Sunday, November 27, 2016

Everything Mashed Potato Flatbread

Everything Mashed Potato Flatbread

I’m in love with this easy to make light and fluffy Gluten Free Everything Mashed Potato Flatbread recipe. It’s inspired by what once was my favorite snack, the Everything Bagel. They’re generously topped with Poppy and Sesame Seeds, Dried Onion and Garlic and a little Basil and Salt. They’re just as tasty as a Bagel but are much Easier to Make. They make a perfect side for a big bowl of Soup, or a deliciously Soft Bun for Sandwiches or Burgers. They’re a great way to use up left over Mashed Potatoes.


2 Cups Prepared Mashed Potatoes (I used 2 Medium  
    Russet Potatoes)
1/4 Cup Melted Butter
1 Egg
1 Cup Rice Flour
1/4 Cup Corn Starch (or Tapioca or Potato Starch)
2 Tsp Baking Powder
1/2 Tsp Salt

For the Everything Topping:
2 Tsp Poppy Seeds
2 Tsp Sesame Seeds
2 Tsp Dried Garlic or 1/2 Tsp Garlic Powder
2 Tsp Dried Onion
1 Tsp Dried Basil
1/2 Tsp Salt

1. Cook then mash the potatoes, then set aside to cool. Or use 2 cups of prepared mashed potatoes.
2. In a large bowl, add the mashed potatoes. Stir in the melted butter and the egg. Mix until smooth. Then add the rice flour, corn starch, salt and baking powder. Mix until a smooth dough forms. Wrap the dough ball in plastic wrap and place in the refrigerator for 1/2 hour.
3. Pre heat oven to 450 F.
4. In a small bowl mix the poppy seeds, sesame seeds, dried garlic and onion, basil and salt, until well combined.
5. Cut the dough into 8 pieces. Roll into balls and flatten with lightly (rice) floured fingers. Place onto a parchment paper lined baking sheet. Brush with melted butter then sprinkle with the everything mixture.
6. Bake for 15 minutes. Remove from the oven then brush with melted butter once more.

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