gluten free wraps

Soft, flexible gluten free flour tortillas are easy to make in any size, and they’re perfect anywhere you’d use a corn tortilla, plus for burritos, tacos, and wraps.

Gluten Free Flour Tortillas

flour

xanthan gum (omit

tapioca starch/flour (plus more for sprinkling)

baking powder

salt

virgin coconut oil

In a large bowl, place the all purpose gluten free flour blend, xanthan gum, tapioca starch/flour, baking powder, and salt, and whisk to combine.

Add the coconut oil, and toss it in the dry ingredients. With the tines of a large fork, break up the fat into small pieces about the size of small peas.

Create a well in the center of the mixture, the water, and mix to combine. The dough should be thick. If there are any crumbly bits at all, add the remaining water by the tablespoonful.

Knead the dough together and press it into a ball, cover with a moist tea towel, and allow to sit for 20 to 30 minutes. The dough will stiffen a bit as it absorbs more of the water.

Heat a 10- or 12-inch cast-iron skillet (or a nonstick skillet over medium heat) over medium-high heat. The skillet should be hot enough to sizzle when you drip water on it.

Make the tortilla dough

Divide the dough into four equal pieces. Work with one piece of dough at a time, and cover the rest with a moist tea towel or plastic wrap to prevent them from drying out.

Sprinkle at least 1 tablespoon of extra tapioca starch on a flat surface, place the first piece of dough on top, and sprinkle again with more tapioca starch. With a rolling pin, roll out the dough about ¼-inch inch thick.

If the dough seems smooth, proceed with the next step. If it doesn&#39;t seem smooth, but instead has what appears to be cracks, gather the dough together again, sprinkle with more tapioca starch, and roll it out again until it appears smooth.

Using a cake cutter or freehand with a pizza wheel or sharp knife, cut out a round the size you&#39;d like. If you&#39;re making 9-inch or 10-inch rounds, you&#39;ll only cut out one from each piece of dough. Gather the scraps and set them aside with the other pieces of remaining dough.

Shape the tortillas

Place the rounds one at a time in the center of the hot skillet. Cook on one side until bubbles begin to appear on the top surface and the tortilla darkens in color a bit on the underside (about 45 seconds).

Using a wide spatula, flip the tortilla over, and cook on the other side until more bubbles form and the tortilla darkens on the underside (about another 45 seconds). Press down on the top of the tortilla to help it sear a bit. Remove the tortilla from the pan, place on large tea towel, and cover gently.

Repeat the process with the remaining pieces of dough, including gathering and rerolling all the scraps together.

Cook the tortillas

If you don’t plan to use the tortillas right away, place them, still wrapped in the towel, in a plastic bag to seal in the moisture. Use within a few hours.

To freeze the tortillas, allow them to cool completely to room temperature. Stack them, wrap tightly with freezer-safe wrap, and freeze until you&#39;re ready to use. Allow to defrost at room temperature and refresh in a hot, dry skillet before serving.

Make-ahead instructions

Are you bored of regular flour tortillas or wraps? Then make these easy, high-protein lentil wraps and use them with sweet or savory fillings. These red lentil tortillas are vegan, gluten-free, and filling enough for any meal.

Easy lentil wraps (Vegan high protein red lentil tortillas)

red lentils

water

tsp salt

tbsp oil

Take red lentils in a bowl and wash them a couple of times. If you have pre-washed lentils, you can skip this step.

Drain the lentils completely and add water to them. For every 1 part of lentils, use two parts of water.

Let the lentils soak for anywhere from 2 hours to 6 hours. 

Once lentils are soaked, transfer them along with their water into a blender jar and make a smooth batter.

You will not need any additional water, and the lentils batter will be of pouring consistency.

Transfer the batter into the bowl, add salt, and mix it well. Keep this batter aside.

Now heat a pan or skillet. Once it is hot, spread oil onto it.

Take a ladle full of batter and pour it onto the hot pan. Spread the batter as much as you can using the back of a spoon or measuring cup.

You can add a tsp of oil to cook the lentil wrap.

Once the edges turn little brown, slowly flip the tortilla and let it cook for another couple of minutes on another side also.

Likewise, make lentil wraps using all the batter. You will get around 9 to 10 high protein wraps.

Hi, haven't yet made this, but really love how nutritious your recipes look. My 85 yr old mom has had a mild stroke, and I stumbled upon your site, and will be making some of these to give her max nutrition to recover to the best of her ability. Thank you.

Can any lentil bean be used or does it have to be red lentils?

We really enjoyed this recipe! Will be making it again.

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Top 2 gluten free wraps recipes from across the web

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Gluten Free Flour Tortillas

Easy lentil wraps (Vegan high prote...

The most viewed gluten free wraps recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine