Gluten-free Garlicky Flatbread

At a whole foods, gluten-free Pampered Chef party I hosted at my home last week we prepared this great gluten-free garlicky flatbread and served it with some freshly prepared garlic dipping oil.  I would be downplaying it to say it was a big hit.  It was a really big hit.

gluten free recipes baking - garlicky flatbread

I think people were really surprised by how a cup of brown rice plus water, some cornmeal and a few other seasonings could be blended into a batter that makes such a nice light flatbread.  When we took out the preheated baking stones and poured the flatbread batter from the blender onto the surface and it immediately bubbled as it began to cook- people got even more excited.  Then, just fifteen minutes later, when we were able to serve the samples with the dipping oil they were all convinced that wholesome eating could be fast, easy and tasty!

Gluten-free Garlicky Flatbread

1 cup uncooked brown rice

1 Tbsp. apple cider vinegar


1 1/4 cup water

1 tsp. honey or agave

1 tsp. apple cider vinegar

2 Tbsp. ground flax

2 Tbsp. olive oil

1 1/2 tsp. sea salt


1/2 cup cornmeal

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. garlic powder/granules

1 tsp. dried oregano

Presoak the uncooked brown rice (plus the 1 Tbsp. of vinegar) in plenty of water for at least 6 hours (ideally, overnight).

Preheat baking stones (or cast iron skillets) as you preheat the oven to 425 degrees.

Drain the soaked rice in a fine-mesh sieve and then process well in a blender with the ingredients in the middle section.  Separately combine the ingredients in the bottom section, then mix into the batter.

Dust surface of baking stone (skillet) with sesame seeds or cornmeal or lightly oil the surface with a pastry brush.  Pour batter in a thin layer onto the hot baking stone.  Bake for 15-20 minutes.  Remove from oven and cut into strips or squares with a pizza cutter.

Serve with Garlic Dipping Oil (from Good and Easy Eats) or Marinara Sauce (from Everyday Wholesome Eating).

© 2010 Kim Wilson,

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Kim Wilson


  1. Lea H @ Nourishing Treasures on February 14, 2012 at 8:52 pm

    Yes yes yes! This was very delicious!!

  2. Mary S. on February 14, 2012 at 10:13 pm

    Is there anything you can recommend as a substitute for
    cornmeal? My digestive system won’t tolerate anything from
    corn. Any ideas would be appreciated.

    • Kim Wilson on February 16, 2012 at 10:37 am

      Cornmeal is dry and gritty, so brown rice flour or teff flour would be good substitutes, or you could try sorghum (a finer flour).

  3. Lora on February 15, 2012 at 8:53 pm

    Do you think it would work to substitute almond flour for the cornmeal? We have a corn allergy and the only thing I can think of that might have a similar texture is almond flour. Any other ideas?

    • Kim Wilson on February 16, 2012 at 10:35 am

      I would probably substitute brown rice flour or sorghum flour for this application. Almond flour is oily and slightly sweet, so wouldn’t quite fit for this recipe.

  4. Carrie on February 24, 2012 at 1:02 pm

    I am new to cooking GF and want to try your recipe tonight. I have the rice soaking. when you say process the ingredients in the middle section are you using a food processor? I am a Pampered Chef consultant and have the Manual food Processor. Do you think that would work or should I use my blender since I don’t have an electric food processor. also I bought Milled Flax at the store today. Is that what you used or is it something different?

    Thanks, Carrie

    • Kim Wilson on February 24, 2012 at 2:45 pm

      The manual food processor will not work for processing the rice into batter (it’s just too hard, even after soaking). You need to use a blender for this purpose. Milled flax is the same thing as ground flax. Hope it comes out great for you!

  5. Kathy on March 26, 2012 at 12:25 pm

    I don’t have a baking stone. Any suggestion on how I can cook this?

    • Kim Wilson on March 26, 2012 at 2:37 pm

      Cast-iron skillets work great also.

  6. Shilpa on March 4, 2014 at 12:25 am

    This looks delicious. My son has multiple food allergies one of which is flaxseed, what can I substitute in place of flax?

    Also neither a baking stone or cast iron skillet here, could I use a Pyrex pie pan for baking? Any special reason for recommending the cast iron?



    • Kim Wilson on March 5, 2014 at 4:42 pm

      You can substitute 1 tsp. ground chia for 1 Tbsp. ground flax.

      I’m really not sure if Pyrex would withstand the high heat. You could check it out online and give it a try.

      Cast iron withstands high heat and is really easy to clean up, so I like using it as well as the baking stones.

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