Gluten-Free Flatbread recipe
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Ingredients
- 1 cup sorghum flour ½ cup quinoa flour ⅓ cup cornstarch ⅓ cup tapioca flour ⅓ cup potato starch flour ¾ teaspoon baking soda ¾ teaspoon xanthan gum ¾ teaspoon salt ½ teaspoon active dry yeast 1 cup warm water ¼ cup olive oil 2 tablespoons apple cider vinegar 2 tablespoons honey
Nutrition Info
- 229.5 caloriescarbohydrate: 37 gcholesterol: : -fat: 7.4 gfiber: 4.1 gprotein: 3.4 gsaturatedFat: 0.9 gservingSize: -sodium: 351.4 mgsugar: 4.7 gtransFat: : -unsaturatedFat: : -
Directions Gluten-Free Flatbread
Directions
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Grease a baking sheet.
Combine sorghum flour, quinoa flour, cornstarch, tapioca flour, potato starch flour, baking soda, xanthan gum, salt, and yeast together in a bowl. Stir water, olive oil, cider vinegar, and honey together in a separate bowl until honey is dissolved, pour over flour mixture and mix until dough comes together in a ball.
Place 1/4 cup dough between 2 sheets waxed paper or plastic wrap and roll until very thin using a rolling pin or tortilla press. Place on the prepared baking sheet and repeat with remaining dough, let rise for 30 minutes.
Preheat oven to 400 degrees F (200 degrees C).
Bake in the preheated oven for 8 minutes.