Lupin Flour Tortillas
2 ½ tbsp Anthony’s Goods Lupin Flour ⅓ cup unsweetened almond milk ¼ tsp Anthony’s Goods Xanthan Gum 1 egg Pinch of salt Coconut oil or olive oil for greasing the pan
Whisk the egg until fluffy. Add the lupin flour and xanthan gum and whisk again until smooth. Add almond milk and whisk to combine. Heat up a skillet or crepe pan and lightly grease it with oil. Once the pan is hot, pour in half of the batter and cook for a few minutes on each side. Repeat with the remaining batter.