Gluten-Free Unleavened Bread Recipe

If you're like me, you've scoured the internet and yet still have had a hard time finding a decent (and easy!) recipe for making gluten-free unleavened bread (without a bunch of rare ingredients). I'm certainly no expert, but I do enjoy experimenting. We use this recipe for celebrating the Lord's Supper meal, but it's also great for any use. It has an earthy/honey flavor that we enjoy. We typically celebrate the Supper with about a dozen or so people, and this recipe makes a great size "loaf" that allows everyone to have more than just a snippet.

So without further ado, here is the recipe I've come up with. Everything is tweakable and I hope you play around with it and customize it to your liking. Comment below and let me know what you come up with!

1 cup All-Purpose Gluten-Free Flour

Pinch of sea salt

2 Tbsp olive oil

1 Tbsp coconut oil (warmed so it's liquid)

1 Tbsp water

2.5 Tbsp honey

1 Tbsp ground rosemary

½ Tbsp ground flax

½ Tbsp minced onion

Mix all ingredients well. Divide into 2 lumps if desired for smaller "loafs". Roll out (or smash out with hands, as GF bread is crumblier and doesn't always cooperate with a rolling pin) to about ⅓" thick. Loaf will probably be about 6" in diameter. Place on preheated stoneware (or lightly greased/floured cookie sheet) and bake at 350º for about 8 minutes. GF flour will not brown much. Like cookies, this gets a little crunchier after you take it out of the oven and cool, so don't wait until it's crispy in the oven. We prefer the bread to still be a bit soft, but cook to your preferences. Play around with it and enjoy! Here's to making memories while breaking bread together.