Description
Posted from an online source in response to a recipe request.
Ingredients
- Tapioca Starch
- Rice Flour
- Sorghum Flour
- Buckwheat Flour
- Sweet Rice Flour
- Baking Powder
- Xanthan Gum
- Water
Instructions
- Blend first four ingredients, baking powder and xanthan gum
- Add hot water and mix until well combined
- At this point, if the dough is sticky to the touch, add sweet rice flour by the tablespoon until a soft, non-sticky texture is achieved
- Shape the dough into 12 golf-ball sized balls
- Put the balls under a damp towel until you are ready for them
- Latten each as you would for a tortilla
- Heat 1-2 teaspoons olive oil over medium-high heat on in a frying pan
- Once the oil is hot, slide in one buckwheat wrap
- Move it about the pan to coat the bottom of the wrap with oil well, then flip over and move it around again
- Leave the wrap to brown on each side
- Lay wraps on a paper towel and fold them gently in half
- Cover the plate of completed wraps with a paper towel topped with a warm towel or a dish towel until ready to use