Gluten-free wraps are a tasty and versatile alternative to traditional wheat-based wraps. They can be used to make a wide range of dishes, from burritos and quesadillas to wraps and sandwiches. In this article, we’ll take a look at how to make gluten-free wraps.
- 2 cups gluten-free all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup vegetable oil
- 1/2 cup warm water
- In a mixing bowl, combine the gluten-free all-purpose flour and salt.
- Add the vegetable oil and warm water to the bowl and mix until a dough forms. If the dough seems too dry, add a little more warm water. If it’s too wet, add a little more flour.
- Knead the dough on a lightly floured surface for 3-5 minutes, or until it’s smooth and elastic.
- Divide the dough into 8 equal-sized pieces and shape each piece into a ball.
- Place each ball of dough between two sheets of parchment paper and roll it out into a thin, round wrap.
- Heat a non-stick pan or griddle over medium-high heat.
- Carefully peel the wrap off the parchment paper and place it in the pan.
- Cook the wrap for 1-2 minutes on each side, or until it’s lightly browned and slightly crispy.
- Repeat with the remaining balls of dough.
- Use a gluten-free all-purpose flour blend that contains xanthan gum, as this will make the wraps easier to handle and improve their texture.
- If you’re having trouble rolling out the wraps, try dusting the parchment paper with a little extra flour.
- Don’t overcrowd the pan or griddle when cooking the wraps, as this can cause them to steam and become soggy.
- If you want to make the wraps in advance, wrap them in plastic wrap and store them in the refrigerator for up to 3 days.
In conclusion, making gluten-free wraps is a simple process that just requires a few adjustments to the traditional recipe. With these instructions and tips, you can enjoy delicious, fresh wraps that are safe for those with celiac disease or gluten intolerance.