Paleo Wraps

My paleo wraps!

I think the lack of carbs scares people from the paleo diet. I get it. WHAT IS LIFE WITHOUT BREAD? WHAT DO YOU EAT?

Bread and any form of gluten deliciousness kills my gut. Wah wah. I've talked about America's Test Kitchen's Paleo Perfected cookbook several times on my Facebook page. I've mentioned these wraps many times, and they've become a staple in our house. I use them as wraps, tortilla shells, lasagna noodles... anything and everything in between. I, once again, have tweaked the Test Kitchen's recipe to my liking. I hope you enjoy!

PALEO WRAPS ~ makes approximately 12 wraps
dairy, grain, gluten, and soy free

INGREDIENTS

• 2 cups blanched almond flour
• 3/4 cup tapioca flour
• 1/4 cup coconut flour
• 3/4 teaspoon sea salt
• 2 cups water
• 2 large eggs
• 3 tablespoons olive oil or any other fat

METHOD
Mix dry ingredients together. Add water, eggs, and oil/fat, and mix well. Let the batter sit a good 10 minutes so the flours can absorb the water properly. In the meantime, grab a saucepan (I like my six inch pan) and preheat on medium low heat with a teaspoon of oil in the pan. After 10 minutes, mix batter. The batter should be THIN. If it's still slightly thick, add another splash of water. Use a 1/4 cup measuring cup and pour batter onto hot pan. Swirl the batter around so a nice, even circle is made. Let cook a good 45 seconds on each side. Let cool and enjoy.