Gluten Free Cassava Herbed Flat Bread

This beautifully flavored gluten-free bread is very versatile. These can be eaten on their own or used as mini pizza crust or in place of sandwich bread. The nuances of the herbs paired with the undertones of nutritional yeast flakes which add that dairy free cheese flavor makes this recipe a staple in your family’s meal rotation.

Makes 8 Flat Breads


2 cups Cassava flour

1 cup gluten free oat flour **

2 tablespoons arrowroot flour

1 teaspoon instant yeast, optional

2 scant teaspoons brown sugar

1 tablespoon aluminum free baking powder

2 teaspoons onion/ garlic powder

1 teaspoon coarsely ground black pepper

1 generous teaspoon of salt

2 tablespoon minced herbs (parsley, marjoram, thyme)

1 tablespoon nutritional yeast flakes, optional

¼ cup plus two tablespoons olive oil

1 cup warm water or more as desired

½ cup gluten free oat flour or cassava flour for rolling out flat bread

¼ cup olive oil for pan and light brushing


Combine cassava flour, oat flour, arrowroot flour, instant yeast, sugar onion or garlic powder, black pepper, salt, mixed herbs and optional yeast flakes. Add in olive oil and work it into the flours with your fingertips. Add water and form a dough, if you need more warm water add it in teaspoon by teaspoon. The dough should be compact and not too crumbly. Divide dough in eight pieces and sprinkle oat or cassava flour on the table gently roll out dough approximately five inches turning the dough and adding more flour so the dough doesn’t stick. Trim the edges to make neat squares and continue this process until all eight flat breads are formed.

Preheat oven to 450 F/ 230 C.

Generously grease baking pan with olive oil and place breads down, you may have to use two pans.

Bake bread for 15 minutes turning once.

Cool flatbread and serve.

**You may not find gluten free oat flour but you can find gluten free oats. To make gluten free oat flour just process oats in the food processor until fine. While regular oats are essentially gluten free sometimes it is processed in environments which are not and this is why many of brands out there do not say they are gluten free.

Taymer’s Tip: Gluten free dough can be a little difficult to work with. Remember to work light and flour the surface generously.





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