Ingredients:

  • 500g Russet or Maris Piper potatoes, peeled and quartered
  • 100g Gluten-Free 1-to-1 Baking Flour
  • 25g grass-fed butter, melted
  • 0.5 tsp fine sea salt

Instructions:

  1. Boil the peeled potatoes in salted water until tender. Drain immediately and allow them to sit in the hot pot for 2 minutes to vent excess steam.
  2. Pass the warm potatoes through a potato ricer into a bowl. While still steaming, add the melted butter and salt.
  3. Gradually fold in the gluten-free flour by hand. Work quickly to form a soft, non-sticky dough ball without over-kneading.
  4. On a lightly floured surface, flatten the dough into an 8-inch circle, approximately 1/2 inch thick.
  5. Use a bench scraper or knife to cut the circle into four equal quadrants (farls).
  6. Heat a dry cast-iron skillet over medium heat. Cook the farls for 3 minutes per side until a mahogany-colored crust forms and they puff slightly.