GLUTEN FREE SWEET POTATO FLATBREAD

Taste Vine Flatbread - dip it, plunge it, propagate it or you can justified use it as a supposal for dish. The possibilities are interminable.Ofttimes I see requests for those who can't mortal gluten or dairy, search for a clams that they can savour on Slimming Reality, there are not galore options out there and those that are can be pretty advanced in syns.Then a good populate of mine was on a real restrictive fasting, and she was brave for few considerate of thready flatbread she could use for wraps or a dish found etc, one that didn't take any crucifer.

 So I promised her I would arise up with a pleasing direction for her.Having through a unretentive furnish of Paleo and Whole30 in the once, I was quite used to using contrasting flours much as coconut flour, tapioca and arrowroot. Coco flour on its own notwithstanding can be a bit odd in texture, but when you syndicate it with a polysaccharide equal arrowroot, tapioca or flatbottomed cornstarch (if you are alright with using that), it can soften awful results.

Wow, the resultant was perfect and my human was real golden with how it revolved out. This instruction yields 2 proper sized flatbread, or one wide (eager for a pizza encrustation), or 3 to 4 microscopic which would be perfect for tacos. You could straight hit this flatbread a rule, cut into triangles and then bake again to tender up to use as nachos. Rattling the recite is long.There are varied antithetical types of saccharine spud varieties out there and I human made this direction a few present now, it totality recovered with fixture pleasing tater or the Asiatic covered saccharine spud. If you can get booze of the Asian variety, it is a less bit solon formal and so yields a slightly crispier flatbread which is impressive. Not ever simplified to gain though.

Ingredients:

• 1 cup (240ml) of plain mashed sweet potato 
• ¼ cup (120ml) of water
• 2 tablespoons of coconut flour (3 syns)
• 2 tablespoons of tapioca starch (can use arrowroot or cornstarch) (3 syns)
• pinch of garlic powder (optional)
• pinch of onion powder (optional)
• pinch of salt
• spray oil

Instructions:

• Preheat oven to 190c or 375f (gas mark 5)
• Add the mashed potato to a bowl with the coconut flour, tapioca starch, salt, garlic powder, onion powder and water and mix with a wooden spoon till combined
• Divide the mixture into two equal size balls.
• Line a baking tray with parchment paper and spray over the top, this just helps it to lift off when you flip. 
• Place each ball of the dough like mixture onto the tray and  flatten down with your hands forming into a flatbread type shape (or round shape if you prefer). Keep doing this until it is flatbread thin and even all over about 1/3 inch in thickness 
• Spray over the top with spray oil
• Place in the oven and bake for approx 30-40 mins until golden.
• After about 20 to 30 mins of the way through cooking time, you should be able to carefully slide a spatula underneath to flip them over for the remainder of the cooking time, flatbread should feel firm and lightly golden and crisp on the edges. 

Notes:

To get make the mashed potato, I just pierce a large sweet potato, place in the microwave for 5-8 mins. Then once cooled, you can scoop of flesh and mash. Nutritional information is an estimate and is to be used for informational purposes only.Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. Also double check syn values of sinned ingredients as different brands can vary. All images and content on Slimming Eats are copyright protected.If you wish to share this recipe, then please do so by using the share buttons provided. Do not screenshot or post recipe or content in full

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