Gluten-Free Blueberry & Goat Cheese Flatbread Recipe – Almond Flour Crust

Last Updated on 2 months by Neha Deshmukh

Gluten-Free Blueberry & Goat Cheese Flatbread Recipe – Almond Flour Crust

Hey everyone! I’m so excited to share this recipe with you. It’s a little different from the traditional Indian fare I usually post, but trust me – it’s delicious. I stumbled upon this combination a few summers ago while experimenting with gluten-free baking, and it quickly became a family favorite. The sweet blueberries and tangy goat cheese just sing together, all nestled in a wonderfully crisp almond flour crust. It’s surprisingly easy to make, and perfect for a light lunch, a fancy brunch, or even a unique dessert.

Why You’ll Love This Recipe

This isn’t your average flatbread! It’s gluten-free, which is fantastic for anyone with sensitivities. But even if you don’t need to avoid gluten, you won’t miss it. The almond flour gives the crust a lovely, slightly nutty flavor and a satisfyingly crisp texture. Plus, the blueberry and goat cheese combo is just…chef’s kiss! It’s a beautiful, flavorful, and relatively quick recipe that’s sure to impress.

Ingredients

Here’s what you’ll need to whip up these delightful flatbreads:

• ¾ cup almond flour
• ¾ cup tapioca flour
• 1 cup coconut milk (canned, full-fat)
• 4 ounces chèvre (goat cheese)
• 1 cup blueberries (fresh or frozen)
• Honey or sweetener, to taste
• Melted coconut oil or egg wash, for brushing

Ingredient Notes

Let’s talk ingredients! Getting these right will make all the difference.

Almond Flour: Benefits and Best Uses

Almond flour is the star of our gluten-free crust. It’s made from finely ground almonds and adds a lovely texture and subtle sweetness. I prefer using blanched almond flour for the smoothest results, but almond meal (with the skins on) will work in a pinch – it’ll just give the crust a slightly more rustic look. (About 85 grams)

Tapioca Flour: A Gluten-Free Binding Agent

Tapioca flour (also known as tapioca starch) is key for binding everything together without gluten. It gives the crust a nice chewiness. Don’t skip this one! (About 90 grams)

Coconut Milk: Choosing Full-Fat for Richness

Full-fat canned coconut milk is essential here. The fat content contributes to a tender, flaky crust. Don’t use the “lite” version – it won’t have the same richness. (240ml)

Chèvre (Goat Cheese): Flavor Profile and Substitutions

I adore the tangy, creamy flavor of chèvre. It pairs beautifully with the sweet blueberries. If you’re not a fan of goat cheese, you can substitute cream cheese or ricotta, but the flavor will be different. (About 113 grams)

Blueberries: Fresh vs. Frozen

You can use either fresh or frozen blueberries! If using frozen, don’t thaw them beforehand – just add them straight from the freezer. They might release a little juice during baking, but it won’t affect the overall result.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
2. In a medium bowl, combine the almond flour, tapioca flour, and coconut milk. Mix well until you have a smooth batter. It should be pourable, but not too runny.
3. Now, pour about ½ cup of batter onto a preheated non-stick pan over medium heat. Swirl it around to form a thin, even circle. Cook for a few minutes until the bottom firms up and you can easily lift it with a spatula.
4. Carefully transfer the flatbread to the prepared baking sheet, sticky side down. Repeat this process until you’ve used all the batter – you should get about 6 crusts.
5. Spread about 2 tablespoons of goat cheese on half of each flatbread. Then, sprinkle about 1 tablespoon of blueberries in the center. Drizzle with a little honey or your favorite sweetener.
6. Fold the other half of the flatbread over to create a half-moon shape. Seal the edges tightly using a little melted coconut oil or an egg wash. Press firmly to prevent any leaks!
7. Brush the tops of the flatbreads with a little more melted coconut oil. This will help them get golden brown and crispy.
8. Bake for 30-40 minutes, or until the crusts are golden brown and the filling is bubbly.

Expert Tips

• Don’t overcrowd the pan when cooking the flatbreads. Work in batches if necessary.
• If the batter is too thick, add a tablespoon of coconut milk at a time until you reach the desired consistency.
• Keep a close eye on the flatbreads while they’re baking. Ovens vary, so adjust the baking time as needed.

Variations

• Vegan Adaptation: Skip the egg wash and use only coconut oil to seal the edges.
• Spice Level Adjustment (Optional: Lemon Zest): A little lemon zest in the blueberry filling brightens everything up! About a teaspoon is perfect.
• Festival Adaptation (Summer Solstice/Berry Festivals): My friend Sarah always makes these for the local berry festival. She adds a sprinkle of edible flowers on top for a beautiful presentation.

Gluten-Free Confirmation & Flour Blend Notes

This recipe is designed to be completely gluten-free, relying on the almond and tapioca flour blend. However, always double-check the labels of your ingredients to ensure they are certified gluten-free, especially if you have a severe allergy.

Serving Suggestions

These flatbreads are wonderful on their own, but they’re also great with a side salad or a cup of herbal tea. I love serving them with a dollop of Greek yogurt or a sprinkle of chopped nuts.

Storage Instructions

Leftover flatbreads can be stored in an airtight container in the refrigerator for up to 3 days.

FAQs

Is this flatbread suitable for those with nut allergies?

Unfortunately, no. This recipe contains almond flour, so it’s not suitable for people with nut allergies.

Can I make the almond flour crust ahead of time?

Yes! You can make the crusts ahead of time and store them in an airtight container at room temperature for up to 2 days. Just fill and bake them when you’re ready to serve.

What can I substitute for goat cheese?

Cream cheese or ricotta cheese are good substitutes, but they will change the flavor profile.

Can I use a different type of berry?

Absolutely! Raspberries, strawberries, or blackberries would all be delicious.

How do I prevent the flatbread from becoming soggy?

Make sure to seal the edges tightly and don’t overfill the flatbreads.

What is the best way to reheat leftover flatbread?

Reheat in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until warmed through and crispy. You can also use an air fryer for a quicker reheat.