Ingredients (Makes 2)

• 1/2 cup THM Baking Blend
• 1 tsp Xanthan gum
• 1/2 tsp baking powder
• pinch of salt
• 4 tbs egg whites
• 1/4 cup water

 Combine ingredients well into a dough. Cover and let rest for 10 minutes.

Divide dough in half. Form balls and roll each ball out between two pieces of parchment. Roll as thin as you can possibly get. Should be at least 7-8 inches across.

Warm a medium size non-stick skillet on medium high. Spray lightly with coconut oil spray. Cook tortilla on each side 2-3 minutes or until golden brown. Let cool.

Store leftovers in refrigerator.