- 110 g tapioca starch
- 85 g brown rice flour
- 35 g quinoa flour
- 20 g millet flour
- 20 g psyllium
- pinch of salt
- 1 tablespoon of oil (olive oil works well)
- 1 teaspoon sugar or preferred sweetener
- 1/2 teaspoon active dry yeast
- 270 ml luke warm water
- extra rice flour for rolling
Make flour mix by weighing and placing all flours into a bowl and combine thoroughly with a whisk.
Add all other dry ingredients into bowl, pour in water and oil, mix to form a dough.
Wrap or cover bowl, leave to proof for about 30 minutes.
Turn out dough onto work surface and divide into even sized pieces (about 6 large or 12 smaller size).
Roll each piece out as thin and possible, sprinkle dough lightly with rice flour if sticky.
Repeat with each piece and stack onto play.
Heat a medium to large sized crepe or fry pan and cook on each side for around one minute. Should puff up whilst cooking and lightly brown in colour.
Remove from heat and onto a cool wrack, keep covered till ready to serve or leave uncovered to cool and then wrap to store in freezer.
If you are freezing a batch. either leave to defrost on bench and warm up in oven or pan.
about the author
This fabulous recipe was developed, tested and photographed by Tabitha Millington. Tabitha has lived in Singapore for almost five years in gluten free house with a celiac daughter and a dairy free daughter. She is an avid baker and always game for improving a recipe and adapting it for life in Singapore.