My favorite gluten free flatbread

1 cup Brown Rice flour
2 Tbsp Metamucil Original Coarse (or use Psyllium Husk, see below)
1 tsp baking powder
1/2 tsp salt
3/4 c water (approx)

Optional
2 Tbsp Rice Bran (optional)
1 Tbsp Molasses
1 tsp oil (vegetable or olive)


1. Add all dry ingredients and mix with a fork, then add water (and other wet ingredients if you use them) and mix well. Keep adding water, a little at a time, until the dough is pretty sticky and looks a little wet. The Psyllium will absorb some of the water.

2. Cover and let it rest about 10 minutes. This will allow the Psyllium to expand. I preheat the oven to 400 deg F while it's sitting.

3. Knead by hand or by folding with a fork. The dough should still be fairly sticky. If it's not, add a little water.

4. Press out or roll out with a rolling pin. I put 1/2 of the dough on a sheet of parchment, spray the plastic wrap I used to cover the dough while resting with cooking spray and cover the dough with the plastic wrap before rolling it out. I roll fairly thin so I get a 9-10 inch circle from half the dough.

5. Bake at 400 deg F for about 10 minutes if rolled thin. Longer if thicker. If you've added oil, the edges will brown so you'll know when it's done. If you're using parchment, it's good to flip it over when you take it out to keep the bottom from getting wet as it cools.

6. If you're making pizza, add toppings and cook another 6 minutes or so until the cheese is melted.


If you're going to use Psyllium Husk rather than Metamucil, use 2 heaping Tbsp if using whole husks, 2 level Tbsp for coarse milled, less if finely milled. You may want to add a little sugar as well, since the Metamucil has sugar in it.

You can also use ground Chia seed in place of Psyllium, but I've found the bread is not quite as flexible.

If you add Molasses and oil, this works great as a crust for pesto pizza (we do pesto, Parmesan blend cheese, sun-dried tomatoes, and sometimes thinly sliced chicken).

If you add just oil, it works pretty well as a crust for tomato sauce pizza.

If you add Molasses (oil optional), it's great with flavored cream cheese.

You can also add 1 1/2 to 3 tsp quick rise yeast in place of the baking powder. Let it double in size, then press it out with your hands. Parchment works well here too.

For a different flavor, this recipe also works well with Quinoa or Teff flour. You'll probably need less water.