Gluten-Free Wraps

Make a Gluten-Free Wrap.

What's keeping us fortified these days? In a word, wraps. We're munching Lime Quinoa Salads, leftover Veggie Garden Loaf, stir-fry veggies and quinoa, and sandwich fillings in these handy, tasty beauties. They sustained us as we packed, and whittled down our food supply, making both lunch and dinner easy as pie.

I froze a dozen for the road, thinking that in a pinch, I could always buy a salad to stuff inside.

They're completely fabulous hot off the tortilla griddle. The best. I could scarf them down bare, without adornment. In fact, I started with a basic crepe recipe when I was developing this wrap recipe. Which is why they're pliable, tender and delicious. Unfortunately, they're also fragile after day one. But if you freeze them right away, snugging rounds of wax paper in between each wrap, they thaw easily and remain fresh enough- though slightly less flexible.

Karina's Gluten-Free Wrap Recipe- Millet Buckwheat Tortillas

By Karina Allrich June 2009.

We love these pliable wraps. I stuff them with sandwich fillings, quinoa salads, cooked rice and veggies. This recipe makes about 10 good sized wraps. These are truly best eaten the day they are cooked. Freeze leftovers with sheets of wax paper between each wrap.

Whisk together the dry ingredients:

1 cup certified GF millet flour
1/2 cup certified GF buckwheat flour
1/2 cup sorghum flour
1/2 cup sweet rice flour
2 teaspoons xanthan gum
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon minced onion
1/2 teaspoon garlic powder
1 teaspoon thyme

Add in:

3 tablespoons olive oil
1 tablespoon honey or raw agave nectar
1/4 teaspoon light tasting vinegar
2 beaten free-range organic eggs or Ener-G Egg Replacer for 2 eggs whisked with 4 tablespoons hot water
1 1/2 cups hot water
1/2 cup non-dairy milk

Instructions:

Beat the wet ingredients into the dry mix until the batter is smooth. It should look and feel like a thick pancake batter (though it appears strange and goopy at first, keep beating).

To cook on a griddle or crepe pan:

Heat a lightly oiled griddle or crepe pan over medium high heat. When a drop of water sizzles and bounces off the surface, your griddle or pan is ready.

Use an ice cream scoop to measure and plop a spoonful of batter onto the hot pan; and working quickly, use the back of a large spoon to spread the batter out as thin as you can. Six inches is usually an average size.

Let the wrap cook for a minute until firm. Using a thin large spatula, slide underneath the wrap and flip it to cook the other side for a minute until done.

Place the cooked wrap on a flat surface to cool.

Repeat the process to make a total of 10 wraps.

These are best eaten fresh.

To cook on an electric tortilla press:

Preheat the electric tortilla press. I use a VillaWare Wrap and Tortilla Press but this one also looks like a good bet.

Use an ice cream scoop to measure and plop a spoonful of batter onto the hot press. Lower the top of the press down gently and push down lightly to press the batter out flat. Do not press too hard too fast or the wrap will fall apart from the sudden release of steam. Cook for a minute or so. It doesn't take long. Follow instructions for cooling the cooked wraps, as above.

When the wraps are cooled, cut larger-than-the-wraps circles out of wax paper; place the wax paper between the wraps, bag in a large freezer storage bag. Freeze.

To use, remove a wrap with the wax paper. Thaw. Stuff with your favorite sandwich or burrito filling.

Tip:

Gently place the wrap over to one side of the wax paper circle so that you have an extra 2-3 inches of wax paper on one end. This will be the bottom edge of your rolled wrap.

Add your filling down the center of the wrap. Roll up the wrap.

Quickly fold the extra wax paper up over the open bottom of the wrap (to keep the filling from falling out); then roll the wrap up tightly in the wax paper. The top will be open.