Go Back
+ servings
2 Rosemary and Garlic Flatbread rounds sitting on a black table, rosemary and garlic in background.
Print Recipe
4.62 from 18 votes

Gluten Free Rosemary and Garlic Flatbread

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!
Prep Time10 mins
Cook Time16 mins
Total Time26 mins
Course: Bread
Cuisine: American
Servings: 6 people
Calories: 227kcal
Author: Amanda Mason


  • 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


  • 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


Calories: 227kcal