Homemade Wraps

• 13 cup cornstarch
• 1/2 cup cornstarch
• 2 tablespoons tapioca flour
• 1 tablespoon milk, skim, (non fat) powder non-instant
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon xanthan gum
• 3 each egg whites slightly beaten
• 1 1/2 cup water at room temperature*

1. *Note: begin with 1 1/4 cups water and add more if required to achieve a batter resembling that of a slightly thinned pancake batter.
2. In a medium bowl, combine all dry ingredients.
3. In a separate bowl, mix together egg whites and water, beat well.
4. Pour into dry ingredients and beat with a wire whisk until smooth.
5. (Should resemble a thin pancake batter.)
6. Let stand at room temperature about 30 minutes.
7. Heat a 7 to 8 inch non-stick pan over medium heat.
8. Add a small amount of oil, just to coat bottom of pan.
9. Using a ladle, spoon enough batter into pan to cover the bottom.
10. Use the bottom of the ladle to spread to cover.
11. Cook until top is dry and bottom is golden brown.
12. Flip and cook other side.
13. Add a little oil to pan each time you begin a new wrap.
14. Makes 4 to 6 Wraps, depending on the size of your pan.

cornstarch, cornstarch, tapioca flour, milk, salt, baking powder, xanthan gum, egg whites, water

Taken from recipeland.com/recipe/v/homemade-wraps-1175 (may not work)