- 2 tablespoons flax seed meal
- 1 tablespoon sesame seed meal
- 2 tablespoons pecan or almond meal
- 1 tablespoon oat OR buckwheat flour
- 1/2 teaspoon gfcf protein powder
- 1/2 teaspoon xanthan or guar gum
- 1/8 teaspoon sea salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon olive oil
- 1/2 teaspoon apple cider vinegar
- 1 tablespoon coconut milk
- 1/4 teaspoon honey
- 4 tablespoons warm water
- Herbs and spices, to taste
Preheat oven to 375 degrees Fahrenheit.
Mix together dry ingredients. Whisk together wet ingredients in a separate bowl. Beat wet ingredients into dry ingredients vigorously with a mixer or whisk. Divide batter into two sticky masses. Drop in balls on to a silicone baking mat greased with olive oil. Press a piece of plastic wrap over dough balls. Flatten rounds with hand, and use a rolling pin over the plastic wrap until dough is 1/8 inch thickness. Peel off plastic wrap and smooth over any bubbles with fingertips. Bake at 375 degrees for 8 minutes. Let wraps rest on silicone mat until lukewarm to the touch, then carefully run a sharp spatula around the bottom to unstick. Let cool completely and store between sheets of paper towel in a plastic baggie on the countertop.
If you over bake the wraps, there will be dry crispy spots on them. If you under bake the them, they will be doughy on the inside. The key is the make sure the dough is spread evenly, with the thickness uniform throughout. It might take a couple of tries because of variations in oven temperatures.
You can try frying these instead of baking. This works out very well.
~4g net carbs per wrap