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–+ servings
Two stacks of flatbread on a wooden slab beside a plate with crumbs and a butter knife, a linen cloth and a bowl of oil.

Easy Almond Flour Flatbread (Baked, No Cheese)

Recipe By : Michelle McCowan
4.73 from 11 votes
Print Recipe
This Easy Almond Flour Flatbread is baked with no yogurt, cheese, yeast or oil! Plus, you will love how light, fluffy and versatile it is. 
Pin Recipe Watch Video
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Dietary DF, GF, Soy Free
Season(s) All Seasons
Difficulty Easy
Yield 8 Squares

Equipment

  • Oven
  • Medium - Large Mixing Bowl
  • 9 x 13 Baking Sheet
  • Spatula or Wooden Spoon
  • Measuring Utensils
  • Unbleached Parchment Paper (Alternatively, you can grease a stainless steel baking sheet or glass baking dish with coconut oil, pure avocado oil or extra virgin olive oil)

Ingredients
  

  • 2 cups Almond Flour
  • ⅔ cup Arrowroot Flour (or Tapioca Flour)
  • 1 cup Filtered Water
  • ½ teaspoon Baking Powder (Aluminum Free)
  • 1 teaspoon Himalayan Salt (or Other Natural Mineral Salt)

Instructions
 

  • First, preheat your oven to 350°F
    Add the almond flour, arrowroot flour, baking powder and salt to a large mixing bowl and mix well. Next, pour in the water and stir until a thick batter forms. It should resemble a thick pancake-like batter.
  • Once you have a thick batter, spread it evenly on a parchment-lined baking sheet so it is about ¼ of an inch thick. As you can see from my pictures, it doesn't have to be perfect! However, to prevent uneven cooking or sticking, make sure the middle is not thicker than the edges. I find a spatula works best to get an even spread.
  • Once you have spread your Flatbread batter evenly on your baking sheet, pop it into the oven and bake for 20 minutes or until the edges turn golden brown.
    Remove it from the oven and allow it to cool before cutting or handling.
    *If you prefer a crispier flatbread or are using it to make pizza, see my notes below.
  • Once your flatbread has cooled, slice it into squares or strips. I find a pizza cutter works best, but a sharp steak knife or a bread knife will also work.
    Add your favourite toppings or serve with your favourite dips, spreads or soup.
    This Homemade Almond Flour Flatbread will last 3 - 5 days at room temperature if well-sealed in an airtight container. It can also last up to 7 days in the fridge and up to 6 months in the freezer.

Notes

Make it crisier by baking it for an extra 5 - 10 minutes. 
Top it with herbs or spices by sprinkling them on top of the evenly spread batter before baking. I love adding everything but the bagel spice.
Turn it into a soft pizza crust by baking it for 15 minutes instead of 20. Remove from the oven to add your sauce and toppings. Then, place it back in the oven and continue to bake for another 10 to 15 minutes.
My Top Tips
Spread the batter evenly at about ¼ of an inch thick to ensure an even bake. If the middle is too thick, it can cause the edges to burn or the middle to remain wet, sticky and doughy.
Don't let the batter sit to prevent the starch from absorbing the water. For best results, spread and bake immediately after mixing the batter.
 

Watch the Video!

Nutrition

Serving: 1square | Calories: 196kcal | Carbohydrates: 15g | Protein: 6g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 0.01g | Sodium: 312mg | Potassium: 1mg | Fiber: 3g | Sugar: 1g | Calcium: 83mg | Iron: 1mg
Total Servings : 8 Squares
HAVE YOU TRIED THIS RECIPE?I’d love to know what you think! Leave a rating and comment to share how it turned out.