Buckwheat Wraps/Tortillas - Gluten Free
- Reviews 2
Ready In: 38 mins
Serves: 12
Ingredients
- 2⁄3 cup tapioca starch
- 2⁄3 cup rice flour
- 1⁄3 cup sorghum flour
- 1⁄3 cup buckwheat flour
- 1⁄3 cup sweet rice flour, amount approximate (more or less, depending on moisture)
- 1⁄2 teaspoon baking powder
- 3⁄4 teaspoon xanthan gum
- 1 cup water, very hot
Directions
- 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 (should be soft), add sweet rice flour by the tablespoon (*up to 1/3 cup flour) 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 (in a tortilla press or with a rolling pin onto a non stick surface).
- 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 (3-4 minutes per 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.
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