Gluten Free Bread – 30 Minute Flatbread

Sometimes life does not leave time to bake a loaf of bread. Even with a bread machine there have been months during that past year in which I could not convince myself to bake a loaf of homemade gluten free bread. That’s pretty bad when you consider that the recipe is fairly simple and quick. I’m forgiving myself though, since I’ve technically had a “bun in the oven” for 14 of the last 17 months.

For more easy gluten free recipes like this one, make sure to check out my ebook, The Gluten Free Survival Guide. I put all of my favorite GF recipes in there, including sandwich bread, pancakes, waffles, tortillas, pizza and more. I know your family will enjoy the recipes as much as mine does!

Since our family cannot live without gluten free bread, we’ve been surviving on my gluten free flatbread recipe. We’ve been making this for years, but I hadn’t posted it before because it was based off of Kate’s gluten free wrap recipe. However, over the years my lack of willingness to buy tapioca flour, read cooking instructions, or buy $6 of yeast every week has made this recipe into something I consider my own. After finally stumbling on the secret to making this gluten free bread without yeast – I literally stumbled and spilled all of the yeast – this recipe is finally ready for public consumption.

When the bread has finished baking, cut each square into 4 pieces. Then use the the pieces to make sandwiches – we’ve had everything from grilled cheese, to vegan BLTs, to Reubens, to PBJ’s. It’s not as fast as grabbing gluten free bread out of the freezer, but it tastes SO MUCH BETTER!

Gluten Free Turkey (Tofu) Sandwich with Cranberry and Arugula

Gluten Free Flatbread Recipe

1 c. brown rice flour
1/2 c. corn starch
2 Tbsp. sugar
2 tsp. xanthan gum
1/8 tsp. baking soda
1/2 tsp. salt

3/4 c. water
1 tsp cider vinegar
2 Tbsp. canola
2 eggs (or flax eggs)

1. Mix all dry ingredients in medium size bowl.
2. Add wet ingredients and mix thoroughly.
3. Grease two 8 in. square baking pans and dust with brown rice flour.
4. Spread half of batter evenly into each pan. Use the back of a wet spoon if the dough is sticky.
5. Bake at 350 degrees F for approximately 15 minutes, or until bread pulls away from the sides of the pans.

Substitution Notes: Tapioca starch or potato starch can be substituted for the corn starch. Flax eggs are 1 Tbsp ground flax seed + 3 Tbsp. water. I haven’t tried egg replacer since I generally have flax seed on hand.

Comments

  1. I am so excited to see this recipe yeast-free! Thanks! I look forward to tasting it very soon.

  2. I just made this last night, and the interior was on the sticky/mushy side. It appeared to be finished so I’m not sure what went wrong. Any thoughts?

  3. I made it last night with the same results. I was thinking I might need to cook it longer than the 15 minutes. It tasted good, though.

  4. I made this recipe this morning and it turned out FABULOUS!! My dough was quite sticky while I put it in the pans and then I ended up cooking it at least 10 -15 minutes longer (I have a mini oven so I thought that could’ve been why) and then put them on a cooling rack after cutting them in 4. I made a ‘breakfast sandwich’ with egg & cheddar and then grilled it up like a pannini…super good…way better then the ‘white rice gf bread’ I bought at the health food store (YUCK)!! We’re brand new at this whole GF thing and I’ve made the pizza dough and this recipe so far and it has turned out great…makes me think we could actually do this!

  5. My husband loved this and he is not GF! I am trying to get all the gluten out of the house so I need to make substitutes for him. It worked really well for the hummus I made him. I cut the bread into wedges so he can dip them. What is the best way to store this so it does not turn hard?

    Thanks for a great recipe!
    Michelle

  6. I was excited about this recipe because I just haven’t found a gluten-free bread that I really like, yet. I was diagnosed with Celiac Disease about 4 and half years ago and have been on a strict diet ever since. I made the flatbread this afternoon and I am so excited about it. It came out fantastic and tastes great! I can’t wait to make a yummy sandwich which I haven’t had in years! I hate all other bread options, so Im super excited about this recipe. Its so easy and quick! Thanks so much :)

  7. I tried this earlier today and had to stop myself from eating it all! Simple & easy… I’ve added the recipe to my go to list. Even the clean up was a breeze. Made a perfect BLT! I found it a little sweet, so the sugar will get cut down next time… but the texture and “crust” was spot on. Thanks for the recipe! (I also had to cook it about 15 minutes longer)…

  8. Look tasty and easy! Thanks for sharing your recipe

  9. I made this bread. It is great!! I used a 13 by 9 glass baking dish and I baked it for 35 minutes!

  10. Is 1 TBSP ground flax seed + 3 tBSP water equal to 1 egg or 2eggs?

  11. Valerie Jean says:

    I made this bread a few hours ago and if I had baked it about 15 minutes longer it would have turned out very good. The bread has a good taste to it. Was great with the pasta dish I made.
    I did add garlic powder and used olive oil, I also used tapioca starch. I did cut back on the sugar to 1TLB. I might cut back a bit more next time. I am looking forward to to making this bread again.Yum!

    Thanks!!!

  12. I tried the “egg replacer” instead of the flax eggs. The bread looked and felt like playdough that is starting to dry out. I will try again with the ground flax seed! :)

  13. I love this recipe… I cooked it for 18 minutes and it made a great tuna sandwich. I love that it’s so fast and easy and no yeast to deal with at all! I even posted a link to it from my blog.

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  15. I’ve made this recipe several times and it has been great. I also cut the sugar in half. Tonight I made added garlic powder, oregano, and rosemary to make an italian bread to go with our baked spaghetti. It turned out great!

  16. Hi,

    I’m a coeliac from Finland and I would love to try your recipes! I just wonder if it’s possible to leave cider vinegar out? I’m not sure what it is but it’s defenetely something I’m not used to use :D I have a brand new bread maker from OBH Nordica but I haven’t succeeded with bread..

  17. I wonder if the ones that did not turn out right were using a different pan than the writer. Glass and metal (even different colored metal), can make a difference. It would help if the recipe specified.

  18. Lawanda Davis says:

    I made this but didn’t like it in the 8″ pan so much. It truly became flatbread in every way when I used a pizza pan, and it came out of the pan with no problems.

  19. Lindsay Lydell says:

    Hello, I am new to GF baking and need some bread recipes. Trouble is, I can have yeast and cider while my mom cannot. Is there anyway to substitute that for something else?

  20. Sarah P says:

    This is a great recipe! I made this today with flax meal instead of eggs, and I used a 13×9″ pan with great results. I had to bake it a little bit longer, but it was soft in the middle (which I like). I would like to double this recipe and bake it on a cookie sheet or pizza stone. Bonus: my kids loved this bread! Thanks!

  21. Excellent pizza crust:)

  22. omg…thank you sooo much. I haven’t had bread in 4 months and just had a hamburger-with “bun”. It was so yummy. Thanks again. I made it in a glass pan a little thick and sliced it after baking. I also sprinkled a little rice flour on top so I could spread it easier.

  23. I’m wondering if anyone has done a calorie/nutrient analysis on this recipe?

  24. My teen-aged daughter has Ulcerative Colitis, and we took her off gluten 3 years ago. She has eaten corn bread and oat flour pancakes, but she REALLY missed having sandwiches. This flatbread is PERFECT! She loves it, and she had her first sandwich in 3 years yesterday! The only problem is, I can’t make it fast enough! Thank you SO MUCH!!!

  25. I just wanted to say a huge thank you for this recipe, you totally saved me this morning!! Let me explain….I have four kids, all gluten/dairy free. I am back in school again, after a gazillion years, and I was up until midnight last night doing homework. Then I realized I had not made bread that day, nor did I have quite enough flour to make it. Crap!!

    That’s when I started googling like a madwoman to find a quick gf bread recipe (which seems like such an oxymoron, no?) and found yours. I spread it out super thin on a greased cookie sheet…and voila! BREAD, and it was GREAT!

    And, it has no crumbs, which my 11 year old was happy about b/c he hates that his gluten free bread is so obviously crumbly.

    I also made myself an egg, ham and cheese sandwich for breakfast with it. YUM. Thank you again, and my kids thank you, b/c you saved them from eating cut up hot dogs again for lunch :)

  26. Has anyone tried this recipe with a “natural” sugar substitute like honey, maple syrup, stevia? Is it possible to make in bulk and freeze? Thanks, Tracy N.

  27. 1 Tbsp flax + 3 Tbsp water is one egg

    regular vinegar or lemon juice can be substituted for the cider vinegar

    I have made this successfully with stevia, and I have also frozen it after cutting it and letting it cool — turned out great.

    In my most recent version, I used a total of 1 cup boiling water poured over the flax seed meal and cut the guar back to 1 tsp because I thought I could taste it too much, perhaps because I used stevia instead of sugar.

    Thanks for a great recipe