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


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.



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