Avocado Gluten-Free Flatbread

BY : PUBLISHED : December 10th, 2014 UPDATED: October 25th, 2021

The tastiest and easiest vegan, gluten-free flat bread recipe ever. You can even make the dough ahead and keep in fridge, then just cook up one or two as desired. Topped with thinly sliced avocado and a pinch of sea salt this is one of my all time favorite breakfasts. Enjoy!

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Avocado Gluten-Free Flatbread

Renee Press
The tastiest and easiest vegan, gluten-free flat bread recipe ever. You can even make the dough ahead and keep in fridge, then just cook up one or two as desired. 
4.34 from 3 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Breakfast, Lunch
Cuisine American
Servings 8 servings
Calories 158 kcal
METHOD Stovetop
DIET Vegan


  • 1/2 cup of gluten-free flour (I use Bob's Red Mill AP Gluten Free Blend)
  • 1/2 cup of chickpea (garbanzo bean) flour
  • 1/4 cup of tapioca starch (sometimes called tapioca flour), 1/4 cup reserved for sprinkling
  • 1/4 teaspoon of xanthum gum
  • 1/4 teaspoon of salt
  • 1 Tablespoon of oil (I used avocado, but grape seed and canola are fine)
  • 1/2 cup of water (start with 1/3 cup and add more water as needed)
  • 2 Tablespoons of medium-high heat oil
  • 1 ripe avocado, sliced thinly


  • Combine all dry ingredients (gf flour through salt) in a mixing bowl and whisk to combine. Add oil and while stirring, slowly add water until dough comes together into a ball. It will be a bit sticky, this is ok.
  • On a clean work surface, sprinkle 1/4 cup of tapioca starch. Gently knead dough in tapioca until it loses it's stickiness and becomes nice and soft and smooth. Divide it into four equal balls.
  • Roll each small ball out on tapioca floured surface, rolling carefully and flipping often to prevent sticking to the surface. It's ok if they're on the thicker side. They will end up being 6-8' in diameter, or so. I roll one at a time, and while I'm cooking one, I'm rolling the next. Have a plate ready to put the breads on once they've been cooked.
  • Heat 1 Tbsp of oil in skillet over medium heat, and add first flat bread. Let cook for 1 minute or so, until edges start to brown a bit, and has begun to bubble, then flip over. When second side is also lightly browning (another minute or so), remove from pan and place on plate. Repeat with remaining flat breads and serve immediately with sliced avocado and sprinkled with salt. You can keep them warm in oven as well. Make extra and reheat for sandwiches or snacks! Enjoy.


Calories: 158kcalCarbohydrates: 16gProtein: 3gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gSodium: 83mgPotassium: 186mgFiber: 3gSugar: 1gVitamin A: 40IUVitamin C: 3mgCalcium: 13mgIron: 1mg
Keyword avocado toast, best, bread, breakfast, easy, fast, fire and earth kitchen, flat breads, gluten free, recipe, tasty, vegan, vegan bread, vegan flat bread, vegetarian
Tried this recipe?Please tag us at @PlantBasedonaBudget! 🙂

About Renee Press

Renee Press is the founder of Fire and Earth Kitchen in Seattle WA. which offers cooking classes, food coaching, and chef services. She's on a mission to make vegan, gluten-free cooking easy, accessible, and delicious for everyone. fireandearthkitchen.com

View all posts by Renee Press
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