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Easy Homemade Yeast-free Sweet Potato Vegan Gluten free flatbread. Sweet Potato flatbread w/ chickpea flour. Gluten free tortilla recipe. Gum-free Eggless Oat-free. Pin this Recipe.
After I posted easy and delicious savory Pumpkin rosemary flatbreads, many of you asked me for a gluten-free version, so here goes. These gluten-free flatbreads are adapted from my Gluten-free Rotis from my cookbook.
These flatbreads are easy to whip up, easy to roll out and do not break or tear! They are soft, not hard like crackers, and not dry like a board. They are yeast-free, gum-free, vegan and can be made grain-free with more chickpea flour instead of rice flour.Â
Use puree of sweet potato, pumpkin or other squash of choice. Use as tortillas, tacos, wraps or what not. Make larger flatbreads to make burritos. Yes, they fold all the way. Use other herbs or spics to use with other cuisines. Add cinnamon and sugar for sweeter flatbread. Add cumin seeds to use as a side Sweet Potato Roti with Indian curries and Dals. Make these vegan gluten free flatbreads.
Soft and easy and pliable. Use as Gluten-free Vegan Tortillas. Â
More flatbreads from the blog. Most of these can be made gluten-free using the method on this post
- Spinach flatbread – Palak Paratha or Spinach Tortillas. Yeast-free
- Easy Yeast-free Wheat Flat bread
- Pita Bread – Yeasted
- High Protein Savory Herbed flatbread – Methi Thelpa – Yeast-free
- Pumpkin rosemary flatbread – Yeast-free
- Naan – Yeasted
If you do make something from the blog, please do Pin or share and leave me a comment. I would love to hear from you!
While you are here, check out some new pages I have been working on. How to Start a blog and Resources for food bloggers.
Steps:
Mix the sweet potato/squash puree + water + powdered psyllium husks. Let it sit for 5 minutes to gel up.Â
Whisk the flours and herbs together. Add to the bowl. Get your hands in there to make a not too sticky dough. Let the ough rest for 5 to 10 minutes.Â
Divide dough into equal balls. using rice flour roll them out into flatbreads. Cover with a towel to keep them moist.Â
Heat a skillet. Cook the flatbreads on the skillet until both sides have golden brown spots.Â
You can also puff them up on the gas flame. Depending on how evenly the dough was kneaded and how evenly rolled out the flatbreads are, they will fully puff or puff in places.Â
Brush with vegan butter or oil and store.Â
Yeast-free Sweet Potato Vegan Gluten free flatbread
Ingredients Â
Wet:
- 2 tbsp Psyllium Husk, powdered, or 2.5 tablespoons chia seeds, powdered
- 1/2 cup sweet potato or pumpkin puree
- 1 to 2 tbsp water
Dry:
- 2 tbsp brown rice flour, or white rice flour
- 1/2 cup chickpea flour
- 2 tbsp tapioca starch
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1 tsp herbs of choice, I use thyme and rosemary
- other additions: garam masala or red pepper flakes
- 2 tsp oil
- A mix of chickpea flour and Rice flour for rolling
InstructionsÂ
- Powder the psyllium husk in a blender/grinder and add to a bowl. In a bowl add the sweet potato puree and water, mix then warm until warm to touch (warm in a microwave or on stove top). Add the psyllium and mix well. let sit for 5 minutes. The mixture will become thick.
- In another bowl, whisk all the dry ingredients until well combined. Add the dry to the wet. Mix until well combined. Do not add more water in the beginning. Press and mix with a spatula or Get your hands in there and press the flour into the gel. It will take about a minute for the dough to start coming together. It may seem too dry in the beginning. Mix and knead until the dough is well formed. If the mixture is too dry after the first 3 minutes of mixing, then add in water 1 teaspoon at a time. **
- Add in the oil and knead it in for a few seconds. Cover and Let the dough sit for 5 to 10 minutes.
- Divide the dough into equal balls. Smooth out each piece into a ball with as smooth edges. Press, sprinkle the flour mixture and Roll it out into a flatbread.
- Heat a skillet over medium high heat. When the skillet is hot, place the rolled out flatbread on the skillet. Cook for 30 to 45 seconds or until small bubbles start to appear. Flip and cook the other side until the bubbles start to get bigger.
- At this point, You can continue to cook it on the skillet until both sides have golden brown spots. ( 2-3 minutes, press with a spatula mid way, brush with oil then flip and press the other side). Or you can place the flatbread over the flame. Move it every 2 to 4 seconds to puff and brown. About a minute. Place flatbread in a kitchen towel. Brush vegan butter if needed. Cover and set aside.
- Store on the counter for the day or refrigerated for upto 4 days.
Notes
To make these grain-free, substitute rice flour with chickpea flour. Nutritional values based on one serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Thank you richa
Mine are freezing well, butternut squash (nearly run out) and I did wonder if another mashed vegetable would be just as useful IE carrot, spiced potato is something I have a fancy for, mashed orange lentils? I wondered about mashed peas as I love peas nowadays…….. I have white, coconut roti, a green pea rather than spiralina or spinach would be great, and an orange (an yes, I do the Irish flag) sometimes, and other colours IE beetroot powder when I can get it, I like coloured ones I do patterns On top of each other as they look so good! A plate of breads, a salad and burgers can really look magnificent and really I am eating sensibly and with pleasure.
I will just leave it for you to mull over with your fertile imagination, do you realise I was leafing through your recipes and I was stunned by just how much you have come up with?
Love the idea of making them different colors!
These look great! Do they freeze well?
I havent tried freezing them. Let me know if you do. If i do freeze, i would probably freeze these after rolling out, so I can cook them right out of the freezer and serve fresh.
can i use ground flax instead of psyllium?
you can use flax. They dont gel as well as psyllium, and the dough will need to be handled and rolled out more carefully. for best results use psyllium.
Coul i use guar gum or xatham gum instead? I don’t really know how to get my hands on psyllium…
I don’t use gum in these flatbreads. You can use eiher guar or xanthan gum, but without the psyllium the dough will be too sticky and will need more flour. the dough will also be delicate to roll out.
Thank you, thank you, thank you!
<3
Thank you richa.
This is more like the way I find it easy to do. I am always happy when you post for the gf AND yeast free. When I mention that plus vegan in Ireland there are ructions down here! I just do not bother I bring my own now but get very fed up with salad (and bring my own dressing too!) as you can tell I eat out rarely as I can really have a meal at home. I am so happy with your recipes.
I love my flatbreads so much I bought TWO pans especially for them. I have a big and round flat, and a small (very heavy) cast iron one which will hold a thick mix (socca too). Mini ones are good for my burgers and patties.
Would it be possible to put yet more info on? (Very demanding I know) I would love to be clear on which ones freeze well. I am a bit older and tend to go to careful trouble for a good batch of say, 4-6 portions and I like to slip my dinners out of the freezer in the mornings several days a week now.
I love to have flatbreads there too!
I havent tried freezing them. Let me know if you do. If i do freeze, i would probably freeze these after rolling out, so I can cook them right out of the freezer and serve fresh.
They freeze beautifully in between grease prof and in ziploc.
I just take what I want for the day!
Sorry for taking so long to report to you so you know but I forgot!
This GF version looks pretty moist and soft! Thank you!
I hope you’re enjoying your birthday week so far! =)
these flatbreads are very soft and not like dry gluten-free flatbreads at all. the day went fine. rest of the week is back to work week figuring out blog SEO. 🙂