Submitted by: Laurie Raphael
Prep Time: 0 Seconds
Cook Time: 7 Minutes
Servings: 1
Gluten free wraps.
1/2 tsp. baking powder
2 tbsp. canned coconut milk
2 tbsp. buckwheat flour
1/4 c. almond flour
1/4 tsp. sea salt
1/2 tsp. extra virgin olive oil
1/4 tbsp. apple cider vinegar
1/4 tbsp. coconut flour
6 tbsp. ground flax seeds
1/2 tsp. honey, raw
1/2 c. water
Preheat oven to 375°F or preheat a sandwich press.
In a medium bowl, whisk together dry ingredients. In a small bowl, whisk together wet ingredients. Add wet ingredients to dry ingredients and whisk well. Divide batter into four portions.
OVEN METHOD: Drop batter balls onto a greased unbleached parchment paper lined cookie sheet. Press another piece of greased parchment over dough and flatten, rolling out to 1/8 inch thickness. Peel off top parchment and transfer to oven. Bake for 8 minutes.
SANDWICH PRESS METHOD: Pour one fourth batter onto sandwich press. Close lid until gently and then release. Cook for 30-60 seconds.
Makes 4 tortillas. Store at room temperature in a glass storage container with rounds of parchment between each. Can also be used in place of crepes, pizza crust, and wraps.
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