BreadAugust/September 2010

Gluten-Free Italian Flatbread

This flavorful flatbread is easy to make and works great for sandwiches. It's perfect for your child's lunch box. It can be made with dairy and egg replacements with delicious results.


Gluten-Free Italian Flatbread


⅓ cup sorghum flour
cup brown rice flour
cup tapioca flour
cup potato starch (not potato flour)
1 teaspoons baking powder (if using flax gel, increase to 2 teaspoons)
1 teaspoon baking soda
teaspoon salt
1 teaspoon xanthan gum
2 eggs or 3 egg whites or flax gel
2 tablespoons sugar
2 tablespoons butter or dairy-free margarine, melted
cup yogurt or dairy-free yogurt
2 tablespoons water
1 tablespoon apple cider vinegar


1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

2. In large bowl, mix flours, baking powder, baking soda, salt and xanthan gum.

3. In separate bowl, whisk together eggs and sugar until mixture is a lemon color. Add butter, yogurt, water and vinegar and mix.

4. With a spatula, slowly fold flour mixture into egg mixture. Batter will be sticky. Divide batter in half, placing each half on opposite sides of prepared baking sheet.

5. With floured fingertips, shape each flour mixture into a hamburger-shaped mound. Score the top into fourths with a floured knife.

6. Place dough in preheated oven and bake 25 to 30 minutes. If bread browns too quickly, cover loosely with foil. Remove bread from oven when done and cool on a rack.

Each serving (2 slices) contains 335 calories,10g total fat, 5g saturated fat, 0g trans fat, 125mg cholesterol,871mg sodium, 56g carbohydrate,1g fiber, 6g protein.For lower calories and fat, use low-fat yogurt and egg-free replacement.

Comments (21)

I bought a box of potato flour or starch, I don't know which because it says both. ???
Which do you think it is?

Posted by: zellko | June 12, 2016 4:08 PM    Report this comment

For jellylava.......try green banana flour as a sub for the potato flour, I can't say where you could get it near you, but it should be available where there are south american specialities.

Posted by: Geliza | October 6, 2015 4:51 AM    Report this comment

To Lovesflowersblue, you can make baking powder by using 2 parts cream of tarter to one part baking soda. Just mix together and it works great. It just leaves out the cornstarch. No funny taste. I just mix up a small amount and leave it in the cupboard. With out the corn starch it clumps together a bit but just stir it before you use it.

Posted by: Nocorn4me | March 1, 2015 9:15 PM    Report this comment

I prepared and baked the recipe exactly as written. It had an off taste and no one liked it, which is usually the case with GF bread. You simply have to accept the fact that it won't taste very good, no matter what combination of flours and starches are used.

Posted by: lorac | February 28, 2015 4:47 PM    Report this comment

why do almost all gluten free recipes use corn? I too have many allergies/food intolerance's and the worst of all is corn and any corn products... such as baking powder! I have yet to find a substitute for baking powder that does not leave an aftertaste that is very very unpleasant to me... so I just have to pass up all the great recipes. Any suggestions would be fantastic!

Posted by: loveflowersblue | February 28, 2015 9:42 AM    Report this comment

This recipe and so many other recipes for GF breads I come across have Potato Flour or starch as in ingredient. As well as needing a GF diet, I have an intolerance for all foods in the nightshade family, one of which is the potato. What does this ingredient do for the breads and do you know what can be used as a substitute. Thanks in advance.

Posted by: Jellylava | February 26, 2015 12:33 PM    Report this comment

I have been looking for a pizza crest recipe and was wondering if I flattened this dough on the pan and baked it before adding the toppings, would it taste like a pizza dough?

Posted by: Unknown | December 4, 2013 8:37 AM    Report this comment

In response to AJgagliardi's problem that breads don't seem to get baked through...I had the same issue recently and discovered that reducing the amount of liquid (eggs, oil, milk or water) solved my problem. My recipe called for one whole egg and two egg whites, 1/4 c. oil, 1-3/4 c. milk. I used the eggs, cut the oil down to 2 Tbs., and used 1 c. milk. This may not always work, depending on the recipe, but it worked for me. Hope this suggestion works...Ann

Posted by: Ayn G | April 14, 2012 6:32 PM    Report this comment

I made this as is and it worked awesome. Then I tried with flax gel and replace yogurt with buttermilk (because I had it on hand) and it worked even better! LOVE this recipe.

Posted by: Heather J | March 15, 2012 2:52 PM    Report this comment

This is for AJgagliardi who mentioned that the centers of the loaves do not get done despite testing the centers before removing the bread from the oven. My suggestion is to buy an instant read thermometer. They are not expensive. Insert it as far as possible through the middle of the loaf. When the temperature registers 190 to 200 degrees the bread is done. If the top of the loaf is browning too quickly and the center still needs more time, simply cover the top loosely with aluminum foil. In addition, I sometimes turn the loaf out onto the rack in the oven and finish baking it that way. It seems to do a more efficient job. If you don't want to do that, just set the pan on the lowest rack in the oven so the heat works its way through from the bottom. Hope that helps, Beth Hillson, Food Editor, Living Without

Posted by: | February 27, 2012 2:10 PM    Report this comment

I have always enjoyed baking bread, and now that I have been diagnosed with gluten intolerance, I am baking gluten free breads. I have one big issue with gluten free baking. The centers of the loaves do not get done.
I put a knife in and it comes out clean, but I have yet to bake a loaf of gluten free bread that is not too moist or undone in the center. What is the secret _ yes I know, bake longer, but it seems that is not the right answer.

Posted by: AJgagliardi | February 26, 2012 3:34 PM    Report this comment

Please note, while our test kitchen has not tested these substitutions the Director thinks they should work fine:
"To replace the sorghum,I would use teff,or amaranth.
Quinoa is also very good. It is not a grain,but bakes up really well.
Too much tapioca can make the bread gummy.Use only as much as the recipe asks for.
To replace the yogurt, I would try applesauce. However yogurt has a binding quality so I would add a teaspoon of arrowroot or flax meal made into a paste with the applesauce." Or you could use coconut milk yogurt. Good luck!

Posted by: LW Moderator | February 24, 2012 1:18 PM    Report this comment

I am allergic to sorghum as well as all dairy. What can i substitute for the yogurt and sorgum?

Posted by: Julie R | February 24, 2012 6:55 AM    Report this comment

Can I use vanilla yogurt in this recipe or will it taste too sweet? I don't use plain yogurt for anything, but have vanilla. Thanks :)

Posted by: chrishumberger | February 23, 2012 8:38 PM    Report this comment

Hello, I am repsonding to Mikanash's question:

I would love to try this for my son since he can never have garlic bread when I do Mostasketti (he's 14 & the only GF person in our house). I do have a question tho.... Q: Can I use a GF Multi-Purpose flour (that I already have) in place of all the individual flours?? And would it change the amount or just add up the individual measurements to make 1 measurement for the Multi Purpose flour?

The answer is "yes." Measure out an equal amount of your multi-purpose flour, in this case, 1 3/4 cups and proceed with the remaining ingredients and steps in this recipe. Happy Baking, Beth Hillson, Food Editor, Living Without

Posted by: | February 23, 2012 5:59 PM    Report this comment

FROM LW MODERATOR: 1 t baking powder is 590 mg sodium (this calls for 1 1/2); 1 t baking soda is 1231 mg, 1/2 t salt is 1162 ,G plus small amounts in other ingredients; divide by 4 servings. I'd eliminate the salt to reduce sodium. I don't think you want to use Ener-G egg replacer since there is already so much baking powder and soda in the recipe to give lift. The eggs provide some elasticity and structure as well as binding. We have tested this recipe using flax gel as the egg replacement, chia should work the same, but I will ask the Test Kitchen Director and the Food Editor for their OPINIONS and post them tomorrow before noon. This is a great recipe.

Posted by: LW Moderator | February 23, 2012 3:51 PM    Report this comment

Please tell me what ingredients in this recipe adds up to 871 mg sodium? I'm trying to limit my sodium intake. Help!

Posted by: Betty Ann P | February 23, 2012 3:21 PM    Report this comment

I use Chia gel as a replacement for the eggs as I am also allergic to flax.

Posted by: Stacy P | February 23, 2012 1:54 PM    Report this comment

871 mg. of salt per serving?
did I read that right ?
sounds very high in salt. is this number correct?

thanks, jeri

Posted by: jeri b | February 23, 2012 10:54 AM    Report this comment

I would love to try this for my son since he can never have garlic bread when I do Mostasketti (he's 14 & the only GF person in our house). I do have a question tho....

Q: Can I use a GF Multi-Purpose flour (that I already have) in place of all the individual flours?? And would it change the amount or just add up the individual measurements to make 1 measurement for the Multi Purpose flour?

Posted by: Mikanash | February 23, 2012 10:19 AM    Report this comment

Would this work with EnergE egg replacer ?
I'm allergic to flax.
Also, I understand egg replacer only works well for 1 or 2 eggs. Not more.
Do I need to use three egg whites or is there something else I can use for the third one?

Also, I'm at elevation of 6200 ft.
Will there be changes for that?



Posted by: Leslie S | February 23, 2012 10:17 AM    Report this comment

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