The contents of this article are human-created.
This post may contain affiliate links. Please see my full disclosure for details.
This Easy Almond Flour Flatbread is baked with no yogurt, cheese, yeast or oil! Plus, you will love how light, fluffy and versatile it is.
*Nutrition Disclaimer: The information provided on this site is designed for educational purposes only. You should not rely on this information as a substitute for, nor does it replace professional medical advice, diagnosis, or treatment. Please read my disclaimers page for more information.
With a subtle nutty flavour that doesn't overpower, this Almond Flour Flatbread is a delicious gluten-free option that's quick and easy to make. It's perfect for pizza, tuna melts, bruschetta and even sandwiches. Plus, it's great for dunking in soup and slopping up gravy and sauces.
This flatbread also makes a great gluten-free option for dinner parties! I love serving it as an appetizer with hummus or adding it to charcuterie boards.
You can also spice up your homemade Flatbread by topping it with cheese, your favourite herbs or (my fave) everything but the bagel spice.
One last thing I can't forget to note is that you can easily turn it into a crispy, crunchy flatbread by baking it for an extra 5 - 10 minutes!
Is Almond Flour Flatbread healthy?
This Homemade Almond Flour Flatbread is a nutrient-rich, naturally gluten-free, slow-carb option made with only 5 real food ingredients. It's also baked, making it an even healthier option than pan-fried!
Health Benefits
Better for blood sugar. With no added sugar plus the presence of protein, fats, and fibre, this almond flour flatbread is a great slow-carb option.
Nutrient-rich. Almonds (and almond flour) are a great source of many vitamins and minerals, including vitamin E, calcium, magnesium, potassium and iron.
Heart-healthy. Almond flour is an excellent source of fibre and heart-healthy fats, which can lower LDL (bad) cholesterol levels while increasing HDL (good) cholesterol levels.
Intolerance-friendly. This recipe has no added sugar or gums and is naturally gluten, dairy and grain-free, making it a gentle option for those with intolerances and sensitivities.
Seasonal Benefits
Spring is a wonderful time to dress this flatbread up with seasonal greens that support digestion and detoxification, such as fresh herbs, sprouts, and spring greens.
Summer is a delightful time to make light and refreshing sandwiches, pizzas and appetizers by topping this flatbread with cooling summer veggies.
Autumn and winter are great times to enjoy the cozy comfort this flatbread can offer by serving it with warming soups and hearty meals.
How to Make Almond Flour Flatbread
Making a delicious homemade Flatbread with almond flour doesn’t get any easier than this. With just 5 simple, whole-food ingredients, this recipe comes together in less than 30 minutes! Follow the steps below or watch the video.
What You Will Need
Equipment
- Oven to bake the flatbread in.
- Medium - large mixing bowl to mix ingredients.
- 9 x 13 Baking sheet to bake the flatbread on. You can also divide the batter into smaller portions to fit smaller baking sheets.
- Unbleached parchment paper to prevent sticking. You can also grease a stainless steel baking sheet or glass baking dish with coconut oil, pure avocado oil or extra virgin olive oil.
- Spatula or wooden spoon to stir and spread.
- Measuring utensils for accuracy.
Ingredients
- Almond flour provides the base and bulk of this recipe. It also offers a subtle nutty flavour and plenty of nutrients.
- Arrowroot flour acts as a binding agent. It is a gentle gut-loving starch that's great for gluten-free baking. You can also use tapioca flour.
- Filtered water is the only liquid required for this recipe.
- Aluminum-free baking powder helps to give this flatbread a slight rise, creating a light and fluffy texture. You can omit it if you prefer a crispy, crunchy flatbread.
- Natural salt such as Himalayan, Celtic or sea salt brings the flavours together while providing a source of minerals.
Step 1: Combine Ingredients
First, preheat your oven to 350°F
Add the almond flour, arrowroot flour, baking powder and salt to a large mixing bowl and mix well. Next, pour in the water and stir until a thick batter forms. It should resemble a thick pancake-like batter.
Step 2: Spread on Baking Sheet
Once a thick batter has formed, spread it evenly on a parchment-lined baking sheet so it is about ¼ of an inch thick. As you can see from my pictures, it doesn't have to be perfect! However, to prevent uneven cooking or sticking, make sure the middle is not thicker than the edges. I find a spatula works best to get an even spread.
Step 3: Bake
Once you have spread your Flatbread batter evenly on your baking sheet, pop it into the oven and bake for 20 minutes or until the edges turn golden brown.
Remove it from the oven and allow it to cool before cutting or handling.
Step 4: Cut or Slice
Once your flatbread has cooled, slice it into squares or strips. I find a pizza cutter works best, but a sharp steak knife or a bread knife will also work.
Add your favourite toppings or serve with your favourite dips, spreads or soup.
Substitutions & Variations
Make it crispier by baking it for an extra 5 - 10 minutes.
Tapioca flour can be substituted for the arrowroot flour.
Top it with herbs or spices by sprinkling them on top of the evenly spread batter before baking. I love adding everything but the bagel spice.
Turn it into a soft pizza crust by baking it for 15 minutes instead of 20. Remove from the oven to add your sauce and toppings. Then, place it back in the oven and continue to bake for another 10 to 15 minutes.
My Top Tips
Spread the batter evenly at about ¼ of an inch thick to ensure an even bake. If the middle is too thick, it can cause the edges to burn or the middle to remain wet, sticky and doughy.
Don't let the batter sit to prevent the starch from absorbing the water. For best results, spread and bake immediately after mixing the batter.
Storing & Saving
This Homemade Almond Flour Flatbread will last 3 - 5 days at room temperature if well-sealed in an airtight container. It can also last up to 7 days in the fridge and up to 6 months in the freezer.
What to Serve with Flatbread
FAQs
Yes! This flatbread contains no dairy or animal products. It's also free of oil, making it suitable for whole-food plant-based (WFPB) diets.
Arrowroot flour can be substituted with tapioca flour or starch. There is no need to adjust the ratios; simply swap it out one for one.
If tapioca isn't an option either, you can try using potato flour or cornstarch if you can tolerate them or if you are not on a specific restrictive diet. *If using cornstarch, this Flatbread will no longer be grain-free.
If you find your flatbread sticking, it may not have been baked long enough. Once it's done, the edges should start to brown, and the corners should start to curl up away from the baking sheet ever so slightly. When baked and spread as instructed, it should lift with ease without any sticking.
To prevent sticking, make sure the batter is spread evenly at about ¼ of an inch thick. If the middle is thicker than the edges, it may not bake evenly, causing it to be doughy or wet in the middle.
Another way to prevent it from sticking is to make sure the batter isn't too thin or watery. It should be a thicker consistency, as shown in the photos above. On the other hand, if you let your batter sit too long before baking, the starch can absorb some of the water. If this happens add 1 tablespoon of water at a time to get it back to a thick pancake-like batter consistency.
Recipe Highlights
Suitable for many diets. Made with just 5 whole food ingredients, this recipe is naturally free of dairy, gluten, grains and oil.
Nutrient-rich. Full of many minerals, vitamin E, fibre and healthy fats, this flatbread is a healthy slow-carb option.
Versatile. This Flatbread is perfect for making pizza, bruschetta and sandwiches. It's also a great soup and sauce dunker!
Quick and easy. Coming together in less than 30 minutes with just a few minutes of hands-on time, this Baked Flatbread is incredibly simple to make.
More Almond Flour Recipes
If you try this Easy Almond Flour Flatbread recipe, let me know how it turns out by leaving a comment and rating below. Also, make sure you're following along on Pinterest, Instagram, Facebook and Flipboard for more wildly nutritious recipes!
Easy Almond Flour Flatbread (Baked, No Cheese)
Print RecipeEquipment
- Oven
- Medium - Large Mixing Bowl
- 9 x 13 Baking Sheet
- Spatula or Wooden Spoon
- Measuring Utensils
- Unbleached Parchment Paper (Alternatively, you can grease a stainless steel baking sheet or glass baking dish with coconut oil, pure avocado oil or extra virgin olive oil)
Ingredients
- 2 cups Almond Flour
- ⅔ cup Arrowroot Flour (or Tapioca Flour)
- 1 cup Filtered Water
- ½ teaspoon Baking Powder (Aluminum Free)
- 1 teaspoon Himalayan Salt (or Other Natural Mineral Salt)
Instructions
- First, preheat your oven to 350°FAdd the almond flour, arrowroot flour, baking powder and salt to a large mixing bowl and mix well. Next, pour in the water and stir until a thick batter forms. It should resemble a thick pancake-like batter.
- Once you have a thick batter, spread it evenly on a parchment-lined baking sheet so it is about ¼ of an inch thick. As you can see from my pictures, it doesn't have to be perfect! However, to prevent uneven cooking or sticking, make sure the middle is not thicker than the edges. I find a spatula works best to get an even spread.
- Once you have spread your Flatbread batter evenly on your baking sheet, pop it into the oven and bake for 20 minutes or until the edges turn golden brown.Remove it from the oven and allow it to cool before cutting or handling.*If you prefer a crispier flatbread or are using it to make pizza, see my notes below.
- Once your flatbread has cooled, slice it into squares or strips. I find a pizza cutter works best, but a sharp steak knife or a bread knife will also work.Add your favourite toppings or serve with your favourite dips, spreads or soup.This Homemade Almond Flour Flatbread will last 3 - 5 days at room temperature if well-sealed in an airtight container. It can also last up to 7 days in the fridge and up to 6 months in the freezer.
Janet Gay says
I was looking for a gluten free healthy flatbread recipe. This is IT! My husband and I both love it!!
Michelle McCowan says
Woohoo! So happy to hear you both love it! 🙂
Mark says
Mine was stuck to the parchment paper. I had better luck with a non-stock cookie sheet with a light spray of olive oil.
Michelle McCowan says
Thanks very much for your feedback, Mark! I'm glad it ended up working for you without the parchment paper. I personally avoid using nonstick cookware in my kitchen, so have never tested it that way. Great to know it works!
Though, I am curious as to why it was sticking. I’ve never run into any issues with it sticking to the parchment before, so I’m wondering if it possibly needed a few more minutes in the oven or if the consistency could have been a tad off. I find the odd batch of almond flour seems to have a little more moisture content and ovens can run high or low which could cause variations in consistency and cook time. When making mine, I like to make sure the consistency is similar to a thick pancake batter and when cooking I wait for the corners to begin to brown before removing it from
the oven, this way it begins to pull up off the parchment basically on its own.
Anyway, I greatly appreciate your feedback and am pleased it ended up working out for you in the end 🙂
Paula Ann Moors says
You list baking soda as an ingredient but the actual recipe calls for baking powder?
Michelle McCowan says
Thank you for pointing that out, Paula! The baking soda listed in the instructions was a typo. The correct ingredient is baking powder as listed in the ingredient section of the recipe. I have corrected the mistake to reflect the proper ingredient in the instructions. My apologies for any confusion. Thanks again for letting me know 🙂
Lynn says
So easy! I did not have the arrowroot starch/flour, but did have tapioca flour. The substitution worked perfectly! This was very tasty and I will be making it again.
Michelle McCowan says
I'm so happy you enjoyed it, Lynn! That's great to hear substituting with tapioca flour worked perfectly 🙂 Thanks so much for the comment!
Lynn says
I love this so much! It's delicious with soup, salad, mashed avocado and for sandwiches. I make it twice a week and have the recipe memorized. Thank you for a simple, healthy, gf bread recipe ? -Lynn
Michelle McCowan says
I'm over the moon to hear that, Lynn! I absolutely love that you have it memorized ? Thank you so much for taking the time to leave this lovely comment!
sherry bouch says
Very tasty bread, I followed your recipe, except I divided the batter into thirds and baked it in smaller portions instead of one full pan. I will make this again, it’s a very good recipe with healthy ingredients. Thank you for sharing it
Michelle McCowan says
What a great idea to divide the batter into smaller portions! I'm so pleased to hear to you enjoyed it and will be making it again. Thanks so much for commenting, Sherry 🙂
Tori says
Favorite flat bread recipe I’ve tried ? been using it for sandwiches, naan and excited to try for pizza!
I’ve subbed the arrowroot powder for tapioca powder and worked perfectly as well ??
Michelle McCowan says
I'm so pleased to hear that, Tori! That's great to know that the tapioca flour worked as a substitute for the arrowroot 🙂 Thanks so much for commenting!
Clarissa says
I was looking for something easy to make for lunches since I’d run out of bread and wasn’t going to make it to the store until the next day. I made tuna salad and used that with the flat bread and my kids loved it. They said I should run out of bread more often. So I’m making it again today.
Michelle McCowan says
Haha I love it! I'm so pleased to hear you found the recipe easy and that your kids enjoyed it that much 🙂 Thank you for the lovely comment, Clarissa. It made my day!