Gluten-Free Flatbread Recipe – Almond Flour, Fennel & Coconut

Last Updated on 6 months ago by Neha Deshmukh

Gluten-Free Flatbread Recipe – Almond Flour, Fennel & Coconut

Introduction

Hey everyone! I’m so excited to share this gluten-free flatbread recipe with you. It’s become a real staple in my kitchen – quick, easy, and so satisfying. I first stumbled upon a version of this while trying to recreate some of my favourite Indian breads without the gluten, and after a lot of experimenting, this is what I came up with. It’s wonderfully fragrant, a little bit different, and honestly, you won’t miss the wheat!

Why You’ll Love This Recipe

This flatbread is a game-changer if you’re gluten-free, or just looking for a lighter alternative to traditional flatbreads. It’s packed with flavour thanks to the fennel and a hint of spice, and it’s surprisingly versatile. Plus, it comes together really quickly – perfect for a weeknight meal or a tasty snack.

Ingredients

Here’s what you’ll need to make these delicious flatbreads:

• ¾ cup Almond Flour
• ¼ cup Tapioca Flour
• 1 cup Coconut Milk
• 1 tbsp Nutritional Yeast
• 1 tsp Oregano
• 1 tsp Fine Sea Salt
• ½ tsp Fennel Powder
• ½ tsp Paprika
• ¼ tsp Black Peppercorns (freshly ground is best!)
• Pinch of Crushed Red Pepper Flakes

Ingredient Notes

Let’s talk ingredients! I’ve learned a few things along the way, so here are my tips:

Almond Flour: Benefits & Best Uses

Almond flour is the base of our flatbread, giving it a lovely nutty flavour and a good dose of healthy fats. I prefer using blanched almond flour for a smoother texture, but almond meal will work in a pinch – it’ll just be a little more rustic. (About 85g almond flour)

Tapioca Flour: The Key to Texture

Don’t skip the tapioca flour! It’s what gives these flatbreads that lovely chewiness and helps bind everything together. It’s also what helps them get nice and crispy when baked. (About 30g tapioca flour)

Coconut Milk: Choosing the Right Kind

Full-fat coconut milk is best here. It adds richness and flavour. You can use canned coconut milk, just make sure to shake the can well before measuring. (240ml coconut milk)

Nutritional Yeast: A Cheesy Flavor Alternative

Nutritional yeast is a secret weapon for vegan and gluten-free cooking! It adds a cheesy, umami flavour without any dairy. Don’t be scared off by the name – it doesn’t actually taste like yeast! (About 7g nutritional yeast)

Fennel Powder: A Unique Spice Profile

Fennel powder is what really sets this flatbread apart. It has a subtle anise flavour that’s so warming and comforting. It’s a spice I didn’t use to think much of, but now I add it to everything! (About 2.5g fennel powder)

Regional Variations in Spice Blends

Feel free to play around with the spices! In some parts of India, you might find similar flatbreads seasoned with cumin, coriander, or even a touch of turmeric.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Preheat your oven to 400°F (200°C).
2. In a medium bowl, combine the almond flour, tapioca flour, coconut milk, nutritional yeast, oregano, sea salt, fennel powder, paprika, black peppercorns, and red pepper flakes. Mix well until you have a smooth batter. It should be pourable, but not too runny.
3. Heat a nonstick pan over medium heat. Ladle about ¼ cup of batter onto the pan.
4. Cook for about 2-3 minutes, until the bottom starts to firm up and you see little bubbles forming. Then, carefully flip the flatbread and cook for another minute.
5. Transfer the flatbread to a baking sheet and bake for 12-15 minutes, or until it’s golden brown and crispy to your liking.
6. If you’re adding toppings (more on that later!), pop the flatbread back into the oven for a minute or two to melt or warm them through.

Expert Tips

Here are a few things I’ve learned to help you make the best flatbreads:

Achieving the Perfect Crispness

Baking is key for getting that perfect crispness. Don’t skip this step! The oven really helps to dry out the flatbread and make it nice and crunchy.

Working with Gluten-Free Flours

Gluten-free flours can be a little tricky. The batter might seem a bit different than what you’re used to, but don’t worry – that’s normal! Just make sure it’s well combined.

Adjusting Spice Levels

Don’t be afraid to adjust the spices to your taste. If you like things spicy, add a little more red pepper flakes. If you prefer a milder flavour, reduce the amount of fennel powder.

Variations

Let’s get creative!

Vegan Flatbread

This recipe is already vegan! Just double-check that your coconut milk doesn’t contain any hidden dairy ingredients.

Spice Level Adjustments (Mild, Medium, Hot)

• Mild: Reduce the red pepper flakes to a tiny pinch or omit them altogether.
• Medium: Use the amount of red pepper flakes listed in the recipe.
• Hot: Add an extra pinch of red pepper flakes, or a dash of cayenne pepper.

Festival Adaptations (Navratri, Diwali Snacks)

These flatbreads are perfect for festive occasions! During Navratri, you can enjoy them as a savoury snack. For Diwali, try topping them with a little bit of sweetened coconut and nuts.

Gluten-Free Adaptations (Ensuring Purity)

If you have a severe gluten intolerance, make sure all your ingredients are certified gluten-free.

Serving Suggestions

These flatbreads are delicious on their own, or you can get creative with toppings! Here are a few ideas:

• Savory: Hummus, baba ghanoush, avocado, salsa, chopped vegetables, or a sprinkle of chaat masala.
• Sweet: A drizzle of honey, a dollop of yogurt, or some fresh fruit.

Storage Instructions

Leftover flatbreads can be stored in an airtight container at room temperature for up to 2 days. To reheat, pop them back in the oven for a few minutes to crisp them up.

FAQs

Got questions? I’ve got answers!

What is the best way to prevent the flatbread from sticking to the pan?

Make sure your pan is truly nonstick and well-seasoned. A light coating of oil can also help.

Can I make the batter ahead of time?

Yes, you can! The batter will keep in the fridge for up to 24 hours. You might need to add a splash of coconut milk to thin it out a bit before using.

What can I substitute for nutritional yeast?

If you don’t have nutritional yeast, you can try using a little bit of grated Parmesan cheese (if you’re not vegan) or a pinch of garlic powder.

Is fennel powder essential to the recipe? What can I use if I don’t have it?

Fennel powder adds a unique flavour, but you can substitute it with a pinch of anise seed or a little extra oregano.

How can I adapt this recipe for a thicker, pizza-style crust?

Use slightly less coconut milk to create a thicker batter. You can also add a tablespoon of psyllium husk powder to help bind the ingredients and create a more pizza-like texture.