Directions:
- In a medium bowl, place the bean flour, potatostarch, tapioca flour, and salt. Whisk together.
- Add the eggs and beat together until smooth.
- Slowly beat in the water.
- Let rest in the fridge for at least 20 minutes.
- Heat a 9 skillet or frypan over high heat, brushing with oil. Be sure it is hot enough for water to dance on the surface before starting to cook the flat bread.
- Spoon in about 4 tablespoons of batter or enough to cover the bottom of the skillet.
- Cook until the bottom of the wrap is golden brown and the edges curl and the top seems dry.
- Turn and barely cook the other side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 357.91 Kcal (1498 kJ) | ||
| Calories from fat | 39.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.4g | 7% | |
|---|---|---|---|
| Cholesterol | 163.68mg | 55% | |
| Sodium | 660.42mg | 28% | |
| Potassium | 60.84mg | 1% | |
| Total Carbs | 70.87g | 24% | |
| Sugars | 1.57g | 6% | |
| Dietary Fiber | 2.34g | 9% | |
| Protein | 10.63g | 21% | |
| Vitamin C | 0.3mg | 0% | |
| Iron | 3.6mg | 20% | |
| Calcium | 51.8mg | 5% | |
| Amount Per 100 g | |||
| Calories | 106.44 Kcal (446 kJ) | ||
| Calories from fat | 11.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.31g | 7% | |
|---|---|---|---|
| Cholesterol | 48.68mg | 55% | |
| Sodium | 196.41mg | 28% | |
| Potassium | 18.09mg | 1% | |
| Total Carbs | 21.08g | 24% | |
| Sugars | 0.47g | 6% | |
| Dietary Fiber | 0.7g | 9% | |
| Protein | 3.16g | 21% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 1.1mg | 20% | |
| Calcium | 15.4mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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