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Gluten-Free Flatbread

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"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!"
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53 m servings 230 cals
Original recipe yields 8 servings (8 flatbreads)


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  1. Grease a baking sheet.
  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.
  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.
  4. Preheat oven to 400 degrees F (200 degrees C).
  5. Bake in the preheated oven for 8 minutes.

Nutrition Facts

Per Serving: 230 calories; 7.4 g fat; 37 g carbohydrates; 3.4 g protein; 0 mg cholesterol; 351 mg sodium. Full nutrition

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