I really love these wraps because they are not only gluten free but grain free which is difficult to find and gentle on the tummy. Making the batch into 12 wraps makes only small wraps, so I mix my sizes up a bit and make less. I also make some a little thicker for homemade pizza bases. To make them thin I roll them between two pieces of baking paper, gently peel the top piece off and flip it over into the hot frying pan with the paper attached. I let it cook for 20-30 seconds (this firms the mix) and then gently peel the remaining piece of paper off the top. I agree with the other reviewer- watch the oil you cook them in - I use half a teaspoon of solid organic coconut oil per wrap as recommended and brush it with a pastry brush across a the non-stick pan. Makes for a nice flavour. I place the used baking paper from rolling between the cooked wraps and stack them on a plate to cool. Once cool- they can be frozen to use whenever you like and the baking paper stops them from sticking together.
Not a big fan of this mix. I think it's the buckwheat which gives it a really strong, odd and overwhelming flavour. Will look at other options for wraps (though I've tried quite a few before this one and haven't had any luck so my hopes are not high).
The taste is good, just carefully choose what you cook it in as it really absorbs the oil/butter. We also had trouble flattening it enough to be a standard wrap so it ends up more like a wrap-able pancake. If that’s what you’re after then it’s pretty good.