Gluten-Free Flexible Flatbreads


By Amanda Li, RD

These flatbreads are nice and flexible, so go ahead, stuff and roll with chicken, veggies, hummus, avocado, and sprouts!

Makes 3 x 7-inch flatbreads

Per tortilla provides: 86 calories, 2g fat, 20g carbs, 5g fibre (15g net carb), 4g protein


2 tbsp Whole psyllium husks

1 ¼ cup Hot water

6 tbsp Coconut flour

3 tbsp Arrowroot starch or tapioca starch

½ tsp Garlic powder

¼ tsp Caraway seeds

To taste Sea salt and freshly cracked black pepper


Step 1

In a bowl, combine the psyllium with the water and let it thicken, about 1 minute.

Step 2

Add the remaining ingredients and mix until a dough forms. Divide the dough into 3 pieces. Grab one of the pieces of dough and place it between 2 sheets of parchment paper. Roll the dough as thin as possible.

Step 3

Heat a large non-stick or cast iron skillet over medium heat. Cook the flatbreads for 1-2 minutes on either side, or until golden brown. Repeat with remaining dough.


Recipe can be doubled or triped, and any leftovers can be stored in the freezer in a sealed bag.


Amanda Li is a Toronto-based Registered Dietitian, owner of Wellness Simplified, Professor at George Brown College and a foodie at heart. Upon completing a culinary arts diploma she knew she wanted to bring together her dietetic experience to create a nutrition coaching philosophy that is foodcentric and grounded in teaching individuals a basic life skill – nourishing their body, mind and soul. Her aim is to encourage, educate, and equip individuals with the hands-on food skills to make healthy eating the easier choice!

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