These Gluten-Free Flatbread Rounds sort of look like big cookies, don’t they? I should actually have a few photos showing them used for sandwiches—stuffed with something delicious, of course. One day. Until then, use your imagination. Or go ahead and make these Flatbread Rounds and see for yourself!
I was led to these Gluten-Free Flatbread Rounds recipe by way of a Strawberry Shortcake photo in a magazine ad for Duke’s mayonnaise. The shortcake was made from drop biscuits. The shortcake sure looked appealing, but it was really the idea of the drop biscuits that interested me.
That’s because the drop biscuits were made using mayonnaise. That was a type of biscuit that took me back some years. I’d actually made drop biscuits using mayonnaise before going gluten free. Making them had been super easy and the results had been quite good.
This time, however, I wanted to make my biscuits not only gluten free, but grain free, so I used almond flour and added grain-free baking powder (see notes in the recipe) and salt—the two ingredients that turn all-purpose flour into self-rising flour, although I used a lesser amount than is usually used.
My “biscuits” came out almost completely flat. Nobody would mistake them for a proper drop biscuit, would you agree?
Was I disappointed? Heavens no!! I looked at the results and immediately saw Gluten-Free Flatbread Rounds, and wonderful sandwiches using those rounds in my future. That was before I’d even tasted them, but one taste confirmed my expectations.
These Flatbread Rounds have an outstanding texture and are simply wonderful for eating as bread to accompany one’s meal or for using as sandwich bread. The recipe makes one dozen flatbread rounds. Son and I both love them! There’s absolutely no need for sandwich bread or other ready-made rolls when you make a batch of these!
Because of the moisture content, I do refrigerate these flatbread rounds. I recycle the parchment paper (that I use when baking them) by cutting it apart and using it to separate the rounds in the storage container, but you can use wax paper for the same purpose if you prefer. (If you don’t separate these rounds, they will stick together and you don’t want that.)
I have been very happy to see that these flatbread rounds will keep well for an entire week. I think part of that is due to the mayonnaise content, so that said I would not recommend reducing the amount of mayo in this recipe (although admittedly I was tempted to do just that initially).
If you do not like mayonnaise, you should not make these flatbread rounds. The mayo factor not only makes the recipe work but it also imparts a slight mayo taste. Which is especially great when using these flatbread rounds for sandwiches. No need to add additional mayo to your sandwich as you normally would.
I hope you’ll enjoy this new grain-free gfe bread recipe! Oh, and if you’re craving Strawberry Shortcake after my mention of that dessert delight, simply make my Perfect Pound Cake and top a slice with strawberries and whipped cream. (Thanks so much to gfe reader Ginny for sharing that tip! In fact, you can see her shortcake version in the original Perfect Pound Cake post or in my roundup of strawberry shortcake recipes.)
If you’d like more gluten-free bread recipes, be sure to check out the Bountiful Bread Basket series. (Note that whenever you are looking for gluten-free bread recipes here on gfe, you can find the gluten-free bread recipes—and there are so many amazing ones—by using the RECIPES dropdown menu below the gfe header and clicking on Best GF Bread.
More Gluten-Free Flatbread Recipes
~ Edamame Flatbreads from Spabettie
~ Feta and Dill Flatbread from Gluten-Free Gobsmacked
~ Green Onion Frybread from Michelle’s Gluten-Free Kitchen
~ Sweet Potato Flatbread from My Gluten-Free Cucina
~ Yeast-Free Flatbread from Allergy Free Alaska
Gluten-Free Flatbread Rounds Recipe
These gluten-free flatbread rounds don't look all that impressive, but, boy, do they make a great grain-free bread option. Especially for sandwiches! Duke's brand mayonnaise consistently works for this recipe. I do not know which other brands may work. I do know that Whole Foods 365 brand does not work in this recipe. At first, I thought I might be able to cut back on the mayonnaise in this recipe, but the mayonnaise really keeps these rounds in great shape and tasty even after several days in the fridge. I scooped and then leveled off my almond flour in the measuring cup when measuring. You don't want your almond flour packed into the cup for this recipe. Regular baking powder contains grains and if you eat paleo or avoid grains, you'll want to use a grain-free baking powder. One option is Hain's Featherweight Baking Powder. Another far less expensive option is to make your own baking powder substitute. An easy naturally gluten-free and grain-free substitute for baking powder is: ½ teaspoon of cream of tartar and ¼ tsp of baking soda for every teaspoon of baking powder. That’s right; it’s not a one-for-one substitute. Less is needed of this substitute than of ready-made baking powder. I have not tried making these Flatbread Rounds using another dairy-free milk. I highly recommend full-fat coconut milk in them because of the "body" it gives the recipe, but another dairy-free milk option might work just fine. I have not tried this recipe using a vegan mayonnaise. I think that it probably needs an egg-based mayonnaise, but if you use a vegan mayonnaise, please let us know your results. Adapted from Drop Biscuit portion of Duke’s Strawberry Shortcake magazine ad.Gluten-Free Flatbread Rounds
Ingredients
Instructions
Notes
Ina Gawne says
Wow – fabulous recipe for flat bread Shirley! Must give these a try! 🙂
Shirley Braden says
Thanks so much, Ina! I’m quite tickled with this recipe and I hope you will love it when you give it a try. Just made another batch yesterday and I’m looking forward to a shrimp salad sandwich for lunch. 🙂
Shirley
Brandae says
I cannot wait to make these!!! There are so many flavor options to try. I will let you know how they turn out and my kids’ opinions. I have an overstock of canned coconut milk since reintroducing cream into my daily coffee so this will be a fantastic way to start using up my stash. Thanks Shirley!
Shirley Braden says
Hi Brandae–I hope these are a big hit with you and your family! I’ll admit that I’m a bit worried that others will have different results when not using the same almond flour and mayo that I used. Fingers crossed! Oh, and I love that I’m giving you a way to use your coconut milk. With your male crew, I can imagine you’ll be making lots of these if they’re a success and using that coconut milk up very quickly. 😉
Shirley
Alisa Fleming says
These are such a good idea – I can’t believe the simple ingredients Shirley!
Shirley Braden says
Thanks, Alisa! We were obviously in similar mindsets–at the start at least!—as I saw your herb drop biscuits. They looks delish. 🙂
Shirley
Judee Algazi says
Very interesting recipe with the mayo. It looks delicious and easy enough. Can’t wait to try them.
Shirley Braden says
Hi Judee–Using mayo in biscuits and cakes is fairly old school. 😉 Hope you like these flatbread rounds when you give them a try!
Shirley
Janet says
Could you use cream or whole milk instead of coconut milk? My mother is allergic to coconut.
Shirley Braden says
Hi Janet–Welcome to gfe! 🙂 I’m hopeful that one or both of those substitutions would work just fine, but can’t say for sure not having tried them. If you give them a try, please let us know your results. I think I’d try the cream substitution first because when cream is called for in a recipe and I want a dairy-free version, I sub in full-fat coconut milk. So I’m hoping that going back the other way will work, too! Fingers crossed!
Shirley
Dee says
Carb/Fat/Protein per serving?
Shirley Braden says
Hi Dee–Welcome to gfe. 🙂 I don’t have that info, but you can easily enter the recipe into a site like Calorie Count, which will calculate it for you.
Shirley
audrey @ unconventional baker says
Hello, lady!
Dropped in to see what you’ve been up to 🙂 These look really good — sort of remind me of the cloud bread that’s so popular with the low-carbers in the last few years. I bet they are delicious as well. Sometimes “mistakes” make the best recipes 🙂
But gosh, I can’t imagine shooting without a preview at all. Your description reminded me of my grandfather who used to process his own photos in a dark room. It always seemed such a mysterious process to me as a child 🙂 Lucky you the new camera is on its way though!
Shirley Braden says
Hi Audrey–The cloud bread is interesting because I believe that it was also called oopsie bread before that. Cloud bread definitely sounds better. In any regard, it’s an interesting creation. I don’t think this flatbread tastes anything like cloud bread and it also has the advantage of being dairy free, which cloud bread is not. Yay for dairy free! My body thanks me every time I eat dairy free.
I’m not quite back in business with the new camera and needed accessories, but will be soon. Mr. GFE took a photography class in college so he learned to process his own photos in a darkroom. I think he learned skills that made him a great photographer, but he knows nothing about digital photography and hasn’t taken any photos in a while. In general, we both like living in the moment and capturing the memory vs recording it. That doesn’t work well for food blogging though!
Shirley
April J Harris says
Your Gluten Free Flatbread Rounds look delicious, Shirley. It’s great they keep so well too. Pinned. Thank you for sharing with us at the Hearth and Soul Hop. Hope you had a lovely birthday and that you enjoy your new camera 🙂
Shirley Braden says
Thanks, April! I made another batch on the spur of the moment yesterday so that my aunt and I could enjoy some gf sandwiches. She really liked it! Thanks for all your sharing! I’m still celebrating my birthday. Today is my sister’s birthday and Thursday is her daughter’s birthday. We’ll have a family gathering tomorrow. 🙂 Still tweaking the camera, but hoping to have it figured out and all I need soon. 😉
Shirley
Serena Keough says
Would Millet flour work for this recipe? Thoughts?
Shirley Braden says
Hi Serena–Welcome to gfe! I have to say that I honestly don’t know if millet flour will work in this recipe. I haven’t worked with millet flour in a very long time. I think it’s worth a shot though. I’d halve the recipe so that if it doesn’t work, you won’t have wasted as much. Both are considered protein flours so it might work. Good luck and please let us know your results!
Shirley
Serena says
Thanks for your reply back. Yes it would be interesting to see if it would. I will be sure to let you know.
Shirley Braden says
You’re welcome, Serena. I’m keeping my fingers crossed on your millet flour version!
Shirley
Mary Krol says
Do these come out soft and chewy? They look like they would break. Thanks!!
Shirley Braden says
Hi Mary–Welcome to gfe! 🙂 They are softer but not chewy. They don’t break if they are made with the ingredients I shared. I do store them in the refrigerator separated by wax paper so they don’t stick together. Hope that info helps.
Shirley