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Gluten Free Wraps

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.

Added 10th August 2015
Recipe by Alison Wheatley

This recipe is...

  • FODMAP Friendly FODMAP Friendly
  • Low Calorie Low Calorie
  • Low Fat Low Fat
  • Low Sugar Low Sugar
  • Slimming World Friendly Slimming World Friendly
  • Vegan Vegan

Ingredients

175g gluten free brown or white bread flour
5g yeast
1/2tsp xanthan gum
1/2tsp salt
200ml boiling water
1tbsp vegetable oil
  • Preparation Time: 10 Mins
  • Cooking Time: 25 Mins
  • This recipe makes 6 wraps

This recipe is free from...

Celery
Crustaceans
Dairy
Egg
Fish
Gluten
Lupin
Molluscs
Mustard
Peanuts
Sesame
Soya
Sulphites
Tree Nuts

Method

1. Mix together dry ingredients and then add in all the wet and mix well to form a dough ball.

2. 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.

3. 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.

Your Comments

I cannot even get these to roll into thin wraps, mine are thick.. actually like a pitta bread, any ideas why?
Jo
1 week ago
Alison @ Coeliac Sanctuary replied to this comment on 1 week ago

The dough may be slightly to thick, may need a little less flour.

My mixture is a liquid & not a dough. Why?
Karen Mackenzie
31st October 2020
Alison @ Coeliac Sanctuary replied to this comment on 20th 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
Thank you
Lesley Tapp
17th January 2017
Alison @ Coeliac Sanctuary replied to this comment on 17th 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.
Alison
17th August 2015
I'm curious - why put yeast in if the dough is given no time to rise?
Helen
17th August 2015

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