- 7
Ingredients
- 1/4 cup tapioca flour + 1 T for dusting
- 1/8 cup ivory teff flour (regular teff flour for slightly darker tortillas)
- 1/8 cup millet flour
- 1 Tablespoon potato starch
- 1 Tablespoon Expandex Modified Tapioca Starch
- 1/2 teaspoon guar gum
- 1/8 teaspoon fine sea salt (or more to your liking)
- 1/2 teaspoon aluminum-free gluten free baking powder*
- 1/4 cup warm water
- 1 teaspoon cooking oil (I used extra virgin olive oil.)
- 1 teaspoon honey
Preparation
Step 1
Makes Two 7-8 inch wraps / tortillas
In a bowl, whisk together the dry ingredients.
In a cup add warm water, honey and oil; whisk together well.
Add wet ingredients to dry and stir until all is moistened.
Remove dough from bowl; add 1/2 - 1 tablespoon tapioca starch to the same bowl; add dough back in the bowl and roll it around to coat, you don't always need an entire tablespoon. You can leave the rest in the bowl and discard, With and in your hands, knead in the flour.
Preheat a large skillet to medium-high heat. Do not add any oil.
On a clean smooth surface add a sheet of plastic wrap; divide dough in half; roll each piece out into a 7 inch circle. The thinner the better. If you can go to 8 inches without it tearing that would be best.
Add it to the skillet and cook approximately 45 seconds on each side or until you see bits of golden brown.
*If you'd like to make it corn-free use Featherweight brand baking powder or make your own using my
To make this without using Expandex, double the honey, increase the baking powder to 3/4 teaspoon, and substitute potato starch for the Expandex.