Gluten-free Whole Grain Flatbread

This week I demo’d a Gluten Free Whole Grain Flatbread recipe from Tom and Ali of Whole Life Nutrition at the Cordata store. The recipe isn’t in their cookbook, but you can find it here, as well as on their blog I served the flatbread with Delice de Saligny Triple Cream French Cheese and Roasted Figs made right in our Swan Cafe. Boy, was this a popular demo! One youthful shopper (he was about four years old) exclaimed that he “loved it!” (he seemed kind of surprised), and then kept coming back and asking for more!

This was one of the easiest recipes I have ever made. Don’t let the fact that it says “bread” in the title scare you away! It really is as simple as mixing your ingredients together and spreading it in your pan. I made the bread pretty thin for my demo so it would go a little farther, and when I make this at home I might do it the same way because I liked it so much. I toasted some organic raw pumpkin seeds to put on top, but it would be great with almost any herb (especially rosemary) or seed.

Look for more gluten free demos in the future – I plan on doing them once a month at the Cordata store, and I will start posting the demo schedule for Cordata on this blog and on our Facebook page once I have it all sorted out! If you have any gluten free recipes that you would like to share with me, please email them to me at, or drop it by either Service Desk for me. I would love to try anything out, and you may see it as a featured demo at some point!

photo of homemade gluten-free flatbread

Gluten-free Flatbread © 2009 Sassy Sampler

This bread can be prepared in minutes, perfect if you are looking for something to serve with dinner. It is great dipped in a good quality olive oil with chopped fresh herbs. Cut it into small squares and place into your child’s lunchbox with a bean spread or nut butter. This can also be made thinner by baking it in a 10 X 14-inch pan. For more variety, try stirring in chopped garlic, kalamata olives, sun-dried tomatoes, or fresh herbs into the dough.


Recipe used with permission from


  • 1 c sorghum flour
  • ½ c teff flour
  • ⅓ c tapioca flour
  • ⅓ c arrowroot powder
  • ¾ t xanthan gum
  • ¾ t baking soda
  • ¾ t sea salt
  • 1 c warm water
  • ¼ c extra virgin olive oil
  • 2 T honey
  • 2 T apple cider vinegar
  • sesame seeds or dried rosemary for sprinkling on top


  1. Preheat oven to 375° F.
  2. Oil a 9 x 13-inch pan with about 2 to 3 tablespoons olive oil.
  3. In a medium-sized mixing bowl whisk together the flours, xanthan gum, baking soda, and salt.
  4. In a smaller separate bowl whisk together the warm water, olive oil, honey, and vinegar.
  5. Pour the wet ingredients into the dry and whisk together vigorously until thickened and smooth.
  6. Spoon batter into oiled pan. Oil your hands and gently press and move the dough to the edges of the pan (dough will be sticky). Make sure it is evenly spread. Put more oil on your hands if needed.
  7. Prick the dough with a fork about a dozen times (this is optional, if you don’t do it you will have a few more air bubbles in the bread).
  8. Bake for 20 to 30 minutes. Remove from oven, let cool slightly, and then cut into squares and serve.

Serving Suggestion (from photo/demo):

  • Delice de Saligny Triple Cream French Cheese and Roasted Figs

**Notes from the recipe author: I initially made this recipe with 1 teaspoon xanthan gum, but since I like to use as little as possible, I tried it with less. It still worked great but may dry out faster with less xanthan. You can be the judge and use the amount you would like (3/4 to 1 teaspoon).


Gluten-free Flatbread PDF


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