How to Make Wheat-Free/Gluten Free Flatbread

This is my “go-to” bread for making sandwiches and flatbread (for pizza).


· 2/3 cup of Oats
· 1/3 cup of Millet
· 1/3 cup Quinoa
· 3 TBS tapioca
· 2 tsp psyllium powder (2 TBS husks)
· ½ tsp baking soda
· 1 cup of room temperature water
· ¾ tsp salt (optional)
· 1 tsp ACV
· 1 tsp sweetener (preferably liquid)


Option 1: (Uses ready-made flours. If the oats, millet, and quinoa are all in flour form.)

  1. Add all of the dry ingredients to a bowl.
  2. Add the water
  3. Stir until a dough forms.
  4. Roll out the dough (see below).

Option 2: (If you do not have ready-made flours. If the oats, millet, and quinoa are in whole  form.)

  1. Add all the ingredients including the water to a blender, EXCEPT for the psyllium powder and baking soda.
  2. Blend until soupy.
  3. Pour into a bowl.
  4. Add the psyllium powder and baking soda.
  5. Stir until a dough forms.

Roll out the dough:

  1. Place the dough on top of parchment paper, wet the dough by spraying with water or simply using wet hands, and cover with a piece of plastic wrap.
  2. Roll out the dough to your liking.


  1. Remove the plastic wrap, but transfer to a baking sheet or pizza stone on top of the parchment paper.
  2. Bake in the oven at 400 degrees F for about 10 minutes.


  • Your favorite grain can be substituted for the millet and/or quinoa. Some suggestions are brown rice, amaranth, sorghum.
  • Feel free to add any seasonings you like also.
  • I think buckwheat could be used as a substitution for the oats. BUT, I have not tried this yet! (I’ll be sure to let you know when I’ve tried that substitution.)
  • If you want to make pita bread, use 1/2 tsp of baking powder (see video below).