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all-purpose gluten-free dough placed in a glass bowl
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5 from 22 votes

Gluten Free All Purpose Dough (Quick 10 Minute Dough)

This Gluten Free All Purpose Dough (Quick 10 Minute Dough) is quite tasty, & you won't tell the difference between it and wheat flour dough.
Prep Time10 minutes
Total Time8 minutes
Course: bread, dough
Cuisine: American
Keyword: all purpose dough, glute-free recipes, gluten-free dough, quick 10 minute dough
Servings: 4 servings
Author: Lama

Ingredients

  • 1 cup gluten free flour or self rising gluten free flour
  • ½ cup + 1 tablespoon Greek yogurt or vegan Greek yogurt for vegans
  • 1½ teaspoons baking powder

Instructions

  • In a large bowl mix together the gluten free flour, baking powder and Greek yogurt.
    gluten-free flat bread ingredients mixed wied with a spatula in a glass bowl
  • Using your hands squeeze the ingredients together. Although the ingredients will seem crumbly, squeezing will help combine them to form the dough.
    a woman mixing the gluten-free flat bread dough ingredients with her hands in a glass bowl
  • The dough should feel damp but soft, smooth and not stretchy. It will not feel like the gluten dough, this will feel slightly different.
    a woman holding a gluten-free all purpose dough in her hand
  • *Please read the notes below for baking, air frying and cast iron skillet instructions.

Video

Notes

*🫓 STOVETOP CAST IRON (BEST texture for GF)

Heat:
  • Medium heat (not medium-high — GF burns faster)
Time:
  • 2–3 minutes per side
How to cook:
  1. Divide dough into balls, roll ¼-inch thick
  2. Lightly flour surface (GF flour)
  3. Heat cast iron dry or lightly greased
  4. Cook until:
    • Bubbles form
    • Golden spots appear
  5. Flip and cook until set and lightly browned
✅ Soft, flexible, slightly chewy
❌ Too hot = dry or brittle

🔥 OVEN (GREAT for batches)

Option 1: Baking Sheet

Oven temp: 425°F (220°C)
Time: 7–9 minutes total
  • Flip once halfway

Option 2: Preheated Cast Iron or Pizza Stone (BEST oven method)

Oven temp: 450°F 
Preheat pan/stone: 20–30 minutes
Time: 5–7 minutes
👉 No flipping needed
👉 Light browning = done

🍟 AIR FRYER (quick & easy)

Temp: 375°F (190°C)
Time: 4–6 minutes
  • Flip at 3 minutes
💡 Lightly brush with oil for better color
💡 Don’t overcrowd

Thickness matters (very important for GF)

  • Ideal thickness: ¼ inch
  • Too thin → dries out
  • Too thick → gummy center

Final pro tips for THIS dough

  • Rest dough 5 minutes before rolling (helps hydration)
  • Keep cooked flatbreads wrapped in a towel
  • If dough feels sticky → dust hands, not dough
  • Want crisp? Brush with oil before cooking
  • Want soft? Cover immediately after cooking

 

 

 

Top Tips

  • Make sure your ingredients are sitting at room temperature before making the dough.
  • Mix the flour and the baking soda thoroughly before adding the Greek yogurt.
  • Longer mixing times are preferred in gluten-free baking since this allows the flour to absorb the water.
  • I don't recommend freezing the quick 10 minute dough, but you can prepare it for up to 4 hours prior to cooking it. Try not to exceed the 4 hours because your dough will become sticky.
  • If you want to make a bigger batch, just double or triple the ingredients.
  • You can bake your gluten free dough in the air-fryer if you'd like.

Nutrition

Calories: 101kcal | Carbohydrates: 22g | Protein: 3g | Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Cholesterol: 0.01mg | Sodium: 159mg | Potassium: 0.5mg | Fiber: 3g | Sugar: 1g | Vitamin A: 0.01IU | Calcium: 108mg | Iron: 1mg