This post contains affiliate links. Please see our disclosure policy.

Gluten-free Cauliflower flatbread. This 7 Ingredient Gluten free flatbread is also grain-free, nut-free and soy-free. It is soft and great for tacos and wraps. Add herbs of choice. Vegan Cauliflower Flatbread Yeastfree Recipe Jump to Recipe

Gluten-free Cauliflower flatbread. This 7 Ingredient Gluten free flatbread is also #grainfree, #nutfree and #soyfree. It is soft and great for tacos and wraps. Add herbs of choice. #yeastfree #VeganRicha #glutenfree #Vegan #Recipe

Every once in a while I try gluten free flatbread options from stores, to see if they work out well to have around when entertaining. And pretty much every time I am disappointed. So here we are with a homemade option that is pliable, soft doesn’t have 20 ingredients and is versatile!

This cauliflower flatbread has just 7 ingredients! Some steamed cauliflower, Psyllium, chickpea flour, tapioca starch, salt and herbs! It comes together quickly, is easy to roll out, and is super soft and pliable.

These grain-free and nut-free(yes no almonds!), flatbreads can be made ahead and stored, so that you don’t have to stand in the kitchen to serve them fresh. Just warm up when needed. Use other veggie mash for variation. Flour and oil sub tips in notes. Try these flatbreads!

Gluten free Cauliflower Flatbread on a white plate

More flatbread from the blog

Gluten free Cauliflower Flatbread ingredients
Gluten free Cauliflower Flatbread process

Mix the dry into the wet to make a dough. Roll the dough out using rice flour or more chickpea flour. Cover the flatbread with a towel till ready to cook.

Gluten free Cauliflower Flatbread dough rolled out
Gluten free Cauliflower Flatbread getting cooked on a cast iron skillet
Gluten-free Cauliflower flatbread. This Gluten free flatbread is also #grainfree, #nutfree and #soyfree. It is soft and great for tacos and wraps. Add herbs of choice. #VeganRicha #glutenfree #Vegan #Recipe

Store cooked flatbreads in a kitchen towel until ready to serve.

Gluten free Cauliflower flatbread rolled up and stacked on a white plate with turquoise napkin

Gluten free Cauliflower Flatbread Grainfree

4.90 from 28 votes
By: Vegan Richa
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 6 flatbreads
Course: flatbread, Side
Cuisine: fusion, Gluten-free, Grain-free, Vegan
Gluten free Cauliflower Flatbread. This 7 Ingredient Gluten free flatbread is soft and great as a side or tacos or to make wraps. It is also grainfree, nutfree, soyfree. Add herbs of choice. Vegan Yeastfree Recipe
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients 
 

  • 1 cup cauliflower, , steamed or boiled until tender
  • 3 tbsp water
  • 2 tbsp psyllium husk, , powdered (i just put it in a blender to make a coarse powder), use half psyllium half chia seed meal for less psyllium in recipe
  • 1/2 cup chickpea flour
  • 1/4 cup tapioca starch, , or other starch
  • 1/4 tsp baking powder
  • 1/3 tsp salt
  • 1/2 tsp oregano, or other herbs to preference
  • 1/4 tsp garlic powder
  • 1 tsp oil

Instructions 

  • Drain and blend the cauliflower with 2 tablespoons water to puree. (you will need a small blender, or just mash very well into a smooth puree with the water).
  • Add to a bowl with psyllium. Use 1 tbsp water to rinse out the blender and add to the bowl. 
  • Mix and let sit for a minute to gel up. (the mix should stiffen and make a dough like gel. If it doesnt thicken, then something isnt working with the psyllium and the flatbread wont work)
  • Add the rest of the dry ingredients and mix well. Add oil and Get your hands (grease them) in there to make a somewhat dough. Add a tbsp or more chickpea flour if needed.
  • Divide and Shape into balls and use flour or oil if needed on your hands. Use chickpea flour or rice flour to roll the balls out into 6 inch or so flatbread. 
  • Heat a thick bottom skillet over medium heat. When hot, Cook the flatbreads for 2-3 minutes per side or until golden brown spots. Use a spatula to press the breads during cooking. Store covered with a towel until ready to eat..
  • These flatbreads are best when warm. Reheat on the skillet or microwave before serving. A brush of melted vegan butter or olive oil goes very well. Store in a cloth towel on the counter for the day.
    Fold in a paper towel and store in airtight container refrigerated for upto 5 days. Freeze for upto a month. 

Video

Notes

Variation: Use other well mashed or pureed veggies such as potato, sweet potato, parsnip, pumpkin, carrot instead of cauliflower for variation. 
Use other herbs of choice or add spices such as ground cumin, garam masala, or  carom seeds.
 
Oilfree: Omit the oil in the dough. Store the breads covered with a kitchen towel.
 
Psyllium Husk: are generally available in flakes/husk form. Just put through a blender to powder and use. 
Substitute: Use chia seed meal. Put chia seeds in a blender to make a coarse powder and use. 
 
Chickpea flour substitute: Oat flour. sorghum or amaranth. 
Nutrition is for 1 flatbread

Nutrition

Calories: 79kcal, Carbohydrates: 14g, Protein: 2g, Fat: 1g, Sodium: 141mg, Potassium: 158mg, Fiber: 3g, Sugar: 1g, Vitamin C: 8.6mg, Calcium: 27mg, Iron: 0.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

You May Also Like

4.90 from 28 votes (2 ratings without comment)

Leave a comment

If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online and I love hearing from you all!

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

92 Comments

  1. Jo Parsons says:

    Help ! I followed recipe exactly and didn’t swap any ingredients, my dough was very firm and not sticky at all , there was no way I could make them 6 inches and are only little and also they were dark in colour – what had gone wrong ? And they didn’t taste like a fiat bread sort of texture – can you help please? Thanks

    1. Vegan Richa Support says:

      It seems like you may have used a different ingredient. They shouldn’t be dark because of the white cauliflower and white psyllium.

      1. Mary says:

        Psyllium is not white. It is tan.

  2. Birdy says:

    5 stars
    Holy smokes!!! This recipe is UGHMAZING!!!! & super easy to make. I actually used my food processor for the whole thing.
    I’m wondering if you could bake these instead of fry them… must try!!

    1. Richa says:

      Nope they will dry out

  3. Chris says:

    5 stars
    I didn’t have chickpea flour so used buckwheat flour instead. I also didn’t have backing powder but it turned out great!! I reckon this is also a good GF pizza base as well. Thanks Richa ❤️❤️❤️

    1. Vegan Richa Support says:

      Amazing! Do let me know if you try for pizza. 🙂

  4. Findel says:

    5 stars
    What kind of magic is going on here? I have always loved your recipes but this is the first time I have used psyllium and I am astonished how gluten like it is! I blitzed the cauliflower raw and it just melted into the bread when cooking. Will try the psyllium with buckwheat and purple potato next. Thank you so much.
    Findel – Melbourne Australia

    1. Vegan Richa Support says:

      Thank you for the kind comment, Findel!