Savory Flatbread Crisps


One of the gluten-free bread mixes that I like is Chebe brand. Most of their products I can modify slightly in a pinch to fit my dietary needs. They have several products that are quick and easy to make if you are short on time. This recipe is similar to what the Chebe breads taste like – chewy in the middle but a nice crisp, crunch on the outside. This flatbread is great served with soups or as a side to your next meal. You could also add in a little cheese for more flavor too. Makes about 4 servings

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1 cup tapioca starch
1/2 cup arrowroot starch
3 Tbsp ghee or butter, melted
1 tsp sea salt
1/2 tsp ground basil
1/2 tsp ground oregano
1/2 cup water (you could also use milk)
Preheat a pizza stone or baking pan in an oven at 450F. In a mixing bowl, combine tapioca starch, arrowroot starch, salt, basil and oregano together. Add in melted ghee and water and mix with hands until everything is combined. Try to spread the dough out onto the baking pan or stone carefully. Bake for about 20 minutes or until crispy.

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