Set oven to 475 degrees F (250 degrees C).
Gluten-Free All-Purpose Flour (3 cups)
Baking Powder (1 tsp)
Salt (1/2 tsp)
Whole Grain Mustard (1 Tbsp)
Hot English Mustard (3/4 tsp)
Coconut Milk (1 1/2 cups)
in a large mixing bowl and stir together with a wooden spoon, eventually using your hands to bring the dough together into a ball.
On a clean, floured surface, knead the dough for about a minute.
Now divide the dough in half, then each half into 5 equal pieces and roll them into balls. On the floured surface, roll the dough balls out with a floured rolling pin until they are about 3-mm thick and 10-cm round.
Using a sharp knife, cut 5 lines into each flatbread, leaving about 3 centimeters on the edges.
Bake the flatbreads on a baking tray for about 6 minutes on each side, they should be going golden and puffing up. Don’t bake them for too long or they will become very crunchy.
Olive Oil (2 Tbsp)
Dried Mixed Herbs (1 tsp)
together in a small bowl, and brush over the flatbreads when they come out the oven.