Easy, quick, gluten-free little flatbreads suitable for everyone, made with rice flour and cooked in an air fryer. Great to fill as you like and enjoy as a snack or appetizer.
Step 1 of 9: Bring the water to a boil.
Step 2 of 9: Add the extra virgin olive oil, salt and rice flour all at once to the boiling water.
Step 3 of 9: Stir vigorously until the dough comes away from the sides and is no longer sticky, then turn off the heat.
Step 4 of 9: Divide the dough into 4 equal parts.
Step 5 of 9: Roll out each portion and shape as desired.
Step 6 of 9: Fill to taste and seal the little flatbreads.
Step 7 of 9: Dip the little flatbreads in the beaten egg and then in the gluten-free breadcrumbs.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains nickel · Allergens detected: Eggs
Step 8 of 9: Cook in an air fryer at 190°C for 18 minutes.
Step 9 of 9: Serve hot and enjoy.
| Average values | Per serving45 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 497 kJ119 kcal | 1,105 kJ264 kcal |
| Fat | 1.45 g | 3.23 g |
| of which saturated fatty acids | 0.51 g | 1.14 g |
| Carbohydrates | 23.73 g | 52.73 g |
| Fibre | 0.3 g | 0.67 g |
| Protein | 4.05 g | 9 g |
| Salt | 0.02 g | 0.05 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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