A soft, versatile gluten-free flatbread made with only 5 ingredients. No gums or oil needed in this vegan dough thanks to one key ingredient: potato!
Do you know what happens if you put boiled potatoes in a blender? Goopy potato paste, that’s what. It’s terrible if you are trying to make mashed potatoes. Possibly good if you need to spackle a wall. And great if you are making Vegan Gluten-Free Flatbread.
There is a recipe far far back in the savory archives for Gluten-Free Brown Rice Flour Tortillas. It was in dire need of a makeover. So many questions, concerns, and can I substitute _____ queries? But it was also one of my most viewed videos. The demand for gluten-free flatbread exists, but the recipe needed to be more foolproof.
I’ve probably tried about 20 different combinations, and I’ve finally found one that works. This gluten-free flatbread is soft and wonderful thanks to that potato puree! The dough is incredibly easy to work with. It’s gluten and oil free. And it only requires 5 ingredients.
The starchy sticky-ness of blended potatoes is a perfect stand-in for gluten. If you have any experience with gluten-free bread making (or at least attempting to make) then you know how hard it is to get a soft easy to work with dough that isn’t constantly trying to crumble apart. But you will be amazed by the texture of this one. Closest thing to glutinous dough I’ve ever felt, and it rolls out easily without even trying to crack or tear.
Making this Gluten-Free Flatbread
The flours. I used a combination of gluten-free all purpose flour and tapioca flour in this recipe. Why tapioca? Well even though the potato puree makes for a really sticky soft dough, tapioca flour is still necessary to keep that soft gluten-like texture after the flatbread is cooked.
How to cook. The method in which you cook the flatbread is really important for keeping it soft as well. If you cook it low and slow like most, then it will just dry out and be stiff. But if you cook it over medium-high heat (about 7-8 on my stove) then the outside will brown quickly and it won’t have time to dry out.
When cooking over high heat, be careful not to burn it though. It only need about 1 to 1.5 minutes per side. When you see bubbles forming, it’s time to flip!
Storing and reheating. This gluten-free flatbread is best fresh, of course, but you can store it in the fridge for up to 4 days. You have a few options for reheating…
1) Wrap the flatbread in a wet paper towel and microwave until warm. The paper towel almost acts as a steamer so the flatbread doesn’t dry out. It will never be as soft as it was when fresh though.
2) Toast it! It obviously won’t be soft anymore, but it’s delicious as a crunchy toasty bread too. Think: pita chip.
Flatbread or Tortilla?
I am calling this a flatbread, not a tortilla on purpose. It’s not a humongous, thin, wrap-up-a-big-burrito sort of bread. It’s a small, soft, slightly thicker, can roll-and-do-some-wrapping sort of bread. It’s not pretending to be something that it’s not. So let’s just love it for what it is.
Wait, are we still talking about bread? That just got deep for a moment, back to flatbread!
Ideas for eating!
-Toasting and dipping
-Making flatbread pizzas
-Spreading some PB&J for an open-faced sandwich
-Having alongside a bowl of soup
-Topping with hummus + veggies + lemon + a little S&P
-Just tearing up and eating (that’s my favorite!)
Since bread of any kind can be slightly tricky, hopefully this video will help…
A soft, versatile #vegan gluten-free flatbread made with only 5 ingredients! Easy to make with a secret ingredient...Click To Tweet Print
Vegan Gluten-Free Flatbread
- Prep Time: 30 minutes
- Cook Time: 3 minutes
- Total Time: 33 minutes
- Yield: 5 flatbreads 1x
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
- Potato puree: Roughly chop the potatoes. Put them in a saucepan, add the water, cover, boil until tender.
- Transfer to a blender. Blend till smooth. If it won’t blend, add 1/4 cup more water.
- Immediately transfer to a bowl and clean your blender, otherwise it will just get harder and harder to clean.
- Dough: In a large mixing bowl, combine all the dry ingredients. Stir.
- 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.
- Divide into 5 balls. Roll out each ball to about 1 cm thickness. You don’t want them too thin.
- Heat a non-stick skillet to medium-high heat.
- 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.
- Remove from heat and place in a bowl under a damp towel to keep them soft while you cook the others.
- Keep in an airtight container in the fridge for up to 4 days. Reheat as mentioned above.
- 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.
This is soooo funny, I literally just wrote a sandwich bread recipe using potatoes, lol!! One of my favorite breads growing up was potato bread and was my inspiration. And you know I’m a huge tapioca fan, so glad to see you starting to use it in your recipes, it’s awesome stuff!
Anyways, these look awesome and so glad to hear they are soft, nothing worse than dry cardboard gluten-free breads or tortillas. I can think of a million things to use these on! P.S. Still haven’t made your snickerdoodles but WILL.
A potato sandwich bread?? That’s going to be awesome! Potato bread was always my favorite too, so much more flavor than regular bread. I am loving the tapioca, its essential in something like this, and great in almost everything. Although I can’t even tell you the number of people I’ve had ask me what they can substitute already haha! And after talking to you about how few date and banana free recipes I have, I realized that actually my most popular recipe, the flourless chocolate cake, is date and banana free! Funny that 😀
I can’t rate your recipe yet because I didn’t really follow it. First, I had no tapioca flour so I used a commercial GF blend which has some tapioca in it. Then my potato/water ratio was off. After running it through the blender first time, I could have drunk it. I didn’t. When I got a better mash and mixed it with the flour mixture, there just wasn’t enough to make a dough. So I added some of my original liquified potato until I could make a nice dough. Then it was so sticky I couldn’t get it off the paper without breaking. No problem. Into the pan it went, blob-like and I flattened as best I could. Had some chives handy and popped them into dough. The dough was a bit thick so I cooked it longer. Result? Excellent latkes! Some day I will buy tapioca and try again. Cheers. And my wife says I can’t cook. Ha!
Hahahaha well I wish I could rate your comment because it made me laugh so much more than most! I admire your self restraint for not drinking the potato water and the blob-like is my new favorite adjective😂😂 I am so happy the result was delicious, even if not exactly as the recipe was intended. I am always all for free styling it in the kitchen🤗 Cheers to you and enjoy!
Best damn flatbread soft fluffyness I’ve ever laid my eyes on! POTATOES!!!!! <3 The most glorious invention of nature. Y'all know that tapioca is a form of yucca? YUP! 😉 Goof starch!! All starches…they make the gluten-free world a better place! Now let's slather these SAVORY breads with some….ugh…something savory!
That’s true, so it’s pretty much just a starchy party in bread form!! What would we do without starches? Be sad and bread-less I suppose. Or we could slather them with something sweet like jam or nut butter or CHOCOLATE 🙂
YOU ARE SO CREATIVE!! I am a potato lover for sure but I never thought of using them to make flatbreads!!! Genius I say! Genius! LOL
Creative or just very very persistent haha 😀 It’s like mashed potatoes gone horribly wrong turned into flatbread gone wonderfully right! Thanks Kaila <3
Creative?? Lefse is a traditional flat bread based on potatoes. There are many recipes of lefse in english on the net.
As I have never heard of or had Lefse, flatbread made with potato was new to me, but I am not saying it has never been done before 🙂
Lefse is Norwegian bread, goes back forever. Very popular in the Midwest – Minnesotan’s grow up on it! It’s not, of course, gluten or dairy free and it also uses sugar in it’s recipe. I’m sure it could be gluten free-veganized though too!
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I grew up in Minnesota and on Lefse😀Best flat bread ever invented…can’t wait to try these flatbread🥰
I’ve never tried Lefse, but I hope this hits the spot! Excited to hear what you think Juliane 🙂
Woah I love the fact that these are made with potato puree! I’ve never seen any flatbread like this. I totally want to slather all the spreads on this. Peanut butter or hummus? Hmmmmmm
Potatoes are so versatile, I was amazed at how well they worked in here! And I vote peanut butter…and jelly 😉
I am SO speechless right now!!!!! WOW! Natalie this recipe is amazing!!!! Such a great idea to use potato to make flat bread. You are so talented! The texture looks perfect!
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Thanks girl! Potatoes are amazing aren’t they!? And the texture just blew me away, you should’ve seen my happy dance when I took the first bite haha 😀
Wow! Is there anything potatoes can’t do!?! Awesome recipe Natalie. I’m always looking for great homemade bread recipes. I can’t wait to these!!
Wow! Is there anything potatoes can’t do!?! Awesome recipe Natalie. I’m always looking for great homemade bread recipes. I can’t wait to try these!!
I think not. Your potato-based soup and my potato-based flatbread make for a very good match too! It might sound like too much potato, but we both know that’s not really possible 😀
“Possibly good if you need to spackle a wall.” Hehe, you’re so great!! And I LOVE This recipe!! I seriously can’t wait to try it! I just pinned it! Thanks for sharing girl!! 🙂
Hahahaha I really think it could double as glue! Home repair and flatbread–kill two birds with one stone 😀 Thanks Cailee, hope you try them!
These look so fluffy and delicious! Hard to believe they are gluten-free Natalie! I’m going to have to pass this recipe along to my brother who has celiac! BTW…I still don’t get your posts in my in-box! I’ll check to make sure the email isn’t somewhere else =)
I was so happy with how they turned out! Thanks for passing them along 🙂 And I don’t know if you ever saw my comment on IG, but I don’t know why the email sign up isn’t working for you, I tested it and didn’t seem to have an issue, but if you want me to add your email address to my list manually I can try that. Also do you use bloglovin?
These look delicious! I love a good flatbread and I seriously can’t believe these are made with potato! Amazing. They look perfect 🙂
Thanks Mel! I love flatbread too, it’s been the perfect accompaniment to my cozy soup bowls lately 🙂
These look amazing! I assume since you’re using the BRM 1:1 Baking Flour that the xanthan gum in there is essential for the texture and flexibility?? Have you tried using a gum-free GF mix when making these, and if so, how did they turn out? Thanks!
I’ve actually been wondering the same thing, is the xanthan gum necessary, but since I don’t mix my own flours and all the store-bought ones seem to have it added I haven’t experimented with that yet. I do want to try it though, I’m guessing it might require a higher tapioca to flour ratio without the xanthan gum.
I just tested some other flours to replace the GF blend, 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. I tried sorghum flour too and it was not a fan of the texture with that one. Just thought I’d let you know 🙂
You rock, thank you! My Crohn’s gets angry with the gums, but so many recipes depend on xanthan gum for the recipe to work. I truly appreciate you trying out other GF flours and I am looking forward to making these now sans xanthan gum. Thanks again! 🙂
Of course!
Hi Natalie. I’m curious to know if coconut, cassava, arrowroot or even perhaps oat flour would work to replace the GF flour blend with? If so, would I need to add xanthum and could I sub guar gum or agar agar for it, if that is the case?
I don’t know that any of those would work on their own, and trying to recommend a mix that would work would be impossible without testing it myself. Cassava is the most likely to work out of the ones you mentioned, but you will have to experiment
I use powdered psyllium husk instead of xantham gum or guar gum. 1:1 substitution ratio. We like the texture better.
I am so happy that you tried the recipe Trina, and that the psyllium worked! Thanks for the feedback and enjoy?
Eeep! Willow caught a glimpse of your dog and I wish I could have snapped a pic of her face – biggest smile ever! Haha!
OMG!!! This flatbread looks amazing!! I’m literally shocked at how flexible it looks without tearing or breaking. Potatoes sure are incredible and so versatile!! Wow, Natalie!! I’m impressed!! Can’t wait to give this a try! ❤️
Awwww I wish I could’ve seen it!!!! Her smile is adorable in ever single picture of her I see, I’m sure it was perfect 😀 And finally an oat free recipe, but now it has xanthan gum in it! Oh jeez, can’t win sorry Mandy. But perhaps it could work with a xanthan free blend. You don’t really use GF blends much do you? I really want to find one without xanthan, or i suppose i could just quit being lazy and make my own 😀
Oh, stop! Hahaha!! No worries at all! We actually use a GF all purpose blend that doesn’t contain xanthan gum, so we’ll definitely be giving these a try soon! The brand we use is King Arthur’s multi-purpose (it’s pricey) and we used to make our own blend, but it called for oats! Hoping to go back to making our own soon! <3
Good to know, I will look for that one 🙂
I didn’t even watch the video yet, because I had to comment right away 🙂 Hahah how excited can a human being be about flatbread 🙂 What I was going to say is that you won’t believe this but leftover cooked potatoes has been my secret for yummy tortillas ever since I had to come up with a gf vegan tortilla for Lasse 🙂 I use rice flour and sometimes even buckwheat flour (rice flour is better). I absolutely LOVE your recipe and will try it out, the tapioca flour is something new for me!! So anyway, I love your fruity recipes (ALWAYS!) and am so happy to see this savory one here too. Haha and now I’m going to cook some potatoes just to make some delicious tortilla flatbreads! ps and NOW going to watch the video 🙂 Have a great day!
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The potato secret, it’s amazing isn’t it!!! And a great way to use up leftovers 🙂 This human was pretty darn stoked about them too, so I totally understand! Bread is exciting stuff haha 😀 You use rice flour you say? White or brown? I need to play around and find other flours, people are already asking for substitutions. Tapioca is great, super sticky and binding. If you can find it I suggest it, I’m sure you will find uses for it 🙂 Potatoes are almost as good as fruit! Thank you for sharing my excitement and for watching Tiina <3
I love food with a little hidden secret ingredient, I know you do too 🙂 Now I mostly use white rice flour. I checked my IG (haha checking my own page for a recipe, that’s kind of funny..) and I used a mixture of corn and rice flour the first time I made them. Apparently also olive oil, which I’ve now left out of the recipe. But the first time I made these, they were not so “flexible”. Which is okay too, but nothing compared to this REAL flatbread consistency you’ve achieved. I really have to make the potato goo and use tapioca next time 🙂 ps what equipment do you use to shoot videos – they are seriously so amazing, I’m like HOW did she do this and this and this 🙂 🙂
Thanks for all the details! Corn in there sounds really good, like a corn tortilla…sorta 😀 I think I need to find white rice flour, all i have is brown. But maybe I’ll try the brown with the tapioca. And I totally go to my own site for recipes all the time haha! Is the recipe on your IG? I just went and looked at your pizza crust recipe with the white rice/buckwheat combo, that’s something to try maybe too. Oh and for videos I just use my DSLR and a tripod. Usually the tripod at it’s shortest up on the table or down next to the table for the side shots. And I use an extension tube on my lens for the really close up shots. It’s a lot of moving around between shots and repositioning, but it works 🙂
Love love love this idea!! Dave can barely handle most gluten free flours, I’m wondering how I can make this because he would seriously go crazy if I made him a flat bread he could eat. Thanks for the inspiration!
Thanks Sam! It seems to be a common question, what other GF flour will work beside the GF blend, so I will be doing some experimenting on that too 🙂
I can’t have rice floors and most GF blends have rice in it. So I usually have to blend my own flours. Tonight I made a wheat-like bread with Millet, Sorghum Teff and Tapioca Starch. So I am eager to hear what other types of flours can be used besides regular GF mixes.
Hi Liza! I haven’t tried this recipe with any other flours, but I personally really enjoy working with quinoa flour. You could certainly experiment with that here, although you will still need the tapioca starch too. Or I’ve seen tortilla recipes with almond flour before like this maybe: http://www.paleocupboard.com/paleo-tortillas.html Hopefully that helps!
Hi Sam, I’m not sure what GF flours you can use, but in case this info is helpful I just tested some other flours to replace the GF blend, 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. I tried sorghum flour too and it was not a fan of the texture with that one. Just thought I’d let you know 🙂
You’re so creative Nat! I did blend boiled potatoes once…I was making gnocchi and couldn’t be bothered to mash the potato, so I decided to blend it…ohhh what a sticky mess! I’ll have to take your advice and clean the blender straightaway when I make these! Because these flatbreads are definitely going to happen in my house – they look so soft! <3
Mmmm gnocchi, that sounds good right now. Haven’t made those in forever! Just when we thought our blenders could do all, mashed potatoes and gnocchi get the best of them 😀 haha If you soak it for a while it comes out pretty easy though. Thanks for checking them out Kyra, and I hope you try them!
These look great, and low fat too–can’t wait to try them!
Yes completely oil free! I hope you love them 🙂
Great! I liked them even better the next day heated up as you suggested in a damp towel. Fantastic as a wrap! Thank you for sharing!
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Thanks for your feedback Bex! I love that little reheating trick too. I’m so glad you like the recipe!
I use pre-made gluten free flour blends that can be used cup for cup like traditional flour, would I still use the same amount of tapioca flour? One is Pillsbury made with rice flour, potato starch, pea fiber, tapioca starch, and xanthan gum. The other blend I use is from Better Batter and it has rice flour, brown rice flour, tapioca starch, potato starch, potato flour, xanthan gum, and pectin (lemon derivative).
Yep, still use the same amount of tapioca flour, this recipe needs that extra starchy stickiness to retain the flexibility after baking. I actually really like the Pillsbury flour blend and have used it before, the ingredients are very similar to the one I used in this recipe. I’ve never used the Better Batter blend, but it sounds quite similar as well. Either should be fine in place of the Bob’s Red Mill GF flour 🙂
Thank you.
Our family doesn’t need GF flour, Can I use whole wheat pastry flour in place of the GF flour? If so, do I still need to use the tapioca flour? I have some and I can use it, I just wasn’t sure if it was necessary. Also, we are a family of 5, I will probably make a double batch, do they keep well in the frig? Thank you for the recipe, looking forward to trying it.
Yep you can use whole wheat flour! And no, if you are using wheat flour than you won’t need the tapioca Since it is a completely different flour though, the ratio of flour to liquid (potato puree) might need some adjusting. Start with the amounts given, but you might need to add more flour or more puree to get that slightly sticky dough. And yes they do keep in the fridge but since they are oil free after about 3-4 days they start to dry out. I talked about the best way to reheat them in the post to keep them as soft and moist as possible. Hope that helps!
April, did you try these with the whole wheat pastry flour? If so, how did they turn out?
Could you use 1 cup of leftover plain mashed potatoes (mashed with almond milk) instead of cooking a potato with water? I assume the texture would be different, and I’m not sure the mashed potatoes would be sticky enough. I really want to try this, they look delicious.
I don’t think just straight mashed potatoes would work as the potato puree has a lot more water and it gets more sticky and starchy with blending. You could however blend leftover mashed potatoes with water to achieve the same consistency as shown in the video and use that!
This is my first time leaving a comment on the Internet about food etc but there is now way I am not saying ” thank you” to you about this one…! The flatbread was great on the pan but absolutely gorgeous in the oven! It is absolutely great for a pizza base! So…thank you very much Natalie!
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This is my first time leaving a comment on the Internet about food etc but there is now way I am not saying ” thank you” to you about this one…! The flatbread was great on the pan but absolutely gorgeous in the oven! It is absolutely great for a pizza base! So…thank you very much Natalie!
PS: I used all-purpose flour because it was the only I had and it was still awesome!
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Wow I am honored! Thank you so much for taking the time to leave a comment, it means a lot to me. I haven’t yet tried it as a pizza base, but it toasts up wonderfully I can imagine it was fantastic! Thank you for your feedback, and good to know that the all purpose flour worked 🙂
This is a lot of like the Finnish potato flatbread or potato rieska in Finnish peruna rieska. It is made of mashed potatoes and flour (and some times an egg). Some times it is also made with swedes or turnips in similar way. No baking powder is used though.
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That sounds lovely! I really like the idea to use other root veggies too 🙂
Can you I use the potato puree in other gluten free bread blends?
Sure! It depends on the recipe of course, bread recipes tend to be very precise so you can’t just sub it into any bread recipe necessarily. But I have used it in multiple other recipes like the sweet potato version of this flatbread, cinnamon rolls, and recently these little sandwich buns: https://www.feastingonfruit.com/vegan-gluten-free-buns-recipe/
OH MY GOD THESE ARE SOOOO DELICIOUS!!!!!
SINCE I DIDN’T HAVE ENOUGH GF FLOUR MIX, I USED YOUR SUGGESTION OF 1C TAPIOCA FLR AND 3/4C BROWN RICE FLR.
AND ALSO SINCE WHERE I LIVE WE DON’T GET ORGANIC FRESH POTATOES, I HAD TO SUBSTITUTE THE FRESH POTATOES W/ ORGANIC POTATO FLAKES – I FOLLOWED THE RECIPE FOR THE MASHED POTATOES MAKING THEM A LITTLE RUNNIER. AND IT WORKED PERFECTLY!!!
I MISS FRESH POTATOES SO MUCH, BUT I STOPPED EATING THEM SINCE FINDING OUT THAT THEY’RE IN THE DIRTY DOZEN LIST (MOST CONTAMINATED FRUIT & VEGGIES). SO I RELY ON HEALTH FOOD STORE FROZEN ORGANIC “HOME FRIES”, “FRENCH FRIES” AND THE BOXED “POTATO FLAKES” FOR MASHED POTATOES- THAT I USED FOR YOUR RECIPE. AND IT ALL WORKED PERFECTLY
NOW I WONDER IF THE RECIPE CAN BE DOUBLED, BECAUSE 5 IS NOT ENOUGH. (ACTUALLY I MADE 8 SMALL ONES)
SOOOO THANKS, I’LL BE MAKING THEM OFTEN! I’LL ALSO TRY THE SWEET POTATO ONES TOMORROW, CAN’T WAIT.
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I’m so happy that you like them!! I never thought to use potato flakes, but that is a great idea. I always find that limited local selection forces me to get creative too. And yes you can definitely double the recipe, but they really are best when fresh, so keep that in mind. Thanks for the feedback, and enjoy!?
hello and thank you for the idea. it is not unlike the tapioca syrup seen elsewhere, but i think the potato has a better masking ability of certain GF grains. i did try your recipe using my GF flour mix ( no gum ). the consistency was good to work with, i flattened to 4mm ( you should fix the typo … not 1cm). they puffed up nicely, stayed soft. but more cooking was needed ( or i should have made them thinner ), even though they puffed up nicely, the layers glued back and the middle felt chewy, very chewy. i am thinking too much tapioca starch. next test, i will only use my flour mix and assess. ( and cut the salt by half ). i am pretty happy with it for most applications ( sponge cake, muffins, gnocchi, pâte à choux… ). i use another formulation for my pizza dough. i am still working on my GF baguette.
again, thank you for the inspiration.
André F.
I’m glad the recipe could inspired you. Wow a gluten-free baguette would be awesome, good luck with that!
i notice that your recipe calls for tapioca flour. you actually mean that? not the same as tapioca starch. i recently obtain some cassava flour ( may have different names too… yucca flour, tapioca flour ), which is the peeled root that is turn into flour. where the tapioca starch is only the starch portion that is extracted. so far, i prefer the flour bht it is much more difficult to obtain where i live.
thank you!
Since cassava flour is a pretty unusual ingredient, I am using tapioca flour and tapioca starch interchangeably as most people do in recipes. But you are correct, cassava flour is completely different. I actually recently bought some cassava to experiment with too. It could very well work in this recipe, I have not tried it yet, but I am referring to the tapioca starch here.
Hi! This recipe looks wonderful! Thank you and thanks for explaining that tapioca flour and starch are interchangeable. I also wondered, even though I understand that fresh is definitely the best, do these freeze well?
Hi Kate! They do freeze pretty well, just be careful how you reheat them. I recommend in the oven or in the microwave wrapped in a damp paper towel. They will always be a little bit drier than fresh though 🙂
Cool. Our church likes to have a gluten free option for communion but the rice crackers are blah. I thought I could make a bunch of these ahead of time and feeeze them individually.
Also, I made them this afternoon! And we had them with tikka masala. It was awesome!!! I’m so psyched to add another thing to my repertoire. 🙂 and another way to use up potatoes. 🙂 Thank you so much!!
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That’s a great idea!! And I am so happy it paired nicely with your tikka masala, that sounds like an absolutely delicious homemade meal😋 Good luck with the rice cracker swap and thanks for the feedback Kate!
Hi natalie! what pot are you using to boil the potatoes? my mom had the same one i love it- do you know the brand? i feel like its iron, yea? anyway thanks so much so glad i found your site!! YUM
Ha that is actually a super old pot I borrowed from my mom. I’m pretty sure its Calphalon, but I don’t think they make the exact one anymore. There isn’t much info on it, but on the bottom it actually says “aluminum cookware”. Who knew!? It’s so funny how those old (and heavy!) ones just last forever!
These look amazinf Nat! Love the video too. Really looking forward to trying this recipe!:)
Thanks for checking it out Jess! I haven’t made these in forever, I need to change that 🙂
I love naan! It’s yummy! Thanks for the recipe!
Is it possible if you could tell me the name of that font you used for “flatbread”? That is really cool looking!
Sure! It’s called Luna: http://www.dafont.com/luna2.font
Thank you so much Natalie! And that’s my name too 🙂
Have you experimented with Teff flour?
I have not tried that one, no. Do you like it for GF baking?
I made these and they are great!! 2nd batch I subbed in 1/4cp flax meal and only 3/4cp gf flour and used my tortilla press and even those worked out great!! Thank you so much for such a simple,soft ,chewy flat bread recipe!! Love these !!
I love the flax addition, that sounds wonderful! I am so happy you like the recipe, thanks for the feedback and enjoy 🙂
Oh I should add if you sub with flax meal you will need to increase water or potato “goo” (puree) 🙂 just a lil bit..
Ha, yes I need a more technical term for that–but thanks for the info!
Could I use hodgson mill’s gluten free baking mix for this? It’s a mix of brown rice flour tapioca starch and cornstarch. 🙂
Thank you!
Hi Alandria! The ingredients in that mix sound great, but as I don’t know the ratios it’s hard for me to say for sure that it would work here. I worry it may have too much brown rice and not enough of the starches to bind these flatbread. You can certainly give it a try, but just know that you may have to add extra tapioca of corn starch if the dough won’t hold together. Hope that helps!
Can you freeze them after they have been cooked? How about freezing just the dough?
Thanks,
Katerina
Yes you can freeze them after cooking! But I would not recommend freezing the dough as that will change the moisture content/texture too much to be able to roll it out and cook it after defrosting. Enjoy!
I really love this recipe, I recently went gluten-free and made these on the weekend to go with a slow cooker tagine and homemade houmous, so delicious!
I see that you’ve responded that they can be frozen after cooking. How would you recommend freezing them? Should I wrap them individually so they don’t freeze together? Or would it be fine to just wrap a whole stack of them in film and freeze them together?
Thanks and love the recipes!
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I’m so happy you liked them, that sounds like a wonderful meal altogether! I usually just pile them up, throw them in a ziplock, and freeze, but they can be a little tricky to separate if you don’t let them defrost first. Otherwise layering sheets of wax paper in between would work 🙂
I just made these with instant mashed potatoes. They turned out fluffy and delicious. Served up with vegan butter chickpeas.
That is a great idea Lori, I am so happy it came out well! Thanks for the feedback 🙂
This is awesome! I just used 1 3/4 c all purpose gluten free flour (it’s a mixture that includes tapioca) and it turned out great! Thanks so much!
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Yay that is wonderful Sara, thanks for the feedback!! All those blends are different, I am happy you found one that works 🙂
Hello thank you for reciepe. I made the first flat bread it seemed uncooked in middle so I left on the pan for about 8 min it turned out better. I modified the next one with water till it resembled a pancake batter it was okay. The last modify I did was flour I mixed it till it was more like a rolled pastry dough. That was the best of them.
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Hi Valerie! Thanks for the feedback. It should definitely be a roll-able dough, not a batter. And lowering the stove temperature and letting them cook longer will definitely help it cook through all the way too! But it sounds like you have it all figured out for yourself at this point 🙂
Hi Natalie, I’ve made this bread yesterday. I was nice, but quite gummy. I wonder if you use tapioca flour or tapioca starch. We have only tapioca starch and I guess that was the problem. Also I am quite constipated after eating them. Otherwise it would be perfect!
thanks!
eva
Tapioca starch and flour are the same thing, so that shouldn’t be the problem. Maybe try decreasing the amount of potato purée next time, too much moisture could make them overly yummy. But nothing in them should cause digestive upset so I’m not sure about that. Hope that helps!
ok, I will..
many thanks,
eva
Would white rice flour work the same as brown rice flour? Referring to the below comment you made way up earlier in the thread:
“I just tested some other flours to replace the GF blend, 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. I tried sorghum flour too and it was not a fan of the texture with that one. Just thought I’d let you kno”
Hi Lauren! I can’t say for sure since I haven’t tested it, but white rice flour is more like tapioca flour in that it is very starchy/sticky so I think the two together would be too gummy. You need one stickier starch/flour and one not so sticky flour like the brown rice or maybe buckwheat, but even so I cannot guarantee that subbing the tapioca with white rice will work with the same ratios either. Sorry, gf bread is too tricky for me to know without testing it!
Could potato flour and water be substituted for the puree? It would be nice to skip the step of preparing the potato puree.
Hi Liz! I haven’t tried it so I can’t say for sure, but I do not think water + potato flour would work the same here. It’s the blending that makes the potato puree really starchy and sticky and helps bind the dough, which I don’t think you would get that same stickiness without using actual potatoes. You are welcome to try it of course, those are just my speculations. Good luck 🙂
Fallowed the recipe to the T but mine came out kind of gummy? Is that just cause they r gluten free or did I do something wrong? I like the flavor but not loving the gumminess…
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They will be slightly more gummy than a traditional tortilla since we have to rely on starches to bind them without the gluten, but if they are very gummy try decreasing the amount of tapioca flour next time. Or if you over-blend the potato puree that can lead to gumminess as well, so be careful there. Also if the dough is super sticky then the tortillas may turn out gummy, but if it was dry enough to roll easily than that probably wasn’t the issue. Bread of any kind is tricky, especially when GF, but I hope that helps!
I used leftover mashed potatoes and buckwheat flour. Added a smudge of oil and water. Came out delicious!! Thank you for this!!
That sounds awesome, I am so happy they turned out well with the buckwheat! Thanks for the feedback Jade, and I hope you enjoy the rest🙂
I’ve just made this recipe and IT IS FABOULOS. I am new to this no-alergen-food thing – I am breastfeeding and my little one doesn’t like something in my diet so I had to take out all the alergens: gluten, dairy, egg, nuts, citrus, yeast, etc etc – and after one month of eating crappy things I got courage to try this. Thank you!
I didn’t have tapioca flour, so I blended some pearls, which came out more rought and in the end I had to add more flour as my tapioca “flour” didn’t absorb enough the moisture, but the result was still great. I am from Romania and I used a local GF flour blend, it worked out just fine. The potato puree resulted after 2 potatoes and 300ml water was about two cups, so next time I will just boil one potato in 150ml water. I wonder if I could use the extra puree from today if I keep it in the fridge for a few days…
Thanks again! This is the best “bread” thing I ate this month.
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YAY!!! I am so happy you liked them and that they can work with your current diet! Certainly worth adjusting for the little one, but even better when you can find a way to have bread in your life at the same time 🙂 I’ve never tried blending tapioca pearls so I can imagine that would change things somewhat, but if you wanted to sub cornstarch or arrowroot you could if those are easier to find for you. And yes you can save the puree for another batch, but I’d say 2 days max. Thanks for the feedback Ana, good luck with your diet <3
Would spelt flour work? I realized that gluten doesn’t bother me actually, it’s the wheat.
Thank you. 🙏 ☺️
Haven’t tried it, but yes should be fine! You won’t need the tapioca, just all spelt should be good 🙂
Hey, Natalie!
I have some leftover potato puree after my flatbread dough was just right. I also have some leftover cooked muesli in the fridge. Could I combine these two and make a sort of snack bread? Would I need the tapioca and flour and baking soda? Have you tried anything like this? How do I find other recipes you’ve created. I love this one so bring it on! 🙂
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I haven’t tried anything like that but it sounds like a delicious idea! Homemade bread is a tricky thing so it’s really hard for me to give estimates and amounts without testing it myself. The muesli is cooked already? So kind of like an oatmeal texture? That sounds to me like it would sub best for the potato puree actually, you will still need some sort of flour and learning agent to go with it. Best of luck!
I just dd it with chickpea flour instead of “gluten-free” packaged flour and it’s perfect!
Thank you so much for developing this.
I’ve been looking for years for a hassle-free, gluten-free, Vegan flatbread recipe and most use yeast, etc…
I’m definitely a fan!
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That’s so good to know, I’m happy it worked with chickpea too! Vegan and GF bread of all kinds can be so tricky to find a good recipe for, but I hope there are many more batches to come now 🙂 Thanks for the feedback Marina!
I like to make twice as many from this recipe and roll them half as thick. They get a little dryer and crispier, then I lightly brush them with olive oil. The effect is the best roti that I’ve ever made. It is amazing with some cilantro chutney and dal. BTW, for my flour, I use half brown rice and half sorghum, and I like it much better than many of the premade blends available.
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Barry this sounds amazing!! I want to sneak into your kitchen and steal one of these deliciously crispy creations…or just try it myself 🙂 Thanks for sharing the idea and for the note about flours too!
Hi Natalie, i tried this recipe using Namaste gf perfrct flour blend and it turned out really gummy and chewy. I dont know what i did wrong. I am really looking for a gf roti or naan recipe that can be used everyday. This looked good but its pretty chewy ans took a long time to cook. Please help.
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Hi Amy! Sorry to hear that. Every GF blend is different, that one seems to have a lot of starches in it with both tapioca and arrowroot plus xanthan gum too so that is likely why it made the texture gummy. I do believe I used the Bob’s Red Mill 1-to-1 for these but it’s been a while. Anyways, if you want to try it again with the Namaste blend I would recommend reducing or omitting the tapioca flour since that mix already has tapioca as the second ingredient. Hope that makes sense and the next batch comes out better!
Thanks so much for the info. I does have a lot of starches. So I kept tweaking the recipe and finally using 1/3 sorghum flour, 1/3 cornflour, 2/3 c namaste blend, and 1 cup potato puree, made a good indian flatbread. I forgot to add baking powder so it ended up closest thing to a roti instead of flat bread. Slightly crunchy, so i put salted butter and it was really good. I will try again with baking powder for a fluffy soft flatbread. Thanks so much again !
I’m so glad you got it to work, that sounds delicious!
Would sweet potatoes work?
Yep, like this: https://www.feastingonfruit.com/vegan-gluten-free-sweet-potato-flatbread/
Hi Natalie,
I love this recipe! I finally found a GF bread I like!! Happy dance! Re the potato puree: after boiling, do you pour the water into the blender with the potatoes or just the potatoes (without the water)? Just wondering because my bread came out drier this time. Do you boil the potatoes covered or uncovered? That will make a difference as to how much water is left. Thanks!
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Hi Ida! I am so happy you liked it even if a little dry. But yes next time pour the water in and blend it with the potatoes, that will definitely make the bread more moist. And I boil them with the lid on, speeds it up and yes less water evaporates that way too. I hope the next batch is even better 🙂
How well and how long would these hold before cooking? I would like to premake a batch and cook to order.
I haven’t tried it, but could work. The dough will dry and become more fragile with time sitting out, so I’d recommend putting them in a dish covered with a damp cloth before cooking 🙂
I experimented with this recipe for the first time today, and it works with murasaki sweet potatoes and at a high altitude! So excited to eat gyros and Indian food again with soft, delicious GF flatbread!
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Woohoo! I am so happy it was a success😊 Mmm those both sound like delicious uses, I hope you enjoy and thanks for the feedback Monica!
These were great! Thank you!
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I’m so happy you liked it Katherine!
Rating 4 stars because of the time out takes to make these. They taste decent, they definitely bend/roll and they have a nice chewy texture.
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I have heard if the namaste mix but have not seen any. Is there a recipe to make the namaste mix, gf?
I don’t know of any recipes for that mix exactly, but I know it’s a combo of brown rice flour, tapioca starch, arrowroot, sorghum, and xanthan gum. The Bob’s Red Mill 1-to-1 would probably work fine here too though. Or if you want to DIY it, maybe try this blend: https://minimalistbaker.com/diy-gluten-free-flour-blend/
Thank you Natalie can’t get much of bobs here yet so recipe will be the one I go for
Hello 🙂
This is great recipe thank you, but please i have 2 questions
1) the dough was too sticky for me until i add some water and wet my hands with water so i can roll it
Is it like this ? Or what can i do
2) my problem aabout baking them on a pan, i feel outside is baked but inside still the flour is not really well done which is not good for gut to eat raw flour, any advice please? I tried the oven but they became bad and very hard
Lastely, can i add some flax seeds meal ? I like the flavor
Many thanks
Saraa
Hi Saraa! Okay so 1) It is supposed to be somewhat sticky, if you add too much flour to make it completely not sticky the flatbread will turn out drier especially because the recipe is oil free. So you can add a little bit more flour or flour your hands, but try to add as little as possible to get it to roll. 2) I would suggest lowering your stove temp to very low and cooking them for longer that way the middle part has a chance to cook through as well before the outside burns. And yes you can add flax! Too much and it will again cause them to be more dry, so maybe just like 1/4-1/2 cup and maybe reduce the flour by 1/4 cup to make up for it. Hope that helps!
Thanks very much Natalie, i will try your advice and hope it will be better 🙂 thanks
I have been looking for a gum free flat bred recipe for a while. I can’t wait to try this one 🙂 Thanks for sharing and improving this recipe.
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Woohoo! Well this is a reader fave, so I hope it fulfills all your gum-free flatbread dreams🤗
That’s genius, Natalie! I just tried the recipe. However, I used chickpea flour instead of gluten free flour. Both are gluten free and I use chickpea flour very often. Also, since I didn’t have tapioca I used potato starch. It worked! I am glad I found your website site! Great, easy and healthy recipes!
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YAY! I am so happy they turned out well with the chickpea flour too. I’ve never worked with chickpea flour tbh, but I get asked about it often so good to know. And welcome, I hope you try many more recipes to come 🙂
I don’t even know if you check these anymore, but I was able to pan fry these and make banax a fried dough my Italian grandfather would make for us. Since needing to go gluten free I haven’t been able to recreate it. This lets me have it again! It’s such a treat! Thank you!
That sounds amazing, I wish I was there to try it! I’m so happy the dough worked, it’s always fun to be able to recreate those nostalgic foods but healthier🤗 Enjoy and thanks for the feedback!
Will these puff up so they can be cut like a Pita Pocket? Dying to make this coming week. Hope you reply soon :).
Hmm I don’t think that will work with this recipe unfortunately. Without yeast or gluten they just aren’t that light and puffy. Sorry!
This recipe turned out GREAT! I added more seasoning to the flour (celery salt, garlic salt, etc) and the end result was super tasty! I found that if you finish these off in the toaster or toaster oven they will puff up and create the traditional Pita “air pocket” (the moisture does this).
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That sounds amazing, and yes I love them toasted too! I am so happy you liked them, thanks for the feedback😊
Just made these and I’m so happy with how they turned out!! I don’t have a problem with gluten so I just used regular flour and they still turned out wonderful!! Thanks for the recipe!
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I’m so so happy you liked them Theresa! And good to know it worked with good old AP flour too🤗
I made these with butternut squash puree, a Gf blend that has tapioca and potato starches, and subbed in some flaxseed meal for binding help and a protein boost. I rolled to about 1/2 cm thick, cooked low and slow, constantly moving each and not calling it done until it looked dry. Some even puffed a little. Oh my goodness–they were gone before the day was over.
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Whoa that sounds amazing! I love the sound of butternut flatbread, I gotta try that now too🤗 Thanks for the feedback and idea Serena!
Hi Natali, thanks for the best gluten free recipe i’ve ever had from the web!
It is soft…and a chewy, nice base for a lot of snacks/sandwiches
But one question is not allowing me to sleep – how to make such bread really airy/fluffy, so you can do not 6 but 12 pieces same size from the same amount of dough? Flax seeds? Fiber? Yeast?
Thanks in advance!
I am so happy you liked the recipe Illia! Hmm so the airy-ness comes from leavening, but without gluten it’s much trickier. I’m not really sure there is a way to get it much fluffier without wheat, sorry!
Love love love. I have made this flatbread recipe twice in the past two days and it is a favorite with my family. Husband says this will make a great pizza dough. Looking forward to trying that out!
Since learning I am gluten intolerant it had been so hard to find simple recipes that are Hclf, gluten free AND vegan. Bless you for providing all of the above. 🙌🏻
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That is amazing feedback Violet, thank you❤️ And yes it does make an awesome pizza crust too, so hopefully a yummy vegan/gf pizza night to come soon!
Hi natalie I was wondering if it was okay to make the the potato puree in advance and put it in the fridge and if so how long can we keep it in there?
I don’t recommend it because the starch in potatoes thickens a LOT when it cools and is never quite the same even if you reheat it. Sorry!
Hi Natalie, I can’t figure out where I went wrong, but mine are kinda chewy in the middle certainly don’t seem like yours on the photo. I used a gluten free all purpose flour with xantum gum in it, measured all out correctly. It’s like they didn’t puff up at all 🤔 very disappointed. I guess I better find another recipe as I need these for Christmas eve. Wonder what I did wrong?
Sounds like they didn’t cook through completely, maybe try less water or more flour and cooking them at a lower temp for longer next time!
Outstanding!
I just made these, easy, yummy!
Thank you!
I had a fantasy of rolling these thinner to make tortillas…maybe leaving the baking powder out
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I am so happy you liked it! Hmm you could try it although I worry the dough will become to fragile and break transferring it to the pan🙈
We are making this now, and the flavor is great! It tastes like a pita with the texture of a roti. There is some potato flavor in they are, but that’s not a bad thing. one thing of note, in the recipe it says to roll them to one centimeter thickness, and I think that may not be accurate– at least not to what the video showed. We did ours at about 2 mm thickness and they were great. We also did a few more that we are freezing for personal pizzas that are slightly thicker. Excited to see how those turn out!
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Whoa I love that description, yes it is kind of like a mashup of those two things! Hmm I’ll have to remeasure next time I make them, but it’s also somewhat personal preference–how thin vs thick you like it. And they work great for mini pizzas, so enjoy that too 🙂
What GF flour are you using for this recipe? From the video it looks like you are pouring in a commercial mix. In my experience using a different mix than the one used in a recipe can ruin it, because each mix contains different things. I want to make sure to use the same one you use when I try this.
I used the Bob’s Red Mill 1-to-1 baking flour (https://www.bobsredmill.com/gluten-free-1-to-1-baking-flour.html), although I’ve had tons of readers remake this one with lots of different blends and good results!
I LOVE this recipe! I’ve added onion and garlic and tumeric powder to the potatoes when they boil, I’ve also boiled the potatoes in chicken stock as well. All good. I’ve also brushed a thin spread of olive oil on the rolled out dough and it adds a nice flavor and crispness to the outside without detracting from the soft, chewy nature of the flatbread.
My only question is do you think this would bake well? I want to try making pizza dough from this since the texture is perfect for it.
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I love all those ideas so much for adding a little extra flavor, thank you for sharing John! And yes, it does bake and work well as a pizza base dough too😊
Would this work with Sweet potatoes?
Yep! Like this: https://www.feastingonfruit.com/vegan-gluten-free-sweet-potato-flatbread/
I don’t understand if i pour all the water 1.5 cups into the blender also? To . make the puree – or just the boiled potatos?
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Yep, pour all the starchy water you used to boil them with in there too!
Whatever you want to call them, they are a delicious stand-in for flour tortillas, which I sorely miss!
I am so happy you like this one, Kathy!
I am a bit confused. Bob’s red mill one to one contains xanthan. I plan on using 1 cup tapioca and 3/4 brown rice. Do I need to add xanthan? thanks
If you use the tapioca + brown rice you won’t need extra xanthan, the tapioca is sticky/binding enough without it 🙂
Wondering if you could use potato flakes or powered potato?
Hmm haven’t tested it with that, but you could experiment. Since potato starch is just the starch, I worry that powdered potatoes won’t have the same binding power so the tortillas might not hold together very well. Good luck!
Help! I am not having any luck with this recipe. They are not bubbling and are gummy inside. I am using a GF All Purpose Baking Flour blend (garbanzo bean flour, potato starch, tapioca flour, whole grain sorghum four, fava bean flour)
I’m guessing you are cooking them on too high a heat so too fast on the outside without enough time for the inside to cook through. Could that be it? I’ve never tried it with a bean based GF flour either, so idk if that will affect the texture!
i tried the flat bread and did everything I was supposed to do but even after cooking for a long time the flat bread was raw inside…..it looked cooked on the outside but the inside was raw.
Why?
Oh no! Hmm its hard for me to say for sure since I wasn’t there, but perhaps you cooked it on too high a temp too fast so the outside was done before the inside had a chance to cook through properly
This made a lot of extra potato puree, would be helpful to know the weight in grams of the potato you used to avoid waste. I made my first bread 1cm but that was too thick, the rest were half that and cooked better. Would be helpful to know about how wide we should roll it out to.
Other than that, recipe turned out great! Ate it with hummus and roasted chickpeas. Haven’t had naan in a while, thank you!!
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Thanks for the notes, this was back before I cooked by weight. And the thickness really matters more than wideness, I go for about 1/4 inch. Glad you liked it!
Okay, so I did a version of these – I had (once whizzed) 8 cups of steamed potatoes (our own potatoes!), so 8 cups tapioca flour, and 6 cups (as in, 8 3/4 cups) of a mixture I came up with — arrowroot, chickpea flour, and potato flour. I found them too sticky to roll, but they patted out fine, and, as I haven’t got a non-stick frying pan, I baked them in the oven at 200 celsius until they were lightly brown on top. Super puffy! They deflated once flipped and the bottoms cooked, but the interiors stayed pretty thick and potato-y and SO good hot. Just kind heavy if one overdid them a bit (might have…with a slather of honey and bits of hard sheep’s cheese, om nom nom!). Next time, I might tweak the flour mix; equal parts of each flour. I’m trying no-grains, at the moment, or it would have been rice flour. Or chestnut mixed with arrowroot, but I had nothing to decant the rest into, this time.
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Whoa those sound absolute amazing Rhiannon!! I wish I could be there to try a bite. Super intrigued by the oven method as opposed to stovetop, so much easier and they sound glorious with you puffy potato-y description. I’ve never tried with that flour combo, but arrowroot and potato flour are both quite sticky (chickpea a bit too really), so maybe try a less sticky combo of flours less time so they are less heavy. Appreciate you sharing your version!
Thanks! I think they’ll freeze pretty well, too, as they’re WAY too many for me to eat! Next time I definitely will, in fact….maybe millet flour (although that can be a touch bitter, I’ve found)/ chestnut flour in the majority of the ratio with potato flour. As they’re all pretty cheap here in France, and easily available in the BioCoop…except for tapioca, which we bring across from the UK. And next time, I’ll flavour them with something; they’re so bland! Garlic, perhaps, and herbs from the garden. Or cinnamon and nutmeg and a touch of date syrup…
Not sure what’s going on…. used my own homemade GF flour blend made from teff flour, buckwheat flour, sorgum flour, potato starch, xantham gum and tapioca starch (in grams which is *much* more accurate than cups – specifically 120g flour blend and 85g tapioca starch) and obviously the cooked potato ‘spackle’ pbaking powder and salt and I cooked it in my brother’s fancy non stick iron skillet (which I have to ‘season’ by rubbing with avocado oul for 1 ½ mins on one side and 2 on the other. Soft on the 1 ½ min side, crispy on the 2 min side and gummy and uncooked and salty and gross in the middle. Worried if I cook it longer it’ll burn and stay gummy.
Wjy isn’t it working?
I was *really* looking forward to try and be healthy with gf vegan wraps since I’m allergic to dairy, gluten and eggs, but I guess this recipe isn’t a keeper. Sorry.
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Hi Natalie:
I made this recipe again, only today I used sweet potato, having recently been diagnosed with nightshade intolerance, as if gluten sensitivity isn’t enough, DaRn-iT! LOL
The dough was a bit more fragile because it wasn’t quite as sticky as when made with white potato, so rather than roll it out I just pressed them flat with my hands, and then cooked them as directed and voila, perfection. I regret not snapping a photo before we devoured them as Portobello French Dip Wraps. So Delish and definitely “make again” worthy!!
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Hi Lori! I am SO Happy they worked out with the SPs and your wraps sound AMAZING😋😋 I actually have a sweet potato version (https://feastingonfruit.com/vegan-gluten-free-sweet-potato-flatbread/) but sounds like you got it all figured out yourself. Appreciate you sharing and your feedback!
What steps would I take if I wanted to use this recipe as the base to make frozen mini pizzas? Should I bake them like Rhiannon suggested? Then re-bake with the toppings? Let cool, wrap individually, and then freeze? Cooking/baking doesn’t come natural to me so please give me some guidance. Thank you.
Hi Katherine! I haven’t tried that personally with this recipe, but yes I would recommend cooking stovetop, cooling, wrapping, and freezing. Then when you want to make pizzas defrost, add toppings, and re-bake in the oven until they are golden around the edges and cooked through. Hope that helps!
Just a suggestion, before placing one onto your skillet to cook. Take a pastry brush that is heat resentant (will not melt when it touches the pan or hot bread) and dip it into a bowl that has some puified water in it. Then brush the water onto one sides of your bread before placing it onto your preheated skillet. Then place the wet side flat onto the heated skillet. The water will start to steam and puff up your bread quickly. If it is not reacting fast paint more water using your pastry brush onto the skilet and run the same flat side over this area.The steam will puff it up. Let it brown slightly then paint the other side with water before flipping it over to cook the raw dough side. Fat softens all gluten and since this is vegan, you can use some extra virgin olive oil on one side at a time to nicely soften the gluten but also lightly brown the bread. The water being added will keep the bread soft and moist while the olive oil will brown it lightly and also make it soft. Do both sides. I do this when I make my India Vegan Nan recipe. They turn out so soft and fluffy. I roll my dough out and spread salt free vegan butter fold each piece and spread more butter until the dough is layered like puff pastry. I have not made grain free Nan yet but I have a recipe for it. The layering of fat between dough and rolling it agan then fold it again, etc. Makes it get exactly like puff pastry. Then the water creating steam and the oil to make it brown puffs all the laysers up. I will try it with your recipe. I might not use the potatoe slur because I am a type 1 diabetic. Potato raises blood sugars. Thank you for sharing, I am going to make your receipe. Just got to figure out what to use instead of that much potato slur.
This is an amazing idea, I appreciate you for sharing!!