tortilla - gluten free flaxseed wrap (x2)

By tinathorn

Ingredients

• 1/4 cup Bob’s Red Mill, All Purpose Flour or a 1/4 of 70% chickpea flour with 30% tapioca or potato starch
• 3 tbs milled flaxseeds
• 1/4 cup warm water
• 1 medium egg
• 1/2 tsp: cumin, ground coriander and tumeric
• Salt and pepper to taste

Details

Servings 2
Adapted from glutenfreerosie.com

Preparation

Step 1

Mix the dry ingredients together in a bowl using a whisk.

Mix in the egg, before gradually adding in the water, bit by bit. Leave for half an hour to thicken.

Put a frying pan on a medium heat for a minute. Remove from the heat and after about 30 seconds cooling time, grease the pan with a thin layer of oil.

Add half the wrap mixture to the pan and spread it around evenly with a spatula.

Put the pan over a low heat for about 30 seconds. Edge the spatula around the edges of the wrap and then flip. Cook for about 30 seconds.

Cover with fillings of your choice and enjoy.