Make these soft and versatile little breads from mashed up potatoes. This recipe is gluten-free, and perfect with salads, spreads, and soups.
2 cups of petite potatoes, mashed
2 Tablespoons canola oil
3/4 cup gluten-free flour
1/4 cup cornstarch
2 teaspoon baking powder
1 Tablespoon melted butter or olive oil
1/2 cup toasted sesame seeds
Sea salt, to taste
Prep Time: 40min | Cook Time: 15min
In a mixing bowl blend mashed petite potatoes, canola oil and eggs to make a lumpy batter.
Sift together gluten-free flour, cornstarch and baking powder and add all at once to the potato batter, stir well to combine, dough will pull away from the sides of the bowl.
Turn dough out onto a lightly floured surface and knead 10 to 15 turns until smooth.
Wrap with plastic and place in the fridge for 30 minutes to rest.
On a lightly floured surface flatten dough into a large disk and score into eight pieces.
Roll each section out into a three-inch round, brush with butter and sprinkle with sesame seeds and sea salt.
Place on a pizza pan or cookie sheet evenly spaced and bake at 375 °F in the center of the preheated oven for seven minutes, turn pans to encourage even baking and bake another 5 to 7 minutes until golden brown and slightly puffed.
Best serve warm. Leftovers can be reheated in a moderate oven for five minutes.
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