I froze a dozen for the road, thinking that in a pinch, I could always buy a salad to stuff inside.
Karina's Gluten-Free Wrap Recipe- Millet Buckwheat Tortillas
By Karina Allrich June 2009.
Whisk together the dry ingredients:
1 cup certified GF millet flour
1/2 cup certified GF buckwheat flour
1/2 cup sorghum flour
1/2 cup sweet rice flour
2 teaspoons xanthan gum
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon minced onion
1/2 teaspoon garlic powder
1 teaspoon thyme
3 tablespoons olive oil
1 tablespoon honey or raw agave nectar
1/4 teaspoon light tasting vinegar
2 beaten free-range organic eggs or Ener-G Egg Replacer for 2 eggs whisked with 4 tablespoons hot water
1 1/2 cups hot water
1/2 cup non-dairy milk
Beat the wet ingredients into the dry mix until the batter is smooth. It should look and feel like a thick pancake batter (though it appears strange and goopy at first, keep beating).