• Cooking Time:
  • Servings: 4 flat breads
  • Preparation Time:


Reprinted from Celi-Yak News - Winter 2010

This gluten free flat bread recipe came from the Food Doctor (Ian Marber)

Everyday Diet book.Ian happens to be a celiac, and so many of his recipes are gluten free, as well as being very tasty, and nice and low on the GL scale.


  • 100g (3 1/2 oz) gluten free chick-pea
  • (gram) flour
  • 40ml (2 fl oz) olive oil
  • 200ml (7 fl oz) water
  • Small handful fresh coriander, chopped
  • Zest of 1 lemon


  • Put the flour in a bowl and pour the olive oil slowly into a well in the middle.
  • Then gradually add the water while mixing continuously. You should get a batter that is fairly thick - it should pour, but not spread to the edges of the pan when you pour it in.
  • Add the coriander and lemon zest and stir.
  • Get a non-stick frying pan nice and hot, add a little oil for frying and pour in
  • 100 ml of batter, which will form a pancake about 20cm across.
  • Once this side is browned, turn it over and cook the other
  • side.
  • Lift it out and keep it warm while you cook the rest of the batter
  • You can freeze any unused flat breads and simply pop them in the toaster when you want to use them.
  • This is a really handy way of making sure you've got gluten free bread on hand.

Categories: Cracker/Flatbread  Gluten-Free 

Author Credit: Ian Marber

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