, burritos, chips recipes made with only 2 main ingredients – chickpeas and starch. 

As mentioned above, this gluten-free flatbread is made from only a bag of dried chickpeas,  tapioca (or any other starch like arrowroot powder or probably corn starch) and salt.  It’s easy,  inexpensive,  and made with ingredients you can easy find at the store.   The texture is amazing,  just like regular bread and it doesn’t crumble like most gluten-free vegan type of bread.  

I use this flat bread for all kinds of dishes like burritos,  sun butter and jelly sandwiches,  grilled cheese sandwiches, and pan pizza. 

Directions on how to make  the best gluten-free flatbread

Ingredients you need (The exact measurement you can find below in the recipe card):

*  Dried chickpeas

*  Tapioca starch or Arrowroot Powder

*  Salt

*  Blender

Notes: 

* The recipe was written for 1 bag of dried chickpeas. However,  if you buy chickpeas in bulk like I do,  you will measure two cups of dried chickpeas for 1 bag of chickpeas. 

*Tapioca starch can be replaced with arrowroot starch.  Even though I never used cornstarch,  it will probably work since it’s a starch.

*A blender is essential to make this recipe. I made it with a Ninja one cup blender and a Vitamix. Vitamix worked the best and faster,  since is more powerful and has a bigger container,  however,  if you don’t have one, you could use the blender you have. 

Directions on How to make Gluten-free Chickpea Flatbread

Step 1

Before making this gluten-free flatbread, you will need to soak the chickpeas overnight or about 8 hours*.   After soaking, drain and rinse the chickpeas. 

Step 2

Add about 3 cups of soaked chickpeas to the blender with 2 cups of water,  and blend until a smooth dough is formed.  2 cups of dried chickpeas, yields about 6 cups of soaked chickpeas. Therefore, you will be able to blend all of them in two rounds.  Blend until the dough is as smooth as possible with no chickpeas clumps left. You might need to blend for few minutes,  if you are not using a high power blender. 

If you only have a one cup blender, fill a half of the cup with chickpeas and add enough water to barely cover the chickpeas.  

Step 3

Add the blended chickpeas to a bowl, and blend the remaining soaked chickpeas.  Be sure you add water to the blender every time you add new chickpeas.  

Step 4

After all the chickpeas are blended add the tapioca and salt to the bowl and mix  until the flour and salt are well incorporated.  The dough will be thick, but runny. 

Step 5

Add parchment paper to a cookie sheet. Add some dough to the pan,  and spread evenly into a thin layer.  For a thicker bread, add enough dough and spread it to about 1/2 inch thickness. 

Step 6

Bake it  at 420 F for about 25 to 30 mins. Depending on the thickness of the dough and what you intend to do with the bread, the time will vary on how long you will bake the bread.

You can eat it plain or use it as a pizza crust,  for sandwiches (sun butter and jelly, grilled cheese sandwiches, focaccia) or burritos.  Using about the same method, I also make tortillas and delicious pancakes from the soaked chickpeas. I will be posting specific recipes for each on how to use it.  If you don’t want to miss it,  sign up for the newsletter,  to be notified when new recipes are being posted. 

Important Notes:

* Since chickpeas are legumes, they can cause gas and bloating for some people. If that happens to you, I noticed that if you increase the soaking time to about 2 days or if you let the chickpeas sprout, it will reduce the gas significantly. You want to be sure you rinse the chickpeas and change the water every few hours. NOTE: Soaking for longer than 8 hrs, it will make the bread have a stronger chickpea flavor.

*If you feel you added to much water to the dough, if you put it in the fridge for about 1 hour, the blended chickpeas would absorb that extra water.

*The recipe will make about 3 flatbreads (around 14 inches long), depending on the thickness of the dough.

*If you have trouble making it, or have any other questions that I have not thought about, feel free to ask me in the comment section below. I will be posting a video how I make it in the very near future.

OTHER GLUTEN-FREE VEGAN  RECIPES YOU WILL ABSOLUTELY LOVE:

VEGAN GLUTEN-FREE DINNER ROLLS ( ONLY 3 INGREDIENTS)

HEALTHY BLUEBERRY BREAKFAST BARS ( ONLY 3 INGREDIENTS)

BEST VEGAN CHILI

If you make something from Allergyummy, please comment below with questions and your experience. I would love to hear from you. Don’t forget to rate the recipe and tag me on Instagram @allergyummy or use the hashtag #allergyummy. Also, follow along on Pinterest and Facebook for more allergy friendly, healthy recipes inspirations.

Print

The Best Gluten-free Flatbread ( 3 Ingredients, Vegan)

Prep Time

1 d

Cook Time

25 mins

 

Made with only two main ingredients this gluten-free flatbread taste and feels like regular bread. It's very adaptable, you can make pizza crust, sandwiches, and burritos.

Course: Bread

Cuisine: American

Keyword: gluten-free flatbread

Servings: 3 flatbreads

Ingredients

• 2 cups Dried Chickpeas 1 lb. bag of dried chickpeas
• 2 cups Tapioca Flour or Arrowroot Flour
• 1 1/2 Tbsp. Salt
• 4 cups Water

Instructions

1. Before making this gluten-free flatbread, you will need to soak the chickpeas overnight or about 8 hours*.   After soaking, drain and rinse the chickpeas. 

    

2. Add about 3 cups of soaked chickpeas to the blender with 2 cups of water,  and blend until a smooth dough is formed.  2 cups of dried chickpeas,  yields about 6 cups of soaked chickpeas. Therefore, you will be able to blend all of them in two rounds.  Blend until the dough is as smooth as possible with no chickpeas clumps left. You might need to blend for few minutes,  if you are not using a high power blender. 

   If you only have a one cup blender, fill a half of the cup with chickpeas and add enough water to barely cover the chickpeas.

3. Add the blended chickpeas to a bowl, and blend the remaining soaked chickpeas.  Be sure you add water to the blender every time you add new chickpeas.

4. After all the chickpeas are blended add the tapioca and salt to the bowl and mix until the flour and salt are well incorporated.  The dough will be thick, but runny. 

5. Add parchment paper to a cookie sheet. Add some dough to the pan,  and spread evenly into a thin layer.  For a thicker bread,  add enough dough and spread it to about 1/2 inch thickness

6. Bake it  at 420 F for about 25 to 30 mins. Depending on the thickness of the dough and what you intend to do with the bread, the time will vary on how long you will bake the bread.

7. The recipe will make about 3 flatbreads (around 14 inches long), depending on the thickness of the dough.

Recipe Notes

* Since chickpeas are legumes, they can cause gas and bloating for some people. If that happens to you, I noticed that if you increase the soaking time to about 2 days or if you let the chickpeas sprout, it will reduce the gas significantly. You want to be sure you rinse the chickpeas and change the water every few hours. NOTE: Soaking for longer than 8 hrs, it will make the bread have a stronger chickpea flavor.

*If you feel you added to much water to the dough, if you put it in the fridge for about 1 hour, the blended chickpeas would absorb that extra water.