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, snacks, sweet · February 19, 2016

Vegan Gluten-Free Sweet Potato Flatbread

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A simple, subtly sweet flatbread so soft and flexible you would never guess this Sweet Potato Flatbread recipe contains no gluten or oil. A must-try versatile vegan recipe!

Sweet Potato Flatbread | Gluten-Free, Vegan, & Oil-Free

 

The potato flatbread family is growing. Meet the newest member: Vegan Gluten-Free Sweet Potato Flatbread.

One of the first questions I received after posting the original Vegan Gluten-Free Flatbread was will it work with sweet potatoes. Well as I’m sure you can guess by the title of this post, the answer is yes! It works and works deliciously.

Sweet Potato Flatbread | Gluten-Free, Vegan, & Oil-Free

Sweet Potato Flatbread

In fact this sweet potato version turned out even more flexible than the original. Not quite as fluffy, but very bendy. The dough is slightly more fragile because the sweet potato isn’t as starchy and sticky, but after cooking they are insanely soft. And cleaning the potato puree out of the blender is a lot easier with this version too.

Since there is already a hint of sweet from the sweet potato, I thought we might as well take it a step further with a little bit of coconut sugar. And if we are going to go the sweet route, then we might as well add a dumping dash of cinnamon too.

Of course the sweetness and the spice is entirely optional. You can just go with a pinch of salt and you’ll be on your way to a savory flatbread instead.

I just devoured the last three for a snack actually. No toppings, no fillings, just sweet soft cinnamon-laced flatbread. It’s a very unique flavor for a flatbread, like nothing I’ve had before, but irresistible once you taste it!

Sweet Potato Flatbread | Gluten-Free, Vegan, & Oil-Free

A few tips…

Roll them out between two pieces of wax paper so they don’t stick or tear. And be sure to peel the paper off the flatbread, NOT the flatbread off the paper.

Place the cooked flatbreads in a bowl or on a plate covered with a damp cloth while cooking the others. It keeps them very soft and warm.

To reheat, either wrap them in a damp wet paper towel and microwave till warm and soft. Or pop them in the toaster for a pita chip-like crunch.

I’ve already gotten great feedback from readers on the original flatbread recipe, and a few shots on Instagram too like this one. So if you haven’t tried either yet then pick your potato and get on it!

Subtly sweet, soft, cinnamon-laced flatbread! #vegan #glutenfreeClick To Tweet Print
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Vegan Gluten-Free Sweet Potato Flatbread

★★★★★ 4.9 from 14 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
  • 1 medium sweet potato
  • 1 1/2 cup water
  • Dough
  • 1 cup of the sweet potato puree (above)
  • 1 cup tapioca flour
  • 1 cup gluten free flour blend (I used Bob’s Red Mill 1-to-1)
  • 1 tsp baking powder
  • Sweet version: 2 tbsps of coconut sugar + 1 tsp cinnamon
  • Savory version: 1 tsp salt

Instructions

  1. Potato puree: Peel and roughly chop the sweet potato.
  2. Transfer to a medium saucepan, add the water, and boil till tender. Do not drain.
  3. Puree the potato and cooking water in a blender till smooth. Transfer to another bowl (or back into the pot) and wash your blender immediately.
  4. Dough: Combine all the dry ingredients in a mixing bowl.
  5. Add 1 cup of potato puree.
  6. Mix/knead to form a slightly stick dough. If it is too sticky, add 1/4 cup more GF flour.
  7. Divide into 5 balls.
  8. Roll out each ball between two piece of wax paper to about 1 cm thickness.
  9. Heat a non-stick skillet to medium-high heat.
  10. 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.
  11. Remove from heat and place in a bowl under a damp towel to keep them soft while you cook the others.
  12. Keep in an airtight container in the fridge for up to 4 days. Reheat as mentioned above.

Notes

For a gum free version, either use a gum-free GF blend like the King Arther Gluten Free Flour Blend or use 1 cup of brown rice flour instead of the GF all purpose. I still prefer the texture with the GF blend, but the brown rice flour version is still fairly soft and pliable.

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Sweet Potato Flatbread | Gluten-Free, Vegan, & Oil-Free

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In: vegan, gluten-free, savory, snacks, sweet · Tagged: bread, cinnamon, potato, tortilla, wrap, tapioca flour

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Comments

  1. Rebecca @ Strength and Sunshine says

    February 19, 2016 at 5:40 pm

    The sweet version please!!!! Potato and cinnamon <3 These look super flexible! I mean, check out that roll 😉 No breakage and they look so soft <3 Soft, pillowy, and roll-able….that's some damn good gluten-free vegan baking my friend!

    Reply
    • [email protected] says

      February 19, 2016 at 10:54 pm

      Very very good choice! I thought you’d go that direction because CINNAMON! The potatoey softness blew me away again 😮 When you can roll it up and use it like a telescope thats a darn flexible flatbread!

      Reply
  2. Leah M @ love me, feed me says

    February 19, 2016 at 5:44 pm

    I didn’t know I could love your flatbread recipe anymore, but I was so wrong. So much love for this. Going to get some tapioca flour ASAP!! I really want to wrap up a banana and nut butter in this <3 <3

    Reply
    • [email protected] says

      February 19, 2016 at 10:56 pm

      You have such an ingenious imagination for snacking combos, a banana wrap inside of these sounds awesome! Now I’m going to have to make more ASAP! Hope you try them 🙂

      Reply
  3. [email protected] says

    February 20, 2016 at 10:16 am

    I’m confused the recipe calls for both the sweet potato and potato purree is it the same?
    Appreciate clarification since this looks great!

    Reply
    • Gail says

      February 27, 2016 at 3:17 pm

      I can see how you were confused. It is actually shown in two parts: The first part is how to make the puree, using the sweet potato.
      The second part is the recipe for the Dough, and it shows where you use the puree, that is listed in the first recipe.
      Does that make sense? Not sure if I worded that any better.
      I had to read the recipe twice, too,!

      Reply
      • [email protected] says

        February 27, 2016 at 4:11 pm

        Sorry it’s confusing, I just wanted to make it clear that you are only using one cup of the puree that’s why I separated it like that. One potato isn’t a very consistent measurement.

        Reply
  4. Sarah | Well and Full says

    February 21, 2016 at 12:18 am

    I can’t believe this is only made with sweet potatoes and GF flour!! Genius, Natalie! 😀

    Reply
    • [email protected] says

      February 21, 2016 at 3:17 am

      Thank you Sarah! Potatoes are amazing 🙂

      Reply
  5. Lucie says

    February 21, 2016 at 3:58 pm

    I love the sweet potato version! Bonus points for cinnamon 🙂 I’m thinking a flatbread night is in order. Just wondering: would this work with whole wheat or spelt flour?

    ★★★★★

    Reply
    • [email protected] says

      February 21, 2016 at 4:29 pm

      Sure! But you won’t need the tapioca, if you have actual gluten, just use all wheat flour. Not sure about spelt, me and spelt don’t get along so I never use it ha 😀

      Reply
      • Lucie says

        February 21, 2016 at 7:38 pm

        Perfect, thanks! 🙂

        Reply
  6. Bianca @ ElephantasticVegan says

    February 22, 2016 at 5:51 pm

    It’s sooo flexible! I never thought gluten-free flatbreads could bend like that! 😀
    I’m really amazed and the color is gorgeous! The sweet version with cinnamon sounds so yummy <3

    Reply
    • [email protected] says

      February 22, 2016 at 9:06 pm

      Tapioca starch and potato are a magical pair, I never thought It’d happen either! And you better believe the sweet cinnamon one is my fave too <3

      Reply
  7. Leslie @ flora foodie says

    February 23, 2016 at 7:32 pm

    Oh goodness! These look fantastic, and I have a big thing of tapioca flour and have zero memory of what I bought it for – new purpose found 🙂

    Reply
    • [email protected] says

      February 23, 2016 at 10:48 pm

      Hahaha I know the feeling, I have two, TWO bags of flax meal in my pantry and I have no idea why or how it got there 😀 Hope these can use up some of that for you!

      Reply
      • Gwen says

        September 7, 2017 at 10:11 am

        Try replacing the tapioca flour with flax meal, they are both binders and flax is loaded with fiber.

        Reply
  8. Melissa @ vegan does it says

    February 24, 2016 at 3:35 pm

    Potatoes for the win again! The sweet version sounds amazing. Yum! Oh, I bet my daughter would love these in her lunch box with peanut butter! That’s how she always eats her baked sweet potatoes. The list of your recipes to make just keeps getting longer!

    Reply
    • [email protected] says

      February 24, 2016 at 5:17 pm

      I would be one happy camper to find something like this, or heck even just a baked sweet potato in my lunch! Leah’s idea was a peanut butter banana wrap in one of these which i think sounds amazing too!

      Reply
  9. The Vegan 8 says

    February 27, 2016 at 1:04 am

    Ok, what the heck, I just saw this on Pinterest and I missed this post too?! LOL! SO sorry girl, I don’t know what is wrong with me, just crazy busy week I guess. Anyways, you KNOW I love sweet potatoes and tapioca of course. This is similar to how I make my potato pizza crust, just with regular potatoes. The combo of starch and potatoes is amazing! I can just imagine adding chocolate chips inside of these and melt them and eating about 5 of them, yum!

    Reply
    • [email protected] says

      February 27, 2016 at 1:11 am

      Ooooh I like the way you think! I hadn’t even thought to add chocolate to the party, but YUM! Pizza crust, that must be an older one I don’t remember that… Okay just found it, yes similar but yours looks so wonderfully crispy and crusty! The perfect easy thin crust pizza, I’m pinning that one! I know I’ve said it a million times, but potatoes are amazing <3 And no worries, time just disappears sometimes 🙂

      Reply
  10. Gail says

    February 27, 2016 at 3:19 pm

    I’ll be anxious to try this one, and am excited that it doesn’t have eggs. Eggs can really tear up my stomach.
    Thank you!

    Reply
    • [email protected] says

      February 27, 2016 at 4:15 pm

      I know it’s hard to find a gluten-free and egg-free flatbread! I hope you try the recipe and enjoy 🙂

      Reply
  11. Mandy says

    February 27, 2016 at 5:07 pm

    Oh, my goodness!!! Just when I thought your potato flatbread was genius, you go and create a new version that sounds absolutely heavenly! Growing up, I loved eating sweet potatoes with cinnamon, sugar and a little butter so this sounds so perfect. The magic of potatoes – so amazing! Can’t wait to give these a try! <3

    Reply
    • [email protected] says

      February 27, 2016 at 5:23 pm

      These have quickly replaced the original as my favorite! Sweet potato and cinnamon and sugar…mmmm delicious in all forms 🙂 I keep meaning to try all these amazing sweet wrap ideas like chocolate filling or a banana wrap but I end up just eating them because they are so good! Oh and I finally found some of the King Arthur GF flour, so I’m going to try them with that next!

      Reply
  12. Natasha says

    March 8, 2016 at 9:47 am

    Wow! I just made these and I’m blown away. I used 1/3 cup each of brown rice flour, potato starch and spelt flour with 1/4 teaspoon xanthan gum instead of the gluten free mix.

    ★★★★★

    Reply
    • Natalie says

      March 8, 2016 at 5:11 pm

      I’m so happy you liked them!! And thanks for the feedback. I’m always getting questions about substituting other flours so that is good to know 🙂

      Reply
  13. Justyn says

    May 8, 2016 at 9:53 pm

    The recipe above says baking soda but the video says baking powder. Did you use baking powder?

    Reply
    • Natalie says

      May 8, 2016 at 10:01 pm

      It should be powder, the written recipe is incorrect. Thanks for letting me know!

      Reply
  14. Tracy says

    May 12, 2016 at 3:10 pm

    Sounds good! I’m wondering if I could use other vegetables to switch things up sometimes. Have you tried it with cauliflower or various squashes?

    Reply
    • Natalie says

      May 12, 2016 at 3:46 pm

      I have tried it with pumpkin and it did not work. I haven’t tried cauliflower, but I have my doubts about that too. Potatoes have this very unique starchy glue-like consistency after blending that no other vegetable really does.

      Reply
  15. Valerie says

    August 10, 2016 at 2:55 pm

    I made these last night. I had white-fleshed yams and whole wheat pastry flour. They are pretty good, I don’t really have a use for the cinnamon ones (I used date sugar), but I will definitely make the savory ones again! Next time I will boil the yams/sweet potatoes in veggie broth and maybe throw in some garlic! 3 medium yams made about 8 cups of puree! They are a little bit playdoughy, but very easy to work with. I rolled them out to about 1/4″-1/8″ thick (just on floured counter, no wax paper), and they fluffed up nicely on my cast iron griddle. Also, I just put enough water to cover the potatoes, because I didn’t realize it had a measurement.

    ★★★★★

    Reply
    • Natalie says

      August 10, 2016 at 5:17 pm

      I’m so glad you tried them! With the sweet ones I usually just eat them plain as a snack, but the savory version is much more versatile. And you idea to add in some veggie broth and garlic sounds delicious. I’ve never tried it with whole wheat pastry flour, so I’m glad it worked. Thanks for the feedback 🙂

      Reply
  16. Emily says

    August 26, 2016 at 8:48 pm

    Has anyone tried to freeze these and reheat as needed? When my family and j order Arabic food, I’m always envious of their bread they can dip in garlic. I’d love to have some bread on hand!

    ★★★★★

    Reply
    • Natalie says

      August 27, 2016 at 5:16 pm

      As the batch is quite small I haven’t tried freezing them yet, but it’s worth a shot! I would recommend reheating them wrapped in a wet towel to steam them so they don’t get dried out though. Enjoy!

      Reply
  17. Abygail says

    November 4, 2016 at 9:39 pm

    Could this be made so it’s not gluten free as I have gluten flours?

    Reply
    • Natalie says

      November 4, 2016 at 9:41 pm

      Sure! You can use all purpose or wheat flour in place of both the tapioca and gluten-free flour blend, so about 2 cups of AP flour. And if it seems to dry or too wet to roll out just adjust the amount of sweet potato puree and flour accordingly 🙂

      Reply
      • Abygail says

        November 4, 2016 at 9:45 pm

        Thank you so much I will give this a go!

        Reply
  18. sofia says

    December 29, 2016 at 11:37 am

    I made the savory version and loved it! What I’m wondering is if you can freeze the dough. I would love to make a bunch of dough and freeze it and just take it out and thaw it when I need it. Thoughts?

    Reply
    • Natalie says

      December 29, 2016 at 4:28 pm

      I am so happy you tried it and liked it Sofia! Hmmm I haven’t tried freezing the dough before, only the already cooked wraps. I worry that similar to freezing the wraps the dough may dry out significantly and change the texture of them. It’s worth a try, but I can’t guarantee they will be as good as freshly made.

      Reply
  19. SJF says

    February 19, 2017 at 5:04 pm

    i made these this morning and unfortunately they were a bit of a disaster. I had to add at least another cup and a half of flour before they were the right consistency. By then, the sweet potato to flour ratio was not what I was wanting. I may try them again but will start out with about 1/4 to 1/2 cup of water and then add more liquid to the dough if needed.

    Reply
    • Natalie says

      February 19, 2017 at 5:11 pm

      I am so sorry they didn’t work for you, bread/dough recipes can be so finicky sometimes. I definitely think adding the liquid slowly to get the right consistency next time is a good idea. Hope take 2 turns out much better!!

      Reply
  20. Pongodhall says

    March 28, 2017 at 5:00 am

    Gf, vegan, no yeast, SOFT wraps that do wrap! Perfection!

    Reply
    • Natalie says

      March 28, 2017 at 11:03 am

      YES!! I am so happy you like them 🙂

      Reply
  21. Beth Hartley says

    July 4, 2017 at 8:52 am

    I can’t easily source tapioca flour….but you seem to be using it as a binder? What might I use instead? I am wheat free and in the U.K. 🙂 I’m really wanting to try these as the gf wraps I have had have been…….so bad…..!!

    ★★★★

    Reply
    • Natalie says

      July 4, 2017 at 8:53 am

      Yep it is the binder/gluten-replacement here. You can use cornstarch instead, thats the closest sub. White rice flour may work as well, but I can’t guarantee the amounts/ratios would be the same so cornstarch would be safer if you can find it! Hope that helps 🙂

      Reply
    • Jane Marshall says

      July 31, 2018 at 1:11 am

      Tapioca flour is easily found on Amazon in UK

      Reply
  22. Astrid says

    July 17, 2017 at 3:03 pm

    Saw it, made it, loved it! I was craving something sweet and doughy and this hit the spot perfectly ☺
    It’s amazing that it turns out so well without any oil!
    I was wondering about something in the description, though. It says to roll the dough to 1 cm thickness…that’s awfully thick. I rolled mine to about half that and they looked pretty much like the ones in the picture.
    Bonus fact: The dough is soft enough to just squish it flat with a pot, no rolling pin needed.

    ★★★★★

    Reply
    • Natalie says

      July 17, 2017 at 6:41 pm

      I’m so happy you liked these Astrid! Ha love the fun fact, that’s a great idea–i’m always up for easier methods 🙂 Thanks for sharing, And yes I think that should be more like 1/4 inch or even a little less, I’ll go edit it right now. Enjoy the rest!

      Reply
  23. Jacki says

    August 1, 2017 at 1:37 pm

    I just found your site/recipe on Pinterest (thanks to the person that pinned)
    I’m really excited to try this, husband is Celiac and looking for something to have on hand to make lunches to go to work- In my experience GF products I have made in the past are great the first day and from then start to stale quickly. Do you have any information on durability and shelf life after the first day.

    Reply
    • Natalie says

      August 1, 2017 at 6:15 pm

      Hi Jacki! Welcome I am so happy you found me. Yep, I know exactly what you mean with GF baked goods, especially when homemade without any preservatives. These are indeed best the first day, but after that you just have to be strategic about how you reheat them. I recommend toasting them in the oven or toaster, the edges get kinda crunchy/crispy like a chip and you can eat them like an open-faced pizza/sandwich with toppings that way. Or to reheat them and keep them soft, wrap in a damp paper towel and microwave until soft and pliable again. They will still dry out though with time, so I recommend 3-4 days max as a “shelf life”. I have had some readers freeze them, but I can’t vouch for that personally. Hope that helps!

      Reply
  24. Lori says

    August 5, 2017 at 11:35 am

    Natalie: your inspired me to get creative. I used wet almond meal leftover from making almond milk + some stoneground oats (aka Scottish oatmeal) and the resulting wrap is surprisingly delish. Thank you!!

    ★★★★★

    Reply
    • Lori says

      August 5, 2017 at 11:38 am

      *your RECIPE inspired me… 🙂

      ★★★★★

      Reply
    • Natalie says

      August 5, 2017 at 6:15 pm

      Whoa this sounds amazing! Just almond meal + oats–I am so curious to try that now, I love both of those ingredients and it sounds so wonderfully simple too. Thank you for sharing and always happy to inspire such yummy things 🙂

      Reply
      • Lori says

        August 5, 2017 at 8:16 pm

        Oops! Apologies for not being clear. I subbed wet almond meal + stone ground oats for the gluten-free flour your flatbread recipe calls for, and also included the other ingredients listed in your [white potato] flatbread recipe. Because the meal was wet I needed to increase the dry ingredients to get the dough to the right consistency, namely a bit more tapioca and a generous amount of oats. Next time I’ll pay attention to measurements. 🙂

        ★★★★★

        Reply
        • Natalie says

          August 6, 2017 at 9:04 pm

          Ah gotcha! Thanks for clarifying. Since creating this recipe I have come to love almond flour and meal in baking for the awesome moisture and texture it adds so I am really cruise to try it. No worries, I will experiment with the idea myself too. Plus such a great way to use up milk pulp! Thanks Lori 🙂

          Reply
  25. Hoshayah says

    December 9, 2017 at 2:52 pm

    I have recently gone GF and was a bit skeptical about finding a flexible flat bread substitute, but this one is FANTASTIC!!!! I am so Inspired!
    I have been vegan for 30 years and bote Five vegan children, never seen anything like this!
    I didn’t have Tapioca flour but substituted with Corn Flour and it worked marvelously!

    Reply
    • Natalie says

      December 9, 2017 at 5:40 pm

      I am so so happy you like the recipe–so soft, right? The potato does amazing things for moisture and binding without gluten or oil. Thank you for the wonderful feedback and I hope there are many more batches in your future 🙂

      Reply
  26. Susan says

    January 12, 2018 at 6:49 pm

    Hi there thanks for the awesome recipe! Can’t wait to try it out! Can I use potatoes starch instead of tapioca starch?

    ★★★★★

    Reply
    • Natalie says

      January 13, 2018 at 11:23 am

      Hi Susan! I haven’t tested with potato starch so I can’t guarantee it will work as well. Potato and tapioca starches aren’t usually perfect subs, arrowroot starch would be a better substitute 🙂

      Reply
  27. kendra koach says

    March 11, 2018 at 7:41 pm

    Several questions and please turn these into empanadas!

    First question. Once you have pureed the sweet potatoes, do you let them cool off or do you pour the hot sweet potatoes into the flour?

    Second question. Do you let the flour/sweet potato mixture sit for a few or do you roll the dough as soon as you mix everything?

    Also, please turn these into empanadas. I just attempted to make them. Came out fairly dry. I can not use eggs (allergy) so I couldn’t do the standard egg wash. How would you accommodate this?

    ★★★★★

    Reply
    • Natalie says

      March 12, 2018 at 11:04 am

      Hi Kendra! Okay so for the questions:
      1) I let them cool for maybe 5-10 minutes just to be easier to handle, but I do puree and mix while still warm. If it’s too hot you will burn your hands trying to knead it (been there done that) but too cool and the starchiness of the potatoes starts to change.
      2) I roll as soon as I’m done mixing, its easiest to roll and least likely to break that way.
      Hmm I’ve never made empanadas in my life so I’m not sure i’m best suited to that task. But one of my blogger friends has a vegan empanada recipe here: http://frommybowl.com/vegan-corn-empanadas/ and she just uses nondairy milk instead of the egg wash on top. Maybe you could try that?

      Reply
  28. Janice says

    April 14, 2018 at 11:56 am

    I am going to try this! I also love the music in your video- Please send me the link to the music!

    Reply
    • Natalie says

      April 14, 2018 at 5:30 pm

      Yay!! I hope you love it, let me know 🙂 And this is the song: https://youtu.be/Z3cGGsQqooE

      Reply
  29. Meg says

    August 8, 2018 at 4:53 am

    Another brilliant creation from Natalie! I was curious to find a bread to make that was simple and healthier than my naan bread obsession, and after reading the information about this flat bread I knew it was the one to try! I absolutely love have easy this bread is and how delicious it is! I like to eat it as a savoury dish with hummus and veg or a sweet thing with protein powder pudding and berries! So amazing!
    The only thing I’m curious about it the nutrition information and serving size for these bad boys!

    ★★★★★

    Reply