These gluten-free and yeast-free flatbreads make a wonderful side dish for hearty bean stews or chicken soup! Once cooked, the flatbreads can be frozen in between pieces of parchment paper.
Ingredients
Dry Ingredients
2½ cups
brown rice flour
½ cups
tapioca flour
2 tablespoons
psyllium husk powder
1 teaspoons
fine sea salt
1 tablespoons
finely chopped
fresh rosemary
Wet Ingredients
1¾ cups
very hot
water
¼ cups
extra virgin olive oil
