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gluten free wraps

gluten free wraps
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This recipe provides a simple, versatile, and easy-to-make gluten-free wrap that is perfect for tacos, quesadillas, sandwich wraps, or even a quick pizza base. It stays wonderfully soft and flexible, avoiding the dryness of store-bought options, and is suitable for meal prepping and freezing.

Ingredients

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2 cups Gluten-Free All-Purpose Flour Blend
¾ cup and 2 tablespoons Warm Water
2 tablespoons Olive Oil
1 teaspoon Baking Powder
½ teaspoon Salt
As needed Additional Gluten-Free Flour

Instructions

  1. Combine Dry Ingredients: In a large mixing bowl, whisk together the gluten-free all-purpose flour blend, baking powder, and salt. Make sure these ingredients are well combined
  2. Add Wet Ingredients: Pour in the warm water and olive oil. Use a spatula or your hands to mix everything together until a shaggy dough forms
  3. Knead the Dough: Turn the dough out onto a lightly floured surface dusted with extra gluten-free flour. Knead the dough gently for about 2-3 minutes. You want it to be smooth and cohesive but still soft. Avoid over-kneading, as this can make the wraps tough
  4. Rest the Dough: Form the dough into a ball, place it back in the bowl, and cover it with a clean kitchen towel. Let the dough rest for at least 15-20 minutes at room temperature. This resting period is vital for hydrating the flour and making the gluten free wraps more pliable
  5. Divide and Roll: After resting, divide the dough into 8 equal portions. Lightly dust your work surface and rolling pin with more gluten-free flour. Take one portion and roll it out into a thin circle, about 7-8 inches in diameter. Aim for a thickness similar to a regular flour tortilla. Repeat with the remaining dough portions, stacking the rolled-out gluten free wraps with parchment paper in between to prevent sticking
  6. Cook the Wraps: Heat a non-stick skillet or cast-iron pan over medium-high heat. Do not add any oil to the pan. Once hot, place one rolled gluten-free wrap into the dry pan. Cook for about 1-2 minutes per side, or until golden brown spots appear and the wrap begins to puff slightly. The edges will look cooked through
  7. Keep Warm: As each wrap cooks, transfer it to a plate and cover it with a clean kitchen towel. This keeps the gluten free wraps warm and helps them retain their softness. Repeat with all remaining wraps. Serve these delicious homemade gluten free wraps immediately or store them for later

Notes

Ensure your dough is soft and pliable; adjust water or flour a teaspoon at a time if too dry or sticky.

Do not skip the 15-20 minute resting period, as it hydrates the flour and improves pliability.

Roll the wraps as thin as possible without tearing for the softest results.

Always use a dry, hot pan for cooking; do not add oil.

Cover cooked wraps with a kitchen towel immediately to trap steam and keep them soft.

Store cooled wraps with parchment paper in an airtight container in the refrigerator for 3-4 days.

These wraps freeze beautifully for up to 2-3 months. Thaw overnight or briefly microwave, then reheat gently in a dry skillet for best results.

Nutrition

Find it online: https://fabiloustaste.com/gluten-free-wraps/