A Better Gluten-Free Flatbread

I previously wrote about a gluten-free flatbread/tortilla, which we have made several times. However, I find these a little stiff and not having much taste. Recently I found a new recipe that is similar but uses potato flour as one of the ingredients. This flour adds some much needed flavor and softens the texture of the breads as well.

As usual, I like to grill my flatbreads/tortillas because (a) it keeps the heat out of the kitchen, and (b) it just seems to taste better. Here I am grilling 4 at once. If I turned on all the burners, I could have grilled all of them at once, but I tend to roll out the next batch while cooking the current batch. You'll notice I don't fret over them not being perfectly circular. They're "rustic", I explain to my wife.

This flatbread has now become our new go-to flatbread, as it is easy to make and tastes great. It also makes use of a bunch of potato flour we accidentally bought (we wanted potato starch). I want to experiment with adding various herbs and spices, but they taste pretty good just like this.

Gluten Free Flatbreads

Ingredients

1 c brown rice flour
½ c potato flour
¼ c arrowroot or tapioca flour
½ c cornmeal
1 t xanthan gum or guar gum
3 T olive oil
1 t salt
1 c buttermilk

Steps

1. Mix all ingredients together adding milk last and in stages so as not to end up with too wet a mixture. The dough needs to be just past the crumbly stage, and able to come together in a soft ball in your hand.

2. Roll out golf ball sized portions to as thin as you can handle the rolled out dough.

3. Cook on a greased hot skillet or grill for 1 minute on each side. Keep warm til serving.