(Makes 5 flatbreads)

If you happen to be on antibiotics, bread contains yeast and sugar that are no-no’s when one is on antibiotics, so you should try to exclude bread from the diet altogether. Since there’s no yeast or sugar in this recipe, it fits the bill! It is delicious drizzled with a good olive oil and some coarse salt and ground pepper and is a great accompaniment to any meal.

Even though I wasn’t on antibiotics, I avoided bread during the first two years of Lyme treatment. I found this flatbread recipe in America’s Test Kitchen’s Too Good to be Gluten Free cookbook and it really helped satisfy my craving for bread.

For those of you who absolutely can’t give up bread – or are on herbal treatment, in my opinion, O’Doughs manufacturers the best ‘thin’ gluten free bagle on the market so check them out. We used to bake our own bread every week to avoid the ‘lead pucks’ that were available when my husband was first diagnosed with Celiac disease, but now there’s such a great selection on the market that it’s not worth all the time and effort to bake from scratch. For those of you who WANT to bake bread, America’s Test Kitchen just came out with the How Can it Be Gluten-Free cookbook Volume 2 and there are several bread recipes that look good. I haven’t tried any of them, however ATK tests recipes to perfection in their test kitchen so I would highly recommend any of their gluten free cookbooks.

Be sure to use a non-stick skillet when making these; it’s an essential!

  • 6 3/4 ounces (1 1/2 cups) garbanzo bean flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 cups water
  • 6 tablespoons + 1 teaspoon extra virgin olive oil

Prepare a baking sheet with a wire rack and heat oven to¬† 200 degrees to keep flatbreads warm as you’re making them.

Wisk flour salt and pepper in a bowl. Slowly wisk in water and 3 tablespoons of oil until combined and smooth.

Heat 2 teaspoons of oil in an 8-inch non-stick skillet over medium-high heat until shimmering. Add 1/2 a cup of batter to the skillet, tilting the pan to coat it evenly. Reduce heat to medium and cook until crisp at edges and golden brown on bottom ( 3 – 5 minutes). Flip the flatbread and cook until second side is browned (2 -3 minutes).

Transfer to oven to keep warm and repeat with remaining oil and batter. Cut into wedges to serve or leave whole.



Coriander/Lemon: Add 1 teaspoon ground coriander and 1/2 teaspoon grated lemon zest to chickpea flour before adding wet ingredients.

Caramelized Onion & Rosemary: Cook 1/2 an onion sliced thin in 1 tablespoon of olive oil; start with medium high heat and then turn down to medium stirring often until onion is softened and browned (approx. 10 minutes). Add 1 1/2 teaspoons of chopped fresh rosemary and cook until fragrant (30 seconds). Transfer to bowl and let cool slightly, then stir into the wet batter and cook as in main instructions.