Recipe: Gluten Free Potato Roll

I recently shared this recipe on my Instagram and I wanted to share this here as well. This roll is the perfect gluten free alternative to tortillas, burritos or wraps. As always it is vegan, flour free, refined sugar free and as mentioned free of gluten. 

This recipe is from my eBook 'Rock & Roll' and if you want to get more roll recipes such as pizza rolls, lasagna rolls, avocado rolls, curry rolls as well as sweet dessert rolls like cinnamon rolls, jam rolls and nutella rolls then check out the eBook and use the code ROLL10 to get 10% off your order. Code for the Danish eBook: ruller10.

Ingredients for the potato roll:
5 cups peeled and cubed potatoes (700 g)
¾ tsp. Himalaya pink salt fine

Preheat the oven at 400 degrees Fahrenheit or 200 degrees Celsius.

To prepare the potato base, peel the potatoes and cut them into cubes. Boil the potatoes in a pot for 10 - 12 minutes until tender. Strain away the water and mash the potatoes with a potato masher. Stir in the salt and place the mixture on a piece of baking paper.

Place another sheet of baking paper on top and roll out the mixture evenly - around 12 ½ x 14 inches and 1/5 inch thick or 32 x 36 cm and 5 mm thick.Remove the top piece of baking paper and place the potato dough on a baking sheet.

Bake the potato base in the oven for 25 - 30 minutes until golden.

Add cheese sauce (find the recipe here) and the filling of your choice. I like to add tomatoes, peas, spinach, red onion and sometimes cucumber.