Ingredients
Method
- In a medium mixing bowl, whisk together the gluten-free flour blend, baking powder, xanthan gum, and salt.
- Using a pastry blender, cut in the shortening until the shortening is the size of small peas.
- Add 1/2 cup water and give it a good stir. The dough will be dry. Add in the remaining 1/4 cup water and stir.
- Work the dough with your hands until it comes together into a ball.
- Place a piece of wax paper on your counter. Sprinkle gluten-free flour over the surface. Turn your dough onto the floured wax paper.
- Knead the dough with your hands until smooth. If the dough is too wet, add additional flour and knead it; if the dough feels dry, knead 1 tablespoon of water into it.
- Heat a cast iron skillet over low-medium heat.
- Roll dough into 12, 2-inch dough balls. Place one dough ball onto your floured wax paper. Place another piece of wax paper on top and using a rolling pin, roll into about 1/8th thick.
Notes
- Don't overwork the dough; knead just until smooth and pliable, usually 5-7 minutes. Over-kneading can make them tough.
- Use a good quality gluten-free all-purpose flour blend. If your blend doesn't contain xanthan gum, add it as specified for elasticity.
- For best results, cook the wraps on a preheated cast iron skillet until lightly browned and slightly puffed, about 1-2 minutes per side. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Use a good quality gluten-free all-purpose flour blend. If your blend doesn't contain xanthan gum, add it as specified for elasticity.
- For best results, cook the wraps on a preheated cast iron skillet until lightly browned and slightly puffed, about 1-2 minutes per side. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.