Quinoa Flour Tortillas

• 2 cups quinoa flour
• 1/2 cup tapioca starch, plus more for rolling dough
• 2 tsp. salt
• 1 tsp. xanthan gum
• 1/4 tsp. baking powder
• 3/4 cup unsweetened almond milk
• 1 Tbs. apple cider vinegar
• 2 large eggs
• 6 Tbs. melted coconut oil or other vegetable oil
• 2 tsp. maple syrup

1. Combine quinoa flour, tapioca starch, salt, xanthan gum, and baking powder in large bowl.
2. Set aside.
3. Whisk together almond milk and vinegar in separate bowl.
4. Whisk in eggs, oil, and maple syrup.
5. Stir egg mixture into flour mixture to make wet, sticky dough.
6. Cover, and let rest 30 minutes.
7. Cut out 12 8-inch rounds of parchment paper.
8. Shape dough into 1/4-cup balls on work surface dusted with tapioca starch.
9. Heat non-stick skillet over medium-high heat.
10. Gently hand-flatten 1 ball of dough into disk on parchment round (patch together if it tears).
11. Invert tortilla onto skillet, dough side down.
12. Cook 1 minute, then remove parchment round (parchment should easily separate from tortilla).
13. Cook 30 seconds, then flip tortilla, and cook 1 to 11/2 minutes more, or until tortilla is golden brown in places.
14. Transfer to clean kitchen towel.
15. Fold towel over tortilla to keep warm.
16. Repeat with remaining dough balls.

quinoa flour, tapioca starch, salt, xanthan gum, baking powder, unsweetened almond milk, apple cider vinegar, eggs, coconut oil, maple syrup

Taken from www.vegetariantimes.com/recipe/quinoa-flour-tortillas/ (may not work)