My new diet really cuts back on carbohydrates (no fruit, sugar or refined carbs – complex carbs OK for lunch and afternoon tea/meal only), and after a few days of being confined to foods that could be eaten with cutlery I sought an easy recipe for gluten free wraps. I found a good post on the Healthy Indulgences blog that not only had a recipe for gluten-free wraps but also some good information on stocking a (low carb) gluten free pantry. I have to confess that my pantry is only just starting to get some kind of order since the gluten-free supplies stock-up.
I’ve been made aware of how non-flexible gluten-free wraps can be, so I was pleasantly surprised that these came out so well! The recipe is especially easy to go through successful if you have a sandwich press, take the desired quantity of mix, press down and in a few minutes you’ll have some wraps! If you’ve overcooked them and they’ve lost their pliability let them rest on a paper towel after pressing.
My wraps generally followed the recipe in the link, but with a very minor changes due to what I had available in the pantry. I used 3 tbsp ground LSA (linseed, sunflower, almond), 2 tbsp almond meal, 1 tbsp buckwheat flour, 1/2 tsp protein powder, 1/2 tsp xanthan gum, 1/8 tsp sea salt, 1/4 tsp baking powder. The liquid ingredients were the same as in the original recipe. Later in the week I found that my local Woolworths stocked flaxseed so I’ll substitute 2 of the LSA tablespoons with flaxseed and make it closer to the original recipe. I also found I could add a bit more water and stretch out the mix to three wraps when made in a sandwich press.