Zucchini blossoms gluten free flatbread

Zucchini blossoms and anchovies flatbread (Gluten-free)


When the zucchini season comes, this gluten-free flatbread is an excellent idea to use all these fresh veggies from the garden (or market!). It’s a deliciously crispy and chewy baked good that looks extremely fine, but it’s also very easy to make. It tastes kind like a  thin focaccia and it’s perfect to serve with spreads like hummus or cottage cheese. 

I have chosen zucchini blossoms and anchovies as toppings, but this works really well with only the zucchini blossom, or with thinly sliced zucchini and onions. If you choose only veggies, seeds or herbs, this gluten free flatbread will also be vegan.

The process for this gluten-free flatbread is really simple and takes only few minutes. The ingredients are all naturally gluten-free flours, water, oil and a pinch of baking powder. Other than some fresh zucchini blossom, of course. You won’t need any gums, no yoghurt, nor commercial blend to bake this gluten free flatbread. 

Storage and freeze options 

Once cooled, this zucchini blossom flatbread remains soft and flaky for one day or two (store in an air tight Tupperware). Therefore it’s a good idea for a pic-nic, a day at the beach or lunch at the office. 

It can also be frozen and then reheated it quickly in a pan when needed. 

Zucchini blossom flatbread (Gluten-free + Vegan)

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Course: AppetizersCuisine: ItalianDifficulty: Easy


Prep time


Cooking time


Total time




  • 10-15 zucchini blossoms

  • 200 g / 1 cup + 4 tablespoons rice flour

  • 50 g / 6 full tbsp corn starch / potato starch

  • 1 tbsp psillyum husk

  • 2 tbsp buckwheat flour

  • 1 tsp baking powder (unsweetened)

  • 2 tbsp olive oil

  • 2 cups water

  • 1 tsp salt

  • pinch black pepper

How to

  • Pre heat the oven to 375°F / 180°C.
  • Min a big bowl, mix with a spoon rice flour, buckwheat flour starch and psyllium husk.
  • Little by little, add all water until everything is smooth. The batter should be a bit thicker than a pancake type of batter.
  • Lastly, add a tsp of salt and the baking powder. Give a good stir.
  • Line a baking tray with parchment paper and spread the batter until thin.
  • Wash the zucchini blossom, remove the bottom part and tear them in strips.
  • Distribute the zucchini blossom on the batter.
  • Put the anchovies in between the blossom.
  • Season with oil and black pepper on top.
  • Bake at 375°F / 180°C for 25 minutes, until it’s golden on all the edges. This time may vary depending on how thin you spread the batter.
  • Remove it from the oven, let it cool for a few minutes and then slice it into squares.

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Other easy to make gluten free recipes

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