Gluten-Free Flatbread with Rosemary, Sea Salt and Olive Oil

I have what may be a gluten sensitivity so I’m trying to stay away from what I love and that’s bread wheat and nut bread especially.

And as a treat I’m learning to make things gluten free.

It’s a learning experience …. I hope this recipe comes out ok….

Ingredients

1/2 cup tapioca starch

1/2 cup cassava flour

1/3 cup coconut flour

1/4 teaspoon xanthan gum

1/2 teaspoon baking powder

0.5 teaspoon dried parsley

Pinch of garlic powder

Pinch of garlic salt

2 cloves garlic

1/4 cup olive oil

1/2 teaspoon honey

1/2 teaspoon baking soda

1 teaspoon apple cider vinegar

coarse sea salt

Preparation

1. If you have a pizza stone, place it in the oven. Preheat oven to 400 °F.

2. In a small bowl, combine the chia seeds with 2 tablespoons warm water and set aside.

3. In a large bowl, combine all dry ingredients and mix with a fork.

4. In a small bowl, combine 3/4 cup warm water, the oil and the honey.

5. Add the wet mixture to the dry ingredients and mix with fork.Add chopped garlic

7. In a small bowl or cup, add the baking soda and then the apple cider. It will start to bubble. Add to the large bowl and combine. You should now have a nice dough.

8. Place the dough on a piece of parchment paper. Place another piece of parchment paper on top and, using a rolling pin, roll out dough into a large square or circle about 1/4-inch thick.

9. Place in oven on baking stone or on a baking sheet and bake for 15 minutes. Remove bread from oven, brush with olive oil, dried rosemary and coarse sea salt. Continue baking for an additional 5 minutes.