Easy Gluten Free Wrap
Kimberly
10 x 20cm wraps
5 minutes
15 minutes
Yay for a GF wrap that doesn't crack and fall apart when you eat it!
I’ve tried this with buckwheat flour instead of Besan flour and it works just as well if you can’t find besan.
Recipe is easy to halve or keep half the batter in the fridge for up to 2 days.
Swap the spice to match your meal. Tagine for a Moroccan feast, Delhi to sop up your Indian or just add salt and keep it plain (yawn).
Ingredients
1 cup Besan (chickpea) flour (140g)
1/2 cup Tapioca flour (75g)
1 1/4 cup water (300g)
1 tspn Secret Spice Co Smokin’ or Tagine
- ½ tsp Secret Spice Co Chilli Garlic Salt
- ½ tsp Unrefined Salt
ghee or coconut oil for frying
Directions
Blend all ingredients together and make thin batter. It will look watery
Heat a pan moderately hot. Add ½ tspn of ghee and swirl
Pour in about ¼ cup of batter
Tilt the pan in a circular motion so the mixture coats the base.
Once the top is starting to look set, loosen carefully from the pan if it’s a little stuck
Flip over and cook for another 20 seconds
Set aside on a plate while you cook the rest and cover with a tea towel to keep warm.
Use as a soft taco or pull it apart and scoop up your curries
