Let’s be real: most store-bought gluten-free wraps are disappointing. They are dry, brittle, and they crack the moment you try to fold them.
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This homemade gluten free quinoa flatbread changes the game entirely.
Unlike other recipes that rely on expensive flour blends or gums, this recipe starts with whole, raw quinoa seeds. It transforms a humble grain into a pliable, soft, and delicious wrap that actually holds your fillings without breaking.
A Little Story About This Dish
I stumbled upon this method by accident when I had a massive bowl of leftover quinoa sitting in my fridge.
I hate food waste, so I threw it in the food processor with some olive oil and crossed my fingers. What came out was a sticky, strange dough.
But when I rolled it out and fried it? Magic happened. It puffed up, developed gorgeous golden char marks, and remained soft enough to wrap around a falafel. Now, I make a batch of this gluten free quinoa flatbread every Sunday for my week’s lunches.
Get Ready to Cook!
What to Expect:
This is not your typical dough. It is wet, dense, and feels a bit like glue before it is cooked. Do not panic. This texture is exactly what allows the flatbread to remain flexible once it hits the hot pan.
Before You Begin:
You need a food processor for this. A blender can work, but it’s harder to scrape the thick dough out. Also, put away your flour for rolling—we use oil to shape these to keep them moist.
The Heart of the Dish: Ingredients You’ll Need
We are keeping it incredibly simple. Just healthy grains and pantry staples.
| Quantity | Ingredient | Note |
| 150g | Raw Quinoa | Rinse well! |
| 450 mL | Water | For cooking the quinoa |
| 2 tsp | Olive Oil | Extra Virgin is best |
| 1 tsp | Baking Powder | Gives the lift |
| 1/2 tsp | Salt | Flavor |
| As needed | Veg Oil | For rolling/hands |
Let’s Get Cooking! Step-by-Step Guide
Follow these steps closely to handle the sticky dough and achieve the perfect gluten free quinoa flatbread.
Phase 1: Cook the Grains
1. Rinse and simmer
Rinse your raw quinoa thoroughly to remove any bitterness. Place it in a pot with the 450ml of water and the salt. Bring it to a boil, cover, and simmer on medium-low for 15 minutes.
2. Fluff and dry
Once the grains are soft and the water is absorbed, take it off the heat. Let it sit covered for 8 minutes.
Expert Tip: The quinoa needs to be fairly dry. If there is leftover water in the pot, strain it out. Excess water equals unworkable dough.
Phase 2: The Blitz
3. Blend into the dough
Transfer your cooked quinoa into a food processor. Add the olive oil and baking powder. Pulse and blitz until it forms a cohesive ball. It should look dense, sticky, and slightly gluey. This sticky protein structure replaces gluten.
Phase 3: Roll and Cook
4. Shape with oil
Grease your hands generously with vegetable oil. Divide the dough into 4 balls (about 100g–120g each). Keep the ones you aren’t using covered so they don’t dry out.
5. Roll it out
Lightly grease a sheet of baking paper and your rolling pin. Do not use flour! Roll one ball out into a thin disc (about 3mm thick). Use a bowl to cut a perfect 6-inch circle if you want neat edges.
6. The Sizzle
Heat a non-stick skillet over medium heat. Lightly grease it. Carefully peel the raw gluten free quinoa flatbread off the paper and slap it into the pan.
7. Flip and finish
Cook for 3–4 minutes until bubbles appear and the bottom is golden. Flip gently. Cook for another 2–3 minutes. Repeat with the remaining dough.
Mastering the Dish: Pointers for Perfection & How to Store
Using Leftovers
Already have cooked quinoa? You are halfway there! You can swap the 150g raw quinoa for roughly 420g (15 oz) of pre-cooked quinoa. Just warm it up in the microwave slightly so it blends more easily.
Adding Flavor
This base recipe is neutral, like a tortilla. Feel free to add garlic powder, cumin, or even knead in some flax seeds or sesame seeds for extra crunch and nutrition.
Storage
These store beautifully. Wrap the gluten free quinoa flatbread in foil and keep it in a cupboard for 2–3 days.
Reheating
These are best served warm. If they have been sitting, pop them in a dry toaster or skillet for 30 seconds to make them pliable again.
Gluten Free Quinoa Flatbread (Flexible & High Protein)
- Total Time: 40
- Yield: 4 1x
- Diet: Vegan
Description
This Gluten Free Quinoa Flatbread is pliable, soft, and packed with protein. Made from whole quinoa seeds, it’s the perfect alternative to store-bought wraps that won’t break when you fold it.
Ingredients
150 g Raw Quinoa (rinsed well)
450 mL Water (for boiling)
1/2 tsp Salt
2 tsp Extra Virgin Olive Oil
1 tsp Baking Powder
2 tsp Vegetable Oil (for greasing hands and pan)
Instructions
1. Rinse the raw quinoa thoroughly 2-3 times to remove bitterness.
2. Place quinoa in a pot with 450ml water and salt. Boil, cover, and simmer for 15 minutes over medium-low heat until water is absorbed.
3. Remove from heat and let sit covered for 8 minutes. (If there is excess water, strain it out. Quinoa should be relatively dry).
4. Transfer cooked quinoa to a food processor. Add olive oil and baking powder.
5. Blitz until it forms a cohesive, sticky, dense ball of dough.
6. Grease your hands with vegetable oil. Divide dough into 4 balls (approx 100-120g each).
7. Lightly grease a sheet of baking paper and a rolling pin. Roll one ball into a thin disc (3mm thick). Use a bowl to cut a perfect 6-inch circle if desired.
8. Heat a lightly greased skillet over medium heat.
9. Peel the flatbread off the paper and place in the hot pan. Cook 3-4 minutes until golden bubbles appear. Flip and cook 2-3 minutes more.
10. Cool slightly on a rack, then wrap in foil to keep pliable/warm.
Notes
**Leftover Quinoa:** You can use pre-cooked quinoa! Substitute the 150g raw quinoa with ~420g of cooked quinoa. Warm it slightly before blending.
**Sticky Dough:** The dough is naturally sticky and glue-like. Do not use flour to roll it; use oil on your hands and the paper.
**Storage:** Store wrapped in foil for 2-3 days. Reheat in a dry pan or toaster to restore flexibility.
- Prep Time: 10
- Cook Time: 30
- Category: Bread
- Method: Stovetop
- Cuisine: Gluten Free
Nutrition
- Serving Size: 1 flatbread
- Calories: 169
- Sugar: 0
- Sodium: 417
- Fat: 6.8
- Saturated Fat: 0.7
- Unsaturated Fat: 0.3
- Trans Fat: 0
- Carbohydrates: 21.7
- Fiber: 2.6
- Protein: 5.3
- Cholesterol: 0
Use these recipes to bring some delicious variety to your usual gluten-free cooking:
- Gluten Free Chickpea Flatbread (Socca)
- Soft & Fluffy Gluten Free Dinner Rolls
- Gluten Free Artisan Bread (Crusty & Airy!)
Your Burning Questions Answered!
Is this a 2 ingredient quinoa flatbread?
Technically, the core structure is just quinoa and water (plus oil/baking powder for texture). If you omit the baking powder, they will still work, but will be denser and less fluffy.
Can I use this for pizza?
Yes! This gluten free quinoa flatbread makes an excellent thin-crust pizza base. Par-bake it in the pan first, then top with sauce and cheese and broil until melted.
Why is my dough too sticky?
The dough is sticky. If it is impossible to handle even with oiled hands, your quinoa was likely too wet. Next time, drain the quinoa very well or let it steam-dry for a few extra minutes before blending.
Dig In & Enjoy!
Finally, a wrap that loves you back.
This gluten free quinoa flatbread is packed with protein, folds without cracking, and tastes delightfully nutty. Whether you fill it with curry or turn it into a taco, it’s a staple you need in your kitchen.
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