Rosmarino Vegan Flatbread (Gluten-free, Plant-based, Easy

• Vegan

• Produce

  • 1/4 tsp Garlic, granulated
  • 1/2 tsp Oregano, dried
  • 2 large sprigs Rosemary, Fresh

• Baking & Spices

  • 1 2/3 tbsp Almond flour
  • 1/2 cup Arrowroot
  • 2 1/2 tsp Baking powder
  • 1 Flour blend
  • 4 tsp Guar gum
  • 1/4 cup Potato starch
  • 1 tsp Sea salt, finely ground
  • 1 Sea salt, coarsely ground
  • 1/4 cup Sorghum flour
  • 1/2 cup Tapioca starch/flour
  • 1/2 cup White rice flour

• Oils & Vinegars

  • 1/4 cup Olive oil

• Liquids

  • 1 cup Water

Found on nutritionicity.com

Description

Directions

• 1) Preheat oven to 375 or 425 degrees Fahrenheit (see baking options below) and grease baking sheet with olive oil. In a medium bowl mix or stir together flour blend. Add remaining 4 dry ingredients: baking powder, salt, granulated garlic and dried oregano. Mix together well. (It is important to evenly distribute the baking powder.)
• 2) In a small bowl combine water and 2 tablespoons olive oil. Add to dry ingredients and mix well with wooden spoon until combined. There should be no dry powdery ingredients remaining. If there are, add water 1 tablespoon at a time and mix until all of the ingredients are in small clumps (see picture in post). Dough should form into a ball with ease but should not be wet.
• 3) Place dough on a small handful of white rice flour on countertop and knead 4 or 5 times. Form back into a ball and place on greased baking sheet. With oiled fingers spread dough into a circle or rectangle that is about one half inch thick. Make small circular dimples with finger tips all over surface of dough (see picture in post). Brush top and sides of dough using remaining olive oil. Dice 1 tablespoon fresh rosemary and sprinkle on dough. Cut whole leaves or small sprigs and place in center (see picture in post). If desired, sprinkle with additional course sea salt.
• Baking Options
• For a crispy crust and a soft, toothy inside, bake at 375 degrees for 20 minutes, then increase temperature to 425 degrees for an additional 5 minutes. For a crispy golden brown crust and a crunchier inside, bake at 425 degrees for 35 minutes or until golden brown.