The gluten-free potato flatbread, tasty, crunchy, and flavorful, is made with just a few ingredients: it is wheat flour-free and thus perfect for those allergic, intolerant, or celiac. The gluten-free potato flatbread is an appetizer, a snack, a meal on its own, enjoy it whenever and however you like!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 2People
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 14 oz potatoes
- 1 cup rice flour
- 7 oz water
- to taste salt
- to taste garlic powder
- to taste rosemary
- to taste extra virgin olive oil
Tools
- 1 Mandoline
- 1 Bowl
- 1 12-inch Baking Pan
Steps
Peel the potatoes, wash, dry, and slice them thinly using the mandoline. In a bowl, whisk together the rice flour, water, salt, garlic powder, and rosemary. Add the potatoes. Mix well and then transfer the batter to a well-oiled 12-inch baking pan with extra virgin olive oil. Drizzle some oil on top and bake in a preheated oven at 356°F for thirty minutes: it should be golden and crispy, so if it’s still soft, bake for a few more minutes.
Notes
The gluten-free potato flatbread should be consumed immediately after baking. If you let it rest, it may lose its characteristic texture and become too hard.
Recipe source: HERE.
