There are so many great flatbreads and/or pancakes out there made from everything from cornflour or masa harina (Arepas and tortillas) to rice flour (pancakes) or teff (injera) or chickpea/gram flour, but they always benefit from a quick warm-through in a hot pan before serving...
And if you want something that stays good to eat once it's baked, and that doesn't require the faff of reheating, you could do a lot worse than gluten-free crackers made with chickpea flour and cornflour or Scandinavian seed crackers...
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