Gluten-free Flatbread Bruschetta

Italy meets Mexico? Why the heck not!? 😀

Gluten-free flatbread

  • 1 cup brown rice flour + more for forming flatbreads
  • 1 cup tapioca flour
  • 2 tbsp potato flour*
  • Approximately 3/4 cup water*
  • 1 tsp baking powder
  • 1 tsp salt
  1. Mix dry ingredients by hand or in food processor fitted with dough blade
  2. Gradually add water & mix well until soft dough forms. If dough is dry & crumbly add a bit more water; if too wet to handle add a bit more flour
  3. Divide dough into 4 large or 6 medium or 8 small pieces; place one of the pieces onto floured board, flatten with with fingertips, turning dough over as needed to keep it from sticking; repeat with remaining pieces
  4. Heat a skillet over medium heat, cook flatbreads one at a time for approximately 1 minute until it just begins to brown; flip to cook other side. Over-cooking will net dry & crunchy results
  5. Cover cooked flatbread with kitchen towel to keep them soft while you finish cooking the batch. Best served immediately

* Sub 1 cup potato purée for the potato flour and water

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