Sardinian flatbreads from Gluten-Free and Vegan Bread: Artisanal Recipes to Make at Home by Jennifer Katzinger

  • garbanzo bean flour
  • maple syrup
  • active dry yeast
  • tapioca flour
  • teff flour
  • xanthan gum
  • flaxseed meal
  • dried rosemary

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    A flatbread that can become a cracker by baking it a few minutes longer.

  • Kitchengeek on September 04, 2017

    These are very wet, and rolled out they are about 5x8 inches, large enough that only two fit on each of my baking sheets so I had to bake them in batches. I used chick pea flour to roll it out and it did not make the crackers attractive. Also, they are not very crisp - maybe I needed to bake them longer. However, the flavor is good.

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