These stunning cook-in-the-pan flatbreads are delicious, super quick to make and extremely versatile – ideal as pizza base or filled with your favourite filling – tear and share in dips like hummus or guacamole or cover them with our Chia Seed Jam or our dairy free Chocolate Fudge Sauce.


Prep Time: 5 minutes
Cook Time: 4 minutes
Passive Time: 0 minutes
Total Time: 9 minutes
Servings: 4 persons


  • 2 medium Potatoes
  • 11/4 cup water
  • 1 cup plain gluten free flour
  • 3/4 Cup tapioca flour
  • 1 tsp salt
  • 1 tsp baking powder (gluten and aluminium free)
  • 1 to 2 tsp coconut oil for frying


  • chop the potatoes, add the water and boil until soft
  • blend the potato mixture - it needs to be like a batter consistency so add more water if needed
  • in a mixing bowl combine all the dry ingredients
  • make a well in the centre of the bowl and add the potato mixture
  • mix with your hands to form a soft and slightly sticky dough
  • divide the mixture into 5 balls
  • heat a pan and brush with coconut oil
  • take each ball and form into a flat disc with your hands and place in the pan and cook for 2 minutes on each side or until cooked through
  • use immediately or keep in an airtight container in the fridge for up to 4 days


In clinical practice over 85% of children with autism benefit from a gluten free diet. Behaviour improves, food choices increase, gut problems lessen and mostly disappear, sleep gets better, eye contact improves, language expands…..there isn’t a supplement on the planet that can do all that!