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Gluten-free Cauliflower flatbread. This 7 Ingredient Gluten free flatbread is also grain-free, nut-free and soy-free. It is soft and great for tacos and wraps. Add herbs of choice. Vegan Cauliflower Flatbread Yeastfree Recipe Jump to Recipe
Every once in a while I try gluten free flatbread options from stores, to see if they work out well to have around when entertaining. And pretty much every time I am disappointed. So here we are with a homemade option that is pliable, soft doesn’t have 20 ingredients and is versatile!
This cauliflower flatbread has just 7 ingredients! Some steamed cauliflower, Psyllium, chickpea flour, tapioca starch, salt and herbs! It comes together quickly, is easy to roll out, and is super soft and pliable.
These grain-free and nut-free(yes no almonds!), flatbreads can be made ahead and stored, so that you don’t have to stand in the kitchen to serve them fresh. Just warm up when needed. Use other veggie mash for variation. Flour and oil sub tips in notes. Try these flatbreads!
More flatbread from the blog
- Herb Garlic Flatbread – Yeast-free.
- Spinach flatbread – Palak Paratha or Spinach Tortillas. Yeast-free
- Pita Bread – Yeasted
- Pumpkin rosemary flatbread – Yeast-free
- Sweet Potato gluten-free flatbread. Chickpea flour base. yeast-free. GF
- Naan bread.
Mix the dry into the wet to make a dough. Roll the dough out using rice flour or more chickpea flour. Cover the flatbread with a towel till ready to cook.
Store cooked flatbreads in a kitchen towel until ready to serve.
Gluten free Cauliflower Flatbread Grainfree
Ingredients
- 1 cup cauliflower, , steamed or boiled until tender
- 3 tbsp water
- 2 tbsp psyllium husk, , powdered (i just put it in a blender to make a coarse powder), use half psyllium half chia seed meal for less psyllium in recipe
- 1/2 cup chickpea flour
- 1/4 cup tapioca starch, , or other starch
- 1/4 tsp baking powder
- 1/3 tsp salt
- 1/2 tsp oregano, or other herbs to preference
- 1/4 tsp garlic powder
- 1 tsp oil
Instructions
- Drain and blend the cauliflower with 2 tablespoons water to puree. (you will need a small blender, or just mash very well into a smooth puree with the water).
- Add to a bowl with psyllium. Use 1 tbsp water to rinse out the blender and add to the bowl.
- Mix and let sit for a minute to gel up. (the mix should stiffen and make a dough like gel. If it doesnt thicken, then something isnt working with the psyllium and the flatbread wont work)
- Add the rest of the dry ingredients and mix well. Add oil and Get your hands (grease them) in there to make a somewhat dough. Add a tbsp or more chickpea flour if needed.
- Divide and Shape into balls and use flour or oil if needed on your hands. Use chickpea flour or rice flour to roll the balls out into 6 inch or so flatbread.
- Heat a thick bottom skillet over medium heat. When hot, Cook the flatbreads for 2-3 minutes per side or until golden brown spots. Use a spatula to press the breads during cooking. Store covered with a towel until ready to eat..
- These flatbreads are best when warm. Reheat on the skillet or microwave before serving. A brush of melted vegan butter or olive oil goes very well. Store in a cloth towel on the counter for the day.Fold in a paper towel and store in airtight container refrigerated for upto 5 days. Freeze for upto a month.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I have made these twice now and they are absolutely amazing. They work great for wraps but also are good with a curry or stew. Thank you so much for giving us this great recipe.
awesome!
These are a fantastic option Richa to go low carb!! Thanks so much for your amazing recipes!! Love the creativeness and the food always comes out amazingly flavorful!! Great Job!!
Made with cooked cauliflower previously and gave a 5 star rating. I decided to attempt with cooked/puréed sweet potatoes and the result was incredible as well. Easy to prepare and easy to enjoy. I’d go with whatever veggies on hand.
awesome! Yes any puree and soft mash will work
Oil is so important for our bodies, please do not omit it!!!
I will definitely try this recipe in the next week!
I will today! 🙂
Cauliflower is already steamed, I am about to make them!
I made this recipe yesterday and I am making it again today. I have been trying many different recipe to replace roti. My husband is Indian and I have celiac disease, so he misses those little flatbread but these were so delicious!! Thank you for sharing
awesome! you can add indian spices to the dough like cumin, garam masala etc
i followed the instructions and they turned out almost purple in color not white like your picture – is this normal? I used Psyllium seed powder which i read was the same as the husk. any ideas? safe to eat?
i looked online and lots of people seem to have problems with psyllium powder making the baked goods purple. someone mentioned that the powder oxidizes after being ground and stored which caused things to turn purple. Its still edible. i havent had a problem with it since i always use husks and grind them as needed.
I made this with several substitutions based on what I had on hand – oat flour for the chickpea flour, potato for the cauliflower, and chia seeds for the psyllium husk. I ground the chia seeds in my Vitamix and then added enough water to ensure they turned into a gel.
The result was tasty – and so easy to make!
I was even able to brown the flat bread in a non-stick pan with no oil! I don’t eat oil, so the oil free option was much appreciated. Thank you for another great recipe!
Awesome! You dont need oil on the skillet to cook he flatbreads. i add some to the dough to make it easier to knead and also help the resulting flatbreads stay soft when stored. but they ‘ll work without too
I used no oil with success as well. And, instead of psyllium husks, I substituted flax seeds and blended them with the cauliflower in my food processor. It worked, thankfully. I’m going to try chia seeds next time. 🙂
These were really great! Thanks for all the amazing recipes!
awesome!
Hi Richa, love your flavorful recipes and twists on making everyday dishes delicious. You also help demystify traditional indian food which i love the spice in them but until your books thought them too difficult for me. Thanks for all of your efforts. Just curious do you use the 3 or 6 quart instant pot for the recipes?😊
thanks Helga!I have a 6 qt duo