Monday, March 1, 2010

Gluten Free Tortilla Wraps

2 cups buckwheat flour
1/2 cup cooked, well mashed sweet potato
1/2 tsp featherweight baking powder
1/2 tsp sea salt
2T extra virgin olive oil
some water

Mix together the dry ingredients, then combine with the oil and potatoa as well as possible(should form rough 'breadcrumbs' as when making pastry). Add water a little at a time until the ingredients form a dough that is soft but not sticky.

Make into balls and roll out into circles as thin as you can without breaking them. This is a pretty delicate dough.
Heat a little oil in a frying pan and cook gently on each side until golden.

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