Make these soft and versatile little breads from mashed up little potatoes. This recipe is gluten-free, and perfect with salads, spreads, and soups.

40 mins
15 mins


  • Mixing bowl
  • Plastic wrap
  • Pizza pan or cookie sheet


  • 1 cup Little Potatoes, mashed
  • 1 Tbsp canola oil
  • 1 egg
  • 1/2 cup gluten-free flour
  • 2 Tbsp cornstarch
  • 1 tsp baking powder
  • 1 Tbsp melted butter or olive oil
  • 1/2 cup toasted sesame seeds
  • To taste sea salt


  • Step 1

    Preheat oven to 375 °F.

  • Step 2

    In a mixing bowl blend mashed Little potatoes, canola oil and eggs to make a lumpy batter.

  • Step 3

    Sift together gluten-free flour, cornstarch and baking powder and add all at once to the potato batter, stir well to combine, dough will pull away from the sides of the bowl.

  • Step 4

    Turn dough out onto a lightly floured surface and knead 10 to 15 turns until smooth.

  • Step 5

    Wrap with plastic and place in the fridge for 30 minutes to rest.

  • Step 6

    On a lightly floured surface flatten dough into a large disk and score into eight pieces.

  • Step 7

    Roll each section out into a three-inch round, brush with butter and sprinkle with sesame seeds and sea salt.

  • Step 8

    Place on a pizza pan or cookie sheet evenly spaced and bake in the centre of the preheated oven for seven minutes, turn pans to encourage even baking and bake another 5 to 7 minutes until golden brown and slightly puffed.

  • Step 9

    Best serve warm. Leftovers can be reheated in a moderate oven for five minutes.