Gluten-Free Vegan Flatbread

It's one thing to have all of the labels of what might seem like a badass flatbread: vegan, gluten-free, zero waste, blah blah blah... You get the picture. But how does it taste? Now this– this is the real question.

As you may have guessed, this recipe was created out of my love for flatbread. As a zero waster, it is difficult for me to find any kind of bread that resembles pita bread, naan or flat bread in the store. In fact, it is near impossible. Most breads in the store are packaged in non-recyclable plastic which will be sent to landfill and evidently mess up our planet. So thanks yummy and delicious packaged store bread, but no thanks. This girl can do without the plastic.

As I was researching flatbread recipes to get a feel for the kind of ingredients I would need, I was shocked to find that most of the recipes required a mile-long list of ingredients. Not only were these recipes difficult to source in a low-waste fashion, but they also seemed time-consuming and complicated. I headed to my Minimalist Kitchen and put both my chef and minimalist thinking caps on, determined to create a scrumptious flatbread. The verdict? Potatoes are AWESOME. Yup. Potatoes are the magic ingredient in this recipe. The starchy stickyness of blended potatoes is a perfect stand-in for gluten. If you have experimented with gluten-free bread baking, you know that it is difficult to get that soft, doughy consistency. More likely than not people can spot the gluten-free option at a party because it is crumbly and falls apart when picked up (especially poorly made cookies). This is not the case with this flatbread recipe. It is the perfect balance between thick and thin, and the texture is soft and flexible. The flavor of the flatbread is subtle, too– making it the perfect companion for practically every topping under the sun. Sweet toppings? Yum. Savory toppings? Yum, yum, yum. Whatever is clever, really.

Are you reading to get cookin'?



Makes approx. 6 flatbreads


  • 2 medium gold potatoes
  • 1 1/4 cup water


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  1. Potato puree: Chop your potatoes into even sized cubes. Then, put them in a saucepan and add your water. Cover your potatoes and boil them until tender.
  2. When your potatoes are tender, let them cool for a few minutes. Then, transfer them to a blender. Blend until smooth. If you are having a hard time blending your mixture, add 1/4 cup more water or until you get to a goopy consistency.
  3. Transfer your potato puree to a bowl and clean your blender, as it will get harder to clean the longer the puree sits in it.
  4. Now, let's make some dough. In a large mixing bowl, combine all of your dry ingredients. Stir it up real good. 😉
  5. Add 1 cup of the potato puree. Mix to form a soft, slightly sticky dough. Slightly adjust the amount of flour and potato puree if necessary.
  6. Divide into 6 cute little balls. Roll out each ball to about 1 cm thickness. I placed my ball between two pieces of compostable wax paper, and took to the pizza roller. Do not make your flatbreads too thin.
  7. Heat a non-stick skillet to medium-high heat, preferably cast iron. Add a touch of raw olive oil if need be.
  8. Place your flatbread in the pan and cook for 1 to 1.5 minutes or until brown. Flip, then cook for another 1 to 1.5 minutes on the second side.
  9. Remove from heat and place in a bowl.
  10. Keep in an airtight container in the fridge for up to 4 days. Reheat either in the toaster (this will make them crispy) or over the stovetop with a dap of raw olive oil.


Happy flatbreadin' loves! See you soon.



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