Purple potato flatbread.

Easy Gluten-Free Vegan Sweet Potato Flatbread

Written by on in Breads, Sides, Snacks, Vegan

Yay! It’s completely Top 9 Free! Free from gluten, peanuts, tree nuts, dairy, egg, soy, sesame, fish and shellfish.

I’ve been making this flatbread since Cee was a toddler, and it’s still a family favorite almost eight years later. I caught a video of the method on YouTube using orange sweet potato and when I tried it, I couldn’t believe how soft and chewy it was and without any eggs either. When purple sweet potatoes starting showing up in our local stores, it became a staple in our meals, so we always had an abundance of leftover purple potatoes. I definitely prefer it over any other potato I’ve used. The purple color on this bread is so lovely to look at too, and I just feel so happy when I eat it! 💜🍠

Preparing the Sweet Potato

Place your leftover sweet potato in a measuring cup. I find purple sweet potato to be much starchier than its cousins, and it needs some water to make it “mixable”. If you’re using orange sweet potato or plain potato, you shouldn’t have to use water, fyi. So I like to add hot water to the potatoes since I usually use leftovers that have been refrigerated. Use a fork or small whisk to mash it and keep adding a tad of hot water until the texture is more like a puree.

Make the Dough

In a bowl, mix together the gluten-free flour, xanthan gum if your flour doesn’t have any, tapioca flour, baking soda and salt. Throw in the leftover sweet potato, then use a spatula to stir it in a bit. Switch to your hand and keep squeezing and stirring the potato into the flour until the mixture is kneadable. The end result should feel like play-doh. Split into six even proportions and roll into balls.

With a tortilla press, flatten each ball out between parchment paper. Heat a cast iron pan over medium-high heat and oil it well. Cook one side of the flatbread until it bubbles and blisters. These will cook fairly quickly. Flip and cook the other side. Cook the rest and enjoy!

You won’t believe how chewy, soft and delicious this bread is! You can use it as a wrap, cut it up to snack with your favorite dip, or Em’s favorite way to eat it, which is just buttered, warm off the pan. 😋

Store the rest in the refrigerator…if you have any left, that is. 😉 Usually anything gluten-free, especially bread doesn’t reheat well, but these do. Just stick it in the toaster, and it’s like they’re fresh off the pan.

With all the meals I always had to make, especially when the kids were younger, I always needed easy. And this recipe is SO easy and so good! Make it and let me know how you’re enjoying it. 😊

Easy Gluten-Free Vegan Sweet Potato Flatbread
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Easy Gluten-Free Vegan Sweet Potato Flatbread

Recipe by yayitsfreefromthisCourse: Sides, Snacks, MainDifficulty: Easy
Servings

6

servings
Prep time

15

minutes
Cooking time

15

minutes

Ingredients

  • 140g Gluten-Free all-purpose flour, see Notes

  • 1/2 tsp xanthan, omit if the flour already has some

  • 84g tapioca flour

  • 1 tsp baking powder

  • 1/2 tsp sea salt

  • 1c potato puree, see Notes

Directions

  • Place sweet potato in a measuring cup. Add some hot water (see Notes below) and use a whisk to mash and mix it together until the consistency is like a puree. Be sure not to exceed one cup too much.
  • Mix all dry ingredients together in a large bowl.
  • Add potato purée and stir a little with a spoon or spatula.
  • Use hands to incorporate the rest of the flour and shape into a round piece of dough. Knead a bit until smooth. It should have the consistency of play-doh. If it’s too wet, it will be too sticky and hard to work with.
  • Divide into six pieces and roll into balls.
  • Preheat a non-stick or cast iron pan over medium-high heat, and brush with some avocado or olive oil.
  • Use a tortilla press to flatten each ball between parchment paper (see Notes below). If you don’t have a tortilla press, roll each piece of dough out between parchment paper with a rolling pin.
  • Cook for about a minute in each side.

Notes

  • I use my own blend of all-purpose gluten-free flour made up of white rice flour, brown rice flour, tapioca starch, and potato starch. It has no xanthan gum in it.
  • If using orange sweet potato or plain potato, skip adding water to it when making the dough.
  • If you find the dough sticking to the parchment paper after pressing, and not peeling off easily, it’s probably too wet. Combine all the dough together again, and add a bit more all-purpose gluten-free flour. Knead until all the flour is incorporated, and then divide into six pieces again.