Gluten-Free Flatbread

I first made these to go with gyros. I folded mine over, and it was pretty close to the taste of a whole-wheat pita!



Step: 1

Grease a baking sheet.

Step: 2

Combine sorghum flour, quinoa flour, cornstarch, tapioca flour, potato starch flour, baking soda, xanthan gum, salt, and yeast together in a bowl. Stir water, olive oil, cider vinegar, and honey together in a separate bowl until honey is dissolved; pour over flour mixture and mix until dough comes together in a ball.

Step: 3

Place 1/4 cup dough between 2 sheets waxed paper or plastic wrap and roll until very thin using a rolling pin or tortilla press. Place on the prepared baking sheet and repeat with remaining dough; let rise for 30 minutes.

Step: 4

Preheat oven to 400 degrees F (200 degrees C).

Step: 5

Bake in the preheated oven for 8 minutes.


Per Serving: 230 calories; protein 3.4g; carbohydrates 37g; fat 7.4g; sodium 351.4mg.

3 Cheese Tortilla Pizza Author : Pablo Levesque
3 P Salad Author : sueb