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Potato Flatbread Gluten Free

April 29, 2014 by officially gluten free 12 Comments

Potato Flatbread Gluten Free

Potato Flatbread

Potato Flatbread Gluten Free

This Potato FlatBread Gluten Free is really easy to make and tastes amazing. They’re made with simple easy to find Gluten Free ingredients, that you probably already have in your pantry. They’re so light and fluffy you wouldn’t even know they’re gluten Free.  I like to serve them warm with Butter or I use it instead of an English Muffin for a tasty Eggs Benedict.  I also use it to make an amazing Gluten Free Gravlax with Smoked Salmon, Capers and Cream Cheese.

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

2 Tsp Baking Powder

1/2 Tsp Salt

Directions 

1.  Cook then mash the potatoes, then set aside to cool. Or use 2 cups of prepared mashed potatoes.

2. 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.

3. Pre heat oven to 450 F.

4. Cut the dough into 8 pieces. Roll into balls and flatten with lightly (rice) floured fingers. Place onto a parchment paper lined baking sheet and poke each one with a fork several times. Brush with melted butter then sprinkle with a pinch of sea salt.

5. Bake for 15 – 20 minutes. Remove from the oven then brush with melted butter once more.

 

 

Potato Flatbread Gluten Free

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Potato Flatbread Gluten Free
 
Save Print
Prep time
45 mins
Cook time
20 mins
Total time
1 hour 5 mins
 
Author: Lyndsay Baker
Recipe type: Gluten Free Bread
Serves: 8
Ingredients
  • 2 Cups Prepared Mashed Potatoes (I used 2 Medium Russet Potatoes)
  • ¼ Cup Melted Butter
  • 1 Egg
  • 1 Cup Rice Flour
  • ¼ Cup Corn Starch
  • 2 Tsp Baking Powder
  • ½ Tsp Salt
Instructions
  1. Cook then mash the potatoes, then set aside to cool. Or use 2 cups of prepared mashed potatoes.
  2. 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 ½ hour.
  3. Pre heat oven to 450 F.
  4. Cut the dough into 8 pieces. Roll into balls and flatten with lightly (rice) floured fingers. Place onto a parchment paper lined baking sheet and poke each one with a fork several times. Brush with melted butter then sprinkle with a pinch of sea salt.
  5. Bake for 15 - 20 minutes. Remove from the oven then brush with melted butter once more.
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Filed Under: Gluten Free, Recipes Tagged With: baking, bread, cooking, food, Gluten Free, potato, recipe, wheat free

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Reader Interactions

Comments

  1. Turbo

    April 29, 2014 at 3:30 pm

    Will you marry me?

    Reply
  2. Lyndsay

    April 29, 2014 at 3:32 pm

    🙂

    Reply
  3. andy1076

    April 29, 2014 at 3:56 pm

    Yummers! 🙂

    Reply
  4. alwaysamum

    April 29, 2014 at 4:47 pm

    Reblogged this on Favourite Gluten Free Recipes.

    Reply
  5. Grow. Cook. Eat. Share.

    April 30, 2014 at 1:03 am

    Yum, these look perfect for English muffin replacements 🙂

    Reply
  6. alwaysamum

    April 30, 2014 at 8:47 pm

    Thank you for this recipe. My son’s don’t like potatoes so this is a great way to hide them as they love flatbreads. Question for you: corn starch, I am hoping is the equivalent to Australia’s corn flour?

    Reply
    • Lyndsay

      April 30, 2014 at 9:10 pm

      From what I have read it is the same, or at least will work the same. Tapioca starch would also work well

      Reply
      • alwaysamum

        April 30, 2014 at 10:00 pm

        Thanks.

        Reply
  7. Lyndsay

    May 1, 2014 at 7:36 am

    You’re Welcome 🙂

    Reply
  8. maizymilo

    May 2, 2014 at 11:01 am

    These sound amazing! I think I will try this with sorghum flour and maybe with sweet potatoes, just to see how it turns out.

    Reply

Trackbacks

  1. Roasted Cauliflower Corn Chowder | Officially Gluten Free says:
    May 1, 2014 at 2:36 pm

    […] This gluten free Cauliflower Corn Chowder is made with Oven Roasted Cauliflower. You can add Chicken or for an even more flavorful taste, switch the Mozzarella for Havarti or Gouda. Serve with a side of Gluten Free Potato Flatbread. […]

    Reply
  2. Gluten-free Sweet Potato Flatbread | Love Sorghum says:
    June 5, 2014 at 2:12 pm

    […] found this recipe for gluten-free potato flatbread and thought it might be really good with sweet potatoes. So I used […]

    Reply

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