Gluten-Free Flatbread

• 1 cup sorghum flour
• 1/2 cup quinoa flour
• 1/3 cup cornstarch
• 1/3 cup tapioca flour
• 1/3 cup potato starch flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon xanthan gum
• 3/4 teaspoon salt
• 1/2 teaspoon active dry yeast
• 1 cup warm water
• 1/4 cup olive oil
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey

1. Grease a baking sheet.
2. Combine sorghum flour, quinoa flour, cornstarch, tapioca flour, potato starch flour, baking soda, xanthan gum, salt, and yeast together in a bowl. Stir water, olive oil, cider vinegar, and honey together in a separate bowl until honey is dissolved; pour over flour mixture and mix until dough comes together in a ball.
3. Place 1/4 cup dough between 2 sheets waxed paper or plastic wrap and roll until very thin using a rolling pin or tortilla press. Place on the prepared baking sheet and repeat with remaining dough; let rise for 30 minutes.
4. Preheat oven to 400 degrees F (200 degrees C).
5. Bake in the preheated oven for 8 minutes.

sorghum flour, quinoa flour, cornstarch, tapioca flour, potato starch flour, baking soda, xanthan gum, salt, active dry yeast, water, olive oil, apple cider vinegar, honey

Taken from www.allrecipes.com/recipe/257947/gluten-free-flatbread/ (may not work)