Eosinophilic Esophagitis Friendly Rosemary-Garlic Mini Flatbread Bites with Carrot
Total time55 min
Prep time20 min
Cook time25 min
4.9(4)
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Learn more →Ingredients
4 servings
For the flatbread dough
- 1 cup rice flour
- ¼ cup tapioca starch
- ½ tsp salt
- ½ tsp baking powder
- ⅓ cup warm water
- 2 tbsp olive oil
For the topping
- 2 medium carrots, peeled and sliced into ¼-inch rounds
- 2 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 2 tbsp olive oil
- ¼ tsp salt
For serving
- 1 tbsp fresh parsley, chopped (optional)
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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