Gluten Free Piadina -- Italian Flat Bread

READY IN: 25mins
Recipe by LARavenscroft

This is an adaptation of Piadina - Italian Flat Bread for Everything!. I'm still in the search for a great pizza (I can't eat wheat or yeast) and this recipe appealed to me. I've scaled it down and used it tonight for a pizza -- it was pretty good -- still not quite the same. I can't wait to use it for sandwiches.

Top Review by MAMASARAH

I thank you so much for this post! I left out the rosemary and garlic powder, rolled it a bit thinner and it became the closest thing to pita bread I have EVER taisted :) Even my husband who was raised on pita said it taisted SO good but it just didn't have the pocket (he ate 3 of them! and he's not celiac!) Look out babaghanouj ,here I come! Thanks again!

Ingredients Nutrition

  • 34 cup gluten-free flour (I used Gluten Free Pantry's favorite sandwich bread mix)
  • 34 teaspoon salt
  • 12 teaspoon baking powder
  • 14 teaspoon dried rosemary
  • 14 teaspoon garlic powder
  • 34 tablespoon oil (I used grapeseed oil)
  • 14 cup ice water


  1. Sift together all dry ingredients into a small bowl.
  2. Make a well and add oil and water.
  3. Slowly mix the flour and liquid together until it forms a dough.
  4. Add more water (1 T at a time) until the dough is easy to handle.
  5. Knead on a flour dusted surface until the dough is smooth.
  6. Cut into two pieces.
  7. Roll out to about a 6" circle. Dust with flour as necessary.
  8. Heat a large skillet on high heat, when hot reduce heat, brush with oil and place flat bread in skillet.
  9. Prick bread with a fork.
  10. Turn over and brush with more oil and cook other side.
  11. Bread cooks very quickly.
  12. Repeat with remaining piece of dough.

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