Sandwich Wrap Mock Lavash Bread Gluten Free

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Taken from here: http://glutenfree.wordpress.com/2008/05/14/gluten-free-sandwich-wrap-take-3-a-new-whole-grain-version/ i've made it twice in 4 days. Easy healthy recipe. Holds up great in the lunchbox. I imagine it would make a great crunchy pizza crust if you let it bake at a higher temperature. Nutrition info: 170 cal, 2.2g fat, 0.4g sat fat, 33.7g carb, 4g fiber, 4.1g sugar, 5.1g protein. Makes 4 wraps.

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Steps

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Preheat oven to 400f.

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Mix together all dry ingredients in the bowl of mixer.

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Mix together water , agave nectar , olive oil and vinegar.

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Pour liquid ingredients into dry and mix on low until blended.

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The dough should not resist the beaters and bounce around in the bowl but rather be more of a soft cookie dough - maybe even a bit more wet.

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Beat the dough on high for no more than 2 minutes.

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Line a jelly roll pan with parchment paper.

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Spread the dough as thinly as possible to cover the 10 x 15″.

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Jelly roll pan.

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Bake at 400f for 13-16 minutes until the top begins to brown and the edges are browned.

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Let cool completely before storing in an airtight bag.

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Ingredients

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sorghum flour, millet flour, potato starch, tapioca starch, yeast, dry buttermilk, xanthan gum, warm water, agave nectar, olive oil, apple cider vinegar, salt, cracked black pepper, cumin, dill, fennel