Easy Gluten Free Flatbread with a Nutrition Boost

If you want a fluffy flatbread in a matter of minutes with the most delicious bounce and texture, with a boost of nutrition, this is the recipe for you.  You can check out the recipe video on our Instagram page or follow the instructions below. The base of this recipe is from the talented blogger at www.mygfguide.com – a must-follow on social media.

Now, let’s talk about the star of the show – Mulino Caputo Fiorglut, a top-notch gluten-free flour hailing from Italy. This recipe is exclusively tailored for Fiorglut, so snag it from Amazon or scout for the best deals. You will not get the same texture using a different gluten-free flour. It will taste good but be more flat and less ‘bread-like”.

I have made a few adjustments to the original recipe to make it fluffier, more bouncy, and more nutritious. The secret is a few minutes spent soaking psyllium husk in the yoghurt before adding it to the dry mixture. The difference is night and day. When I made the original recipe, although tasty, it did not have the bounce and bread-like texture I was hoping for.  Another change I made was to replace the baking powder with sodium bicarbonate. In our clinic, the cream of tartar in commercial baking powder can cause sensitivities in the kids we work with. I made the bread using baking powder and then again using sodium bicarbonate and did not see a discernable difference.

Moving on to the creamy element, whole milk Greek yoghurt takes the spotlight. Dairy-free kids are covered, too. Opt for coconut yoghurts from Coconut Collab or COCOS Organic for a great result.

Iron deficiency is rife in autism, and kids who are fussy eaters, always get sick, can’t sleep, or have poor cognition are often much better after their iron levels are normalised. However,  adding iron supplements is not always the answer. Standard iron supplements can cause constipation, mess with the gut ecology and cause oxidative stress. The key is to have a supplement that balances iron with other nutrients, particularly copper. For this reason and a fabulous nutrition boost, I sprinkled four capsules (use two if you have a bloodhound!) of the Blood Vitality supplements by Ancestral Supplements**. It’s a powerful nutrition hack loaded with all the nutrients to help normalise iron levels. There is a minor but imperceptible flavour change and a mega boost of goodness. This is particularly important for those kids who are not good at eating red meat or iron-rich foods.

And because you’re part of the Brainstorm Health family, here’s a big thank you – use the code Brainstorm10 to snag a cool 10% off your supplement order.

IMPORTANT INFO ALERT! Wheat allergy warriors, be aware – this flour isn’t suitable for you due to codex wheat starch. But for coeliacs, it’s fully certified and gluten-free, making it a safe choice. Let the culinary adventure begin!


Flatbread image
Prep Time: 15 minutes
Cook Time: 6 minutes
Servings: 2


  • 180 grams Mulino Caputo Fiorglut Gluten Free Flour You will need extra dusting.
  • 1 tsp Baking soda
  • 1 tsp Sea salt
  • 1 tbsp Psyllium husk
  • 150 ml Greek Yoghurt or Dairy Free Alternative
  • 1 tbsp Extra Virgin Olive Oil (EVOO)


  • Blend the flour, salt, and sodium bicarbonate in a mixing bowl. If you choose to enhance the nutritional value, without changing the beautiful flavour, incorporate four capsules of the Blood Vitality Supplement. For convenient access to this highly nutritious supplement, check the link above and bag yourself a 10% discount. It can help with picky eating, sleep, cognition and gut health.
  • Mix the psyllium husk with the yoghurt and let it rest for about 5 to 10 minutes. This will help it 'bloom' and will give that gorgeous fluff and bounce to the flatbread.
  • Add the EVOO and the yoghurt mixture to the dry ingredients and mix with a spoon or by hand until combined.
  • Knead the mixture, forming a soft, pliable ball. Aim for a Play-Doh type consistency. Adjust by adding more flour if it's too sticky or more yoghurt if it's too crumbly.
  • Break the ball into two evenly sized, smaller balls.
  • Lightly flour your work surface and rolling pin. Roll out each portion of dough into a flatbread shape, adjusting thickness based on your preference – 1 cm for a thicker version or 3 mm for a thinner version.
  • Allow the dough to rest for about 10 minutes if time permits. This step enhances the fluffiness of the flatbread.
  • Heat a non-stick frying pan over medium heat. Place the gluten-free flatbread into the pan (no oil is needed for dry frying) and cook on each side for 3 minutes. Look for tiny bubbles during cooking, and the bread puffs slightly towards the end.
  • Once cooked, place the flatbread on the wire rack while you cook the second one. Repeat steps 4 and 5 for the second ball of dough.
  • Serve the flatbread with your choice of filling, topping, or dips. Enjoy the simplicity of this gluten-free flatbread!