Gluten Free Sweet Potato Tortillas/Flatbread
These sweet potato tortillas or flatbread are so soft, flexible and delicious. It's effortless to make them, and you won't be able to tell they are gluten-free! They are perfect for making lunch wraps, sandwiches, eat it by itself, or with stew! Eat it however you like! They are amazing, YUM!!
1 sweet potato steamed ( about a cup)
1 cup gluten free oat flour
1/4 cup tapioca starch
1/2 tsp salt
Peel, chop, and wash the potato, then steamed until it is soft (or boil it).
While the potato is still hot, combine all the ingredients in a mixing bowl.
Mix/knead to form a slightly sticky dough if it is too sticky, add little more GF oat flour.
Divide into six balls and roll out each ball between two pieces of wax paper to “normal” tortilla thickness.
Heat a non-stick skillet or griddle to medium heat.
Place a tortilla on the pan and cook for a 1 minute or until bubbles start to show. Flip, then cook for 30-60 seconds more. There should be some brown spots on each side.
Remove from heat and place in a bowl and cover them to keep them soft and moist.
To store the tortillas
If you want to store the tortillas in the fridge, make sure the tortillas are completely cooled and then put them in an airtight container or Ziploc. The tortillas will last for a few days. When you ready to use, you can reheat the tortillas in the microwave or on the stove.
Categories: gluten free
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