Gluten Free Wraps
3 cups flour blend (recipe below)
1 cup oil
3 eggs
2.5 -3 cups water
½ teaspoon salt
Flour blend:
2 cups almond flour
1 ⅓ cup tapioca starch
⅔ c coconut flour
In a large bowl, whisk the ingredients for the batter together until a loose batter forms. It should be thinner than pancake batter and loose enough to pour.
Oil a pan with a thin coating, spread about 1/4 cup of the batter and smooth to a thin layer. Heat over a medium to low fire for about 2 minutes or until cooked throughi. Flip and cook for another minute or two or until lightly golden and cooked though.
Remove from heat on to a prepared clean cloth. Store in a ziplock bag until ready to use.
May be frozen
Yield:~12 thin wraps
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