Keto Gluten-free Tortilla Wraps

Using a food processor, combine the almond flour, coconut flour, baking powder, and xanthan gum.

Add the apple cider vinegar to the food processor and pulse until combined. 

Add the egg to the food processor and pulse again until combined, a wet dough should form. 

Lay out a sheet of cling film, lightly oil it, place the wet dough on it then wrap the dough. Knead the dough for a few minutes.

Heat up a pan over a medium heat. You need the pan warm enough that when you sprinkle some water on it, the droplets do not evaporate but instead sizzle and run around the pan.

Split the dough into 10 equally sized balls, around 1″ in diameter. Roll out each ball between 2 sheets of baking/wax paper* with a rolling pin until around 6 inches in diameter.

*If you do not have any baking/wax paper available,  you can stop the dough sticking to a worktop surface by using coconut flour. Sprinkle coconut flour on the surface, put the dough on it, cover in coconut flour then roll out, making sure to turn over and reflour both the dough and worktop surface. 

Tansfer the rolled out tortilla wrap to the pan (which should still be on a medium heat), for around 10 to 15  seconds, flip the tortilla wrap over and cook for another 10 to 15 seconds before transferring to a plate. The tortilla wraps should be a golden brown.

Cover the tortilla wraps to keep warm until serving. You need to eat the cooked tortilla wraps straight away but the uncooked dough can be stored for 2 to 3 days in an airtight container in the fridge.