Gluten Free Flatbreads

From Nom Nom Bombshells | Appetizers | American

cal Calories 335kcal
High fat Total Fat 20g
sat fat Saturated Fat 2g
chol Cholesterol 0mg
High sodium Sodium 598mg
carbs Total Carbohydrate 39g
Serving size 110g Calories from fat 178kcal Fiber 5g Protein 5g Sugar 2g


  • 1 3/4 c gluten free all purpose flour and garbanzo bean flour (3:1 ratio)
  • 1 T chopped rosemary
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 1/2 c water
  • 1/3 c olive oil
  • pink himalayan sea salt


  1. Preheat oven to 450°F. Line a pizza stone, or other baking stone, with parchment paper. If using a pizza stone, put it in the oven while it preheats.
  2. Stir together gluten free all purpose flour and garbanzo bean flour. You will use a 3:1 ratio of all purpose to garbanzo bean which works out to about 1 1/4 c. and 1/2 c garbanzo bean four. Mix in the chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.
  3. Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).
  4. Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Slide round (still on parchment) onto preheated stone and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces.