Gluten-free flatbread made from rice flour, very simple to prepare simply stuffed with salad, tuna and cherry tomatoes, to be closed and eaten as street food or eaten open-faced with a knife and fork.

It also works excellently with a sweet filling or as a simple substitute for bread.

Makes 2 small flatbreads, Preparation 15 mins + 1 hour resting, Cooking 5 mins

  • 60 gr Gluten-free rice flour
  • 40 gr potato starch
  • 80 ml unsweetened soy vegetable drink
  • a pinch of salt
  • 2 gr cream of tartar or baking soda

For the filling:

  • Drained tinned tuna chunks in olive oil, 100 g
  • Rocket salad, to taste
  • Cherry toms, to taste
  • Fontina cheese, to taste
  • Grated Parmigiano, a handful
  • EVOO – Extra Virgin Olive Oil, a drizzle


Pour the two flours together with half a teaspoon of salt and the cream of tartar or baking soda into a bowl. Mix with a wooden spoon and in the meantime pour in the vegetable milk, continuing to mix with the spoon until the dough becomes a little firm, then pour it onto a lightly floured work surface and continue to knead with your hands, until you get a smooth ball-shaped dough.

Wrap it with cling film and leave it to rest in the fridge 1 hour.

Divide the dough into two parts and roll them out thinly on a floured pastry board.

Heat a non-stick pan without adding fat, cook the flatbread on both sides for about 2 minutes.

Stuff them while still hot with thin slices of fontina cheese, cherry tomatoes, rocket, tuna, a handful of grated Parmigiano and a drizzle of EVOO.


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