Buckwheat Wraps/Tortillas - Gluten Free

Recipe by Molly53
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 38mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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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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