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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.
My first-ever try at flatbread. Came out perfect. It also reheats well in a microwave. Loved it and will make it often, thanks.
Hi Richa,
Thanks for this great recipe. I find your blog is amazing and any foodie vegan should know about it. Hahaha! I loooove your cuisine. 😉 I’d like to try this flatbread recipe, but I’m a bit surprised by the amount of psyllium husk required, especially since this recipe only calls for bout 100g of caulifower and 90g of flour total (flour & starch combined)… Is it really 2 TABLE SPOONS for just 7 flatbreads? And is it powdered psyllium? Did I understand properly?
I’ve started using this ingredient (powdered) quite recently in my baking recipes (among them amazing seed crackers 😉 ) and I’ve noticed it absorbs sooo much liquid that I had to reduce the amounts. Thus I don’t use that much (5 to 10 g max. if the recipe calls for a big amount of flour). If it IS 2 tbsp, then can I use less? What would be the results? If it’s not possible, can I replace half of it with chia seeds then? Thank you in advance.
Yes, it is 2 tbsp because it is the binder. You can replace half with Chia. lmk how it turned out.
I haven’t tried it yet but now that I know for sure I can replace half of the psyllium with chia seeds I’m going to. 😉 Thanks for the reply.
I just made those in a quintiple dose and the are amazing! I just had 500g of steamed cauliflower and since I trust 100% your recipes decided to go full on at it haha. Now I hope they will keep well in an airtight container in the fridge.
I added a homemade parsley pumpkin seed pesto for herbs, worked quite nicely.
Thank you for another great recipe Richa!!!
awesome
Just to add that indeed they keep marvellously in an airtight container in the fridge. I’ve been warming them up on a very slightly greased with coconut oil pan with the lid on and have been enjoying them taco style, stuffed with many different toppings, hummus, etc. Super quick solution for the week and YUM!!! That will be a staple for sure 😀
awesome!
These look amazing!! Any suggestions if I were to use canned (rinsed and drained) beans in place of the bean flour? Maybe use 1 cup of beans and 1-2 tbl spoons less water?
thats a completely different texture. flour here absorbs some of the cauliflower moisturee and thats why you get a dough that you can roll out. Beans will just make a paste that you wont be able to roll out.
I’m going to try again with whole psyllium. They really were good even though they didn’t hold together.
By the way, we are newly gluten free and it is intimidating. I have searched but not seen if you’ve talked about using cup for cup gluten free flour in recipes, ( like King Arthur or Bob’s ) instead of custom blending. Is this possible if the recipe does not state otherwise? I am all for collecting flours and blending, but it’s nice to have a back up.
Thanks for your response!
Maybe the Psyllium was old? It’s from a can, I didn’t grind it. I doubt it needed longer to rest. I really want this to work because I can see how they’d be tasty to have on hand.
probably. did it gel well? i think not grinding will also cause it not gel enough to hold tthe moisture and the dough. the dough should be just slightly sticky and when you roll it out using some flour, use light pressure. if it is sticking that much and falling apart, then its def the psyllium. thats the only binder and without it working correctly the flatbread will fall apart easily
I am so excited to try these. My husband has celiac disease and all the gluten free market flours for making roti are so processed ! This is a God send.
Can you suggest if I can use Millet or buckwheat flour for gluten free rotis? Would be a great idea to incorporate some healthy grains for him. Thank you
Yes, try replace half of the chickpea flour with alternate grain and then experiment with replacing more portion of the flour.Once you figure out how the other flours behave, you will know if you can use them in larger quantitites or not
i love these adapted a bit, but so soft and i can freeze too ! yummy!
awesome!
Hi Richa,
Can I use regular while wheat flour or spelt instead of the tapioca starch or oat flour? I know it wouldn’t be gluten free but 1/4 cup is not too much
Yes you can use regular flour. You might also not need psyllium with wheat based flours.
Oh my Gosh, these were so easy and so Delicious! after so many fails with other glutenfree flatbreads. i have a winner!
yay!