Gluten-Free Wraps

Gluten-free wrap recipe. Makes a beautiful soft tortilla. Burritos and roll-up sandwiches await.

Karina's lovely gluten-free wrap recipe. Makes a beautiful soft tortilla. How to do it.


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.





.

|BAKE SOME MUFFINS$type=two$h=0$meta=0$rm=0$snip=0

|BAKING BREAD$type=left$va=0$count=3

|ALMOND FLOUR$type=right$va=0$count=3

TASTE$type=one$count=1

Name

almond almond flour aphrodisiac appetizer apple artichoke hearts asparagus avocado awareness banana bars beef biscotti biscuits blueberry bones bread breakfast breakfast bars broken hip brownies brunch buckwheat budget cabbage cake carob carrot cashew cream casserole celiac celiac awareness celiac disease cereal cherry chicken chili chocolate chocolate cake chocolate chip Christmas cinco de mayo cobbler coconut coconut milk coffee cake cookbook cookie bars cookies cooking by the seasons copyright cornbread cornmeal cottage pie crackers cranberries cupcakes dairy-free detox diet dinner dinner ideas dip disclaimer donuts easy ebook eggplant eggs enchiladas eye candy Farmers Market fish flatbread food allergies frittata fruit crisp game day ginger gluten free goddess gluten free pancakes gluten free recipes gluten free soup gluten-free baking gluten-free baking mixes gluten-free bloggers list gluten-free meatloaf gluten-free oats gluten-free pesto gluten-free salad dressing gluten-free soup gluten-free vegetarian grain-free grains granola green chile guacamole help holidays hospital how to how to live gluten-free hummus humor ice cream irish soda bread Italian kale latkes lemon life los angeles love love foods low sugar mac n cheese marriage meatballs meatless monday meatloaf Mediterranean Diet mother's day muffins New Mexico New Mexico Inspired Newsweek no xanthan gum paleo pancakes party pasta peach peaches peanut butter pesto picnic recipes pie pineapple pizza polenta popsicles potato potato salad potatoes privacy policy pumpkin quiche quick bread quinoa quinoa bars quinoa flakes raw recipes rhubarb rice risotto roasted vegetables rolls salad salad dressings salmon salsa Santa Fe Santa Monica sauce sausage scones shepherd's pie shepherds pie shrimp side dish slow cooker smoothie snacks snow soda bread soup squash stew stir-fry strawberry stuffing substitutions sugar-free summer soup sweet potato tea bread Thanksgiving tips today's recipe tomatoes top ten travel turkey vaccine vanilla vegan vegan ice cream vegan pesto vegan recipe vegetable vegetarian waffles whole grain whole grains winter yeast-free bread zucchini
false
ltr
item
Gluten-Free Goddess®: Gluten-Free Wraps
Gluten-Free Wraps
Gluten-free wrap recipe. Makes a beautiful soft tortilla. Burritos and roll-up sandwiches await.
http://1.bp.blogspot.com/-iEfyFtefpLw/VUfgbUnjJUI/AAAAAAAAS9A/SUbe8II-LCE/s1600/How-To-Make-GF-Wraps.jpg
http://1.bp.blogspot.com/-iEfyFtefpLw/VUfgbUnjJUI/AAAAAAAAS9A/SUbe8II-LCE/s72-c/How-To-Make-GF-Wraps.jpg
Gluten-Free Goddess®
http://glutenfreegoddess.blogspot.com/2009/06/gluten-free-millet-buckwheat-wraps.html
http://glutenfreegoddess.blogspot.com/
http://glutenfreegoddess.blogspot.com/
http://glutenfreegoddess.blogspot.com/2009/06/gluten-free-millet-buckwheat-wraps.html
false
19281824
UTF-8
Not found VIEW ALL Read more Reply Cancel reply Delete By Home PAGES POSTS View All YOU MIGHT ALSO LIKE LABEL ARCHIVE SEARCH ALL POSTS Not found Back Home Sunday Monday Tuesday Wednesday Thursday Friday Saturday Sun Mon Tue Wed Thu Fri Sat January February March April May June July August September October November December Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec just now 1 minute ago $$1$$ minutes ago 1 hour ago $$1$$ hours ago Yesterday $$1$$ days ago $$1$$ weeks ago more than 5 weeks ago Followers Follow THIS CONTENT IS PREMIUM Please share to unlock Copy All Code Select All Code All codes were copied to your clipboard Can not copy the codes / texts, please press [CTRL]+[C] (or CMD+C with Mac) to copy