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Vegan Gluten-Free Flatbread

  • Prep Time: 30 minutes
  • Cook Time: 3 minutes
  • Total Time: 33 minutes
  • Yield: 5 flatbreads

Ingredients

Potato Puree

  • 2 medium gold potatoes
  • 1 1/4 cup water

Dough

  • 1 cup gluten-free flour
  • 1 cup potato puree (above)
  • 3/4 cup tapioca flour
  • 1 tsp salt
  • 1 tsp baking powder

Instructions

  1. Potato puree: Roughly chop the potatoes. Put them in a saucepan, add the water, cover, boil until tender.
  2. Transfer to a blender. Blend till smooth. If it won’t blend, add 1/4 cup more water.
  3. Immediately transfer to a bowl and clean your blender, otherwise it will just get harder and harder to clean.
  4. Dough: In a large mixing bowl, combine all the dry ingredients. Stir.
  5. Add 1 cup of the potato puree. Mix to form a soft, slightly sticky dough. Adjust the amount of flour and potato puree a little bit if necessary.
  6. Divide into 5 balls. Roll out each ball to about 1 cm thickness. You don’t want them too thin.
  7. Heat a non-stick skillet to medium-high heat.
  8. Place a flatbread in the pan and cook for 1 to 1.5 minutes or until bubbles start to show. Flip, then cook for another 1 to 1.5 minutes on the second side. There should be some brown spots on each side.
  9. Remove from heat and place in a bowl under a damp towel to keep them soft while you cook the others.
  10. Keep in an airtight container in the fridge for up to 4 days. Reheat as mentioned above.
  11. Update: After many reader questions about replacing the GF flour blend, I have tested a few other flours and found that brown rice flour works too! Just flip the ratio so it’s 1 cup tapioca to 3/4 cup brown rice flour.

Notes

UPDATE: After many reader questions about replacing the GF flour blend, I have tested a few other flours and found that brown rice flour works too! Just flip the ratio so it’s 1 cup tapioca to 3/4 cup brown rice flour.

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