Gluten Free Rosemary Garlic Flatbread - Recipes Worth Repeating (2024)

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Gluten Free Rosemary and Garlic Flatbread Ingredients Instructions Nutrition Reader Interactions Comments Leave a Reply FAQs References

Published: Mar 26, 2016 · Modified: Jul 31, 2023 by Amanda Mason · 67 Comments

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This recipe is ideal for people who have allergies or sensitivities to both wheat and yeast. This Gluten Free Rosemary and Garlic Flatbread is a great substitute for your typical breads that contain both wheat and yeast. Full of flavor, this flatbread has fresh chopped rosemary and garlic kneaded within the dough. As the bread is cooking, the aromaof fresh bread, rosemary and garlic fill your kitchen. You'll love this flatbread and since it's gluten free and yeast free, it is a great substitute for your everyday bread!

I am so excited to post this recipe I can hardly stand it! You're probably thinking that's weird...and it is a little, but when you have a child who is allergic to wheat and yeast and you find a bread recipe they can eat without having an allergic reaction, you get crazy excited! We've always known our daughter has had a sensitivity to wheat, but when we found out she was full blown allergic to yeast and her doctor told us to cut out all breads, I was like why? Gluten Free breads don't have yeast in it?

And well, yeah...they do. My doctor said "good luck" finding breads that don't contain wheat and yeast because the majority of gluten free bread contains yeast. And unfortunately, she was right. I started going store to store and reading labels like crazy and everything my daughter was eating (except for 1 brand of gluten free pizza that Costco sells - Sabatasso’s Gluten-Free Pizza. that I thought was fine for her wasn't. It ALL had yeast in it. I felt like a horrible parent! No wonder she felt so bad all the time.

So I went shopping in so manystores and online stores to find yeast free and gluten free bread....and I had zero luck....ZERO! It was SO frustrating to read all these bread labels and they ALL had yeast in them. Do you know how hard it is to tell an 8 year old that they can't have bread? Ok, that rocks their world in a horrible way! Think about this...no pizza, sandwiches, bagels, english muffins, donuts, and cake. Now I get that most of these are not good for us but she's 8. It's not a huge deal to say, sorry - you can't have that donut...but pizza and a sandwich? Seriously!?! She was eating a sandwich almost everyday for lunch!

So for 2 months, she's had no bread. NONE. I had to pull her off completely. No hamburgers, no subway sandwiches, nothing. She was a trooper, but I still felt bad for her.

But that was all about to change. One day here recently, I decided to make my own gluten free and yeast free flatbread. And let me tell you...it turned out AMAZING. Like... hubby loves it so much that he's pretty much switched his bread of choice to eat my new Rosemary and Garlic Flatbread. Yep - it's that kind of good.

I was so intimidated to experiment with this recipe.I've never made anything like this before. But I was oh so pleasantly surprised! It turned out perfect! This is the easiest bread recipe I've ever made. This flatbread/pitas are not finicky at all. They meld well and it literally took me 10 minutes to prep and 16 minutes to cook and that was it - ready to eat.

So let's talk versatility for a minute.One of my all time favorite things to eat is bread with olive oil and Balsamic vinegar. This recipe goes perfect for that so you can make these as an appetizer if you cut them in triangles and serve at a get together. If you want a pita sandwich, cut these in half and put turkey and cheese in them. Or, you can serve this avocado and egg salad in this flatbread!

Or, you can make a marinara meatballs with mozzarella cheese flatbread sandwich. Marinara meatball pita sandwiches are to die for! There are so many ways to eat thisGluten Free Rosemary and Garlic Flatbread. If you have loved ones that can't eat gluten or yeast and you are looking for a versatile bread recipe, this is the one for you! The fresh rosemary and garlic baked in this bread give this one such amazing flavor! You'll think you're eating a normal flatbread! Enjoy this one because we sure are!

Gluten Free Rosemary and Garlic Flatbread

This recipe is ideal for people who have allergies or sensitivities to both wheat and yeast. This Gluten Free Rosemary and Garlic Flatbread is a great substitute for your typical breads that contain both wheat and yeast. Full of flavor, this flatbread has fresh chopped rosemary and garlic kneaded within the dough. As the bread is cooking, the aroma of fresh bread, rosemary and garlic fill your kitchen. You'll love this flatbread and since it's gluten free and yeast free, it is a great substitute for your everyday bread!

4.64 from 22 votes

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Course: Bread

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 16 minutes minutes

Total Time: 26 minutes minutes

Servings: 6 people

Calories: 227kcal

Author: Amanda Mason

Ingredients

▢ 2 ½ cups of Gluten Free flour, I used Bob's Red Mill Gluten Free All Purpose Flour
▢ 1 teaspoon xanthan gum, don't use this if your gluten free flour already include it
▢ 1 ½ teaspoons baking powder
▢ 1 teaspoon kosher salt
▢ 1 Tablespoon olive oil, (if you have flavored olive oil like rosemary or garlic, us it!)
▢ 1 large egg, plus 1 large egg white, lightly beaten
▢ ¼ cup warm milk
▢ ½ cup warm water
▢ 1 Tablespoon finely chopped fresh rosemary
▢ 2 cloves fresh garlic, minced

Instructions

Preheat oven to 425 degrees. If you have a pizza stone, you will want to use it. That's what makes these beautiful brown baked spots on your bread. Place your pizza stone on the lowest rack in your oven. If you don't have a pizza stone, it's ok...I'll give you certain steps below to accommodate.
Place the flour, xanthan gum, baking powder and salt in the bowl of a standing mixer. I use a Kitchen Aid. Put the paddle attachment on and mix the dry ingredients to combine on the lowest speed for about 3 minutes.
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After 3 minutes, add the olive oil, eggs, rosemary, fresh garlic and milk and beat until the mixture comes together. Slowly beat in ½ a cup of the warm water on medium speed for about 2 to 3 more minutes. The texture of your dough should be quite wet and sticky, but not runny. If you need a little more water, add it.
Turn your mixer off and scoop the dough into 6 balls. I used an ice cream scoop that holds about ⅓ of a cup. Place the balls evenly on 2 cookie sheets lined with parchment paper (or you can use a silipat). Dip your fingers in water and spread/flatten each dough balls into about a 5-inch circle, starting in the center of the dough and working your way out. Leave the edge of the circle a little thicker that the middle.
Bake the flatbread on the pans for 8 minutes. Then, lift the bread from the pans and brush on a bit of olive oil. Then flip over each flatbread and place on the baking stone and cook for another 8 minutes or until golden brown. If you don't have a pizza stone, just flip these over on your cookie sheet that has parchment paper.
After the 8 minutes, remove from the oven and cool on a wire rack.
When cooled, seal in a plastic baggie and store at room temperature. Reheat these in the microwave before serving

Nutrition

Calories: 227kcal

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Recipe Inspired by Nancy Hunn

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About Amanda Mason

Hi! I'm Amanda, the founder and creator behind Recipes Worth Repeating! Simply put, I focus on creating delicious recipes for everyone. I offer variety. I offer convenience. I offer yumminess! And that's why people keep coming back. The recipes I create are absolutely worth repeating.

Founded in 2012, Recipes Worth Repeating grew from people routinely asking me to email them the recipe for my latest dish. Recipe development comes naturally to me and I find cooking relaxing. Originally from Nashville, Tennessee, I developed a passion for cooking at an early age and I love to showcase a variety of recipes on my blog.Creating delicious new recipes, still photography, and video for Recipes Worth Repeating is the driving force behind what engages my readers to keep coming back for more recipes they will love.

Reader Interactions

Comments

Amy
April 29, 2022 at 8:51 am

Mine stuck to the pan since I did not have parchment paper so they only baked on one side. Did not brown much. They are cooked, look flatbread like, this is the most promising gluten free bread product I have made yet.
Reply
- Amanda Mason
  April 29, 2022 at 10:09 am
  I"m glad it turned out well for you!!!
  Reply
Holly
March 01, 2021 at 11:32 am
Has of your followers made this recipe with vegan substitutions? As in Aqua faba for the one egg and a vegan milk (hazelnut, almond, soy or other "veggie milks") instead of milk from cows?
Reply
- Amanda Mason
  March 01, 2021 at 2:56 pm
  Hi Holly! I have played around with this trying to substitute the egg for a chia egg and it did not turn out. I've not tried using non-dairy milk. If you try it and it works out, let me know!
  Reply
  - Amy
    April 29, 2022 at 8:51 am
    I used almond milk and it worked just fine.
    Reply
    - Amanda Mason
      See Also
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      April 29, 2022 at 10:07 am
      Love it!!
      Reply
Janet
April 14, 2019 at 11:26 am
Hi Amanda,
Have you had any feedback from anyone who has made these with an egg substitute such as aqyafaba?
Thank you!
Reply
- Amanda Mason
  April 16, 2019 at 8:15 am
  Hi Janet! No - I haven't had any feedback on anyone using aqyafaba. If you try it, let me know how it turns out! It would be GREAT to know!!!
  Reply
tess
December 16, 2018 at 7:45 pm
I'm sad that these did not work out! I need a fail proof bun/bread recipe for Christmas dinner. I used bob's red mill 1 for 1 gf flour, sub'd in almond milk. They are hard on the outside and undercooked inside! 🤔🤔🤔
Reply
- Amanda Mason
  December 30, 2018 at 12:28 pm
  Hi Tess,
  I don't know where it went wrong for you! I hate that it did not turn out when so many other people in the comments have had such great success. I will tell you this....I plan to make a step-by-step video of this recipe in 2019 so hopefully that will help!
  Reply
Jan
December 06, 2018 at 5:38 pm

This flatbread recipe is well loved by my family. I’ve made this flatbread 3 times already and my husband and kids eat it all up! Thank you!!!
Reply
- Amanda Mason
  December 07, 2018 at 10:03 am
  Jan - THANK YOU! I love getting messages like this! You made my day!! Thanks for following me here on Recipes Worth Repeating!!
  Reply
GF momma
September 24, 2018 at 12:51 pm
Looking forward to making these, but I have a quick question about what egg plus is? Maybe it’s just the way it’s worded? I’m not sure. Help!
Reply
- Amanda Mason
  September 24, 2018 at 2:48 pm
  Hi Ariel!! I just needed to add a comma in there! It should read as follows: 1 large egg, plus 1 large egg white, lightly beaten. I updated the recipe card so it's more clear! Let me know how they turn out for you! This is one of my most favorite recipes!!
  Reply
Joy
August 19, 2018 at 4:07 pm

I've been a Celiac for a while now, and there is nothing that can come close to real, glutinous bread. These were tasty, but they reminded me of biscuits made with Bisquick more than anything. I lacked the mixer and the pizza stone, but I do believe they turned out.
Reply
- Amanda Mason
  August 20, 2018 at 1:48 pm
  Joy - I'm so glad they turned out great for you!!!
  Reply
Liza
June 02, 2018 at 12:12 pm
Hello I just placed these on pizza stone and they seem very dry. I added about 1/2 cup more water. What did I do wrong?
Reply
- Amanda Mason
  June 05, 2018 at 5:43 pm
  When you press out the dough...it should be wet and sticky...was it for you? If not....maybe try not to over mix it. Also make sure your water is warm.
  Reply
Lia D.
May 21, 2018 at 2:41 pm

Hi, great recipe! Could these flatbreads possibly be made without using a mixer to combine the ingredients? I don’t have one
Reply
- Amanda Mason
  May 22, 2018 at 6:21 pm
  Hi! You can try to to mix it with a really strong wire whisk. I've never tried it so good luck and let me know how it goes!!
  Reply
Shirley Wood
March 21, 2018 at 5:14 am
Your recipe sounds delicious and would pair well with most meals at my house. Thanks for sharing at Merry Monday. Hope to see you next week.
Reply
- Amanda Mason
  March 22, 2018 at 8:55 pm
  Thanks so much!! I hope you enjoy!!
  Reply

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Gluten Free Rosemary Garlic Flatbread - Recipes Worth Repeating (2024)

FAQs

How is focaccia different from bread? ›

The "flat" term in question simply refers to the pan in which it's baked compared to other breads. Focaccia does not require kneading, making it an easy bread to pull together. It's easily recognized by the large hills and valleys in the top, caused by the pressing of fingertips into the risen dough before it's baked.

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What is focaccia made of? ›

Just like pizza dough, focaccia dough is made with flour, oil, water, yeast and salt. However, focaccia is made with more yeast than pizza dough. This allows it to rise more and creates a fluffier and more bread-like result.

Is flatbread bread? ›

A flatbread is bread made usually with flour; water, milk, yogurt, or other liquid; and salt, and then thoroughly rolled into flattened dough. Many flatbreads are unleavened, although some are leavened, such as pita bread.

How unhealthy is focaccia bread? ›

Like croissants and brioche buns, focaccia is high in calories and fat. Most people aren't aware of it, but it contains a lot of olive oil, which in excess has the same effect. To lose weight, people should choose whole-grain or rye bread, which has more fibre and is lower in fat and calories.

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What is the best flour to use for focaccia? ›

Flour - I used a mixture of bread flour and All-purpose flour (high grade or strong and plain if you're not in the US). Bread flour is slightly higher in protein than All-purpose, so gives the focaccia just a little more chew. I love the mix of both, but just AP flour works just fine too!

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Is focaccia bread healthier? ›

If your focaccia bread is made according to tradition with extra virgin olive oil, this makes it heartier, with more protein and fats, than your average bread.

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Why is focaccia expensive? ›

So why does it tend to be more expensive to purchase? Friends who have worked in the restaurant industry had some thoughts: Focaccia requires a lot of olive oil, which is pricey (though some other breads call for butter and eggs, which pencil out to more in my own Kirkland-brand-olive-oil kitchen).

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What does focaccia mean in English? ›

Focaccia (pronounced fo-kah-cha) is a flat bread similar to pizza dough that can be either sweet or savory. In Italy, Liguria is the best known region for focaccia, which is called “classica” in Genoa, a focaccia 1/2 to 1 inch thick, with a light crust and an surface full of indentations that hold oil.

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Are flatbreads healthier than bread? ›

Not necessarily. While different doughs vary nutritionally, flatbread is generally just unleavened bread. In other words, bread dough that was not made to rise. Flatbreads may look smaller, but if it's the same dough, the nutritional contents are identical.

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What are the 4 types of flat bread? ›

Flat breads are made throughout most of the world. Examples are pita (from the Middle East), chapati and naan (India), tortilla (Mexico) and focaccia (Italy).

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What do you eat with flatbread? ›

Best Combinations

Blue cheese, caramelized onion, pear and aged balsamic vinegar.
Pizza sauce, mozzarella cheese, onion and red bell pepper.
Scrambled eggs, tomato, spinach and cheese of your choice.
Cooked ground meat with taco seasonings or canned chili beans, diced green bell pepper, tomato, onion, cheddar cheese.

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Is focaccia better than bread? ›

May Provide Satiety. If your focaccia bread is made according to tradition with extra virgin olive oil, this makes it heartier, with more protein and fats, than your average bread. It also makes it more filling and satisfying.

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What is the Speciality of focaccia bread? ›

Focaccia (pronounced "fuh-KA-cha") is a type of Italian yeast bread baked in flat sheet pans. Focaccia dough is flavored with olive oil and sometimes topped with herbs and other vegetables.

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What is the difference between sourdough focaccia and regular bread? ›

While most focaccia bread recipes are made with instant yeast, sourdough focaccia is different. It uses a bubbly, active sourdough starter to naturally leaven the dough- instant yeast is not required. In addition to rising power, sourdough creates a slightly chewy texture and a unique depth of flavor.

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What bread is most similar to focaccia? ›

Schiacciata is a kind of bread traditionally made in the regions of Tuscany and Umbria, in central Italy. It tastes a lot like focaccia, but unlike the focaccia made in Genoa, Schiacciata does not require a very lengthy process and it can easily be made at home as the dough is really forgiving.

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