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Everything Mashed Potato Flatbread

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These Gluten Free Everything Mashed Potato Flatbread are just as tasty as a Bagel but are much Easier to Make. They make a perfect side for a big bowl of Soup, or a deliciously Soft Bun for Sandwiches or Burgers. They’re a great way to use up left over Mashed Potatoes. I often make extra just so I can make them.

Everything Mashed Potato Flatbread

How to make Everything Mashed Potato Flatbread

To make these Everything Mashed Potato Flatbread, you start by boiling, then mashing the potatoes and set aside to cool. Or use 2 cups of prepared mashed potatoes. In a large bowl add the mashed potato and stir in the melted butter and the egg. Mix until smooth. Then add the rice flour, corn starch, salt and baking powder. Mix until a smooth dough forms. Wrap the dough ball in plastic wrap and place in the refrigerator for 1/2 hour.

Cut the dough into 8 pieces. Roll into balls and flatten with lightly (rice) floured fingers. Place onto a parchment paper lined baking sheet. Brush with melted butter then sprinkle with the everything mixture. Bake for 15 minutes. Remove from the oven then brush with melted butter once more.

Everything Mashed Potato Flatbread

Everything Mashed Potato Flatbread

I’m in love with this easy to make light and fluffy Gluten Free Everything Mashed Potato Flatbread recipe. It’s inspired by what once was my favorite snack, the Everything Bagel. They’re generously topped with Poppy and Sesame Seeds, Dried Onion and Garlic and a little Basil and Salt.

They’re just as tasty as a Bagel but are much Easier to Make. They make a perfect side for a big bowl of Soup, or a deliciously Soft Bun for Sandwiches or Burgers. They’re a great way to use up left over Mashed Potatoes. I often make extra just so I can make them.

Everything Mashed Potato Flatbread

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Everything Mashed Potato Flatbread

These Gluten Free Everything Mashed Potato Flatbread are just as tasty as a Bagel but are much Easier to Make. They make a perfect side for a big bowl of Soup, or a deliciously Soft Bun for Sandwiches or Burgers.
4.37 from 61 votes
Print Pin Rate
Course: Bread
Cuisine: American
Keyword: bread, gluten free, potato, Side Dish
Prep Time: 40 minutes
Cook Time: 15 minutes
Total Time: 55 minutes
Servings: 8
Author: Lyndsay Baker

Ingredients

  • 2 Cups Prepared Mashed Potatoes I used 2 Medium Russet Potatoes
  • 1/4 Cup Melted Butter
  • 1 Egg
  • 1 Cup Rice Flour
  • 1/4 Cup Corn Starch or Tapioca or Potato Starch
  • 2 Tsp Baking Powder
  • 1/2 Tsp Salt
  • For the Everything Topping:
  • 2 Tsp Poppy Seeds
  • 2 Tsp Sesame Seeds
  • 2 Tsp Dried Garlic or 1/2 Tsp Garlic Powder
  • 2 Tsp Dried Onion
  • 1 Tsp Dried Basil
  • 1/2 Tsp Salt

Instructions

  • Cook then mash the potatoes, then set aside to cool. Or use 2 cups of prepared mashed potatoes.
  • In a large bowl add the mashed potato. Stir in the melted butter and the egg. Mix until smooth. Then add the rice flour, corn starch, salt and baking powder. Mix until a smooth dough forms. Wrap the dough ball in plastic wrap and place in the refrigerator for 1/2 hour.
  • Pre heat oven to 450 F.
  • In a small bowl mix the poppy seeds, sesame seeds, dried garlic and onion, basil and salt, until well combined.
  • Cut the dough into 8 pieces. Roll into balls and flatten with lightly (rice) floured fingers. Place onto a parchment paper lined baking sheet. Brush with melted butter then sprinkle with the everything mixture.
  • Bake for 15 minutes. Remove from the oven then brush with melted butter once more.

 

Makes 8 Gluten Free Everything Mashed Potato Flatbread.

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Everything Mashed Potato Flatbread

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Everything Mashed Potato Flatbread

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Reader Interactions

Comments

  3. Loving this idea! It has so many different varieties that you could use it for. Sharing with my GF friends!

    Reply

  10. oooo I have all of the ingredients on hand, might have to make this soon! I love Everything EVERYTHING! 🙂 I have a little shaker with my own homemade everything spice in the spice cabinet!

    Reply

  16. Hi, this is a fantastic idea, I’ve been looking for an alternative to the crappy gluten free bread in the supermarkets! If I were to cook a batch, how long would you say they’d last?

    Thanks x

    Reply

  17. Thank you for sharing. I have to spend $7.00 for a loaf of gluten free, yeast free, corn free bread. I am going to try this recipe it really looks like it will work for me. I really miss having bread and pizza, Im going to try and make mini pizza’s with this recipe. Thank you for sharing.

    Reply

  20. All I can say is………..WOW! Thank you so much for this recipe. I’ve recently had to change my diet because of IBS (really bad IBS),and the one thing I’ve been missing the most is bread. This has taken care of that 100%, and it’s one of the easiest to make. Thank you again.

    Reply

  26. Any chance you’ve tried without egg or with an egg substitute (perhaps a flax or chia seed egg)? My little one has an allergy to egg, which makes stuff like this tricky (i.e. no binder). Thanks!

    Reply

    • 5 stars
      This is many years after your post, but i just found this recipe and made it today using the liquid from a can of chickpeas. 3 tbs equals 1 egg, whip it to make frothy and i used vegan butter. Turned out Great! And you can keep the dough in the fridge and make them fresh during the week.

      Reply

  30. 5 stars
    Ok… Just made this and it is awesome! I was skeptical due to the consistency but I am pleasantly surprised. Thank you for the post, and BTW my grandson is bribing me with chores if I make more. He is not GF, but is eating these like candy!

    Reply

  33. 5 stars
    just made them and they were delicious. i live in Perth Australia and wasnt sure about the measurements but they turned out really well. Thanks so much i love potato and this is going to be a regular thing I will have to freeze them because i live alone but so happy i came across your website, thank you
    Suzie

    Reply

  35. Loved the recipe. To make the breads crunchy and like a chunky pita, just bake them at 350 for a longer time. I did this by mistake the first time, the second time I made them like the recipe and think my mistake makes them better! You can open them like a small chunky pita bread. Crunchy out side and soft on the inside. They freeze well and for reheat just pop them in the little oven or air fryer.

    Reply

  36. Can you put a sweet topping such as cinnamon sugar on top as a gluten free substitute for a cinnamon flatbread rescipevin a middle years Home Ec class?

    Reply

  38. 5 stars
    I am always on the lookout for gluten free bread recipes. I may be a Johnny-come-lately to your site, but thank you so much for sharing. I make my own ‘everything but the bagel’ mix, and the potatoes are cooling as we speak. I am needing a low fiber diet until after my ‘procedure’ so will have to wait a few days to sprinkle on the topping on my portion. I’m sure hubby will give me a report. For me, I’ll just salt them and maybe sprinkle on a little onion powder for now. I have all sorts of gluten free flours, so this dish will be made repeatedly with various flours to get rid of some I don’t use that much and to just experiment with others. Again, thank you for sharing such wonderful recipes.

    Reply

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