I’ve discovered something quite amazing and it’s called Mulino Caputo Fioreglut Gluten Free Flour. Recently, I tried my classic Easy Flatbread Recipe using the flour blend, and the results were mind-blowing!
A super pliable gluten free flatbread, which serves as the perfect base for gyros and kebabs. The flour allows you to roll it quite thin too if you want, making a sort of bread wrap for filling with all sorts of goodies. Or keep it thicker for a fluffy, soft flatbread.
You need only 4 ingredients and they take a mere 15 minutes to make. It’s been a real game changer discovery for me.
Where Can I Buy Mulino Caputo Gluten Free Flour?
You can buy Mulino Caputo Fioreglut online from various retailers, I’ve linked Fifo, who I’ve found it cheapest with and who I generally buy from. If you want to stock up on some other gluten free goodies at the same time, try The Gluten Free Grocer.
If you can’t get hold of it simply try my standard easy flatbread recipe. They are delicious and still one I make all the time.
Wheat allergy sufferers, please note this flour is not suitable for you, as it contains codex wheat starch. This is suitable for coeliacs (as the gluten has been removed and it’s fully certified).
Can I Substitute a Different Flour?
No, you must use the caputo flour if you want to achieve the lovely pliable and fluffy flatbread finish.
If you only have a standard plain gluten free flour or self raising blend, please use my original flatbread recipe.
Can I Make These Dairy Free/Vegan?
Yes, I’ve had a good results using the Alpro dairy free greek yoghurt, so I think any dairy free yoghurt should work.
I Don’t Have a Rolling Pin!
No rolling pin? No worries! Use your hands to squash them into shape, or roll then out with a wine bottle, as one of my followers ingeniously did!
It’s a nice dough to work with, just sprinkle with a little extra flour if it gets stuck at all while you are rolling it.
Easy Gluten Free Flatbread 2.0 Recipe
*Please note, this recipe is not suitable for wheat allergy sufferers as the Fioreglut flour contains gluten free wheat starch (fine for coeliacs – see Coeliac UK if you’d like to read more). If you have a wheat allergy, please try my original flatbread recipe instead.*
Fans of my original gluten free flatbread recipe will find the method for this variation to be fairly similar. And equally easy to make. You only need Mulino Caputo Flour, plain yoghurt, olive oil and baking powder. Plus a little salt for flavour.
This recipe will make 2 flatbread and each is filling enough to feed one person as a filled gyro or as a side dish.
If you want to make 1 flatbread, simply halve the recipe. If you want to make more, simply double or triple it. The method remains the same.
You will find lots of step by step photos underneath the recipe, in case you need a visual guide. For any other help along the way or if you have questions, please do message me on social media (@myglutenfreeguide) or email me at email@example.com.
If you enjoy this gluten free flatbread recipe, please leave a review on the recipe card below. It makes a world of difference to me :).
And you can also share photos of your home creations in my Cooking Club on Facebook.
A super soft and pliable gluten free flatbread, which only takes 15 minutes to make using 4 ingredients. Perfect for kebabs and gyros.
- 180g Mulino Caputo Fioreglut Gluten Free Flour, plus extra for dusting
- 1 tsp baking powder
- 1 tsp fine salt
- 150ml plain yoghurt (I use Greek)
- 1 tbsp olive oil
- Add the flour, baking powder and salt to a mixing bowl and stir to combine.
- Tip in the yoghurt and olive oil, then mix with a wooden spoon at first to roughly combine - the mixture will look a bit crumbly at this point. Then get your hands in there and knead the ingredients until they are properly combined and you are left with a soft, pliable ball of dough. A Play Doh type consistency is what you are aiming for (see pics below) - if it feels sticky, add a little bit more flour, if it is still crumbly add some extra yoghurt.
- Break the ball into two, evenly-sized, smaller balls.
- Lightly flour your work surface and rolling pin, then roll the dough out into a flatbread shape. You will need to use a little flour as you go, to avoid sticking. For a slightly thicker, fluffy flatbread roll to 1cm thick. For a much thinner wrap, you can roll it to about 3mm thick.
- Heat a non-stick frying pan over a medium flame - now pop your raw gluten free flatbread into the pan (no oil needed, we are dry frying) and allow to cook on each side for around 2-3 minutes. You will see the dough grow a few small bubbles during cooking, then once you have flipped it it may puff slightly towards the end of cooking (don't stress if it doesn't). Once cooked, place the flatbread on a wire rack while you cook the second.
- Repeat steps 4 and 5 with the second ball of dough, then serve the flatbread with your choice of filling, topping or dips!
For more gluten free baking fun, why not try some of my other recipes:
Enjoy! Laura xxx