Here's the wrap recipe Tracy brought to the meeting on Saturday. Once cool the bread can be folded and rolled without breaking. It's great for sandwiches on the go!
1 cup fine brown rice flour
1/2 cup tapioca starch
2 tablespoons sugar [Tracy uses 1 tablespoon]
2 teaspoons xanthan gum
2 1/4 teaspon instant yeast (or 1 packet)
1/2 teaspoon salt
3/4 cup water
1 teaspoon cider vinegar
2 tablespoons extra virgin olive oil
2 eggs
2-3 Tablespoons sweet rice flour (for dusting pan/hands)
1. Mix together all dry ingredients except sweet rice flour (brown rice flour, tapioca starch, sugar, xanthan gum, yeast and salt).
2. Combine wet ingredients (water, vinegar, oil, and eggs). Add dry ingredients to well blended wet ingredients. Beat on medium/medium high speed for 4 minutes.
3. Grease and flour a cookie sheet. Using a wet, offset spatula spread the dough to 1/8 - 1/4 inch thin. [The thicker the dough the less pliable.]
4. Preheat oven to 425F. Place pan in a warm spot and to rest/rise for 35-40 minutes.
5. Bake for 11-15 minutes or until the top is golden brown.
