Gluten-Free Cassava Flatbread (4-Ingredient Wraps)

If the sandwich loaf is the bread coeliacs miss, the flatbread is the one that quietly solves the most problems — and this one needs just four ingredients. Cassava flour (milled from the yuca root) makes a soft, pliable round that folds without cracking: a wrap, a taco shell, a pizza base, or something to tear alongside a curry. No gums, no blend, no rise, no eggs — just cassava flour, salt, oil and hot water.

Gluten-Free Cassava Flatbread (4-Ingredient Wraps)

Soft, pliable 4-ingredient gluten-free flatbread from cassava flour — a wrap, taco shell or pizza base that folds without cracking. Naturally vegan, dairy-free and egg-free. One bag of cassava flour and you are never without bread again.

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 35 minutes mins

Servings: 4 flatbreads

Course: Bread, Side Dish

Ingredients Method Notes

Ingredients

  

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• 150 g cassava flour certified GF — not tapioca starch (see notes)
• 0.5 tsp sea salt
• 1 tbsp olive oil
• 200 ml hot water 200–220 ml, just off the boil

Method

 

1. Mix & rest: Combine the cassava flour and salt. Add the oil, then slowly stir in the hot water. Knead until a smooth, non-sticky dough forms. Divide into 4 balls, cover, rest 10 minutes.
2. Roll & toast: Roll each ball between two sheets of parchment into thin circles. Cook on a dry skillet, 1–2 minutes per side, flipping when golden spots appear. Wrap in a towel to keep warm and soft.

Notes

Coeliac notes
• Cassava flour is naturally gluten-free (the whole yuca/manioc root, milled) but often processed with wheat — buy one labelled/certified gluten-free.
• Cassava flour is not tapioca starch — both come from the same root, but this needs the whole-root flour.
• Naturally vegan, dairy-free, egg-free and nut-free — one of the most allergy-friendly breads there is.
• Store 2 days wrapped; freezes well (reheat on a dry skillet). Use as a wrap, taco shell or GF pizza base. When a label is unclear, treat it as "not for me".

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