Buckwheat Wraps Tortillas Gluten Free

Posted from an online source in response to a recipe request.

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.

tapioca starch, rice flour, sorghum flour, buckwheat flour, sweet rice flour, baking powder, xanthan gum, water