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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.
Wow! I have now made these for a second time and I am just utterly impressed at how well they come together and STAY together once cooked.
The texture is perfect and I love that they can be flavored however you prefer. I was afraid of them tasting over sweet potato-y the first time around but was amazed at how they just came out with a more neutral taste.
The second time I doubled the batch so I could make larger breads and seasoned with crushed red pepper, smoked paprika, and onion +garlic powder. Sooo tasty! Thank you Richa 🙌🙌🙌
For gluten free, nut free, grain free AND lectin free (anti immune), use casava flour. (Not tapioca, which is just the starch from the casava root.) Made no other changes, and it was perfect! My favourite bread!
Hey Richa, I’ve made a number of your recipes over the years but never commented before – I must revisit my favourite recipes and rate them. They are so well written and always delicious! I follow them exactly when I’m doing a vegan month, or add other protein when not.
I found this recipe challenging and I’m wondering if it’s the substitutions. I used freshly cooked pumpkin which I pureed – I’m wondering if it was wet enough without the addition tablespoons of water. I’m experienced with psyllium and it gelled up perfectly. When combining the wet and dry, it DID look like it was going to be too dry but as it came together it was very very sticky. Oh – I used all chickpea flour and no rice flour. I wonder if rice flour is more absorbent?
First I tried rolling them between floured parchment (again – chickpea flour) and they just stuck. It also wasn’t as big as I was expecting. I finally prised one off and cooked it and realized it was too thick. I also oiled the skillet – not sure if that was correct? The next one I didn’t roll between parchment – just a floured rolling pin. It was slightly better but still stuck a lot and tore.
Numbers 3 and 4 were a little better – I used a LOT of flour on the board and on the rolling pin, but still needed a bench scraper to get them off. By the time I got to the last 2, they seemed to roll better. I rolled them, flipped them, floured them and repeated until thin. So the last 2 were easier to manage and cooked up better – the last one even puffed nicely! By this time the oil had pretty much gone from the skillet.
I will definitely make them again, but I think I will drain the pumpkin more thoroughly and/or reduce the water a little. I will try brown rice flour to see if it makes a difference. What is your recommendation for oiling the skillet – should these be cooked dry or with a light coating of oil in the pan? Finally, as the last 2 were quite manageable, I might let the dough sit for longer than 5 mins before rolling out. Perhaps variations in ingredients was the problem.
They were good though – soft and pliable exactly as described. Thanks again.
I think it was the missing rice flour. Rice flour is very absorbent so you would need a lot more chickpea flour to make a non sticky dough. Also, were you using chickpea flour or besan. With besan, you would need even more flour.
The more moist dough was probably the main problem at all the steps. you need to add more flour until the dough is just lightly tacky. Then toll using rice flour if possible. Hope this helps!
Thanks for fast response! I will hunt down rice flour and try again. 😀
Hi Richa-I have powdered psyllium. Do you know how much I would use? Thanks!
same amount
Thanks!
What can I substitute for oil? ?(we try to do oil free cooking).
just omit it. you might need more flour for rolling. store in a kitchentowel to keep them soft
Is it possible to substitute the flours for almond and coconut flours? I would think yes cuz of the fat and binder combo.
coconut flour will soak up way too much moisture. it usually needs 10 times more than regular flours and will make crumbly dough. Almond flour might work with the psyllium and add some starch as well.
I’m wondering if I can just use almond flour instead of the rice and garbanzo bean flour
you will need a binder with the almond flour like starch.
Ok, arrowroot starch milk got do the trick.
Hi! This recipe sounds amazing, cant wait to try it. Can I bake it and use it like a pizza crust?
Not this one. The recipe makes a soft tortilla like flatbread. Use one of the gluten-free rust recipes from the blog http://fettabbau-trim.today/category/gluten-free-bread%3C/a%3E%3C/p%3E
Can I substitute another gluten free flour for the chick pea flour, say brown rice flour? I don’t digest beans well.
use a mix of flours (atleast 2 different) such as buckwheat/amaranth/sorghum/brown rice. some flours have strong flavors and textures, so use a combination to keep the flavor and texture controllable and neutral
Thanks Richa!
I will try them again! I have made tons of your recipes and they all have been awesome! Something really weird just happened with this one.
Mary Kay – I remember reading your review! Thank you! I’m sure there is hope for me to get this down. The two breads I managed to get to the griddle were incredible. I just messed something up royally with the dough.
Great! sounds good! You can message me on my facebook page with pictures when you are making it and i can help troubleshoot. Good luck!