I found this recipe for gluten-free potato flatbread and thought it might be really good with sweet potatoes. So I used 2 cups of mashed up sweet potatoes and substituted sorghum flour for the rice flour. They turned out really good, especially with melted butter brushed on the top. I know, I’ve been trying to avoid dairy, but butter doesn’t seem to bother me.
- 2 Cups cooked, mashed sweet potatoes
- 1/4 Cup Melted Butter
- 1 Egg
- 1 Cup Sorghum Flour
- 1/4 Cup Corn Starch
- 2 Tsp Baking Powder
- 1/2 Tsp Salt
Cook, then mash the sweet potatoes, then set aside to cool.
Stir in the melted butter and the egg. Mix until smooth. Then add the rice flour, cornstarch, salt and baking powder. Mix until smooth dough forms. Wrap the dough ball in plastic wrap and place in the refrigerator for 1/2 hour. I skipped putting it in the refrigerator and they turned out fine, but the dough might be easier to handle if you do this.
Pre heat oven to 450 F.
Cut the dough into 8 pieces. Roll into balls and flatten with lightly (rice) floured fingers. Place onto a greased baking sheet and poke each one with a fork several times. Mine were about 5 inches wide. You could make them larger or smaller. They were about 1/4 inch thick. They didn’t grow very much after they were cooked. Brush with melted butter then sprinkle with a pinch of sea salt.
Bake for 15 – 20 minutes. Remove from the oven then brush with melted butter once more.
I sat under the tree with my bone and IGNORED the grackle today. Take THAT devil-bird! You aren’t nearly as interesting as my bone!