Cookies & cream no-bake cheesecake bars but with a Cookies & cream no-bake cheesecake bars but with a PEANUT BUTTER twist🥜🍪🥜 Recipe below! Crust -2 cups (~160g) @emmysorganics Peanut Butter Brownie Snaps -1/4 cup (50g) coconut oil Filling -1 1/2 cups (180g) raw cashews, soaked overnight -1 cup (240g) full-fat coconut milk -1/3 cup (105g) agave or maple syrup -1/2 cup (125g) creamy peanut butter -1/4 cup (50g) coconut oil -1 tsp vanilla extract -1 bag @emmysorganics Peanut Butter Brownie Snaps Line a 8x8” square pan with parchment paper. In a food processor, grind the Brownie Snaps for the crust to fine crumbs. With the mixer still running, slowly stream in the coconut oil until the crumbs begin to clump. Press the crust into a thin layer in the bottom of the pan. Freeze. Drain and rinse the cashews. Blend with coconut milk, agave/maple syrup, peanut butter, coconut oil, and vanilla until very smooth and creamy. Crumble half of the bag of Brownie Snaps into the blender and pulse to mix in but not grind. Pour the filling on top of the crust and smooth the top. Add the remaining cookies on top, pressing in slightly. Freeze overnight. Slice into 12 squares. Keep in the freezer and defrost 5-10 minutes before serving. #veganrecipes #dairyfreerecipes #nobakecheesecake #healthydesserts #cookiesandcream
Blueberry Crumble Bars! Sweet jammy blueberries pl Blueberry Crumble Bars! Sweet jammy blueberries plus the yummiest cinnamon oatmeal streusel. Swipe to see inside 🤩 Three glorious reasons to start making your berry crumbles with @ndmedjooldates [sponsored] instead of sugar… 1. The usually just jammy berry becomes ever so slightly creamy in the most delicious way😋 2. A boost of wholesome healthfulness that means you can/should a) eat then for breakfast or b) add lots of ice cream on top🍨 3. You never want to make berry crumble bars any other way again💙 New recipe on the blog (link in my bio!) #veganrecipes #blueberrycrumble #medjooldates #healthydesserts #glutenfreevegan
The EASIEST vegan chocolate mousse with just 6 sim The EASIEST vegan chocolate mousse with just 6 simple ingredients🍫🍫 Ingredients -13.5oz can coconut cream, shaken -10oz dairy-free semi-sweet chocolate chips -1/4 cup cocoa powder -2 tbsp maple syrup -1 tsp vanilla extract -pinch of salt Melt the chocolate chips. Set aside 10 minutes to cool. In a large bowl, beat together coconut cream, cocoa powder, maple syrup, salt, and vanilla. Add melted/cooled chocolate and continue beating until combined and smooth. Chill for 2-4 hours. Remove from the fridge, and beat again briefly until fluffy. Transfer to a piping bag (or simply spoon) in jars/bowls. Add toppings or just grab a spoon! #chocolovers #veganrecipes #veganchocolate #dairyfreemousse
Banana tahini muffins with a little friday flair ( Banana tahini muffins with a little friday flair (aka FROSTING)🧁 Try them… Ingredients -2–3 overripe bananas (~250g) -1/2 cup (125g) tahini (or nut/seed butter of choice) -1/3 cup (105g) coconut sugar -3/4 cup (180g) almond milk -1 tbsp apple cider vinegar -1 tsp vanilla extract -1 1/4 cup (175g) cassava flour -3 tbsp (23g) coconut flour -1 tsp baking soda -1/4 tsp salt -2 tsp cinnamon -1/3 cup chopped walnuts (optional) Stir apple cider vinegar into the almond milk and set aside for 10 minutes. Whisk together flours, baking soda, salt, and cinnamon. Blend bananas, coconut sugar, almond milk + vinegar mixture, tahini, and vanilla. Add blended mixture to the dry ingredients, and mix to combine. Fold in chopped nuts. Scoop into a lined or greased muffin pan, filling each 3/4 of the way. Bake for 23-25 minutes at 350ºF. Cool for 10-15 minutes in the pan, then transfer to a cooling rack to cool completely. Frost if desired, and eat! https://feastingonfruit.com/vegan-paleo-banana-tahini-muffins/ #veganbaking #veganpaleo #tahinirecipes #bananamuffins #healthysnacks
It’s the sparkly sugar coating on an already per It’s the sparkly sugar coating on an already perfect PB + melty chocolate middle cookie for me✨ The important peanut butter blossom components: LOTS of peanut butter, a touch of cinnamon, and @emmysorganics Peanut Butter Coconut Cookies folded in for extra PB flavor🥜🥜🍫 Ingredients (makes 16) -1 cup (250g) creamy peanut butter -1/2 cup (80g) coconut sugar -1 tsp vanilla extract -1 flax eggs (2 tbsp flax meal + 6 tbsp water) -2 tbsp (30g) almond milk -1/2 cup (60g) gluten-free flour -1/2 tsp baking soda -1/2 tsp salt -1/2 tsp cinnamon (optional) -4-5 @emmysorganics Peanut Butter Coconut Cookies -Coarse sugar for rolling (optional) -Dark chocolate kisses (or place a few choc chips in the middle instead!) Use a hand mixer to beat together the peanut butter, coconut sugar, prepared flax eggs, vanilla, and almond milk. Add the flour, baking soda, salt, and cinnamon. Mix again until just combined. Crumble the cookies into the batter in large chunks. Gently fold in. Line a baking sheet with parchment paper. Scoop/roll the dough into balls (2 tbsp per cookie), roll in coarse sugar, and flatten slightly on the pan. Leave room for them to spread, I recommend 8 per pan max. Bake for 12-14 minutes at 350°F. Remove them from the oven and immediately press a dark chocolate kiss into the center of each. Cool 10 minutes on the pan, then transfer to a cooling rack to cool completely.
Cinnamon Roll Baked Oatmeal! The yummiest, gooiest Cinnamon Roll Baked Oatmeal! The yummiest, gooiest, sweet-stickiest breakfast recipe I’ve ever created✨ Oats -1 1/2 cup (145g) rolled oats -1/4 cup (35g) chia seeds -2-4 tbsp (15-30g) coconut sugar -1 tsp baking powder -1/2 tsp salt -2 tsp cinnamon -6 @emmysorganics Vanilla Bean Cookies -1 1/4 cups (300g) almond milk -1/4 cup (55g) vegan butter or coconut oil Cinnamon Swirl -1/4 cup (30g) coconut sugar -1/2 tsp vanilla -1 tsp cinnamon -2 tbsp (32g) almond butter -1 tbsp (15g) melted vegan butter or coconut oil Glaze -1/2 cup powder sugar -1 tbsp milk Mix together oats, chia seeds, coconut sugar, baking powder, salt, and cinnamon in a bowl. Crumble in the cookies. Combine almond milk and vegan butter/coconut oil, and microwave 60-90 seconds until warm and butter is fully melted. Pour into the oats mixture, and mix. Transfer the oats to a greased baking dish (9x9”). Mix together the cinnamon swirl ingredients. Use a spoon to make small wells in the top of the oats and fill/dollop with the cinnamon swirl. Bake 35-40 minutes at 350°F. Allow the oats to cool for 10 minutes or so, then drizzle with glaze. Slice, serve, and enjoy! #bakedoatmeal #cinnamonrolls #veganrecipes #healthybreakfastideas
For all your spring no-bake dessert needs: Lemon B For all your spring no-bake dessert needs: Lemon Blueberry Cheesecake Bars! Swirly berry bars with an unconventional trick for the light and CRISPY gluten-free crust, and the creamiest no-bake citrus sweet filling🍋🫐 Recipe linked in my bio! Happy friday✨ https://feastingonfruit.com/lemon-blueberry-cheesecake-bars/ #veganrecipes #nobakecheesecake #lemonblueberry #healthydessert
Prep a peanut buttery protein snack for yourself o Prep a peanut buttery protein snack for yourself on monday 👉 have a sweet choc + pb moment in your day all week🥜🍫 But hide them. Don’t share. They are too good. Everyone in your house will be hooked and they’ll be gone by wednesday. Learn from my mistakes, friends🥺 Ingredients -1 bag @emmysorganics Peanut Butter Coconut Cookies -1/2 cup (60g) protein powder of choice (I use @sproutliving) -1/4 tsp salt -1 cup (256g) peanut butter -2 tbsp (40g) maple syrup -1 tsp vanilla -2-3 tbsp almond milk if needed -3/4 cup (120g) semi-sweet chocolate chips In a food processor, blend the cookies with protein powder and salt. Add peanut butter, maple syrup, vanilla, and almond milk. Process until it starts to form a ball. Press firmly into a lined dish (9x5”). Melt the chocolate chips. Spread evenly on top of the bars. Refrigerate at least 4 hours (preferably overnight). Slice into 12 squares, and eat! Keep leftovers in the fridge. #chocolatepeanutbutter #vegansnacks #veganrecipes #peanutbutterlover
Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below… Cake -3/4 cup (180g) non-dairy yogurt -1/2 cup (125g) almond butter or tahini -1/2 cup (160g) maple syrup -1 tsp vanilla extract -1/3 cup (40g) coconut flour -1/3 cup (40g) tapioca flour -2 tsp baking powder -1/4 tsp salt -1 cup blueberries (fresh or frozen) Streusel -1/4 cup (50g) coconut oil -1/4 cup (35g) coconut sugar -2 tbsp (15g) coconut flour -1 tsp cinnamon -1/4 cup (30g) chopped walnuts Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing. #veganbaking #coffeecake #glutenfreevegan #brunchrecipes
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vegan, gluten-free, savory · February 1, 2016

Vegan Gluten-Free Flatbread

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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!

Vegan Gluten-Free Flatbread - FeastingonFruit.com

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.

Vegan Gluten-Free Flatbread - FeastingonFruit.com

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.

Vegan Gluten-Free Flatbread - FeastingonFruit.com

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.

Vegan Gluten-Free Flatbread - FeastingonFruit.com

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

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Vegan Gluten-Free Flatbread

★★★★★ 4.7 from 36 reviews
  • Prep Time: 30 minutes
  • Cook Time: 3 minutes
  • Total Time: 33 minutes
  • Yield: 5 flatbreads 1x
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Ingredients

Scale

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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Vegan Gluten-Free Flatbread - FeastingonFruit.com

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In: vegan, gluten-free, savory · Tagged: bread, potato, tortilla, oil-free, tapioca, dough, hclf, starch solution, flour

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Comments

  1. The Vegan 8 says

    February 1, 2016 at 4:48 pm

    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.

    Reply
    • [email protected] says

      February 1, 2016 at 8:32 pm

      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 😀

      Reply
      • Timothy Belliveau says

        March 5, 2020 at 6:14 pm

        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!

        Reply
        • Natalie says

          March 5, 2020 at 8:25 pm

          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!

          Reply
  2. Rebecca @ Strength and Sunshine says

    February 1, 2016 at 5:04 pm

    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!

    Reply
    • [email protected] says

      February 1, 2016 at 8:22 pm

      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 🙂

      Reply
  3. [email protected] says

    February 1, 2016 at 10:14 pm

    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

    Reply
    • [email protected] says

      February 2, 2016 at 12:06 am

      Creative or just very very persistent haha 😀 It’s like mashed potatoes gone horribly wrong turned into flatbread gone wonderfully right! Thanks Kaila <3

      Reply
    • Dianne says

      December 11, 2016 at 3:09 pm

      Creative?? Lefse is a traditional flat bread based on potatoes. There are many recipes of lefse in english on the net.

      Reply
      • Natalie says

        December 11, 2016 at 4:02 pm

        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 🙂

        Reply
        • GloSeattle says

          February 16, 2019 at 4:26 am

          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!

          ★★★★★

          Reply
          • Juliane says

            November 20, 2020 at 11:02 am

            I grew up in Minnesota and on Lefse😀Best flat bread ever invented…can’t wait to try these flatbread🥰

          • Natalie says

            November 20, 2020 at 12:17 pm

            I’ve never tried Lefse, but I hope this hits the spot! Excited to hear what you think Juliane 🙂

  4. rachel @ athletic avocado says

    February 2, 2016 at 1:48 am

    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

    Reply
    • [email protected] says

      February 2, 2016 at 4:14 am

      Potatoes are so versatile, I was amazed at how well they worked in here! And I vote peanut butter…and jelly 😉

      Reply
  5. Harriet Emily says

    February 2, 2016 at 4:00 pm

    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!

    ★★★★★

    Reply
    • [email protected] says

      February 2, 2016 at 4:13 pm

      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 😀

      Reply
  6. Melissa @ vegan does it says

    February 2, 2016 at 4:48 pm

    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!!

    Reply
  7. Melissa @ vegan does it says

    February 2, 2016 at 4:48 pm

    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!!

    Reply
    • [email protected] says

      February 2, 2016 at 5:16 pm

      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 😀

      Reply
  8. Cailee says

    February 2, 2016 at 10:04 pm

    “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!! 🙂

    Reply
    • [email protected] says

      February 2, 2016 at 11:11 pm

      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!

      Reply
  9. Anjali @ Vegetarian Gastronomy says

    February 2, 2016 at 10:53 pm

    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 =)

    Reply
    • [email protected] says

      February 2, 2016 at 11:04 pm

      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?

      Reply
  10. Mel @ The Refreshanista says

    February 3, 2016 at 2:13 am

    These look delicious! I love a good flatbread and I seriously can’t believe these are made with potato! Amazing. They look perfect 🙂

    Reply
    • [email protected] says

      February 3, 2016 at 3:21 am

      Thanks Mel! I love flatbread too, it’s been the perfect accompaniment to my cozy soup bowls lately 🙂

      Reply
  11. Keri says

    February 3, 2016 at 3:03 am

    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!

    Reply
    • [email protected] says

      February 3, 2016 at 3:27 am

      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.

      Reply