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Ingredients53 m servings 230 cals
Original recipe yields 8 servings (8 flatbreads)
- Grease a baking sheet.
- 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.
- 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.
- Preheat oven to 400 degrees F (200 degrees C).
- Bake in the preheated oven for 8 minutes.
Per Serving: 230 calories; 7.4 g fat; 37 g carbohydrates; 3.4 g protein; 0 mg cholesterol; 351 mg sodium. Full nutrition