Gluten Free Flatbread
- Ready In:
- 40mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 236.59 ml rice flour
- 118.29 ml potato flour
- 59.14 ml arrowroot or 59.14 ml tapioca flour
- 118.29 ml cornmeal flour
- 4.92 ml xanthan gum or 4.92 ml guar gum
- 44.37 ml olive oil
- 4.92 ml salt
- 236.59 ml buttermilk
directions
- Mix all ingredients together adding milk last and in stages so as not to end up with too wet a mixture. The dough needs to be just past the crumbly stage, and able to come together in a soft ball in your hand.
- Roll out golf ball sized portions to as thin as you can handle the rolled out dough.
- Cook on a greased hot skillet or pan for 1 minute on each side. Keep warm til serving.
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Reviews
-
This was a great recipe. I didn't have any potato flour, so I used tapioca instead. Then arrowroot as the next ingredient. I also didn't use buttermilk, just plain soymilk. It folded up nicely and held Gyro the way a wheat pita bread would. I also think that I will love them for any wheat tortilla substitute. I will be making these often! Thank you for posting the recipe!!
RECIPE SUBMITTED BY
I'm a part time at home Mom with two beautiful girls aged 10 and 13, who take after their mother and love to cook also. I love trying out new recipes, especially those that are light, healthy and have lots of flavour. My passion in life is to help woman grow into their potential, which I do through mentoring in my local church. For fun I enjoy reading, mosaics, gardening and having coffee with friends. My pet peeves - political correctness and blame shifting.