Teff Flour Wraps

[mrsppmrxky]

Yesterday, I received my Living Gluten-Free magazine in the mail. They had a recipe for a sandwich wrap made with Teff Flour. I thought that it might make a nice breakfast wrap and it did. (I am thinking of trying this with millet flour and see how that tastes.)

We had Teff wraps for breakfast today and the family average grade of 3.75


(I made these with sausage, eggs, potatoes and cheese this morning.) Seeing how we ate all but 2, I haven't tested these in the fridge or the freezer, but I am thinking of doing some tonight to have on hand for 'fast food'.)


TEFF FLOUR WRAPS

2 large eggs
Pinch of salt
Pinch of sugar
1 cup milk
1/3 cup Teff flour
1/3 cup cornstarch (I used Arrowroot)
2 Tbs. melted butter

In a blender, mix eggs, salt, sugar and milk until well blended. Add the Teff and cornstarch and mix well to remove all lumps. Pour mixture into a bowl and stir in the melted butter.

Set the bowl aside for 10 minutes. The batter will thicken some and you will need to use an 1/8 cup measuring cup to dip the batter into an 8 inch skillet that you heat over meadium heat. Do not grease your pan as this will cause a change in the texture of the wrap.

When the wrap has bubbles all over the surface, flip the wrap and only heat for about 20 seconds on the second side. Place the cooked wrap with the darkest side down so that the wraps do not stick together.

This recipe is supposed to make about 12 wraps. Mine was slightly less because I made largers circles to accomodate the food I was going to wrap.

These will keep in the refrigerator for a couple of days or may be frozen.
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