Gluten Free Flax Wraps

Our second bread-like substance for my fall kick off, I seem to be on a spicy kick  this week! So, for all your Mexican food/burrito needs: 
Gluten Free  Flax Wraps
Ingredients:

• 3 1/2 tablespoons Flax Seed Meal
• 2 tablespoons Almond Meal
• 1 tablespoon Oat Flour
• 1/2 teaspoon Xanthan or Guar Gum
• 1/8 teaspoon Sea Salt
• 1/4 teaspoon Baking Powder
• 1/4 teaspoon Coconut Oil
• 1/2 teaspoon Apple Cider Vinegar
• 1 tablespoon Coconut Milk 
• 1/4 teaspoon Raw Honey
• 4 tablespoons Warm Water
• Salt and Pepper, Cayenne, Herbs de Province, Italian Seasoning (add any or all to taste, these are just a few suggestions)
• Wax Paper

Without Tortilla Press/Baking Directions:

1. First, Preheat your oven to 375* F. 
2. Whisk together dry ingredients in a large bowl. Then thoroughly mix together wet ingredients in a smaller bowl.
3. Beat wet ingredients into dry ingredients then add spices/herbs to taste. Dough should be pretty sticky.
4. Separate the dough into to balls. Place balls in between two pieces of wax paper. Use a rolling pin or your hands to flatten dough until it is semi-round and the thickness of a tortilla (about 1/8" thick).
5. Bake in oven for 5 minutes between wax paper. then peel of paper and put back in the oven for 3 minutes more on a cookie sheet. The trick to making these come out well is baking them until they're not doughy on the inside but not crispy on the outside. So keep an eye on them.
6. Remove from the oven when fully baked. After cooled a few minutes, use a knife or a long thing spatula to lift of cookie sheet and put on an iron cooling rack.
   
    This recipe makes 2 wraps. You can store them in the freezer, fridge, or counter with a paper towel between each wrap.

With Tortilla Press/Pan Directions:

1. You're going to follow the recipe above the same except your not going to preheat your oven!
2. Place balls of dough between two pieces of wax paper and flatten slightly with hands;depending on the size of your tortilla press, your going to alternate the size of your dough balls. Put in tortilla press and flatten completely.
3. From here you can go ahead and follow the backing instructions OR you can use a cast iron frying pan to make a "real" tortilla.
4. Over medium-low heat, put a pat of organic butter in the pan. Remove on piece of the wax paper and place round in pan, then pull off the top piece of wax paper. Fry until the wrap is bubbling, then flip and cook until the same thing happens on the other side. Add more butter as needed.
   
   This recipe makes 4 small wraps or two big wraps. When frying, I find it's best to use them as needed. To heat up wraps, you can also use the pan method.