This gluten-free rosemary and garlic flatbread is perfect for anyone with sensitivities or allergies to wheat and yeast. Packed with fresh chopped rosemary and minced garlic incorporated into a tender, quick dough, this flatbread fills the kitchen with an irresistible aroma as it bakes. Yeast-free and gluten-free, it’s a flavorful, versatile substitute for everyday breads.
Finding bread that avoids both wheat and yeast can be frustrating. Many gluten-free products still include yeast, which means people who must avoid both ingredients have limited options. This recipe was developed out of that need and tested until it produced a soft, flavorful flatbread that my whole family enjoys. It’s simple to prepare, quick to bake, and holds up well for sandwiches, dipping, or serving as an appetizer.
This flatbread is remarkably easy to make. The dough comes together in minutes, requires no rising, and bakes in under twenty minutes. It’s forgiving — slightly wet and sticky dough yields the best texture — and you can shape the rounds by hand or with a scoop for uniform results. The combination of rosemary and garlic gives each piece a delicious, aromatic crust and bright herbaceous notes throughout.
Use these flatbreads in many ways: tear and dip into olive oil and balsamic for an easy appetizer, split them to make pita-style sandwiches with turkey and cheese, or fill them with egg and avocado salad for a satisfying lunch. They also work beautifully with warm marinara and melted mozzarella for a meatball flatbread sandwich. Because they’re quick and adaptable, they’re great for family meals and entertaining alike.
Gluten Free Rosemary and Garlic Flatbread
Ingredients
- 2 ½ cups gluten-free all-purpose flour (e.g., Bob’s Red Mill)
- 1 teaspoon xanthan gum (omit if your flour blend includes it)
- 1 ½ teaspoons baking powder
- 1 teaspoon kosher salt
- 1 Tablespoon olive oil (flavored olive oil works well)
- 1 large egg plus 1 large egg white, lightly beaten
- ¼ cup warm milk
- ½ cup warm water (more if needed)
- 1 Tablespoon finely chopped fresh rosemary
- 2 cloves fresh garlic, minced
Instructions
- Preheat oven to 425°F (220°C). If you have a pizza stone, place it on the lowest rack; this helps achieve nicely browned spots. If you don’t have a stone, a cookie sheet works fine.
- Combine the flour, xanthan gum, baking powder, and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for about 3 minutes to blend the dry ingredients.
- Add the olive oil, eggs, rosemary, garlic, and milk. Beat until the mixture starts to come together, then slowly add ½ cup warm water and continue mixing on medium for 2–3 minutes. The dough should be wet and sticky but not runny. Add a bit more water if needed.
- Scoop the dough into six equal portions (an ice cream scoop holding about 1/3 cup works well). Place the portions on two baking sheets lined with parchment paper or silicone mats. Wet your fingers and flatten each portion into a roughly 5-inch circle, leaving the edges slightly thicker than the center.
- Bake on the pans for 8 minutes. Remove from the oven, brush the tops lightly with olive oil, flip each flatbread, and transfer to the pizza stone or return to the baking sheet. Bake another 8 minutes, or until golden brown.
- Remove the flatbreads from the oven and cool on a wire rack. When fully cooled, store in a sealed plastic bag at room temperature. Reheat briefly in the microwave or oven before serving.
Nutrition
- Recipe inspired by Nancy Hunn