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+ servings
A stack of grain-free flatbread sitting on a piece of natural parchment paper and a sprig of rosemary placed beside.

Grain-Free Flatbread

A quick, easy flatbread that's gluten and free, vegan and darn delicious!
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Prep Time: 5 mins
Cook Time: 25 mins
Total Time: 30 mins
MAKES : 8 Squares


  • 1 cup Filtered Water
  • 2 cups Almond Flour
  • cup Arrowroot Flour/Starch
  • ½ tsp Aluminum Free Baking Powder
  • ¼ tsp Pink Himalayan / Sea Salt


  • Preheat oven to 350°
  • Line a baking sheet with unbleached parchment paper.
  • Mix all dry ingredients in a large mixing bowl.
  • Slowly stir in water until mixture becomes the consistency of a thick pancake-like batter.
  • Spread evenily on the baking sheet.
  • Bake for 20-25 minutes or until the edges begin to brown.
  • Remove from the oven and let stand for a few minutes to cool.
  • Cut into desired sizes, add your favourite toppings and enjoy!


If you're making this for a pizza crust or garlic bread - remove from oven after 15 minutes, add your toppings and place back in the oven (or on the BBQ) for the remaining 5-10.


Serving: 1square | Calories: 196kcal | Carbohydrates: 15g | Protein: 6g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Sodium: 94mg | Potassium: 1mg | Fiber: 3g | Sugar: 1g | Calcium: 82mg | Iron: 1mg
Have You Made This Recipe?Mention @beetofthewild or tag #beetofthewild!