Avg. rating 5 from 2 votes.Recipe Information
Recipe Created By: misvr
Ingredients
3/4 cup amaranth flour
1 cup tapioca starch
1 tsp sugar
1 tsp salt
1/2 Tbsp olive oil
1/2 Tbsp vinegar
1 cup warm water
Directions
Combine dry ingredients, then add all wet. Mix well. Spread out on cookie sheet using spatula – thin like a pizza crust.
Depending on how crunchy you want the results, you may want to spread in two smaller sections to allow for more edges. I love the crunchy, but others have liked the softer ones from the center – there was a variation when done as one big spread.
Spray with olive oil and sprinkle with salt if desired. Bake for 15 minutes at 400 °F.
Use a pizza cutter to cut into stick shapes.
Can also use as a pizza crust (very flat).
Notes
This is a conversion of heythereheather’s Yummy Flatbreadto make it safe for my son. Normally I don’t eat his foods because they don’t come out very “normal”. These are good – they capture the great flavor of amaranth.
Substitutions
Tapioca starch could be subbed with other starches or light flours.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.
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