Rosmarino Vegan Flatbread – Rosemary, garlic and oregano balance pleasantly in this doughy and delicious, or crispy and crunchy, flatbread. Bake to your desired texture!
A fabulous snack or lovely accompaniment to many meals. Our whole family loves it fresh out of the oven with our favorite dipping oil. You won’t have to worry about how to store this — I assure you there will be nothing left!
Essential Gluten-free Flours
This recipe is a wonderful example of how you can make exciting breads and dishes with gluten-free flours. Check out my video below for the Ten Essential Gluten-free Flours I use on a regular basis, how to best cook with them, and the nutritional highlights they offer!
Rosmarino Vegan Flatbread
I recommend pairing it with my Vegan Italian Meatballs, Sweety Drop Pepper Cucumber Salad, or Plant Protein Power Salad. The bread makes a tasty and attractive side dish to almost any meal!
Gluten-free Flatbread Baking Notes and Options
Baking options: For a crispy crust and a soft toothy inside, bake at 375 degrees for 20 minutes, then increase temperature to 425 degrees for an additional 5 minutes. For a crispy golden brown crust and a crunchier inside, bake at 425 degrees for 35 minutes or until golden brown.
Kneading dough: If you are unfamiliar with a kneading method see the kneading picture in my Easy Gluten-free Vegan Tortillas.
Rosmarino Vegan Flatbread - Rosemary, garlic and oregano balance pleasantly in this doughy and delicious, or crispy and crunchy, flatbread. Bake to your desired texture! A fabulous snack or lovely accompaniment to many meals.
- Flour Blend
- 1/2 cup tapioca starch/flour
- 1/2 cup arrowroot
- 1/2 cup white rice flour (plus a little extra)
- 1/4 cup sorghum flour (or brown rice flour)
- 1/4 cup potato starch
- 4 teaspoons guar gum
- 1 tablespoon plus 2 teaspoons almond flour
- Remaining Ingredients
- 2 1/2 teaspoons baking powder
- 1 teaspoon sea salt (finely ground)
- 1/4 teaspoon granulated garlic
- 1/2 teaspoon dried oregano
- 1 cup water
- 1/4 cup olive oil (divided)
- 2 large sprigs fresh rosemary (for topping)
- sea salt (coarsely ground)
- 1) Preheat oven to 375 or 425 degrees Fahrenheit (see baking options below) and grease baking sheet with olive oil. In a medium bowl mix or stir together flour blend. Add remaining 4 dry ingredients: baking powder, salt, granulated garlic and dried oregano. Mix together well. (It is important to evenly distribute the baking powder.)
- 2) In a small bowl combine water and 2 tablespoons olive oil. Add to dry ingredients and mix well with wooden spoon until combined. There should be no dry powdery ingredients remaining. If there are, add water 1 tablespoon at a time and mix until all of the ingredients are in small clumps (see picture in post). Dough should form into a ball with ease but should not be wet.
- 3) Place dough on a small handful of white rice flour on countertop and knead 4 or 5 times. Form back into a ball and place on greased baking sheet. With oiled fingers spread dough into a circle or rectangle that is about one half inch thick. Make small circular dimples with finger tips all over surface of dough (see picture in post). Brush top and sides of dough using remaining olive oil. Dice 1 tablespoon fresh rosemary and sprinkle on dough. Cut whole leaves or small sprigs and place in center (see picture in post). If desired, sprinkle with additional course sea salt.
- Baking Options
- For a crispy crust and a soft, toothy inside, bake at 375 degrees for 20 minutes, then increase temperature to 425 degrees for an additional 5 minutes. For a crispy golden brown crust and a crunchier inside, bake at 425 degrees for 35 minutes or until golden brown.
Cooking Time Varies depending on desired texture.
Baking Options For a crispy crust and a soft, toothy inside bake at 375 degrees for 20 minutes then increase temperature to 425 degrees for an additional 5 minutes. For a crispy golden brown crust and a crunchier inside bake at 425 degrees for 35 minutes or until golden brown.
I don’t have a lot of the gluten free flours that you used, can I replace them with all purpose flour? This looks super good!
Thanks! It has been many years since I have baked with all purpose flour so I have not tried substituting it into this recipe. I think it could work if you replace all of the flours, starches and the guar gum with all purpose flour. The combination of flours and starches (and guar gum) I used to compensate for the lack of gluten. If you use any of these together with all purpose flour (which contains gluten) I’m afraid it might become “gummy”. I hope this helps. Please let me know how it goes if you decide to give it a try! 🙂
Kathy E says
Love love love this recipe! I use it for pizza crust too!
Hi Kathy! I’m so glad you loved the recipe!! Great idea using it for pizza crust 🙂
Have you tried making the vegan flatbread without the guar gum?
Hi Sylvia! No, I’m sorry, I have not tried making it without the guar gum.