Tortillas

I thought our days of soft tacos were over, but I decided to give it another try…

¾ c. light buckwheat flour

¾ c. sorghum flour

½ c. tapioca starch

1 ½ tsp. karaya gum (Wilton’s Gum-tex)

1 Tbs. palm shortening

1 tsp. sea salt

1 c. warm water

Mix dough together to form ball. Separate dough into 8 pieces. Roll them as thin as possible with a rolling pin (using more tapioca starch to prevent sticking). Dry fry on a hot griddle, about 2 minutes on each side. Keep warm under a towel. They stayed nice and pliable.

Bread; Side dish; no berries, no chocolate, no citrus, no corn, no egg, no gluten, no legumes, no milk, no nuts, no potato, no shellfish, no soy, no tomato, no wheat; gluten-free; GFCF; vegan.