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.
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
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.
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Everything Mashed Potato Flatbread
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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More Easy Gluten Free Recipes:
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- Cookie Cutter Tortilla Chips
- Easy Gluten Free Pumpkin Pie
- Gluten Free Perogies
- Low Carb Pumpkin Cinnamon Rolls
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Everything Mashed Potato Flatbread
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Gloria
Any substitution for rice flour. I’m allergic to rice or coconut fliurs
officially gluten free
I would maybe try sorghum or almond flour, or tapioca starch would probably work too.
Anna
This is such a great idea! I love the idea of the flatbread! Genius! Pinning 🙂 Anna || A Lily Love Affair
officially gluten free
Thanks Anna 🙂
Jillian Hailey
Loving this idea! It has so many different varieties that you could use it for. Sharing with my GF friends!
officially gluten free
Thanks Jillian ?
Sophia Reed
This looks like a good snack you can take on the go as well.
officially gluten free
Definitely ?
Rae
I wonder if sweet potatoes would work as a tasty substitute?
officially gluten free
I think it would ?
Lauren
This looks so good! Thanks for sharing 🙂
officially gluten free
You’re Welcome 🙂
Madeline Hall
This is so creative and sounds delicious! Drooling over here <3
officially gluten free
Thank you Madeline ?
Leah
Yes, please! These sound like such a treat, yum!
officially gluten free
Thanks Leah 🙂
RecipestoNourish
Wow this is so creative! What a great idea + so yummy!
officially gluten free
Thanks Emily ?
Natalie
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!
officially gluten free
Awesome, I love Everything, everything too. Thanks for commenting Natalie ?
Katherine Turro
This is such a cool and healthy idea! Love the pics!
officially gluten free
Thanks Katherine ?
Erica@ Erica Everyday
I always have left over mashed taters!! Totally going to do this next time to re-purpose them 🙂
officially gluten free
?
Chrystie V. (@naptimenation)
This bread look soo good compared to the gluten-free mixes I’ve been buying at the store. I’m pinning this one for later 🙂
officially gluten free
Thanks Chrystie. I hope you like it ?
Morgan @ Lilies + Lambs
YUM! Looks delicious!
officially gluten free
Thanks Morgan ?
Loretta
This looks great!
officially gluten free
Thank you ?
Charlotte Everett
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
Marcene Leichtman
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.
Karla
Do you serve warm or cold or both? Are they soft or crunchy?
officially gluten free
I ate them cold but warm would also be good. They’re soft.
Kari
I am not GF – would these work with regular flour? They look tasty!
officially gluten free
Yes, they would work with regular flour although the measurements will be a bit different.
Tanya
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.
Cathie
Made this today and it is delicious! Thank you for posting the recipe. ?
Shelly
Do these need to be kept in the refrigerator after making them??
officially gluten free
Yes, I would put them in the fridge.
Kseniya
Thanks for the recipe! Those were really tasty 🙂
officially gluten free
You’re welcome, I’m glad you enjoyed them ?
Bre
I was wondering how long they last… Do you store them in the fridge and just reheat them?
officially gluten free
They last a couple of days. Honestly they never last long enough in our house to store and re heat. But yes if they did I would reheat them. I put cream cheese on them and it makes them extra delicious.
Sue
Can you substitute oil for the butter? Need to make them GF and DF
officially gluten free
You definitely could.
Rebecca
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!
officially gluten free
I haven’t tried making them without egg but I think they would work. I’d add a bit more melted butter to the dough instead and maybe brush a little extra on top too.
April
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.
Chris
Wow! I have never heard of making a bread with potatoes. These look amazing
ayesha k arshad
Can I cook this flat bread on the stove top like a tortilla?
officially gluten free
Yes you can.
iris
white or brown rice flour? perhaps half of each? so glad I came upon your site!
officially gluten free
I use white but a mix of both would work great as well.
Zoey
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!
Dani
Can these be frozen? And could I use tapioca flour instead of rice flour?
officially gluten free
Yes they can be frozen and tapioca flour would also work.
Amanda
Made these using sourgum flour and tapioca starch and they are amazing. Even my gluten loving family liked them!!!
Suzie
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
Christi
Can you substitute the rice flour and cornstarch for an all-purpose gluten free flour?
officially gluten free
Yes you can.
Monica
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.
Patti
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?
officially gluten free
Yes I think that would work out great
Claire
These are delicious. And so easy to make. Thank you!
Sammi
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.