These super flavourful gluten-free rosemary flatbreads can be cooked either soft or crispy and make the perfect snack on their own, or base for a variety of toppings.
Preheat oven to 350F. In small bowl, mix together all dry ingredients.
Stir in wet ingredients and combine thoroughly until smooth. Batter should be somewhat thin.
Line baking sheet with parchment paper and pour batter on top, flattening evenly into a large rectangular shape, about 1/4 inch thick or so.
Bake 20-25 minutes.
Bake 30-35 minutes.
Remove from oven and let cool before slicing into desired sizes.