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Gluten-free Friday: Flatbread with rosemary and sea salt

Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...

Switch things up!

Perfect for scooping up your favorite dip or maybe just eating along with a cheese platter, this recipe for flatbread with rosemary and sea salt might be a nice alternative to crackers.
Whole wheat rosemary flat bread

Flatbread is just what it sounds like. It's a simple bread (similar to pita bread) and because you don't use yeast, it doesn't rise high like other bread.

Another nice thing about flatbread is that you can use it to make your favorite sandwiches or even as a pizza-type shell. Easy to make, this gluten-free bread is a nice switch from the usual crackers.

Try this gluten-free recipe for roasted red pepper hummus >>

Gluten can be found in many different foods and products, from ketchup to soy sauce to candy and seasonings. While SheKnows.com tries to ensure these recipes are gluten-free, carefully read the ingredient labels of all food and food products you use for these recipes to ensure they are also gluten-free.

Flatbread with rosemary and sea salt

Recipe adapted from Celiac.com

Yields 8

Ingredients:

  • 1/2 cup amaranth flour
  • 1/2 cup tapioca flour
  • 2 teaspoons arrowroot powder
  • 2 teaspoons light oil
  • 1/4-1/2 cup water
  • 1/3-2/3 cup extra flour/arrowroot mixture for kneading and rolling dough
  • 3 tablespoons dried rosemary
  • 2 tablespoons sea salt
  • 1 large egg
  • 1 tablespoon water
  • Waxed paper
  • Parchment paper

Directions:

  1. Preheat your oven to 400 degrees F.
  2. In a large bowl, sift together the flours and arrowroot powder.
  3. In a small bowl, whisk together the oil and water and add it to the flour mixture.
  4. Mix the dough with a fork, then with your hands.
  5. Lightly flour a flat surface and knead the dough briefly and roll it into a ball, then divide the ball into eight pieces.
  6. Roll each into separate balls and pat them flat. Sprinkle each with a bit of the flour mixture, then put each between two sheets of waxed paper.
  7. Roll the individual balls between the waxed paper, turning and adding a bit more flour, as needed, until they are about 1/8-inch thick.
  8. Whisk the egg and water together in a small bowl and set aside.
  9. Lightly oil a flat grill or frying pan over medium-high heat.
  10. One at a time, add a flatbread to the griddle/pan and heat for about 15 seconds on each side.
  11. Place the bread on parchment-lined baking sheets and brush lightly with the egg wash, then sprinkle with the sea salt and rosemary.
  12. Bake for three to five minutes.
  13. They will keep in an airtight container (cool first) several days.

Switch things up with this simple flatbread recipe!

More gluten-free recipes to try

Salted soft pretzels
Swiss chard and mushroom popover bake
Lemonade cake

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