- 1 cup quinoa flour
- 1 cup potato flour
- 1 cup rice flour
- 2 teaspoons Spectrum Organic Shortening
- 3 teaspoons of xanthum gum powder
- 1 package gelatin
- 1 1/2 teaspoons salt
- 1 tablespoon sugar
Dissolve 2 teaspoons shortening (preferably Spectrum) in 3/4 cup water by heating slightly on stove in a small pan.
Put dry ingredients in a food processor. Add shortening/water mixture. Mix in processor, stopping from time to time to press down dough into bottom of food processor. Stop to add additional water a small amount at a time. Keep mixing until dough forms into a ball. Removed dough from procesor.
Form dough into balls with 1/3-1/2 cup of dough about the size of an ice cream scoop. Press into a flat pancake dusted underneath with some flour. Roll out from center between two pieces of parchment paper with rolling pin--dusting if necessary to keep from sticking to paper. Keep rolling until it is as flat as a tortilla or wrap (about 10 inches round circle.) At this point you can bake it or if you want it to be a perfect circle, put a 9 inch plate or bowl upside down over the dough and trace the edge of the plate/bowl with a sharp paring knife to form a circle shape.
Bake at 400 degrees until wrap just starts to brown (about 6-8 minutes depending on thickness of dough.) Check frequently at the end of cooking since it can easily over bake and become a cracker.