crispy corn flatbread

Crispy corn flatbread


This crispy corn flatbread is ideal when you need to make bread at the very last minute. It comes together very quickly in only one bowl and does not need resting time. You will need only few flours, water and seasoning. No gums involved.

These crunchy flatbreads are perfect as appetizers since they are highly customizable with every vegetables, spices or leftover you have in the fridge. For the one in the recipe photos, I used zucchini blossoms and anchovies, a delicious pair. But you can use chopped zucchini, belly peppers, seeds or pieces of salami. Or any toppings/spices like oregano, smoked paprika, sesame seeds…

It’s a great vegetarian and vegan option for your veggie friends – or just a fun side to your family dinners!

Crunchy corn flatbread

5 from 2 votes
Course: SidesCuisine: AmericanDifficulty: Easy


Prep time


Cooking time


Total time




  • 1 cup rice flour

  • 1 cup fine corn flour

  • 1 tbsp oil

  • 1 tsp salt, pepper

  • ½ cup water (tbc)

How to

  • Pre-heat the oven at 400°F / 210°C.
  • In a large mix 1 cup of rice flour, 1 cup of fine corn flour, 1 tbsp of oil and 1 tsp of salt.
  • Start adding water gradually and whisk until you get a pancake consistency.
  • At this stage you can then add your favorite toppings. These can be any leftover in the fridge: chopped veggies, charcuterie, herbs, spices…
  • Pour the batter in a cake tin lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
  • Bake at 400°F / 210°C for 20-25 minutes, until it looks almost burnt on the edges. Slice and enjoy! – 

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Interested in other gluten-free flatbread?

Similar to this crispy corn flatbread, there are many other way to easily prepare a gluten-free bread. Check out the most popular recipes of the blog, these Buckwheat wraps that needs only 2 ingredients and are cooked on a pan. CLICK FOR THE RECIPE!

Likewise, there is a version with only rice flour. It is ideal for wraps, burritos and tortillas: CLICK HERE FOR THE RECIPE.

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