Buckwheat Wraps/Tortillas - Gluten Free

• 23 cup tapioca starch
• 23 cup rice flour
• 13 cup sorghum flour
• 13 cup buckwheat flour
• 13 cup sweet rice flour, amount approximate (more or less, depending on moisture)
• 12 teaspoon baking powder
• 34 teaspoon xanthan gum
• 1 cup water, very hot

1. Blend first four ingredients, baking powder and xanthan gum.
2. Add hot water and mix until well combined.
3. At this point,if the dough is sticky to the touch (should be soft), add sweet rice flour by the tablespoon (*up to 1/3 cup flour) until a soft, non-sticky texture is achieved.
4. Shape the dough into 12 golf-ball sized balls.
5. Put the balls under a damp towel until you are ready for them.
6. latten each as you would for a tortilla (in a tortilla press or with a rolling pin onto a non stick surface).
7. Heat 1-2 teaspoons olive oil over medium-high heat on in a frying pan.
8. Once the oil is hot, slide in one buckwheat wrap.
9. Move it about the pan to coat the bottom of the wrap with oil well, then flip over and move it around again.
10. Leave the wrap to brown on each side (3-4 minutes per side).
11. Lay wraps on a paper towel and fold them gently in half.
12. 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, flour, sweet rice flour, baking powder, xanthan gum, water

Taken from www.food.com/recipe/buckwheat-wraps-tortillas-gluten-free-300290 (may not work)