Ditch the dry, cardboard-textured gluten-free wraps. This incredibly simple flatbread recipe by Danielle is a absolute game-changer for quick lunches and wholesome dinners. Built on Verdant Life Protein Flour, this dough swaps 1:1 with traditional wheat flour and requires absolutely no egg replacements, flax eggs, or complex binders. Combining the natural power of quinoa, oats, chia, and tapioca with dairy-free yogurt, it creates a soft, pillowy flatbread that holds its structure and folds beautifully.
Pair these warm, pan-cooked flatbreads with bold toppings like gochujang tofu, creamy avocado, pickled onions, and a drizzle of vegan mayonnaise for a nourishing, protein-dense meal that comes together in minutes.
Quick Info:
- Makes: 2–3 flatbreads
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Dietary: Gluten-Free, Plant-Based, Vegan-Friendly, Nut-Free
Ingredients:
- 1 cup Verdant Life Protein Flour (plus ¼ cup extra for dusting)
- ⅔ cup non-dairy yogurt
- ½ tsp bicarbonate of soda
- 1 tsp white vinegar
To Serve:
- Vegan mayonnaise
- Gochujang tofu
- Avocado
- Pickled onion
Method:
- Prep the Dry Ingredients: In a large mixing bowl, combine the protein flour and bicarbonate of soda.
- Prep the Wet Ingredients: In a separate bowl, add the white vinegar to your non-dairy yogurt and mix well.
- Form the Dough: Pour the wet mixture into the dry ingredients and stir to combine until a workable dough forms. If the dough feels too sticky or wet, lightly dust it with a little additional protein flour.
- Knead: Turn the dough onto a lightly floured surface and knead gently for 5–7 minutes until smooth and elastic.
- Divide & Roll: Divide the dough into 2 or 3 portions, depending on your preferred flatbread size. Using a rolling pin, roll each portion out to your desired thickness and shape.
- Cook: Heat a non-stick pan over medium-high heat and add a little butter (or plant-based alternative). Lay a flatbread in the hot pan and cook until bubbles begin to form on the surface. Flip and cook the other side until beautiful and golden.
- Assemble & Serve: Top your warm flatbreads with vegan mayonnaise, gochujang tofu, sliced avocado, and pickled onion. Serve immediately while fresh and warm!