This delicious flatbread recipe features sweet potato and cassava flour. The latest addition to my gluten free pantry, cassava flour is made from the root of the yuca plant. The entire root is grated, dried, and ground into a mild tasting flour that is both gluten free and Paleo friendly.
This gluten free, grain free flat bread was a nice change from my usual potato side, really different from anything I have ever made. To achieve the same results, I recommend weighing your ingredients.
6 Servings
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Ingredients:
- 1 large sweet potato, about 12 oz.
- 1/2 cup cassava flour, about 2.2 oz. plus more for dusting
- 1/4 tsp. salt
- 1/2 tsp. gluten free Italian seasoning
- 2 tbsp. olive oil
- 3/4 cup grated cheese such as parmesan, gruyere etc.
Preparation:
Peel the sweet potato and cut into chunks. I used 1 sweet potato for this recipe. After peeling, it weighed 10 oz.
Steam the potato until very soft, 25-30 minutes. Remove the potato and add to the bowl of a stand mixer.
Beat with the paddle attachment until smooth. Whisk together ½ cup of cassava flour with salt and Italian seasoning. Add to the bowl and mix until a soft dough forms. The dough will be heavy and clinging to the paddle, like this.
Transfer the dough to a sheet of parchment paper. I used a pie dough roller and floured fingers to gently roll and press the dough into a 1/4″ thick round. Use a spatula to neaten the edges.
Slide the parchment onto a pizza stone. Brush with olive oil, sprinkle with more seasoning and the grated cheese. I used Parmesan and it browned up nicely, but Romano, Gruyere or even cheddar would be fine. Use your favorite, or whatever you have on hand. Bake at 375◦ for 25 minutes, then broil on high for 5 minutes. The cheese should be melted and starting to brown, the edges crispy. Watch that it doesn’t burn!
Use a large spatula to slide the flatbread off the parchment onto a cutting board. Slice into wedges and serve. You should hear a nice crunch when you cut into it. Once the flatbread begins to cool it will soften up, so it is best eaten immediately. Leftovers can be reheated on a pizza stone.
The verdict, hubby and I both loved it! Potato lovers, change up your menu with this easy, gluten free side. Everyone will want a slice, so be ready to share!
Notes ♪♫ Cassava flour is quickly gaining popularity in gluten free baking. If you can’t find it at your supermarket it is widely available online from sites like Amazon.
Beautiful – looks amazing. Thanks for sharing at the What’s for Dinner party! I look forward to seeing what you’ll bring to the next party.
Thank you Helen! See you at the next party!