Simple Flatbread


This simple flatbread is ready to eat, from start to finish, in 35 minutes.  It’s delectable by itself (which is saying a lot as I’m extremely picky with my gluten-free bread!), dipped in soup (such as my Creamy Potato Kale Soup), or as the base for a pizza (try my easy BBQ Tofu Pizza with Ranch Dressing).bread profile


  • 1 1/2 Cups gluten-free flour
  • 3/4 Cup water
  • 2 teaspoons ground chia seeds
  • 2 Tablespoons ground chia seeds (or ground flax seed) whisked with 6 Tablespoons warm water
  • 1 teaspoon salt
  • 2 Tablespoons organic extra virgin olive oil
  • Extra flour to sprinkle work surface
  • Optional: 1 teaspoon organic garlic powder


  1. Preheat your oven to 350 degree (if you have a pizza stone, pop your stone in to heat up).  In a small bowl, whisk the 2 Tablespoons ground chia seeds & 6 Tablespoons of warm water.  Set aside for about 5 minutes, until the mixture becomes a gooey egg-like consistency.


  2. In a separate large bowl, combine your dry ingredients and whisk to combine.  Once your chia seed mix is ready, mix in with your dry ingredients and 3/4 Cup water & mix well! (The consistency is more like a batter than a dough ball!)
  3. Sprinkle your pizza stone / baking sheet with extra flour & pour your batter onto your surface.  Wet your hands (to make sure the dough doesn’t stick) and work the dough until it is about 1/2 inch thick. Drizzle your extra virgin olive oil on top of your bread.dough Pop in the oven for about 15 minutes, or when the top starts to harden.  Flip your bread over and bake on the remaining side for about another 10-15 minutes.

    bread baked

  4. Serve and enjoy eating whole!

    bread profile 2


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  2. Mo Minahan says:

    Hi Elisa! I just made your flatbread and it came out super yummy. I had a question though… the ground chia seeds.. are you measuring them before they’re ground or after? Thanks!

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  7. coeh says:

    holy moly! you just revolutionized our lunch. we are nomadic and live in a motorhome, so i only have a toaster oven to cook in (fits a 10 x 10 baking tray). so i just split the batter into 2 batches, and made each one a square that i then cut into 4 to use in place of buns for our veggie burgers. they were great! i am thinking it would be nice to increase the recipe amount so i could make several “slices” of this bread to use over several days or weeks. have you ever tried freezing it for storage?

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