In an effort to purge wheat from my diet and still enjoy eating bread, my wife and I made a fabulous ‘Gluten-Free Potato Oat Flatbread’ today, by modifying a recipe called ‘Everything Mashed Potato Flatbread’ found at ‘Officially Gluten Free dot com.’  Not only did our resulting flatbread exceed my expectations, but it completely fills the square for eating bread in sandwiches, cheeseburgers and pizzas for me from now on! 🙂

I make my own oat flour by pulsing rolled oats in the food processor, and try to substitute it as often as possible in recipes calling for regular flour.  This recipe called for rice flour however, which we didn’t have, so I used an equal portion of my oat flour instead with the best results ever.  The flatbread turned out perfectly, and tasted wonderfully – just like eating regular bread in the salmon salad sandwich I had for lunch today.  I cut my sandwich in half before picking it up to eat, and the flatbread didn’t crack, split, crumble or fall apart like a hamburger bun often does – yet it retained a soft, delicious texture that was a joy to eat! 🙂

One recipe made eight individual flatbreads about 6 inches across, and I’m planning on making larger ones in the future as individual pizza crusts using Parmesan, Oregano and Italian seasonings instead of the recipe’s sesame seed topping.  My wife thinks we’ll pre-bake the pizza flatbread crust for about 10 minutes prior to adding the pizza toppings, and then finish it back up in the oven until the cheese melts.

I’ve frozen the additional flatbreads for future sandwiches, and here’s a couple of photos of my salmon salad sandwich, and the individual baked flatbreads ~ enjoy! ☼ 🙂