Gluten-Free Flatbread Recipe

Serve this flatbread with your favorite hummus and veggies. Personally, I love to top it with guacamole, arugula, cherry tomatoes and balsamic vinegar drizzle.

Yield: approximately 2 servings

1 cup potato starch

¼ cup coconut flour

½ cup water

¼ cup olive oil

1 tsp garlic, minced

1 tsp oregano

½ tsp coriander

1 tsp Himalayan salt

1 Tbsp apple cider vinegar + coconut milk to make ¼ cup total

1 egg

1 red pepper, thinly sliced

1 green pepper, thinly sliced

Several button or baby bella mushrooms, thinly sliced

10 baby carrots

Additional herbs, veggies and toppings of choice (optional)

Preheat the oven to 450° F.

Line a cookie sheet or baking stone with parchment paper. Place the pan in the oven to get it warm.

In a large bowl, mix coconut flour, potato starch and pink salt. Stir in the warm water and olive oil and mix until combined. Let this set for 3-5 minutes; it will thicken up as the coconut flour absorbs the liquid.

Add milk/vinegar, egg and mix together with garlic, oregano and coriander.

Remove the baking sheet from the oven (use an oven mitt) and pour the flatbread dough on the parchment paper. Spread around. Cook for 20 minutes in the oven until the edges start to brown. Serve with veggies and hummus.

Recipes courtesy of Tiffany Hinton, GF Mom Certified. Connect on social media @GFMomCertified.