Tortilla-Style Flexible Wraps (Gluten-Free Grain-Free AND Vegan!)

I’m sorry about the radio silence over here for the last few weeks… but I’ve been putting the finishing touches on something for you.

My eBook Gluten-Free Vegan Survival Guide lands on virtual bookshelves TOMORROW!! Woooo! I can see you all doing excited-gluten-free-chocolate-cake-with-frosting happy dances right now!

This book has so many kick-ass recipes like GF + V chocolate cake with frosting, cultured nut cheese, nut & seed BREAD! But I will tell you all the details and give you a peek at whats inside tomorrow.

For now, I have to share with you one of my favourite recipes from the book. These wraps!

I ate a whole wrap, without it falling apart at all – even with dressing/sauce all over it! And it didn’t taste like cardboard or a sponge! It didn’t just not taste bad… it actually tasted GOOD all on its own.

It was a pretty exciting day around here when I finally nailed this recipe.

I have been dreaming about flour tortillas since the day I was told I had to go gluten-free – because until that day I had been literally LIVING off the things! Every single day my lunch was some kind of wrap.

Now don’t get me wrong, I love collard leaf and lettuce wraps as much as the next farmers-market-every-weekend-cabbage-fermenting-is-this-organic?-green-juicing self-proclaimed hippy. But theres nothing quite like a bready/flour style wrap for lunch.

Plus, as almost all of my recipes are, they are super easy to make.

Tortilla-Style Flexible Wraps (Gluten-Free Grain-Free AND Vegan!)

 

Print

Did you ever think it was possible to find a gluten-free wrap that you can hold and stays together? I’ve been searching for years for a gluten-free wrap like that. These wraps are flexible, hold their shape, and don’t taste like a gluten-free sponge! The next best thing to a flour tortilla.

Yield: 1

Ingredients:

• 2 Tbsp besan (garbanzo/chickpea flour)
• 2 Tbsp tapioca flour
• 1 Tbsp almond flour
• 1 Tbsp flax seed meal
• pinch of salt
• ⅓ cup + 2 Tbsp water

Method:

1. Combine the flours and salt in a mini food processor or dry blender and blend until fine. Add the water and blend into a batter. Let the batter sit for 5 - 10 minutes to thicken slightly.
2. Meanwhile heat a non-stick fry pan on high heat. Pour the batter in and quickly pick up the pan and swirl around so the batter is as thin as possible, covering as much of the pan as possible. Let it cook until the edges have peeled off the pan and it’s cooked enough to carefully pick up and flip - about 8 - 10 minutes. Cook the other side for another 5 - 8 minutes.
3. Let the wrap sit for 5 - 10 minutes until it softens and becomes flexible.

3.2.2708

Keep an eye out tomorrow – and make sure your on the newsletter list (sign up below) to be the first to get your hands on Gluten-Free Vegan Survival Guide!