High-fibre gluten-free flatbread sandwich with fresh vegetables made with ReWild CoreBake

Easy Low-Carb, High-Fibre Flatbread

This flatbread recipe is all about keeping things simple. Made with just a handful of everyday ingredients and ready in minutes. Ideal as a wrap, side, or quick bread substitute when time is short. Like all our recipes, it’s designed to be practical, reliable, and easy to fit into real life.

Prep Time

Cook Time

Servings

Difficulty

5 mins

6-8 mins

2 flatbreads

Easy

Prep Time

5 mins

Cook Time

6-8 mins

Servings

2 flatbreads

Difficulty

Easy

Easy Low-Carb Sugar-free
Homemade gluten-free flatbread sandwich made with ReWild CoreBake flour blend
Healthy low-carb flatbread served as a sandwich made with ReWild CoreBake flour blend
Gluten-free flatbread sandwich filled with fresh tomato and rocket made using ReWild CoreBake

THINGS TO KEEP IN MIND

🔅 All ovens bake a bit differently, so keep an eye on your bake and adjust the time/temperature if needed.
🔅 Everyone’s taste is unique — feel free to tweak sweetener, salt, or spices to make it just right for you.
🔅 Different ingredient brands can absorb moisture differently, so your texture may vary slightly.
🔅 The base recipes yield smaller batches, as the high fibre content makes these bakes naturally more filling. A smaller portion is often enough to feel satisfied — balance is key for the best experience.
🔅 High-fibre flours behave differently from traditional or other gluten-free flours. They absorb much more liquid and usually require a longer baking time. Don’t worry if the dough or batter feels wet — that’s completely normal. It’s also important to let your bake cool for 2–3 hours after coming out of the oven, as high-fibre flours continue to absorb moisture while cooling. Cutting or serving too early can make the inside feel wet.

PRINT RECIPE

Ingredients

  • 40 g CoreBake
  • 1 tsp baking powder
  • ¼ tsp sea salt
  • 1 large egg
  • 50 ml warm water
  • 1½ tbsp avocado oil or melted butter
  • 1 tsp apple cider vinegar

Nutritional Fact

Nutritional values (total)*

  • Energy (Kcal): 244.2
  • Fat: 17 g
  • Protein: 6.7 g
  • Carbohydrates: 3.6g; of which sugars: 0.9 g
  • Fibre: 34.4 g**

Nutritional values per flatbread*

  • Energy (Kcal): 122.1 Kcal
  • Fat: 8.5 g
  • Protein: 3.4 g
  • Carbohydrates: 1.8 g; of which sugars: 0.05 g
  • Fibre: 17.2 g**

*For informational purposes only. Actual nutritional values may vary depending on the specific ingredients used.

**The recommended daily fibre intake: adults 30g, children (11-16 years): 25g, children (5-11 years): 20g, children (2-5 years): 15g.

Instructions

  1.  VISUAL GUIDE ⬇️

  2. In a large mixing bowl, combine the Core Bake, baking powder, and salt.
  3. In another bowl, whisk together the egg, water, oil, and vinegar.
  4. Combine and mix until a thick paste forms.
  5. Let the mixture rest for 10 minutes.
  6. Shape into 2 flatbreads with wet hands.
  7. Cook in a lightly oiled pan over low to medium heat for 3–4 minutes per side, adjusting to suit your hob.
  8. Stack the flatbreads and cover with a towel for 5 minutes.

TIP

Cook gently over low to medium heat — slower cooking helps the flatbread cook through evenly without burning.

Step by step guide

Step 1 – Wet ingredients for low-carb gluten-free flatbread in a mixing bowl using ReWild CoreBake
Step 2 – Dry ingredients for low-carb gluten-free flatbread in a bowl using ReWild CoreBake
Step 3 – Mixing low-carb gluten-free flatbread dough until crumbly using ReWild CoreBake
Step 4 – Pressing flatbread dough together by hand using ReWild CoreBake
Step 5 – Smooth low-carb gluten-free flatbread dough ball made with ReWild CoreBake
Step 6 – Shaped low-carb gluten-free flatbread rounds ready for cooking made with ReWild CoreBake
Step 7 – Low-carb gluten-free flatbread cooking in a pan made with ReWild CoreBake

More recipes