Make these soft and versatile little breads from mashed up little potatoes. This recipe is gluten-free, and perfect with salads, spreads, and soups.
Equipment
- Mixing bowl
- Plastic wrap
- Pizza pan or cookie sheet
- 1 cup Little Potatoes, mashed
- 1 Tbsp canola oil
- 1 egg
- 1/2 cup gluten-free flour
- 2 Tbsp cornstarch
- 1 tsp baking powder
- 1 Tbsp melted butter or olive oil
- 1/2 cup toasted sesame seeds
- To taste sea salt
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Instructions
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Step 1
Preheat oven to 375 °F.
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Step 2
In a mixing bowl blend mashed Little potatoes, canola oil and eggs to make a lumpy batter.
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Step 3
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.
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Step 4
Turn dough out onto a lightly floured surface and knead 10 to 15 turns until smooth.
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Step 5
Wrap with plastic and place in the fridge for 30 minutes to rest.
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Step 6
On a lightly floured surface flatten dough into a large disk and score into eight pieces.
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Step 7
Roll each section out into a three-inch round, brush with butter and sprinkle with sesame seeds and sea salt.
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Step 8
Place on a pizza pan or cookie sheet evenly spaced and bake in the centre 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.
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Step 9
Best serve warm. Leftovers can be reheated in a moderate oven for five minutes.
