Skip to main content

Gluten-Free Wraps

Karina's lovely gluten-free wrap recipe. Makes a beautiful soft tortilla. How to do it.


Make a Gluten-Free Wrap.


What's keeping us fortified these days? In a word, wraps. We're munching Lime Quinoa Salads, leftover Veggie Garden Loaf, stir-fry veggies and quinoa, and sandwich fillings in these handy, tasty beauties. They sustained us as we packed, and whittled down our food supply, making both lunch and dinner easy as pie.

I froze a dozen for the road, thinking that in a pinch, I could always buy a salad to stuff inside.

They're completely fabulous hot off the tortilla griddle. The best. I could scarf them down bare, without adornment. In fact, I started with a basic crepe recipe when I was developing this wrap recipe. Which is why they're pliable, tender and delicious. Unfortunately, they're also fragile after day one. But if you freeze them right away, snugging rounds of wax paper in between each wrap, they thaw easily and remain fresh enough- though slightly less flexible.


Karina's Gluten-Free Wrap Recipe- Millet Buckwheat Tortillas


By Karina Allrich June 2009.


We love these pliable wraps. I stuff them with sandwich fillings, quinoa salads, cooked rice and veggies. This recipe makes about 10 good sized wraps. These are truly best eaten the day they are cooked. Freeze leftovers with sheets of wax paper between each wrap.

Whisk together the dry ingredients:

1 cup certified GF millet flour
1/2 cup certified GF buckwheat flour
1/2 cup sorghum flour
1/2 cup sweet rice flour
2 teaspoons xanthan gum
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon minced onion
1/2 teaspoon garlic powder
1 teaspoon thyme

Add in:

3 tablespoons olive oil
1 tablespoon honey or raw agave nectar
1/4 teaspoon light tasting vinegar
2 beaten free-range organic eggs or Ener-G Egg Replacer for 2 eggs whisked with 4 tablespoons hot water
1 1/2 cups hot water
1/2 cup non-dairy milk


Instructions:

Beat the wet ingredients into the dry mix until the batter is smooth. It should look and feel like a thick pancake batter (though it appears strange and goopy at first, keep beating).

To cook on a griddle or crepe pan:

Heat a lightly oiled griddle or crepe pan over medium high heat. When a drop of water sizzles and bounces off the surface, your griddle or pan is ready.

Use an ice cream scoop to measure and plop a spoonful of batter onto the hot pan; and working quickly, use the back of a large spoon to spread the batter out as thin as you can. Six inches is usually an average size.

Let the wrap cook for a minute until firm. Using a thin large spatula, slide underneath the wrap and flip it to cook the other side for a minute until done.

Place the cooked wrap on a flat surface to cool.

Repeat the process to make a total of 10 wraps.

These are best eaten fresh.


To cook on an electric tortilla press:

Preheat the electric tortilla press. I use a VillaWare Wrap and Tortilla Press but this one also looks like a good bet.

Use an ice cream scoop to measure and plop a spoonful of batter onto the hot press. Lower the top of the press down gently and push down lightly to press the batter out flat. Do not press too hard too fast or the wrap will fall apart from the sudden release of steam. Cook for a minute or so. It doesn't take long. Follow instructions for cooling the cooked wraps, as above.

When the wraps are cooled, cut larger-than-the-wraps circles out of wax paper; place the wax paper between the wraps, bag in a large freezer storage bag. Freeze.

To use, remove a wrap with the wax paper. Thaw. Stuff with your favorite sandwich or burrito filling.

Tip:

Gently place the wrap over to one side of the wax paper circle so that you have an extra 2-3 inches of wax paper on one end. This will be the bottom edge of your rolled wrap.

Add your filling down the center of the wrap. Roll up the wrap.

Quickly fold the extra wax paper up over the open bottom of the wrap (to keep the filling from falling out); then roll the wrap up tightly in the wax paper. The top will be open.





TRENDING

How To Make Homemade Gluten-Free Mac and Cheese

How to make tasty homemade mac and cheese, for real. One of the first recipes I shared here on Gluten-Free Goddess was our old school, homemade, family style baked mac and cheese recipe. I won't mention how long ago that was, or how old the recipe actually is, darling. Suffice it to say, I first learned to make it in eighth grade Home Ec class (does Home Economics class still exist? Do they even teach cooking in middle school any more?). Aside from these ponderings, and the unnerving sensation of years advancing, rolling, as Warren Zevon says, like a rockslide down a hill, I've been craving this comforting, cheesy mac and cheese dish like mad lately. So I thought I'd post our Gluten-Free Goddess version of it. Seems like old fashioned homemade comfort food is the medicine I need lately. Maybe you do, too? Cheesy forever, Karina xo

Sweet Potato Black Bean Enchiladas

YES PLEASE.  This award winning budget-friendly Santa Fe inspired vegetarian enchilada recipe is one of those happy accidents that springs from a burst of creative imagination. Or rumbling hunger. In that what-have-we-got-in-the-pantry sort of panic. I was craving the soft and spicy comfort of enchiladas one windy spring night back in 2003, and I had none of the usual suspects on hand (no chicken, or beef, no pinto beans).  But! I had one lovely mother of a sweet potato.  A can of organic black beans.  Some roasted green chiles.  One lonely lime.  And your intrepid Mamacita-Goddess at large thought, Hmmm. Why not? Deliciousness ensued. These wrapped little gems are soft and creamy and a little bit spicy- Just like a certain cook , my point-scoring husband wisecracks. It's the yams, I tell him. Er, sweet potato. I can never tell the difference. Can you? In the end, it doesn't matter.  What matters is how it tastes. And darling, these are so mucho scrumptiou

Gluten-Free Goddess Flourless Chocolate Cake

Ah, flourless chocolate cake. The perfect rich dessert. Forgive the hyperbole. But I just can't help it. This is rich, sexy chocolate deliciousness on a plate. And such an easy recipe, especially if you use a food processor to do the work. Serve this to non-gluten-free folks with no apologies. None. Zip. Nada. And for gluten-free folks? Hand out seconds (we deserve it, don't we?). And the best part is- the recipe is inherently gluten-free and wheat-free. Always has been. No substitutions. No funny stuff. This is the same flourless chocolate cake I've been making for decades. It never contained flour. The only thing I've tweaked post-celiac diagnosis is adding more coffee and vanilla. Just because. And PS: See below why I make this recipe in a food processor- thanks to Bobby Flay. Karina xo

Gluten-Free Baking Tips + Substitutions

Need wheat-free gluten-free baking tips? Help is Here. Here's what works- and what doesn't- in quirky Gluten-Free Baking and Substitution Land. From Karina, Gluten-Free Goddess®. Baking Substitutions for Wheat-Free, Gluten-Free and More Notes on GF Flours: Gluten-free non-wheat flours generally fall into three basic weights- light starch, all-purpose medium, or heavier whole grain. A blend of medium and heavy flours with some starch mixed in to lighten, tenderize, and help bind the batter or dough works best, and tastes best (too much starch can result in a gummy texture). Light, starchy GF flours include sweet rice flour, white rice flour, and the ubiquitous gluten-free starches- tapioca starch, cornstarch, potato starch (NOT potato flour, which is whole different animal) and arrowroot starch. Medium flours are akin to 'all purpose flour'- these include sorghum flour, certified gluten-free oat flour, and superfine brown rice flour. If you cannot find sorg

Gluten-Free Goddess Lemon Yogurt Cake

Luscious Lemon Cake So  I've been jonesing for a cake laced with citrus- not too sweet and not too light. A cake with character and heft.  Something akin to a lovely simple cake I remember liking as a child, a store bought bakery cake called Louisiana Ring made by Freihofer's. The cake featured a hint of orange. The day I decided to bake, I did not have oranges in the pantry- but I did have some lemons, organic Greek yogurt, and plenty of blanched almond flour.  And this simple home baked lemon cake was born.  In time for Spring. Love, Karina xo

Gluten-Free Goddess Pasta Frittata with Kale

An Italian Classic - Updated. Today I offer you a simple recipe spun from the magic of leftover gluten-free spaghetti and eggs- a creamy, light frittata. Perfect for the weekend. Or when you're simply too tired to cook. Or you have nothing in the fridge but a carton of eggs, half a bag of kale salad and last night's leftover cooked spaghetti. It's one of those intuitive, spontaneous recipes I've pulled out of thin air, so many times. For dairy-free folks, the "cheese" pictured in this version was a vegan "mozzarella" (my current favorite is Vegan Gourmet). But if you prefer using dairy- select one or two of your favorite Italian organic cheeses. I've also made this yummy dish using goat cheese (and roasted red peppers!), and another time I tried a blend of fresh mozzarella and shaved Parmesan. It's a very versatile recipe. Celebrate Spring. Have fun with it! XOX Karina

Gluten-Free Goddess Blueberry Flax Muffins

Blueberry Flax Seed Muffins - My New Fave. Several years ago we left Cape Cod (our home for years) for our empty nest gypsy adventure. We sold the sofa, kitchen table, and boxes of cookbooks. We recycled toys and jeans and an old PC. The open road was calling. And we listened. The western sky hung big and blue above the high desert arroyos of New Mexico. It felt as deep and wide as an ocean. We thought this signaled home. But I missed the sea more than I ever could have guessed. So we moved to Los Angeles and tried on four different neighborhoods in as many years. I grew adept at packing and shedding and shelved my books by color . I luxuriated in each and every hour spent with my two grown sons. A gift, each shared coffee date. Movie night. Christmas dinner. But the city of Los Angeles was never my home. Its entertainment culture felt as walled off to me as the adobe and iron gates in Santa Fe. I felt invisible. And irrelevant. And undernourished. My restless feminine soul