Sandwich Wrap Mock Lavash Bread (Gluten-Free)

• 1/4 cup sorghum flour
• 1/4 cup millet flour
• 1/4 cup potato starch (not potato flour)
• 1/4 cup tapioca starch
• 1 tablespoon yeast
• 2 tablespoons dry buttermilk
• 2 teaspoons xanthan gum
• 3/4 cup warm water (plus more as needed)
• 1 1/2 teaspoons agave nectar
• 1 teaspoon olive oil
• 1 teaspoon apple cider vinegar
• 3/4 teaspoon salt
• 3/4 teaspoon cracked black pepper (optional)
• 3/4 teaspoon cumin (optional)
• 3/4 teaspoon dill (optional)
• 3/4 teaspoon fennel (optional)

1. Preheat oven to 400u0b0F.
2. Mix together all dry ingredients in the bowl of mixer.
3. Mix together water (start with 3/4 cup), agave nectar, olive oil and vinegar.
4. Pour liquid ingredients into dry and mix on low until blended. The dough should not resist the beaters and bounce around in the bowl but rather be more of a soft cookie dough - maybe even a bit more wet.
5. Beat the dough on high for no more than 2 minutes.
6. Line a jelly roll pan with parchment paper. Spread the dough as thinly as possible to cover the 10 x 15″ jelly roll pan. (To do this, I used a rubber spatula and kept dipping it in to water to keep the dough from sticking. This dough is not really as sticky as you might think - but the extra water helps push it out easier.).
7. Bake at 400F for 13-16 minutes until the top begins to brown and the edges are browned. Let cool completely before storing in an airtight bag.

sorghum flour, millet flour, potato starch, tapioca starch, yeast, buttermilk, xanthan gum, warm water, nectar, olive oil, apple cider vinegar, salt, cracked black pepper, cumin, dill, fennel

Taken from www.food.com/recipe/sandwich-wrap-mock-lavash-bread-gluten-free-366076 (may not work)