Gluten-Free Flatbread

A gluten-free flatbread made from rice flour, super light and filled with daily ingredients, ideal to fold up ready to eat as street food or just open-faced with a knife and fork.

It is also excellent with a sweet filling or as a simple bread substitute.

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

60 gr Rice flour, sifted
40 gr potato starch, sifted
80 ml unsweetened soy vegetable drink
a pinch of salt
2 gr cremor tartar or baking soda

For the filling:

Tinned tuna chunks in olive oil, 100 g, drained
Rocket salad, to taste
Cherry tomatoes, to taste
Italian Fontina cheese, to taste
Grated cheese, a handful
EVOO – Extra Virgin Olive Oil, a drizzle

Method

Combine rice flour and potato starch into a bowl with ½ teaspoon of salt with baking soda or cream of tartar, stir. Pour the vegetable drink into the bowl, keep stirring until the mixture is firm, set it on a floured work surface, knead with your hands until you get a smooth ball-shaped dough.

Wrap it with cling film, refrigerate 1 hour.

Split up the dough and roll out thinly on a floured pastry board.

Heat a non-stick frying pan without adding fat, toast the flatbreads on both sides for approx. 2 minutes.

While still hot, stuff with thin slices of fontina cheese, cherry tomatoes, rocket, tuna, a handful of grated cheese and a drizzle of EVOO.

Serve.