quickbread - Thin Soft Gluten Free Wraps

By tinathorn

Ingredients

• 3/4 cup potato starch
• 3/4 cup fava bean flour, recommended (or rice or sorghum flour)
• 3/4 teaspoon fine sea salt (or less, if needed)
• 2 large eggs, beaten
• 1 1/3 cups milk (dairy or dairy-free)
• 1 12 teaspoons cooking oil* (see tips section)

Details

Servings 6
Adapted from glutenfreerecipebox.com

Preparation

Step 1

Makes 6 - 7 nine inch wraps.

2 large eggs, beaten

In a small to medium sized bowl, whisk the dry ingredients together.

Slowly pour in the milk and beaten eggs while constantly whisking. Set the batter aside to rest for 15 minutes or longer.

Preheat a lightly oiled skillet over medium heat. Whisk the batter and pour 1/3 cup of the batter into a 9-inch skillet and cook for 2 1/2 to 3 minutes on each side or until golden brown and white rather than transparent. Repeat with the remaining batter, whisking before using each time, or store the batter covered in the refrigerator.

Place multiple wraps between sheets of parchment paper or wax paper or foil. Store wrapped in the fridge or freezer. To rewarm, reheat in a skillet. When you're in a hurry you can microwave them on a low temperature, but this softens them.