Gluten-Free Flatbread (1 Bowl, 20 Minutes!)

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Breaking apart a piece of gluten-free flatbread

We’ve been wanting to crack the code on vegan, gluten-free flatbread for a while now, so we were thrilled when we finally stuck the landing.

This bread is perfectly fluffy, light, and flavorful, and preparation is about as simple as it gets: Mix wet ingredients in a mixing bowl, add dry ingredients, stir, roll out, and pan fry. That’s it! The whole process happens in 1 bowl in ~20 minutes. Fresh, fluffy gluten-free bread perfect for wraps, dips, snacking, and more! Let us show you how it’s done.

Potato starch, oat flour, coconut flour, spices, salt, apple cider vinegar, olive oil, and coconut milk

Origins of Flatbread

In its simplest form, flatbread is an unleavened (a.k.a. flat) bread made from flour, water, and salt. Its origin dates back to ancient times with evidence of flatbread being enjoyed in Mesopotamia, ancient Egypt, and the Indus civilization.

Hundreds of variations (including our Garlic Herb Flatbread and Easy Vegan Naan) now exist and are enjoyed throughout the world. And now, our gluten-free version is here and ready to be part of the party!

Stirring coconut milk and olive oil in a mixing bowl

How to Make Gluten-Free Flatbread

When it comes to making gluten-free flatbread, the key is the right combination of gluten-free flours, fats, a boost of fluffiness, and some added flavors.

For the flours, we include coconut flour and oat flour for heartiness and then lighten it up with potato starch (known for its fluffy, cake-like texture in baked goods). Coconut milk and olive oil add healthy fats to prevent sticking and add moisture as well as flavor.

And though leavening is not always used in flatbread, it’s important with gluten-free baking — no hockey puck flatbreads allowed here. Luckily, baking powder and apple cider vinegar combine to create a fluffy, foamy reaction that adds lightness.

For next-level deliciousness, we add sea salt, garlic powder, and oregano.

Bowl of gluten-free flatbread dough

After mixing the dough ingredients, the flatbread is rolled between sheets of parchment paper for mess-free rolling.

Using a rolling pin to roll out gluten-free flatbread

Then when ready to eat, all that’s left to do is cook the flatbread in a hot skillet for a few minutes per side.

Gluten-free flatbread dough before cooking

We hope you LOVE this gluten-free flatbread! It’s:

Light
Fluffy
Garlicky
Savory
Quick & easy
Versatile
& SO delicious!

It’s perfect for wraps, dips, snacking, and more! And if you want to prepare a delicious feast, try it with our Easy 5-Minute Microwave Hummus, Grain-Free Tabbouleh Salad, Perfect Roasted Carrots, and Classic Vegan Falafel (GF). It’s one of our favorite meals!

Bowl of olive oil next to a plate stacked with gluten-free flatbread

Similar Gluten-Free Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Holding a piece of gluten-free flatbread

Gluten-Free Flatbread (1 Bowl, 20 Minutes!)

Light, fluffy, and flavorful gluten-free flatbread, made in 1 bowl in just 20 minutes! The perfect companion for dips, spreads, wraps, and more!
Author Minimalist Baker
Print
Breaking apart a piece of gluten-free flatbread
5 from 29 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 (Large Flatbread)
Course Side Dish, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 2-3 Days

Ingredients

  • 1 cup light coconut milk (canned), plus more as needed (adds fat and moisture, but the flavor is not prominent // we haven’t tested other dairy-free milks here)
  • 1 Tbsp olive oil (if oil-free, omit or try subbing tahini)
  • 1 tsp apple cider vinegar
  • 2 tsp baking powder
  • 1/2 heaping tsp sea salt
  • 3/4 tsp garlic powder
  • 3/4 tsp dried oregano
  • 1/2 cup coconut flour*
  • 3/4 cup oat flour (ground from gluten-free oats)
  • 3/4 cup potato starch (NOT flour // potato starch is pretty key here for fluffy texture, so we recommend against subbing it out)

FOR ROLLING optional

Instructions

  • In a medium mixing bowl add light coconut milk, olive oil, and apple cider vinegar and whisk to combine.
  • Add baking powder, sea salt, garlic powder, and dried oregano and whisk to combine. The mixture will likely fluff up and foam from the reaction of the baking powder and apple cider vinegar. This is normal and good!
  • Next, add coconut flour, oat flour, and potato starch and stir with a wooden spoon to combine. Let rest 5 minutes uncovered.
  • At this point you should have a dough that is malleable and very slightly tacky but doesn’t stick to your hands. The dough should start pulling away from the sides of the bowl when the right amount of moisture is achieved, and it shouldn’t be crumbly at all. Add a bit more of each flour until you reach the right consistency.
  • Scoop out 1 ball of dough (~3 Tbsp in size) and place between two pieces of parchment paper. Use a rolling pin to roll into a thin oval shape slightly larger than 1/8-inch thick. For fluffier, thicker flatbread roll to slightly less than 1/4-inch thick and cook slightly longer. NOTE: If sticking or too tacky, add a light dusting of GF flour to the dough while rolling out (optional – shouldn't be necessary).
  • Heat a skillet (cast iron is best, or non-stick) over medium/medium-high heat. Once hot, spray or drizzle with a little oil. Then use hands to carefully transfer the dough to the pan. If it cracks at all, just carefully and quickly patch back together with your hands (be careful not to touch the hot skillet).
  • Cook for 2-3 minutes or until the underside is golden brown. Bubbles may form while it’s cooking — that’s normal and good. Flip carefully and cook for another 2-3 minutes. Lower heat as needed to ensure it doesn’t burn. You’ll know it’s done when both sides are golden brown.
  • Repeat this process until all dough is used (~6 large or 10-12 mini flatbreads as the original recipe is written).
  • Store leftovers covered in the refrigerator or at room temperature for up to 2-3 days. To freeze, place cooked, cooled flatbread in a freezer-safe container or bag (adding parchment paper between each flatbread will prevent sticking) and freeze for up to 1 month. As with most bread, best when fresh.
  • To serve, either heat from frozen in a toaster oven, thaw overnight and then heat in a skillet, or microwave from frozen until warm.

Video

Notes

*We tested with almond flour in place of coconut flour, and it technically works, but you’ll need to add more as it’s less absorbent. Using almond flour, the end result was doughier and the flavor wasn’t quite as good.
*Nutrition information is a rough estimate calculated without optional ingredients.

Nutrition (1 of 6 servings)

Serving: 1 large flatbread Calories: 194 Carbohydrates: 30.3 g Protein: 2.7 g Fat: 6.9 g Saturated Fat: 4.1 g Polyunsaturated Fat: 0.5 g Monounsaturated Fat: 1.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 196 mg Potassium: 103 mg Fiber: 4.4 g Sugar: 1.5 g Vitamin A: 2.1 IU Vitamin C: 0 mg Calcium: 101 mg Iron: 0.8 mg

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  1. Alyssa says

    Hello! I have tried so many of your recipes and LOVED them! So, thank you! I’m very excited to try this recipe, however, I avoid vinegars of all kinds for my health so I’m wondering if you think subbing lemon juice instead of the acv would still work? I’ve successfully used this substitution in many recipes but never bread. Thank you so much!

      • Alyssa says

        The lemon juice substitution worked great! The dough didn’t foam when the lemon juice was combined with the baking powder so I don’t know if that affected the “fluffiness,” but they tasted amazing! And, the dough came out exactly like you said it should. So happy for this recipe!

  2. Michele says

    Oat flour is not gluten free or not coeliac safe anyway

    Coeliac Australia says avoid all oats even those that state gluten free

    High risk of cross contamination

    And 1/5 – 1/10 react to the Avenin in oats as if it’s gluten

    Maybe state ‘oats not coeliac safe’

    Is there a sub??

    • Elisabeth says

      Hello Michele, I’m celiac too and I enjoy Bob’s Red Mill oats, as they are grown in a dedicated gluten-free facility to prevent cross-contamination and each batch is tested for any trace of gluten before packaging. I can’t recommend a substitution to those who are allergic to both gluten and avenin, though. Having multiple allergies certainly makes things more difficult.

  3. Diana says

    My husband is deathly allergic to potatoes (I know crazy huh?) I know he has had some things that has potato starch in it, but I am not sure what those percentage were so I do not want to take a chance by using this product. I see you say you do not recommend subbing it, but in this case I might have to or risk not even making the recipe. Any suggestions? Thanks for your help and your wonderful site.

    • Support @ Minimalist Baker says

      Hi Diana, thank you for your kind words! Another reader reported success with tapioca starch, but we fear it would make it too doughy/stretchy. The next closest sub would be some arrowroot flour mixed with a bit of coconut or almond flour. Hope that helps!

  4. Anothermom says

    It must be the altitude? I made this according to the instructions, though doubled it, and it was like frying chicken in a batter without the chicken. Grainy and fell apart I’m the oil. Needs a binder or something. Your pictures look just like naan bread but that wasn’t happening with my dough!

    • Support @ Minimalist Baker says

      Oh no! Sorry to hear the texture wasn’t right. We aren’t familiar with cooking at altitude, but perhaps that is the issue? Or is it possible you used potato flour instead of potato starch? Coconut flour can have a grainy texture if you use too much of it, so you could try starting with less. Hope that’s helpful!

    • Support @ Minimalist Baker says

      Hi Magdalena, in our experience, sorghum flour behaves similarly to oat flour. But we haven’t tried it in this specific recipe. Let us know how it goes!

  5. Julie says

    These are so fantastic! I sub lemon juice for the ACV and tahini for the oil and they’re incredible! We love to use them for mini pita pizzas too, makes the best gluten free, egg, and yeast free pizza dough I’ve found!

    I’m wondering if the dough could be made ahead of time and stored in the fridge?

    • Support @ Minimalist Baker says

      Hi Julie! We haven’t tried making the dough ahead of time, but it could work! We’d suggest leaving it in the bowl and covering it so it doesn’t dry out. Alternatively, you could just cook the flatbreads about halfway and then freeze between parchment paper for later use! Thanks for the great review!

  6. Marin says

    Why do MB recipes make me want to happy cry & sing Elvis songs? I simply just can’t live without your creativity & beautiful life saving recipes. This is another 5 star winner, it’s SO easy to make & the flatbread is out of this world! Soft, pliable, fluffy, chewy & bready. It’s perfect! Keep them in a tortilla warmer container & they stay warm for longer rather than putting them on a plate. Please just follow the recipe as written & you will be rewarded.

    • Support @ Minimalist Baker says

      Amazing, haha! Food makes us cry happy tears, too! Thanks so much for the lovely review, Marin, we’re so glad you enjoyed! xo

  7. Natalie Stratmoen says

    Okay, this was SO so good.

    We had to make a couple of adjustments as my daughter can’t have almonds or coconuts. So we used 1 cup (+a little more after we started mixing everything all together) Milkadamia milk, subbed cassava flour for coconut flour (I used what I had left which was probably about 1.5 cups.. as a rule it says to use about 2-4 times what the volume calls for… this was way too much. I would scale back next time and start at a 1/2 cup and increase to 3/4 and then 1.)

    Because of the too much Cassava and then the oat to boot, it was very dry so I added more macadamia milk tbsp by tbsp until the consistency looked right.

    Pan cooked with a little avo oil and they turned out SO flippin good. I should have added a touch more seasoning since we had a so much extra flour and milk, but I know that for next time. I can’t wait to make these again. Huge hit with my whole family. Thank you so much!

    • Support @ Minimalist Baker says

      Aw, amazing! We love to hear this. Thanks so much for sharing your helpful modifications and for such a lovely review, Natalie! xo

  8. Amy says

    Wow! This bread turned out so delicious and was really not hard to make at all. What a life saver! Didn’t know if I could really pull off this gluten free thing for good, even though I need to now. This bread is a game changer for me and will be a staple in my home from now on. I followed the recipe except I had to use coconut oil and full day coconut milk because I got the wrong kinds. I needed to add a splash more coconut milk in to pull the dough together, but it turned out perfectly. I also found it easier to use my fingers to press the dough out into a flatbread shape.
    Thank you so much for this amazingly yummy bread recipe! ♥️🙏

    • Support @ Minimalist Baker says

      Woohoo! We love to hear this. Thanks for the lovely review and for sharing your modifications, Amy! xo

      • Simone says

        Made these today and oh so delicious! I used tapioca starch instead of potato starch because that’s what I had and it was yummy and soft.

        I also changed up the spices as I was having it with Indian food.

        10 out of ten and a new staple.

    • Amy says

      Thanks so much! ❤ (*By the way I meant that I used Full FAT Coconut Milk and it worked just fine for anyone else who doesn’t have the light on hand.)

  9. addy says

    Hi! I tried making these for my sister but sadly, these didn’t work out for me. I tried using rice flour instead of potato starch because i looked it up and it was one of the most suggested substitutions. They ended up crumbly and dry, so I don’t suggest it :) not blaming anyone, just a tip!!

    • Support @ Minimalist Baker says

      Hi Addy, sorry to hear that! Potato starch is key here. Let us know if you give it another try with potato starch!

  10. Samantha says

    My husband and I have made this recipe probably a dozen times now. We love it!! We sub almond flour for coconut flour since we always have it on hand from making almond milk. We found ourselves using waayyyy more almond flour than the half cup recommended coconut flour and our flatbreads would fall apart easily (but were still absolutely delicious). Lately, though, we’ve found that the secret is to let the dough chill in the fridge before you roll it out, and then you don’t need so much almond flour. We still add more almond flour than 1/2 a cup, but no more than 1 cup and they hold together beautifully. We also do the tahini instead of oil sub. So good!

    • Support @ Minimalist Baker says

      Hi Serena, potato starch is pretty key for the light and fluffy texture, so we don’t think it will work. But let us know if you decide to give it a try!

  11. Katie says

    These were delicious! My dough was a bit crumbly and they were a bit hard to roll out so I ended up just smooshing them in my hand and then flattening them more in the pan. GF doughs are always kind of a pan like that though. Would definitely make these again. I ate them with homemade hummus, but next time I’m thinking of leaving out the spices and having them with Nutella.

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed them, Katie! Thanks for sharing! You can add a bit more coconut milk or olive oil as needed to reduce crumbling. Hope that helps!

  12. Mailynpacheco says

    Thank you for always sharing such fantastic recipes. I have an allergy to oats. Can you make a suggestion on what to swap out the oat flour with?

    • Support @ Minimalist Baker says

      Hi Mailyn, Our best recommendation would be a GF blend. Let us know if you try as we haven’t tested it that way.

  13. Debora Vasquez says

    The taste is amazing even just with vegan butter, will take advantage of all the ingredients and do it again, this is my first Minimalist Baker recipe and will definitely try more! Thanks

  14. Nina says

    These turned out great even with a substitution! I didn’t have any potato starch on hand (and I wanted to make these NOW!). So instead I used 3/4cup of Bob Red Mill’s 1 to 1 gf flour mix. They were soft and pliable, though I do think the other flours in Bob’s mix has affected the texture and taste slightly (but not in a bad way, just different). I definitely want to try them again with the potato starch as intended!

  15. Amy says

    Honestly, it’s hard to go wrong with a minimalistbaker recipe. I was pleasantly surprised that the coconut flavor was faint and the texture was amazing. I paired this with the roasted beet recipe and other toppings. Loved it and will certainly make more!

  16. Maija says

    These GF flatbreads turned out great! My celiac daughter loved it dipped in some home-made hummus! Preperation of the dough was quick and easy (thankfully had all of the ingredients already), though frying the flatbreads took a bit of time & adjusting of the heat.
    Delicious & will make again!

  17. Chrissie says

    Like everything I’ve tried on this site, these were exquisite! Minimalist Baker has been my go-to site for GF/DF recipes since I realized I was intolerant to gluten and dairy a few years ago. Not only do the recipes always work well (a basic requirement many GF/DF recipes lack), but I’ve discovered some wonderful new flavor sensations!

    I made these the first time around with the Curry Roasted Vegetable Lentil Kale Salad and my meat-loving partner was drooling! The second time I made these, I baked at high heat (somewhere between 400-450) flipping halfway and I found it easier to manage and liked being able to make more at once. Slightly different flavor profile (you lose that rustic-tandoor-esque taste, but still absolutely delicious.

    Our only complaint was belly aches after eating because we just couldn’t stop ourselves! 😂 These have become a new staple in our home. Thank you for another winning recipe!

    • Support @ Minimalist Baker says

      Aw, we’re so glad you enjoy our recipes, Chrissie! Thanks so much for the lovely review! xoxo

  18. Eliza says

    So good!! I’ve been GF for over ten years and have struggled to find anything yummy into use for sandwiches, wraps, etc. This is it! My non-GF dinner guests chose this over the pita I had as an option for them and loved it. My notes: +Really better warm so if possible serve and eat as you cook or cook in small batches. When warm they have a real stretch as you tear them (so rare for GF) but get stiffer as they cool. +I was able to make bigger flatbreads (bigger ball of dough, still rolled to 1/8 inch) to speed up cooking process without the dough tearing. +I chilled the dough overnight just due to when I could prep it and when I needed to serve it – that worked fine and actually I found the dough was easier to handle cold. As it warmed the rolling process got trickier due to stickiness. +I ended up using a glug of olive oil for each to grease the pan to give it more of a pan fried feel – when I just used spray they were quite dry. Still good, but for me the extra oil amped up the yummy factor. +Don’t skimp on the garlic powder and oregano, I tried using less than prescribed because I didn’t want to overwhelm the flavors of the dishes I was going to be dipping the flatbread in, but without enough seasoning the coconut flour flavor comes through.

    • Support @ Minimalist Baker says

      Thanks so much for sharing your experience and tips, Eliza! We are SO glad you enjoy this recipe! xo

  19. BobKat says

    My grandmother who lived in Chetumal, Mexico gifted me an empanada press only two months before her passing.
    The press did wonders to flatten the dough.

  20. Heather says

    Another absolute winner! Easy and relatively quick. The only change I made was that instead of rolling out the dough pieces before putting them in the pan, I flattened them in the pan by quickly pressing down with an oiled spatula. It might just be me, but I’ve had a universally terrible time with rolling and shaping gluten-free dough mixes of all kinds, as they’re stickier than regular dough, so I’ve had to get creative instead of using more traditional methods.

  21. Melissa says

    Made this for the first time, and it was absolutely yummmy! I have celiac disease and I do tolerate oats, and loved how easy it was to make. Never made flatbreads or any other type of bread before (even pre-celiac), and this was a really great motivation to try more. I made it with your curry lentil soup recipe, which I’ve made before, and it was a great combo. I’ve saved two flatbreads for easter brunch tomorrow and hoping they will be yummy still ☺️.

  22. Melissa says

    Hello! I am so happy and grateful for your Recipe! Can you recommend any substitute for the Oat Flour?

    Thank you for your time

    • Support @ Minimalist Baker says

      Hi Melissa, Our best recommendation would be a GF blend. Let us know if you try as we haven’t tested it that way.

  23. Kat says

    Followed the recipe exactly as is and they were sooo good – super fluffy, not even a little gummy. I had to stop myself from eating the entire batch at once

  24. Dubravka says

    Just made this today and it hit the spot with butter chicken.
    I just used arrowroot starch instead of potato starch.
    Amazing recipe thank you!

  25. chaya hecht says

    This was sooo good!
    Super delicious consistency and easy to make. went so great with falafel dinner. A new staple for sure

  26. Honeylet K says

    I made this recipe and it is EXCELLENT! I have used tahini in replacement of olive oil and almond milk (I had no coconut milk on hand) and it is just the best flat bread recipe ever! I will definitely make a big batch of this next time. Thank you for sharing this :)

  27. Cristina says

    This is the new favorite in my house! We loved the naan but this flatbread comes together way easier and it’s fluffier. I used full fat coconut milk cause that all I had and it worked great. I did have to use several more splashes than the recipe called for. The method of rolling the dough with the parchment paper on top works like a charm. Served with grain free tabouli + hummus and called it dinner. Thank you!!!

    • Support @ Minimalist Baker says

      Woohoo! We’re so glad you and your family enjoy this one. Thanks for the lovely review, as always, Cristina! xo

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Our best recommendation would be a GF blend. Let us know if you try as we haven’t tested it that way.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think it would make it too stretchy / gummy unfortunately. The best sub as far as I can tell for the potato starch would be a bit of arrowroot starch and a little more coconut flour, and/or a little almond flour. Hope that helps!

  28. Faith says

    I followed this recipe exactly (omitted the oil though) and it turned out delicious! The flavor is tangy and flavorful just like naan. Was very crumbly getting it from the counter into the pan, but I figured it out. We’re new to gluten-free breads but very much enjoyed it with vegetable curry. Thank you Dana!

  29. Tara says

    Can I use Bob’s Red Mill potato flakes instead of potato starch? We have limited storage and I’m trying to buy ingredients I can use for many things. Thank you!

  30. Steve A says

    I’m excited about your flat bread. However, as I need to reduce my saturated fat, what can I substitute for coconut milk? Will Earth Balance margarine work instead? Thank you

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, we haven’t tried that but it may work. The next best sub I think would be a dairy-free yogurt or a rich dairy-free milk like homemade cashew. Let us know if you try!

  31. Sandra says

    I had 2/3 of a cup of coconut milk in the fridge left over from another recipe, so I topped it off with almond milk. I subbed 2/3 cup almond flour since I was out of coconut flour. After the rest time, it looked like pancake batter but I ladled it into a hot cast iron skillet anyway (I was hungry!) It turned out delicious! I look forward to trying the recipe as written next time, but I will be making this often.

  32. Marianne Secrest says

    I really miss good flatbread and can’t wait to try this! But I am allergic to oats, along with wheat, barley and rye. Would any other flour work as a substitute for the oat flour? Maybe garbanzo bean flour?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Marianne. The closest sub I can think of is a GF flour blend, but we haven’t tested it that way. Let us know if you try!

  33. Courtney Wiggins says

    I so love all your recipes!! Is there anyway we can use gluten free flour to substitute coconut flour and oat flour?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Courtney. We haven’t tested it that way and I’m not sure that would work. But let us know if you try!

  34. Carlotta says

    Hi, this looks great. Do you think I could opt out of oat flour and use gluten free all purpose flour? or rice flour? it would make a great Passover recipe

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Carlotta. I think the best bet would be a GF all purpose but rice may also work? Not sure as we haven’t tested it. Let us know if you try!

  35. Shaula Tak says

    would love to try! But I was just wondering which flour you could sub for the oat flour as I’m allergic to it?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Shaula. The next best sub I can think of would be a GF flour blend. But we haven’t tested it that way and I’m not sure it would work. Let us know if you try!

  36. Amy says

    Made these tonight and they’re DELICIOUS! Light and fluffy with a wonderful depth of flavor. Flavor-wise the recipe really reminded me of the roti at a local Indian down the street from a friend’s house in Malaysia! I crave that roti regularly, so I was quite excited for my tastebuds to be transported across the ocean at first bite!!

    On account of making this recipe ASAP with what I had on hand, I swapped the potato starch for tapioca starch. I also didn’t have any coconut milk but had just finished soaking cashews for cashew milk. With this recipe in mind, I used a 2:1 ratio (cashews:water) to give the cashew milk a higher fat content to hopefully better mimic the light coconut milk. I’d say the swaps were a major success, as the results looked the same as the pictures/video in the recipe above and tasted incredible.

  37. Lette says

    Since potatoes are in the nightshade family, can the potato starch possibly be subbed with tapioca starch? Or will the dough be too sticky?
    Thanks for your input!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I think that would make the dough too tacky. Yes. The next closest sub would be some arrowroot flour mixed with a bit of coconut or almond flour. Let us know if you try!

  38. Heather says

    Could you use an air fryer instead?

    PS – I made your GF/Vegan vanilla cupcakes on Sunday and they were a hit. I also love, love, love your 1 pot Yellow chickpea cauliflower curry. We consider it comfort food in our house.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      How lovely! Would you be up for sharing ratings + reviews on the cupcakes and cauliflower curry as well? It’s so helpful to us and other readers!

      And yes, I think an air fryer would work but as we don’t have one I’m not sure. Let us know if you try, Heather!

  39. Sue says

    I have noticed in a few gluten free recipes that oats or oat flour is used. It is my understanding that oats also have gluten therefore these recipes are not gluten free.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Sue, some with celiac are able to consume oats, but they have to be certified GF. Others don’t tolerate oats at all. I do include them in some of our gluten-free recipes to add a more whole grain, fluffier texture. But if you don’t have oats, the next best sub here would be a GF flour blend. Let us know if you try as we haven’t tested that variation ourselves! Hope that helps.

  40. Carol says

    Hi Dana, this looks fabulous! Do you think I can sub lemon juice for the vinegar? Thanks for all of your wonderful recipes!!

  41. Kay says

    yum! just made this!! I omitted the oil and used runny tahini. I also baked them instead. I added a little more garlic powder and oregano on top because we love both. My bf and I are addicted- perfect on their own or to scoop hummus or cashew cheese sauce. Thank you!

  42. Emma says

    I’d love to try this recipe, but oat flour isn’t a suitable option for me as I need to be strictly gluten free (all gluten, including avenin from oats). What would be the best substitute for the oat flour in this recipe, please?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Emma! I understand. The next best sub would be a GF flour blend. But we haven’t tried it that way and can’t guarantee the results. Let us know if you give it a try!

  43. Mel says

    This looks amazing! is there an alternative ingredient that can be used instead of the potato starch? I am intolerant to potatoes. Thank you

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      The potato starch adds a nice fluffy texture while keeping them light and not gummy. The next closest sub would be a mix of arrowroot starch, more coconut flour, and perhaps a little tapioca starch. Let us know if you try!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Cathy, the next best sub would be a GF flour blend, but we haven’t tried it so let us know if you do!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Paula, that seems to be the next best option but we haven’t tried it. Let us know if you do!

  44. Maia says

    Hi! What is a good replacement for the oat flour? I have a hard time finding non contaminated oat products where I’m from.
    Thanks!

  45. J'Marinde says

    I have been food allergic for more than 40 years, now and I am appalled at those who keep posing as knowledgable in this subject.
    After taking more than 30 of those 40 years to work out a survivable and manageable life, I am now a peer counselor to those new to food allergies through a local food allergy support group.
    My job and my peer’s lives are made harder by those of you who INSIST (for various unconvincing reasons), on including a variety of (claimed to be gluten free) oat products into your recipes and products. The illness caused to those of us brave enough – – or unschooled enough – – to give this all a try is debilitating, miserable, physically damaging and just-plain mean. Why don’t you stick to the basic formula (NO WHEAT, RYE, BARLEY, OATS OR SPELT, ETC.)? The physical injury to those who are led from this path is unforgivable,as is the suffering they endure because of it. How about a workable gluten free substitute for the oat in the recipe???

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      J’Marinde, I understand your concerns. Thank you for the feedback! The next best sub would likely be a GF flour blend, but we haven’t tried it that way. Let us know if you do!

  46. Jayne Cookson says

    I have high cholesterol and cannot eat anything coconut. What can I
    substitute for it in the flatbread in today’s recipe. Also can you create
    flatbread with whole wheat?

    Thanks, You are doing a great job, and I 4-stars for your book which I enjoy a lot. Thanks.

  47. Laura says

    This looks fabulous–thank you for the recipe! Could we make flatbread pizzas with this? We love white pie with olive oil, garlic, onions, tomatoes, sundried tomatoes, muenster, and feta–no sauce. Do you think that would work? If so, cook the flatbread in a skillet as instructed, then bake at 450 for 6 minutes like we did with “standard” thin pizza crusts before my husband started avoiding gluten? Thanks again!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi, Laura! I actually tried this as a pizza crust and while it was OK, it wasn’t as good flavor- or texture-wise as this GF pizza crust!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hmm, perhaps almond flour. But I think your best bet would be a GF blend. Let us know if you try!

  48. Lee Weingast says

    Hi! I know you say it’s better not to sub out the potato starch but could it be replaced with tapioca starch??

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I wouldn’t do a 1:1 sub. But perhaps you could get away with a blend of more coconut flour, arrowroot starch, and a little tapioca? Let us know if you try!