Easy Homemade Yeast-free Sweet Potato Vegan Gluten free flatbread. Sweet Potato flatbread w/ chickpea flour. Gluten free tortilla recipe. Gum-free Eggless Oat-free. Pin this Recipe.
After I posted easy and delicious savory Pumpkin rosemary flatbreads, many of you asked me for a gluten-free version, so here goes. These gluten-free flatbreads are adapted from my Gluten-free Rotis from my cookbook.
These flatbreads are easy to whip up, easy to roll out and do not break or tear! They are soft, not hard like crackers, and not dry like a board. They are yeast-free, gum-free, vegan and can be made grain-free with more chickpea flour instead of rice flour.
Use puree of sweet potato, pumpkin or other squash of choice. Use as tortillas, tacos, wraps or what not. Make larger flatbreads to make burritos. Yes, they fold all the way. Use other herbs or spics to use with other cuisines. Add cinnamon and sugar for sweeter flatbread. Add cumin seeds to use as a side Sweet Potato Roti with Indian curries and Dals. Make these vegan gluten free flatbreads.
Soft and easy and pliable. Use as Gluten-free Vegan Tortillas.
More flatbreads from the blog. Most of these can be made gluten-free using the method on this post
- Spinach flatbread – Palak Paratha or Spinach Tortillas. Yeast-free
- Easy Yeast-free Wheat Flat bread
- Pita Bread – Yeasted
- High Protein Savory Herbed flatbread – Methi Thelpa – Yeast-free
- Pumpkin rosemary flatbread – Yeast-free
- Naan – Yeasted
If you do make something from the blog, please do Pin or share and leave me a comment. I would love to hear from you!
While you are here, check out some new pages I have been working on. How to Start a blog and Resources for food bloggers.
Steps:
Mix the sweet potato/squash puree + water + powdered psyllium husks. Let it sit for 5 minutes to gel up.
Whisk the flours and herbs together. Add to the bowl. Get your hands in there to make a not too sticky dough. Let the ough rest for 5 to 10 minutes.
Divide dough into equal balls. using rice flour roll them out into flatbreads. Cover with a towel to keep them moist.
Heat a skillet. Cook the flatbreads on the skillet until both sides have golden brown spots.
You can also puff them up on the gas flame. Depending on how evenly the dough was kneaded and how evenly rolled out the flatbreads are, they will fully puff or puff in places.
Brush with vegan butter or oil and store.
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Yeast-free Sweet Potato Vegan Gluten free flatbread
Ingredients
Wet:
- 2 tbsp Psyllium Husk powdered
- ½ cup (122.5 g) sweet potato or pumpkin puree
- 2 tbsp water
Dry:
- 2 tbsp brown rice flour
- ½ cup (60 g) chickpea flour
- 2 tbsp tapioca starch
- ¼ tsp (0.25 tsp) baking powder
- ¼ tsp (0.25 tsp) salt
- a pinch of sugar
- 1 tsp herbs of choice I use thyme and rosemary
- other additions: garam masala or red pepper flakes
- 1 tsp oil
- Rice flour for dusting
Instructions
- Powder the psyllium husk in a blender/grinder and add to a bowl. Mix and warm the sweet potato puree + water until warm to touch (in a microwave or on stove top). Add to the bowl. Mix well with the psyllium and let sit for 5 minutes. The mixture will become a gel.
- In another bowl, whisk all the dry ingredients until well combined. Add the dry to the wet. Mix until well combined. Get your hands in there and press the flour into the gel. It will take about a minute for the dough to start coming together. It may seem too dry in the beginning. Mix and knead until the dough is well formed.
- Add in the oil and knead it in for a few seconds. Let the dough sit for 5 to 10 minutes, covered.
- Divide the dough into equal balls. Smooth out each piece into a ball with as smooth edges as possible using rice flour. Roll it out into a flatbread.
- Heat a skillet over medium high heat. When the skillet is hot, place the rolled out flatbread on the skillet. Cook for 20 to 35 seconds or until small bubbles start to appear. Flip and cook the other side until the bubbles start to get bigger.
- At thispoint, You can continue to cook it on the skillet until both sides have golden brown spots. Or you can place the flatbread over the flame. Move it every 2 to 4 seconds to puff and brown. Place flatbread in a kitchen towel. Brush vegan butter if needed. Cover and set aside.
- Store on the counter for the day or refrigerated for upto 3 days.
Notes
To make these grain-free, substitute rice flour with chickpea flour. Nutritional values based on one serving
Nutrition
Vashantiben .Barbara.Patel barbarapatel2@b
Hi there Richa🤗love to get into vegan recipes as my grandaughter has converted!! In the sweet potato tortilla came I use roasted
Ground linseed instead??
Richa
Untoasted ground linseed will work
Jan
Is there a substitute for tapioca starch? Hubby is allergic to potato, tapioca, flax, dairy, eggs, nightshades and a gazillion other ingredients. I am finding it hard to figure out how to feed him. Thanks
Richa
How about arrowroot starch? Or just omit it. The flatbreads will work just fine. They will just be slightly more delicate
Lisa
Thank you, Richa! These are delicious and fairly easy since I roasted a sweet potato ahead of time and ordered powdered psyllium over internet. I added Italian seasoning and served with grilled eggplant, roasted pepper, spinach, tomato, and basil cashew cream. I used dough to make 4 flat breads. I will try again with other herbs. I had no success with my attempt at cassava tortillas per recipe on package, so I really appreciate your flatbreads! 💕
Vegan Richa Support
wow – you went to Italy with this one! Thank you
Tara
Wow! I have now made these for a second time and I am just utterly impressed at how well they come together and STAY together once cooked.
The texture is perfect and I love that they can be flavored however you prefer. I was afraid of them tasting over sweet potato-y the first time around but was amazed at how they just came out with a more neutral taste.
The second time I doubled the batch so I could make larger breads and seasoned with crushed red pepper, smoked paprika, and onion +garlic powder. Sooo tasty! Thank you Richa 🙌🙌🙌
Tim
For gluten free, nut free, grain free AND lectin free (anti immune), use casava flour. (Not tapioca, which is just the starch from the casava root.) Made no other changes, and it was perfect! My favourite bread!
Michelle
Hey Richa, I’ve made a number of your recipes over the years but never commented before – I must revisit my favourite recipes and rate them. They are so well written and always delicious! I follow them exactly when I’m doing a vegan month, or add other protein when not.
I found this recipe challenging and I’m wondering if it’s the substitutions. I used freshly cooked pumpkin which I pureed – I’m wondering if it was wet enough without the addition tablespoons of water. I’m experienced with psyllium and it gelled up perfectly. When combining the wet and dry, it DID look like it was going to be too dry but as it came together it was very very sticky. Oh – I used all chickpea flour and no rice flour. I wonder if rice flour is more absorbent?
First I tried rolling them between floured parchment (again – chickpea flour) and they just stuck. It also wasn’t as big as I was expecting. I finally prised one off and cooked it and realized it was too thick. I also oiled the skillet – not sure if that was correct? The next one I didn’t roll between parchment – just a floured rolling pin. It was slightly better but still stuck a lot and tore.
Numbers 3 and 4 were a little better – I used a LOT of flour on the board and on the rolling pin, but still needed a bench scraper to get them off. By the time I got to the last 2, they seemed to roll better. I rolled them, flipped them, floured them and repeated until thin. So the last 2 were easier to manage and cooked up better – the last one even puffed nicely! By this time the oil had pretty much gone from the skillet.
I will definitely make them again, but I think I will drain the pumpkin more thoroughly and/or reduce the water a little. I will try brown rice flour to see if it makes a difference. What is your recommendation for oiling the skillet – should these be cooked dry or with a light coating of oil in the pan? Finally, as the last 2 were quite manageable, I might let the dough sit for longer than 5 mins before rolling out. Perhaps variations in ingredients was the problem.
They were good though – soft and pliable exactly as described. Thanks again.
Richa
I think it was the missing rice flour. Rice flour is very absorbent so you would need a lot more chickpea flour to make a non sticky dough. Also, were you using chickpea flour or besan. With besan, you would need even more flour.
The more moist dough was probably the main problem at all the steps. you need to add more flour until the dough is just lightly tacky. Then toll using rice flour if possible. Hope this helps!
Michelle
Thanks for fast response! I will hunt down rice flour and try again. 😀
Stefani
Hi Richa-I have powdered psyllium. Do you know how much I would use? Thanks!
Richa
same amount
Stefani
Thanks!
Anita
What can I substitute for oil? ?(we try to do oil free cooking).
Richa
just omit it. you might need more flour for rolling. store in a kitchentowel to keep them soft
Falguni
Is it possible to substitute the flours for almond and coconut flours? I would think yes cuz of the fat and binder combo.
Richa
coconut flour will soak up way too much moisture. it usually needs 10 times more than regular flours and will make crumbly dough. Almond flour might work with the psyllium and add some starch as well.
BatSheva
I’m wondering if I can just use almond flour instead of the rice and garbanzo bean flour
Richa
you will need a binder with the almond flour like starch.
Falguni
Ok, arrowroot starch milk got do the trick.
Oma
Hi! This recipe sounds amazing, cant wait to try it. Can I bake it and use it like a pizza crust?
Richa
Not this one. The recipe makes a soft tortilla like flatbread. Use one of the gluten-free rust recipes from the blog http://www.veganricha.com/category/gluten-free-bread
Michelle
Can I substitute another gluten free flour for the chick pea flour, say brown rice flour? I don’t digest beans well.
Richa
use a mix of flours (atleast 2 different) such as buckwheat/amaranth/sorghum/brown rice. some flours have strong flavors and textures, so use a combination to keep the flavor and texture controllable and neutral
Nancy Potak
Thanks Richa!
I will try them again! I have made tons of your recipes and they all have been awesome! Something really weird just happened with this one.
Mary Kay – I remember reading your review! Thank you! I’m sure there is hope for me to get this down. The two breads I managed to get to the griddle were incredible. I just messed something up royally with the dough.
Richa
Great! sounds good! You can message me on my facebook page with pictures when you are making it and i can help troubleshoot. Good luck!
Nancy Potak
These were awesome once I got them thin enough to cook.
I usually have minimal time doing various wheat based flat breads in the food processor then flatten them out in my tortilla press.
This did not work for these.
I blended the dry ingredients in the food processor, then dumped them into a bowl, mixed the wet with psyllium in the processor, then slowly added the dry ingredients while the processor was running. All the recipe time recommendations were adhered to.
It seemed great. Getting to know psyllium was fun!! Never heard of this before! New life experience!
But it went downhill from there.
The dough stuck to everything in the tortilla press – parchment paper, plastic wrap, the tortilla press itself. There was no way I could get the goo into a frying pan. The next morning I had to take a stiff wire brush to the tortilla press to even get the dough off.
So I got out the rolling pin, dusted everything with the rice flour. it stuck to the rolling pin no matter how much rice flour I added. The dough was probably 50% rice flour by the time I gave up because I had to keep scraping it off the rolling pin.
You have much more time for these things than I do, so I am wondering it you can do a gluten free flat bread that starts in the food processor and ends up in the tortilla press that works?
The one small bread I managed to get to the stove tasted great Wonderful texture!
Mary Kay
Nancy Potak…. I was able to crank out lots of tortillas using my tortilla press. Maybe you need to use a little more flour and you definitely need to use a little more oil or fat. I use extra coconut oil in mine. Go back to September 20th 2016 and you’ll see where I wrote In that I was able to make tortillas. I literally threw everything into the food processor blended it took it out and sandwich my balls between two pieces of parchment paper that I was able to use over and over again
Richa
It seems like the psyllium might not gotten the time to rehydrate and gel up? the psyllium absorbs a lot of the moisture and makes a gel kind of consistency of the wet. If it didnt gel up, that would lead to extra moisture and hence you needed extra flour. What flours did you use.
Also, the dough is slightly sticky and needs to be rolled out with a lighter pressure. It does stick if not floored well. but it sounds like it was way sticky from your description, so it seems to be a different problem.
Gluten-free gets a bit tricky. I have tried wheat dough like gluten-free flatbreads(making the dough in the processor, then rolling it out), but they generally turn out dry, crumbly or crisp rather than soft. So the psyllium here helps with the softness and the binding.
If you can eat wheat, make my pumpkin rosemary flatbreads that use wheat flour.
Nancy
I made these again yesterday. I doubled the recipe so it would work better in the food processor.
I doubled the oil as Mary Kay suggested.
It was just as gooey as before, but this time I cut one out from the ball in the food processor, tried it in the tortilla press. I added it back to the ball in the food processor, ended up adding 2 more tablespoons of chickpea flour and 1 tablespoon more of the rice flour.
It worked great! Flattened out in the tortilla press really well! No sticking on the parchment paper! Tasted awesome!
I used Bob’s Red Mill chickpea flour and tapioca starch. The other dry ingredients came from bulk in my local food co-op, so I do not know the brands.
They froze wonderfully and puffed up on the direct gas flame much better when they thawed out in the fridge. I started them in a griddle and just put them on the direct flame for a few seconds at the end.
It may take a little time to play with these, but it is well worth it. If the dough is too sticky, just add more of the flours and try rolling / pressing one at a time until the consistency works.
Next time I make them I will quadruple the recipe and have more for the freezer.
Thanks again Richa for all of your great recipes!
Richa
yay! awesome! yes definitely add more flour. Flour can be well packed or very fluffed when measuring and that can lead quite a difference in the amount that is actually in a cup. I am adding metric by weight measures to recipes with volume as well on the blog as flours are definitely more accurate by weight.
Richa
Also, when you double the recipe, you want to use a bit less liquid (or more flour). Applies to any flour based recipes you want to bake or cook.
Tracey
I come back to these time and time again. Thank you!
Ab2017
Thank you for this wonderful recipe! I am gluten sensitive and have been craving something akin to an Indian parantha style flatbread for some time. This fit the bill nicely! I flavoured the dough with dry fenugreek leaves, salt, red chili powder and flakes. It was superb!
Richa
Awesome!
Jen
Thank you for this great GF recipe! My daughter can’t have chickpeas, so I substituted cassava flour and it worked beautifully. They stayed soft and pliable even the next day and were a snap to make. I used a cast iron pan to cook them and had no sticking. Thanks again!
Jen
Meant to add that I also subbed flax for the psyllium without any problem. The dough was great to work with!
Richa
Awesome!
Corey E
I’m pretty inexperienced making bread dough, but I probably tripled the amount of flour this recipe asks for and my dough was still a sticky disaster! What am I doing so wrong??
Richa
i am not sure. did you use psyllium husk powder? did it gel up?
Jacqueline
I was so excited to see these recipes. I plan to get your book. Thanks so much for Gluten free recipes. My husband and I really enjoy ‘Indian’ foods and I look forward to making some of your recipes.
diana
Could i release potatoes for sweet potatoes?
Richa
yes you can use regular potatoes well mashed. You might need a bit more additional liquid.
Mary Kay Simoni
I did add cauliflower to mine instead of water, like I said I’d try and I actually made a pizza crust with it that my very picky daughter loved. WOOT WOOT. I just keep coming back here and thanking you!
ULLi
Hi, THANK YOU, they taste amazing and they really do not break, had them as wraps, delicious!!!!
Mary Kay Simoni
Thank you Vegan Richa for this recipe that I used as a starting point and am now “running with it.” I am going grain free with mine by subbing Cassava flour or Tiger Nut flour….and yes, I do add a little oil/like coconut or avocado oil and I even press them out on a tortilla press between two pieces of parchment paper that I use over and over again. I don’t even measure and I just throw everything in the food processor. Instead of water, this next time, I’m going to throw in some riced cauliflower before blending it up. I just get it to the right consistency. Fast and easy peasy. I also love the idea of making them different colors like one person suggested! Thanks so much!
Richa
yay! Yes, you can pretty much use any veggie or squash in the flatbread. you cook like me, just get things to the right consistency or texture and cook or bake 🙂
Mary Kay Simoni
I was thinking about baking these…Well maybe lightly getting them started in a pan then finished in the oven as I tend to burn them on the exterior before the interior is done. Have you baked these this way? Thanks!
daniela
Hello, I’m finishing my first batch of these, grain free, and they look really good!
I was wondering if yeast would make them somewhat like pitas….
any suggestions?
Thanks for your recipes! They’re always very inspiring and amazing!
Richa
The flatbread already does puff up like a pita bread. You can roll it slightly thicker. Yeast will keep it soft.
Airyfairycelt
Made them! Very good indeed and I then completely forgot what you said and froze the rest! (Yes, cooked)
I bagged them in between sheets of grease proof paper I cut up when I am sitting down and keep handy.
They came out really well. I get a couple out and warm in pan (no oil) and spread hummus or dips I make. They still hold my raw salads well too.
So there you are, they freeze cooked too!
Richa
thats awesome!
Tea
Hi!
Have you tried them without the starch? Or can you suspect if it would still work if it’s omitted? Or maybe substituted somehow? I’m just asking cause I’m guessing that maybe it’s role is just so that the texture is better and more ‘pro’-like, but I don’t care about that much, but just in case you think it would affect it’s pliability.
Thanks!
Richa
you can omit the starch. use more chickpea flour. it will slightly affect the ease of rolling the dough out into even looking circles, and maybe the pliability. overall the flatbread should still be soft.
Tea
Thank you for answering. When I try it I will let you know how it turned out. I’m hoping they still end up pliable enough to use as tortillas. I love the ingredients(except for the starch which I avoid) and would love for it to work for me. I had a tough time finding a nutritious (but still pliable!) tortilla recipe and all that I tried break too easily. I even tried the famous ‘chickpea flour crepe’ to use as a tortilla, but it kept sticking terribly to the pan, and it too was breaking very easily. (Maybe I’ll try using some wholemeal spelt flour instead of the starch, maybe that helps maintain the pliability)
Richa
Chickpea flour crepes should work. For the crepes, you want to use a crepe pan or a pan that is dedicated to making just pancakes and crepes, esle it will definitely stick. You want to cook it just enough till done, over cooking will make them harder. Try this chickpea flour pancake recipe https://www.veganricha.com/recipe-pages/vegan-chickpea-flour-pancakes .
Spelt isn’t gluten-free. If you are ok with spelt, then make just all spelt tortillas.
Helen
Hello, can you make this with something other than the Psyllium husks please? I have a history of bowel obstruction so I’m scared to take any bulking agents like that. I am also vegan, wheat free and sugar free so am interested in your delicious looking recipes.
Many thanks,
Helen.
Richa
Can you do Chia seeds? Use equal amounts of chia seed meal (ground chia seeds).
hani Ezra
brilliant receipe. thank you so much???? i too am vegan and have chia seeds so i can make these today. i cant wait since i ve omited bread and wheat and i love the sound of these flavours.
Mary Kay Simoni
it’s really such a small amount of psyllium per tortilla once you take a look at it, that I don’t think the psyllium acts like much of a “bulking agent” any more. And besides, it’s already bulked up and gelled so it’s not like it will then bulk up in your intestines. Just my thought!
Juliette
Can the chickpea flour be substituted ? I’d love to make these!
Richa
sure, use sorghum or amaranth. If you plan to use buckwheat, use half buckwheat and half lighter flour as amaranth.
Airyfairycelt
Thank you richa
Mine are freezing well, butternut squash (nearly run out) and I did wonder if another mashed vegetable would be just as useful IE carrot, spiced potato is something I have a fancy for, mashed orange lentils? I wondered about mashed peas as I love peas nowadays…….. I have white, coconut roti, a green pea rather than spiralina or spinach would be great, and an orange (an yes, I do the Irish flag) sometimes, and other colours IE beetroot powder when I can get it, I like coloured ones I do patterns On top of each other as they look so good! A plate of breads, a salad and burgers can really look magnificent and really I am eating sensibly and with pleasure.
I will just leave it for you to mull over with your fertile imagination, do you realise I was leafing through your recipes and I was stunned by just how much you have come up with?
Marykays1
Love the idea of making them different colors!
Alexandra robertson
These look great! Do they freeze well?
Richa
I havent tried freezing them. Let me know if you do. If i do freeze, i would probably freeze these after rolling out, so I can cook them right out of the freezer and serve fresh.
dayna
can i use ground flax instead of psyllium?
Richa
you can use flax. They dont gel as well as psyllium, and the dough will need to be handled and rolled out more carefully. for best results use psyllium.
Giulia
Coul i use guar gum or xatham gum instead? I don’t really know how to get my hands on psyllium…
Richa
I don’t use gum in these flatbreads. You can use eiher guar or xanthan gum, but without the psyllium the dough will be too sticky and will need more flour. the dough will also be delicate to roll out.
Mary Syrenne
Thank you, thank you, thank you!
Richa
<3
Airyfairycelt
Thank you richa.
This is more like the way I find it easy to do. I am always happy when you post for the gf AND yeast free. When I mention that plus vegan in Ireland there are ructions down here! I just do not bother I bring my own now but get very fed up with salad (and bring my own dressing too!) as you can tell I eat out rarely as I can really have a meal at home. I am so happy with your recipes.
I love my flatbreads so much I bought TWO pans especially for them. I have a big and round flat, and a small (very heavy) cast iron one which will hold a thick mix (socca too). Mini ones are good for my burgers and patties.
Would it be possible to put yet more info on? (Very demanding I know) I would love to be clear on which ones freeze well. I am a bit older and tend to go to careful trouble for a good batch of say, 4-6 portions and I like to slip my dinners out of the freezer in the mornings several days a week now.
I love to have flatbreads there too!
Richa
I havent tried freezing them. Let me know if you do. If i do freeze, i would probably freeze these after rolling out, so I can cook them right out of the freezer and serve fresh.
Airyfairycelt
They freeze beautifully in between grease prof and in ziploc.
I just take what I want for the day!
Sorry for taking so long to report to you so you know but I forgot!
IR
This GF version looks pretty moist and soft! Thank you!
I hope you’re enjoying your birthday week so far! =)
Richa
these flatbreads are very soft and not like dry gluten-free flatbreads at all. the day went fine. rest of the week is back to work week figuring out blog SEO. 🙂