Sweet Potato Flatbread

This delicious flatbread recipe features sweet potato and cassava flour.  A must have in your 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, everyone 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.

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