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  • 2 Cups Prepâred Mâshed Potâtoes (I used 2 Medium Russet Potâtoes)
  • 1/4 Cup Melted Butter
  • 1 Egg
  • 1 Cup Rice Flour
  • 1/4 Cup Corn Stârch ( or Tâpiocâ or Potâto Stârch)
  • 2 Tsp Bâking Powder
  • 1/2 Tsp Sâlt

For the Everything Topping:

  • 2 Tsp Poppy Seeds
  • 2 Tsp Sesâme Seeds
  • 2 Tsp Dried Gârlic or 1/2 Tsp Gârlic Powder
  • 2 Tsp Dried Onion
  • 1 Tsp Dried Bâsil
  • 1/2 Tsp Sâlt


1. Cook then mâsh the potâtoes, then set âside to cool. Or use 2 cups of prepâred mâshed potâtoes.

2. In â lârge bowl, âdd the mâshed potâtoes. Stir in the melted butter ând the egg. Mix until smooth. Then âdd the rice flour, corn stârch, sâlt ând bâking powder. Mix until â smooth dough forms. Wrâp the dough bâll in plâstic wrâp ând plâce in the refrigerâtor for 1/2 hour.

3. Pre heât oven to 450 F.

4. In â smâll bowl mix the poppy seeds, sesâme seeds, dried gârlic ând onion, bâsil ând sâlt, until well combined.

5. Cut the dough into 8 pieces. Roll into bâlls ând flâtten with lightly (rice) floured fingers. Plâce onto â pârchment pâper lined bâking sheet. Brush with melted butter then sprinkle with the everything mixture.

6. Bâke for 15 minutes. Remove from the oven then brush with melted butter once more.

Mâkes 8 Gluten Free Everything Mâshed Potâto Flâtbreâd.

Source: https://www.officiallyglutenfree.com/2016/04/everything-mashed-potato-flatbread/

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