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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 Â
- 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
InstructionsÂ
- 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.Â
- 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.Â
- 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.Â
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a great flatbread recipe that i was able to easily adapt to my allergies. I used Sorghum flour. I ended up adding 4 teaspoons of oil to get it to form a dough, but I think it may have been my psyllium as my dough was pretty dark from it. Next time I will try half the psyllium. That said, the flavor is good and I know I will be making these frequently. Thanks for a very useful recipe.
The dark Color is from sorghum.
I did carom seeds and garam masal and our family loved it ! This is such an amazing dough recipe that allows for different variations that are already churning in my mind ( turnip purée, fenugreek leaves, perhaps grated paneer ). Thank you for this lovely offering !
Awesome!
Love this recipe ♡
♡ thank you so much
So great – thank you!
Hello again Richa, just an update. I have gf sourdough starter, basin and sorghum flours. I added this sourdough to this cauliflower flat bread, resulting in a nice tangy flat bread. It’s not yeast free for those who can’t have yeast. I miss sourdough and rye bread since I found out I can’t eat gluten.
This did not disappoint. Also wanted to let you know I enjoy your Everyday Kitchen cookbook.
Trina
These are great! I usually make your grain free naan, it was nice to try something new. I am going to try your gf Cake next. Thank you for coming up with gf options for those of us who can’t eat gluten.
Trina
You’re very welcome Trina, thanks for stopping by
Hi Richa. My son has leaky gut. Can i substitute the tapioca starch with tapioca flour? Are they the same? Thanks
it will work just fine in this recipe.
I’m gonna give it a try 🙂 have you ever tried deep frying these like poori? Just a thought
Oh! Good idea ! Thanks
I tried this recipe and for my personal experience i found it hard to make them flat with rolling pin(they were sticky ).. so i added extra water to the mix ( like a yogurt / crepe consistency ) and i put it directly in a non stick pan ..with a little help of a spatula (to become the same thickness).. medium / low heat .. and it turned out great .. soft like a crepe/tortilla bread texture
Just tried it now .It came out so well!! Best ever gluten free bread I have tried!!
Thank you for posting||