Improved taste, texture and shelf life
I am using a different recipe now for my wraps. These wraps do not contain almond flour, but my gluten free flour blend and psyllium husk. The Psyllium husk gives it more of a “wheaty” taste. It also helps to bind them better, making them more pliable and softer. These freeze really well and also last a few days in the fridge if wrapped in cling film.
My husband bought me a tortilla press for our anniversary last year, so I make them using that. Which means they are still small , about side plate size.
You can order your wraps from my order page. They come in a pack of 4. Freeze on the day of purchase as is if you prefer. They are also vegan.