Vegan & Gluten Free Potato Flat Bread

March 1, 2015

Here’s a special breadish treat for those gluten free vegans out there.  (I just recently became gluten free, so feel free to make suggestions or comments.)  I think its pretty damn good!  In Ireland, the potato farl is very popular and sooo tasty as well.  However, its loaded with carbs, butter, and a hellovalotta fat, which makes it taste great, but bring on the guilt!  This might work as a replacement!


  • 3 Ounces
    Potato (Cooked and Mashed)
  • 2 Ounces
    Soy milk
  • Egg replacer for one egg
  • 2 Ounces
    Corn flour
  • 4 Ounces
    Rice flour or gluten free flour
  • 1 Ounce
    Olive oil
  • 1 Teaspoon
    Baking soda
  • 1 Teaspoon
    Cream of tartar
  • 1 Teaspoon
    Tartaric acid
  • 1 Teaspoon
    Raw sugar
  • Salt to taste


  1. Mix together the milk, the "egg" and the potato. Mix all the dry ingredients together with the olive oil in a seperate bowl. Fold the mixture into the wet puree. It is SO important not to over mix or let stand, as this will make the bread lose its shape. Line a 10 inch square tray with parchment paper and spread the mixture about 1 inch, or you can use a Yorkshire Pudding tray to make little baby potato breads! (omg - cutest thing ever!)

  2. Bake in a preheated oven at 425 F for about 40 minutes. Always check that the bread is cooked by using a skewer through the middle. Once the loaf is looking thoroughly cooked on one side, you can always turn it over to ensure even cooking on both sides, since its a flat bread.

  3. Yum!


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