Select Page


2 large squares

Prep time:

20 minutes

Time to bake

1 5 minutes

Good for:


Flatbread- use for wraps or serve with soups

I have borrowed this recipe from FODMAP friendly kitchen. You can make it wheat or completely glutenfree.


130 g Rye flour or use buckwheat for glutenfree version
65 g brown rice flour
1 tsp dried basil optional
1 tsp sea salt
1 egg
180 ml lactose-free milk
3 tbsp olive oil.


Step 1

heat the oven to 180 degrees or 160 fan

Step 2

Prepare 3 baking trays with paper and a generous amount of olive oil. I use a tbsp olive oil for each tray and spread with a baking brush.

Step 3

Add flours, salt and dried basil to a bowl. Mix well. Make a well in the center and break in the egg. Beat into the mix with the maple syrup and slowly add the milk , while whisking luntil well combined and slightly ‘runny’.

Step 4

Put spoonfuls on each prepared tray and spread with a spatula until approximate 1 cm thick.

Bake in the oven for approximately 15 minutes until light brown. Then cut into squares or use as wraps


I have borrowed this recipe from FODMAP friendly kitchen, where it is a pizza base, gluten-free and using 130 g buckwheat instead of my rye version.
Going gluten-free and being allergic to buckwheat means that gluten free oats or rice flour or mix of the 2 is my choice.
You can use 1 tsp of cumin for a different flavor.
You can also sprinkle with a bit of caraway seeds or poppy seeds. Keep the spicing simple (one kind), so it’s not overpowering your soup or content of your wrap.

More Recipes

Knaekke bread

Potato fiber bread

Simple Bread