Potato pan bread

You only need a few ingredients for this delicious low-histamine potato pancake. They are wonderfully soft and can therefore also be filled as wraps.

This recipe is

• vegan
• Suitable for a low-histamine diet
• gluten-free
• lactose-free

Preparation time

40 minutes

Ingredients for 2 servings

• 3 medium potatoes (approx. 400 g)
• 1 cup rice flour (approx. 120 g)
• 1 tbsp potato starch
• 1 tsp cream of tartar baking powder
• ½ tsp turmeric
• 1 clove of garlic (1)
• 1 tsp Italian herbs
• HistaFood Organic Herb Salt
• 1 tbsp olive oil for frying + more for frying
• 2 spring onions (1) for garnish

Fittingly,

• HistaFood Organic Vegetable Spread Carrot & Beetroot
• HistaFood Organic Vegetable Spread Zucchini & Basil

preparation

• Cook the potatoes until they are very soft.
• Then peel and pound, and let the mixture cool.
• Add rice flour, potato starch, cream of tartar baking powder and turmeric and knead into a dough.
• Divide the dough into 8 equal parts.
• Roll out to approximately 1 cm thick between two layers of baking paper and bake in a coated pan with olive oil on both sides.
• Mix the finely chopped garlic clove (1) with Italian herbs, organic herb salt and olive oil.
• Spread the garlic oil (1) over the finished potato pan bread and serve with spring onions.

Prepared with

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Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.