Soft, pliable gluten-free wraps — griddled on a dry pan in minutes.
Last updated
About this ratio
A weeknight GF flatbread good for wraps, gyros, or dipping. Optional 10–20% glutinous rice flour (mochiko) in the blend — despite the name it contains no gluten; it just creates a stretchier, chewier crumb closer to wheat flatbread. keeps the rolled rounds intact without tearing. Cook hot and fast on a dry griddle — they puff slightly, don't form true pita pockets.
At a glance
At its default setting, this Gluten-Free Flatbread recipe makes 8 pieces at about 70g each — about 560g of dough in total. In baker's percentage that breaks down to 313g GF flour blend (10–20% mochiko optional) (100%), 203g Warm water (65%), 25g Olive or neutral oil (8%), 6.3g Salt (2%), and 13g Psyllium husk (ground) (4%). Change the pieces or enter a target dough weight in the calculator and every amount rescales to match, in grams or ounces.
Recommended hydration
55–75%
Calorie-conscious
Switch to scale a leaner version of this recipe — the same bread with fats and sugar pulled to their lowest sensible amounts. The calculator, ingredients, and nutrition all update to the lean formula.
Make
Display unit
Total dough
560g
Saved to this device only — no account needed.
Step-by-step method
These flatbreads come together fast: mix, short rest, divide, roll, griddle. No yeast, no proof. The does the structural work that gluten normally would; the optional mochiko (glutinous rice flour) adds chew if you want a more wheat-pita texture.
A tortilla press lined with parchment works too — fast and consistent.
Use within an hour for best pliability, or wrap tightly and reheat on a dry pan for 20 seconds per side before serving.
Frequently asked
Use the calculator on this page. Adjust the output count or per-loaf weight; every ingredient amount updates automatically. You can also enter a total dough weight and the calculator works backwards. The Gluten-Free Flatbread recipe is written in baker's percentages, so it scales proportionally without changing the bread's character.
Gluten-Free Flatbread is naturally gluten-free. The recipe uses a gluten-free flour blend (rice, tapioca, sorghum) and psyllium husk as the binder in place of wheat gluten.
More general questions about ratios, hydration, and the calculator on the FAQ page.
Background concepts
Foundational · Texture
How hydration percentage shapes crumb structure and shaping difficulty, with the ranges that define every bread style — from 55% bagels to 90% ciabatta. Practical dial-in advice for going up or down.
Read the guide →
Troubleshooting · Fermentation
The eight most common reasons home bread fails to rise — dead yeast, cold kitchen, hot water, salt damage, dry dough, weak starter, sugar overload, overproofing — with the diagnostic for each and the recovery (when there is one).
Read the guide →
Tool · Walkthrough
A tour of every input, toggle, and panel on a bread page — output modes, ingredient overrides, the gluten-free and lean toggles, save and share, and the print view.
Read the guide →