-
Mix together dry ingredients and then add in all the wet and mix well to form a dough ball.
-
Split the dough ball into 6, roll into walnut sized balls and then roll out into very think sheets, roughly 6 inches wide and barely 1 or 2mm in thickness.
-
Fry each for 2 mins on each side on a medium heat until both sides are nicely browned. Eat warm or cold, also perfect to freeze.
Gluten Free Wraps
Back to all recipes.I don't know why but wraps seem to become a staple for gluten free people, maybe it's because a lot don't like the bread. However gluten free wraps aren't the cheapest to buy but they are really easy to make yourself, they don't take much effort at all, can be cooked in batch and frozen, great to have in for that quick lunch.
This recipe is...
- Preparation Time: 10 Mins
- Cooking Time: 25 Mins
- This recipe makes 6 wraps
This recipe contains:
- Celery
- Crustaceans
- Fish
- Gluten
- Lupin
- Molluscs
- Mustard
- Peanuts
- Sesame
- Sulphites
- Tree Nuts
Ingredients
175g gluten free brown or white bread flour
5g yeast
1/2tsp xanthan gum
1/2tsp salt
200ml boiling water
1tbsp vegetable oil
Method
Nutritional Information (Per wrap)
Cals
Calories
121
Carbs
22g
Fibre
2g
Fat
3g
Sugar
0g
Protein
2g
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
Your Comments
is this .yeast for fresh yeast please
Alan Spencer29th January 2021
Alison @ Coeliac Sanctuary29th January 2021
We used dried yeast.
I cannot even get these to roll into thin wraps, mine are thick.. actually like a pitta bread, any ideas why?
Jo4th January 2021
Alison @ Coeliac Sanctuary5th January 2021
The dough may be slightly to thick, may need a little less flour.
My mixture is a liquid & not a dough. Why?
Karen Mackenzie31st October 2020
Alison @ Coeliac Sanctuary20th November 2020
If the mix turns out to wet add a little flour until it firms up.
Hi could you do this with coconut flower as i have some and dont know what to do with it
<br/>Thank you
Lesley Tapp17th January 2017
Alison @ Coeliac Sanctuary17th January 2017
I don't see why you couldn't, should work just as well as other flour, might just have a slight coconutty taste to it. We usually make our death by coconut cake when we have coconut flour.
Hi Helen, we add in yeast as it gives the wraps a nice texture and flavour. It is obviously killed straight off due to the hot water, but the flavour and texture will remain, but it will not rise like normal bread.
Alison17th August 2015
Submit Comment
Want to leave a comment on this blog? Feel free to join the discussion!