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Gluten Free Flatbread

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“This is a chewy noodle-like bread that is similar to pan fried green onion pancakes, except without the salt and green onions! I use it to make quesadilla-like sandwiches with salsa and cheese. Best fresh. They cook up like pancakes, but are chewier. Very yummy, even my wheat-eating hubby likes them!”
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Ingredients Nutrition

  • 1 tablespoon black bean flour (I use turtle bean flour from Bob's Red Mill)
  • 3 tablespoons brown rice flour
  • 2 tablespoons potato starch
  • 1 tablespoon tapioca starch
  • 1 egg
  • 13 cup milk (approx amount!)
  • 3 tablespoons oil, for pan frying


  1. Combine flours very well in med. size bowl. Make a well in the centre.
  2. Drop egg into well.
  3. Add milk to well. Use less than full amount until you are sure how much you need.
  4. Mix very well until there are no lumps of flour. Add liquid as needed -- either milk or a combination of milk and water -- until you have a pancake batter consistency. It should be runny. I'm sorry that I don't have a better idea of how much liquid I use, but if you have ever made pancakes, just aim for pancake batter consistency.
  5. Pour desired amount (again, think of pancakes) into a hot, oiled, cast iron pan and turn to med. high heat.
  6. Cook about 3 min or until it looks like it's starting to set at the edges (time depends on thickness).
  7. Flip and cook on second side about 30 seconds to one minute.
  8. Remove and repeat. Makes about 3-4 flatbreads.
  9. (The bean flour makes the flatbread more flexible and easier to use as a wrap. So does the egg).
  10. (The milk makes the flatbreads brown nicer, but water can be subbed with decent results).

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