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Recipe: Rice and Potato Flatbread

I recently had to go gluten-free again, so I'm starting to experiment with different quick breads. Whipped this one up quick, first try was successful!

1 1/2 cups rice flour
1 1/2 cups instant potato flakes
1 teaspoon xantham gum
1 teaspoon baking powder
2 teaspoons cinnamon
2 packages stevia (a natural sweetener)
2 eggs
3 cups water

Preheat oven to 350 degrees F. Spray/oil rectangle baking pan. Combine dry ingredients until well mixed. Add eggs and water, and mix well. Pour/spread into baking pan. Bake for 55-60 minutes. Will be thick and dense and delicious. Very yummy spread with peanut butter and all-fruit.

Very Hungry Tween Son (VHTS) loved it plain AND spread with peanut butter. Thank goodness! Something healthy and gluten-free that he can eat all day!

Alternative: Could substitute cinnamon with garlic and onion powder. Think we'll try that next week.

Feel free to add salt if desired. I have high blood pressure, so I don't add salt to anything.

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