This is the recipe I developed for the Pita Snack Chips with a simple change in the preparation. They keep well wrapped tightly in the freezer.
3/4 c. T.G.I.G.F! Mix
1/4 c. Tapioca Starch
1/2 t. Sea Salt
1/2 t. Aluminum -free Baking Powder
2 T. Extra Virgin Olive Oil
5 T. Warm Water
Tortilla Press - I found mine at a kitchen store for $10.
In a large mixing bowl combine T.G.I.G.F! and all dry ingredients. Slowly mix in olive oil and water. Mix with a spoon or fork until ingredients come together and form a dough. Place a sheet of wax paper that has been sprayed with oil on the tortilla press. Place 1/4 cup of dough in center of press and top with another sheet of wax paper that has been sprayed with oil. Close tortilla press tightly to form a tortilla/wrap. Carefully peel dough circle from wax paper and place on a large sheet of wax paper. Repeat until all dough is used. Heat a large skillet, cast iron works the best, over medium heat. Place a tortilla in the center of the skillet and cook until dough starts to bubble and there are a little bit of brown spots on bottom. Flip tortilla over and brown other side lightly. Lay cooked tortillas on a plate and cover lightly with a towel to keep warm, repeat until all are cooked. If you don't need all that you have cooked, store them wrapped tightly in the freezer for up to a month. Reheat in the microwave.