This recipe is ideal for people who have allergies or sensitivities to both wheat and yeast. This Gluten Free Rosemary and Garlic Flatbread is a great substitute for your typical breads that contain both wheat and yeast. Full of flavor, this flatbread has fresh chopped rosemary and garlic kneaded within the dough. As the bread is cooking, the aroma of fresh bread, rosemary and garlic fill your kitchen. You'll love this flatbread and since it's gluten free and yeast free, it is a great substitute for your everyday bread!
I am so excited to post this recipe I can hardly stand it! You're probably thinking that's weird...and it is a little, but when you have a child who is allergic to wheat and yeast and you find a bread recipe they can eat without having an allergic reaction, you get crazy excited! We've always known our daughter has had a sensitivity to wheat, but when we found out she was full blown allergic to yeast and her doctor told us to cut out all breads, I was like why? Gluten Free breads don't have yeast in it?
And well, yeah...they do. My doctor said "good luck" finding breads that don't contain wheat and yeast because the majority of gluten free bread contains yeast. And unfortunately, she was right. I started going store to store and reading labels like crazy and everything my daughter was eating (except for 1 brand of gluten free pizza that Costco sells - Sabatasso’s Gluten-Free Pizza. that I thought was fine for her wasn't. It ALL had yeast in it. I felt like a horrible parent! No wonder she felt so bad all the time.
So I went shopping in so many stores and online stores to find yeast free and gluten free bread....and I had zero luck....ZERO! It was SO frustrating to read all these bread labels and they ALL had yeast in them. Do you know how hard it is to tell an 8 year old that they can't have bread? Ok, that rocks their world in a horrible way! Think about this...no pizza, sandwiches, bagels, english muffins, donuts, and cake. Now I get that most of these are not good for us but she's 8. It's not a huge deal to say, sorry - you can't have that donut...but pizza and a sandwich? Seriously!?! She was eating a sandwich almost everyday for lunch!
So for 2 months, she's had no bread. NONE. I had to pull her off completely. No hamburgers, no subway sandwiches, nothing. She was a trooper, but I still felt bad for her.
But that was all about to change. One day here recently, I decided to make my own gluten free and yeast free flatbread. And let me tell you...it turned out AMAZING. Like... hubby loves it so much that he's pretty much switched his bread of choice to eat my new Rosemary and Garlic Flatbread. Yep - it's that kind of good.
I was so intimidated to experiment with this recipe. I've never made anything like this before. But I was oh so pleasantly surprised! It turned out perfect! This is the easiest bread recipe I've ever made. This flatbread/pitas are not finicky at all. They meld well and it literally took me 10 minutes to prep and 16 minutes to cook and that was it - ready to eat.
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So let's talk versatility for a minute. One of my all time favorite things to eat is bread with olive oil and Balsamic vinegar. This recipe goes perfect for that so you can make these as an appetizer if you cut them in triangles and serve at a get together. If you want a pita sandwich, cut these in half and put turkey and cheese in them. Or, you can serve this avocado and egg salad in this flatbread!
Or, you can make a marinara meatballs with mozzarella cheese flatbread sandwich. Marinara meatball pita sandwiches are to die for! There are so many ways to eat this Gluten Free Rosemary and Garlic Flatbread. If you have loved ones that can't eat gluten or yeast and you are looking for a versatile bread recipe, this is the one for you! The fresh rosemary and garlic baked in this bread give this one such amazing flavor! You'll think you're eating a normal flatbread! Enjoy this one because we sure are!
Gluten Free Rosemary and Garlic Flatbread
Ingredients
- 2 ½ cups of Gluten Free flour, I used Bob's Red Mill Gluten Free All Purpose Flour
- 1 teaspoon xanthan gum, don't use this if your gluten free flour already include it
- 1 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1 Tablespoon olive oil, (if you have flavored olive oil like rosemary or garlic, us it!)
- 1 large egg, plus 1 large egg white, lightly beaten
- ¼ cup warm milk
- ½ cup warm water
- 1 Tablespoon finely chopped fresh rosemary
- 2 cloves fresh garlic, minced
Instructions
- Preheat oven to 425 degrees. If you have a pizza stone, you will want to use it. That's what makes these beautiful brown baked spots on your bread. Place your pizza stone on the lowest rack in your oven. If you don't have a pizza stone, it's ok...I'll give you certain steps below to accommodate.
- Place the flour, xanthan gum, baking powder and salt in the bowl of a standing mixer. I use a Kitchen Aid. Put the paddle attachment on and mix the dry ingredients to combine on the lowest speed for about 3 minutes.
- After 3 minutes, add the olive oil, eggs, rosemary, fresh garlic and milk and beat until the mixture comes together. Slowly beat in ½ a cup of the warm water on medium speed for about 2 to 3 more minutes. The texture of your dough should be quite wet and sticky, but not runny. If you need a little more water, add it.
- Turn your mixer off and scoop the dough into 6 balls. I used an ice cream scoop that holds about ⅓ of a cup. Place the balls evenly on 2 cookie sheets lined with parchment paper (or you can use a silipat). Dip your fingers in water and spread/flatten each dough balls into about a 5-inch circle, starting in the center of the dough and working your way out. Leave the edge of the circle a little thicker that the middle.
- Bake the flatbread on the pans for 8 minutes. Then, lift the bread from the pans and brush on a bit of olive oil. Then flip over each flatbread and place on the baking stone and cook for another 8 minutes or until golden brown. If you don't have a pizza stone, just flip these over on your cookie sheet that has parchment paper.
- After the 8 minutes, remove from the oven and cool on a wire rack.
- When cooled, seal in a plastic baggie and store at room temperature. Reheat these in the microwave before serving
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Nutrition
- Recipe Inspired by Nancy Hunn
Amy
Mine stuck to the pan since I did not have parchment paper so they only baked on one side. Did not brown much. They are cooked, look flatbread like, this is the most promising gluten free bread product I have made yet.
Amanda Mason
I"m glad it turned out well for you!!!
Holly
Has of your followers made this recipe with vegan substitutions? As in Aqua faba for the one egg and a vegan milk (hazelnut, almond, soy or other "veggie milks") instead of milk from cows?
Amanda Mason
Hi Holly! I have played around with this trying to substitute the egg for a chia egg and it did not turn out. I've not tried using non-dairy milk. If you try it and it works out, let me know!
Amy
I used almond milk and it worked just fine.
Amanda Mason
Love it!!
Janet
Hi Amanda,
Have you had any feedback from anyone who has made these with an egg substitute such as aqyafaba?
Thank you!
Amanda Mason
Hi Janet! No - I haven't had any feedback on anyone using aqyafaba. If you try it, let me know how it turns out! It would be GREAT to know!!!
tess
I'm sad that these did not work out! I need a fail proof bun/bread recipe for Christmas dinner. I used bob's red mill 1 for 1 gf flour, sub'd in almond milk. They are hard on the outside and undercooked inside! 🤔🤔🤔
Amanda Mason
Hi Tess,
I don't know where it went wrong for you! I hate that it did not turn out when so many other people in the comments have had such great success. I will tell you this....I plan to make a step-by-step video of this recipe in 2019 so hopefully that will help!
Jan
This flatbread recipe is well loved by my family. I’ve made this flatbread 3 times already and my husband and kids eat it all up! Thank you!!!
Amanda Mason
Jan - THANK YOU! I love getting messages like this! You made my day!! Thanks for following me here on Recipes Worth Repeating!!
GF momma
Looking forward to making these, but I have a quick question about what egg plus is? Maybe it’s just the way it’s worded? I’m not sure. Help!
Amanda Mason
Hi Ariel!! I just needed to add a comma in there! It should read as follows: 1 large egg, plus 1 large egg white, lightly beaten. I updated the recipe card so it's more clear! Let me know how they turn out for you! This is one of my most favorite recipes!!
Joy
I've been a Celiac for a while now, and there is nothing that can come close to real, glutinous bread. These were tasty, but they reminded me of biscuits made with Bisquick more than anything. I lacked the mixer and the pizza stone, but I do believe they turned out.
Amanda Mason
Joy - I'm so glad they turned out great for you!!!
Liza
Hello I just placed these on pizza stone and they seem very dry. I added about 1/2 cup more water. What did I do wrong?
Amanda Mason
When you press out the dough...it should be wet and sticky...was it for you? If not....maybe try not to over mix it. Also make sure your water is warm.
Lia D.
Hi, great recipe! Could these flatbreads possibly be made without using a mixer to combine the ingredients? I don’t have one
Amanda Mason
Hi! You can try to to mix it with a really strong wire whisk. I've never tried it so good luck and let me know how it goes!!
Shirley Wood
Your recipe sounds delicious and would pair well with most meals at my house. Thanks for sharing at Merry Monday. Hope to see you next week.
Amanda Mason
Thanks so much!! I hope you enjoy!!