Low Sodium Herb Mini Flatbread Bites with Carrot

Total time48 min

Prep time20 min

Cook time18 min

Low Sodium Herb Mini Flatbread Bites with Carrot

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Ingredients

4 servings

For the flatbread dough

1 cup rice flour
Bob's Red Mill Stone Ground White Rice Flour - 24 Oz Bob's Red Mill Whole Grain Brown Rice Flour - 24 Oz Bob's Red Mill Sweet White Rice Flour, 24 oz (680 g)Arrowhead Mills Organic Gluten Free Brown Rice Flour, 24 oz Goya Rice Flour - 24 Oz
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¼ cup tapioca starch
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp baking powder
⅓ cup warm water
2 tbsp olive oil

For the topping

½ cup fresh ricotta
1 cup carrots, finely shredded

For the herb oil

¼ cup fresh basil leaves, finely chopped
¼ cup fresh flat-leaf parsley, finely chopped
3 tbsp olive oil
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For brushing

1 tbsp olive oil, for brushing

Instructions

1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2
In a large mixing bowl, whisk together the rice flour, tapioca starch, salt, and baking powder until evenly combined.

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