Gluten Free Recipes

Gluten-Free Spinach Flatbreads

Gluten-Free Spinach Flatbreads
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“Gluten-free Spinach Flatbreads” a recipe I have been wanting to share for a long time! 

From the past few months, I have been trying to stick to Vegan and gluten-free diet, and that has led me to try out a lot of new recipes using different ingredients, flours and flavours. I make bhakris made of sorghum flour, but often they are hard to make due to the quality of the sorghum flour. I wanted to make these flatbreads with amaranth flour, and after trying a few combinations, I settled for this one. 

These Gluten-free Spinach Flatbreads are vegan, soft, full of goodness and that green colour is just beautiful!

You can use eat them as parathas, tortillas or even as tortilla pizzas. I served these flatbreads with my Two Pepper Chicken for my husband, which he loved and I had it like a tofu taco with spicy sauce, it was delicious. There is a lot you can do with them, I crisped them and used it for our dips and used the leftovers for my Kottu Roti, a delicious Sri Lankan dish. 

For these Gluten-free Spinach Flatbreads, I used three different flours with a xanthan gum which acts as a binder in gluten-free recipes and makes the rolling the flatbreads easy. I can make these Gluten-free Spinach Flatbreads without xanthan gum, but I wanted this recipe to be easy for everyone. 

So this how you make these Gluten-free Spinach Flatbreads!

Gluten-Free Spinach Flatbreads
Gluten-Free Spinach Flatbreads
Gluten-Free Spinach Flatbreads
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4.36 from 14 votes

Gluten-Free Spinach Flatbreads

Learn how to make Gluten-Free Spinach Flatbreads.
Course Main Course
Cuisine American, British, Indian, Mexican, Spanish
Keyword Gluten-Free, Gluten-free flatbreads, Tortillas, Vegan
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Gayatri Singh


  • 250 g spinach chopped
  • 2 cloves garlic minced
  • 1/2 tsp cumin seeds
  • 1/2 tsp crushed black pepper or to taste
  • 1 nos or to taste green chilli minced
  • 1 tbsp salt
  • 2 tsp olive oil
  • 2 cups amaranth flour
  • 1 cup almond flour
  • 1/2 cup potato starch
  • 1 1/2 tbsp xanthan gum
  • water to bind


  • Heat oil and add cumin seeds, garlic. Saute for 2 minutes. Add in the chilli, mix well and add the spinach.
  • Saute for 5 minutes till the spinach is wilted, cooked but has a vibrant green colour. Let it cool for 15 minutes.
  • Strain the spinach well reserving all the green water from the spinach.
  • Make a rough paste of the strained spinach and add all the flours, salt.
  • Make a tight dough using the reserved water. Let the dough rest for 15 minutes.
  • Using rice flour roll the flatbreads in thin circles.
  • Roast it on both sides on a hot pan till they form brown blisters. You can brush a little bit of oil if you want to.
  • Store them in a box for a day after that transfer them in a fridge.
  • Consume within 3 days.

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