Gluten Free Pan Bread


When Ashley posted her recipe for pan bread I knew I needed to see what flours I had in my cabinet and create some goodness myself. The recipe doesn’t actually surprise me as it really reminds me of lumpia wrappers! In lumpia wrappers you use water instead of milk though — that’s the only difference really! So, based on what flours I had in my cabinet and using a bit more milk than Ashley, I came up with another version…

Pan Bread aka “Crepe-Like Goodness”

by Katie Heddleston

Prep Time: 5 minutes

Cook Time: 5 minutes

Keywords: dry heat bread breakfast sandwich snack gluten-free

Ingredients (4 “crepes”)

For the “Crepes”

2 tablespoons buckwheat flour
2 tablespoons garbanzo bean flour (aka chickpea flour)
2 tablespoons sweet rice flour
1 egg
9 tablespoons skim milk

Topping/Filling Ideas

Peanut butter and jelly
Cinnamon and sugar
Ham and cheese
Hummus, cheese, and cucumbers
Fresh berries and syrup
Anything you can imagine!


Combine all ingredients. Mix well.

Batter should be pretty thin.

Heat small skillet (about a 6-8 inch) to medium heat. Making one crepe at a time, drop ~1/4 of the batter into the pan.

Cook for 2-3 minutes on each side. To flip the crepe it’s easiest to start by using a spatula and then use your fingers to fill it completely over.

You can use the crepes as bread for sandwiches, enjoy like pancakes or crepes, or roll them up with different fillings. The options are endless.


Yummy! I hope you enjoy my flour combination or any of the other combinations Ashley has tested out! Thanks for the inspiration friend!

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  1. 1

    Whoa, yum this looks amazing. I want to try this! Thanks for sharing

  2. 2

    It rolls up without cracking?? Will try for sure :)

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