Gluten-Free Sourdough Flatbread

This is a wonderful recipe for Gluten-Free Sourdough Flatbread. They taste a lot like gluten pitas and have almost identical texture. This is a great recipe for your sourdough discard. 

Adapted from

  • 1 cup (227g) ripe (fed) gluten-free sourdough starter (I use 1/2 sorghum flour and half teff flour)
  • 2 cups (312g) gluten free flour mix (I use 1/2 ATK All Purpose and 1/2 ATK Whole Grain)
  • 1/2 teaspoon instant yeast
  • 1 teaspoon xanthan gum
  • 2 teaspoons granulated sugar
  • 1 1/2 teaspoons (9g) salt
  • 1 tablespoon (14g) olive oil
  • 1 large egg
  • 1/2 to 3/4 cups (113g to 170g) warm water

  1. Place all ingredients in a bowl and mix on high speed for 2 to 3 minutes. The batter will be sticky and have a thick, paste-like consistency.
  2. Allow the dough to rest for 1 to 1 1/2 hours, or until puffy. The rise may only be subtle.
  3. Preheat your oven to 500°F. Stir the dough to deflate it.
  4. Roll out the dough into the size and thickness desired. I grease two pieces or parchment paper and roll the dough out in between the two sheets.
  5. Place a piece of greased parchment paper on a sheet pan.
  6. Place the bread on the sheet pan and bake for 5-7 minutes.

Rating: 5 out of 5.

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