Everything Mashed Potato Flatbread

• Vegetarian
• Gluten free

• Produce

  • 1 tsp Basil, dried
  • 2 tsp Garlic, dried
  • 2 cups Mashed potatoes, Prepared
  • 2 tsp Onion, dried

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 2 tsp Baking powder
  • 1/4 cup Corn starch
  • 2 tsp Poppy seeds
  • 1 cup Rice flour
  • 1 tsp Salt
  • 2 tsp Sesame seeds

• Dairy

  • 1/4 cup Butter

Found on officiallyglutenfree.com

Ingredients

• 2 Cups Prepared Mashed Potatoes (I used 2 Medium Russet Potatoes)
• ¼ Cup Melted Butter
• 1 Egg
• 1 Cup Rice Flour
• ¼ Cup Corn Starch ( or Tapioca or Potato Starch)
• 2 Tsp Baking Powder
• ½ Tsp Salt
• For the Everything Topping:
• 2 Tsp Poppy Seeds
• 2 Tsp Sesame Seeds
• 2 Tsp Dried Garlic or ½ Tsp Garlic Powder
• 2 Tsp Dried Onion
• 1 Tsp Dried Basil
• ½ Tsp Salt

Directions

• Cook then mash the potatoes, then set aside to cool. Or use 2 cups of prepared mashed potatoes.
• In a large bowl add the mashed potato. 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 ½ hour.
• Pre heat oven to 450 F.
• In a small bowl mix the poppy seeds, sesame seeds, dried garlic and onion, basil and salt, until well combined.
• 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.
• Bake for 15 minutes. Remove from the oven then brush with melted butter once more.