Serving size110gCalories from fat178kcalFiber5gProtein5gSugar2g
1 3/4cgluten free all purpose flour and garbanzo bean flour (3:1 ratio)
pink himalayan sea salt
Preheat oven to 450°F. Line a pizza stone, or other baking stone, with parchment paper. If using a pizza stone, put it in the oven while it preheats.
Stir together gluten free all purpose flour and garbanzo bean flour. You will use a 3:1 ratio of all purpose to garbanzo bean which works out to about 1 1/4 c. and 1/2 c garbanzo bean four. Mix in the chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.
Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).
Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Slide round (still on parchment) onto preheated stone and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces.