Gluten-free Paleo Flatbread
1 c tapioca flour/starch ⅓ c milk (½ coconut milk
2 T coconut flour and ½ Half & Half)
2 T white rice flour 2 T coconut oil
1 egg 2 T canola oil
¼ t garlic powder 2 t fresh rosemary, finely cut
¼ t onion powder ¼ t black pepper
¼ t salt
Set egg and flours out to come to room temperature. Cut parchment paper
circle to fit bottom of large cast iron skillet. Heat oven to 450. Place skillet in
oven while it heats. Whisk together flours, garlic and onion powders, and salt.
Whisk together milks and oils. Pour wet over dry ingredients. Stir to combine.
Set aside for 5 minutes. Remove skillet from oven. Stir batter again, then
transfer it to skillet and spread to ¼ inch thickness. Sprinkle with rosemary and
black pepper. Bake 10 minutes, or until cooked throughout and lightly browned
on edges. Remove from skillet. Cut flatbread into strips or wedges to serve. Dip
into extra virgin olive oil mixed with Parmesan cheese.