- 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
Mix all DRY ingredients really well in a bowl with a big spoon and then a whisk.
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.