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Gluten Free Sweet Potato Flatbread

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3 flatbreads
Calories 150
A delicious gluten-free flatbread made with mashed sweet potatoes, perfect for a healthy snack or meal.

Ingredients

Main

  • 1.5 cups plain mashed sweet potato (approx. 490g raw weight)
  • 0.375 cup water (6 tablespoons / 90ml)
  • 3 tablespoons coconut flour
  • 3 tablespoons tapioca starch (or arrowroot or cornstarch)
  • 0.25 teaspoon garlic powder (optional)
  • 0.25 teaspoon onion powder (optional)
  • 0.25 teaspoon sea salt (or to taste)
  • Olive oil spray

Instructions 

  • Preheat oven to 190°C (375°F).
  • Mix sweet potato, coconut flour, tapioca starch, salt, garlic and onion powders.
  • Add water gradually, mixing until dough is soft and manageable.
  • Divide dough into 3 portions, flatten on parchment, spray with olive oil, and bake 20–30 mins.
  • Flip flatbreads, bake 10–15 mins until golden and crisp.
  • Garnish with herbs and serve.

Notes

Ensure even thickness for best results.
Calories: 150kcal
Cost: $10
Course: Appetizer, Snack
Cuisine: fusion
Keyword: Sweet Potato