This delicious flatbread recipe features sweet potato and cassava flour [1]. 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 [1], about 2.2 oz. plus more for dusting
- 1/4 tsp. salt
- 1/2 tsp. gluten free Italian seasoning [2]
- 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 [3] 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 [4]. 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 [5] 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.