Maple syrup and sucrose are actually fine as long as you count the FP points.
The flatbread looks good. I have been baking pie crusts with tapioca flour and rice flour. So far these flours seem to work pretty well for me in terms of triggering reflux symptoms. It’s not easy to give a definitive answer though as I the GI value (used to calculate FP) for tapioca comes from a boiled porridge as opposed to bake breads, pie crusts, etc. The best advice I can give is to experiment (controlled if possible) and see how it works.
Enjoy the rest of the holiday weekend.