Originally Answered: HEALTHY bread/flat-bread recipes that are GLUTEN-FREE?
The following have lots of recipes online if you know what terms to search for. :-)
Injera bread - if you find a 'traditional' recipe, because modern recipes may contain wheat. This is a teff based fermented flatbread from Ethiopia. It tastes a bit like a sourdough crepe, and is used to wrap around savory dishes to eat them - it is SO flexible, it's crazy. Especially because teff is usually dry and crumbly, but ferment it like this and it is shockingly flexible.
Socca - a french chickpea based flat bread
There's an italian chickpea flat bread, too, couldn't remember the name, but here's a nice recipe for it: http://inpursuitofmore.com/2012/11/12/re...
(I know there is a different name for this than what the blogger uses)
Indian version of a chickpea chapati - http://www.food.com/recipe/gluten-free-c...
Another Indian one, pudla besan - http://hannasvegankitchen.blogspot.com/2... - this one seems more flavorful
I believe there is an asian flatbread/cake made from mung beans, but you'd need to do a bit of searching. Grated cauliflower and cheese are two that I've seen used together to make a pizza crust - like, literally the main two ingredients of the crust.
The majority of bean flabreads I see are chickpea. I've experiemented with other beans to make this and there is something about chickpeas that binds it together a little better. If you try another bean, it works best if you get one that gets very soft - the beans you'd want to use for refried beans, like pinto or cranberry. Beans that hold their shape more, like tepary, did not fare so well when I tried to make flatbreads out of them.
And re: bean flour - I just make my own chickpea and other bean flour, very cheaply. I get the beans dry and run them through my blender in small batches for short period. Pour them through a mesh sieve, and then put the bigger pieces back in the blender with a few new beans and keep going until I have a flour. It's not as refined as a store-bought flour, but it's worked fine for flatbreads like socca, so far. :-)