Flatbread (gluten & dairy free)

1/2 Cup Amaranth flour
1/2 Cup Potato Flakes (Be sure box says gluten free)
1/2 Cup Tapioca Flour (Starch)
3/4 Cup Corn Starch (be sure says gluten free)
2 Tbsp of granulated sugar (needed to activate yeast, coconut sugar can be subsituted)
1/2 tsp salt
2 1/2 tsp active dry yeast (Fleischman's is gluten free)
1/2 C. Almond Silk Milk Unsweetened (you can also use in dairy free milk but will have to adjust calories)
2 Eggs (room temperature)
2 tbsp oil (Your preference, I use evvo)
Butter spray or canola etc.

Variations could include the following:
Prepare a cinnamon sugar mixture and coat flatbread before placing on cookie pan and baking.
You could add cocoa to the dough to make a sweet taste.
You could make them savory by adding seasonings into dough, i.e. italian, cumin, whatever you like

Mix all dry ingredients together in a bowl.
Heat almond milk to 105 to 110 degrees and add to dry ingredients. Mix.
Add remaining wet ingredients and mix until a soft, sticky dough. Cover with plastic wrap and let rise for 30 minutes.
Preheat oven to 275 degrees.
To roll dough, you will need wax paper on your surface and tapioca flour on your surface. Cover hands with flour. Using a 1/8 c. measuring cup coated with tapioca flour, scoop out dough and roll it into balls.
Prepare cookie pan so that you cover pan and than have a large enough flap to cover bread.
Spray skillet heated medium to medium high with oil spray or use about 1 tsp of oil. Flatten dough into rounds of about 1/4 inch wide and place in oiled pan. Fry on one side for 2 to 3 minutes. Coat with oil or spray with butter spray. Flip. Fry for another few minutes until golden on second side.
Place on cookie sheet, cover with extra foil and put in oven for 5 minutes to steam.

Serving Size: 12 to 13 flatbreads.