Crispy Potato Flatbread (Gluten Free)

Crispy Potato Flatbread (Gluten Free)

Crispy Potato Flatbread (Gluten Free)


 907 g (aprox. 2 lbs) potatos

80 g grated Parmesan Cheese

190 g QM Wholegrain Brown Rice Flour

325 g cold water

Olive oil as needed or your favourite flavoured oil.

Fine salt-for seasoning

Fresh rosemary or any other herbs favour


 Preheat oven to 400F.

Line a lipped baking tray with parchment paper and lightly oil.

Place oven rack at lowest part of the oven.

 In a large bowl, mix the flour, cheese, salt, water, and oil until smooth and set aside.

 Thinly slice potatos with a mandolin if you have one.  Carefully add potatos into the batter and mix until well coated.

 Pour and spread the potato mixture onto the prepared baking tray.  Be sure the mixture is spread evenly.  Top with rosemary or favourite herbs for added flavour. 

 Place in oven on lowest rack and bake for 20 minutes.  Then move the tray (and rack) to the middle position, and bake for additional 20 minutes or until the flatbread becomes crispy and golden brown in colour.

 When done, remove from the oven and let it sit to cool slightly.  Cut into desired size pieces and serve hot.

 *Note:  Use any spices or blends that you like.  This is also delicious served with a dash of your favourite hot sauce.



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