Wraps / Tortillas Gluten Free Egg Free Dairy Free

So I have been so busy baking that cooking meals has been taking a back seat.  That is fine for the rest of the family, indulging in foods we seem to see less and less of around here, foods on my 'can't have' list.  That's where these come in.  Let them eat sandwiches, and subs. and pizza...I have my wraps in the freezer to pull out and stuff with any assortment of things.  This one holds falafel, another pull it from the freezer and heat it item that I will post soon.  For now, on to the wrap!  This is soft, foldable, wrapable, and rollable, the key is to keep it moist throughout the cooking process and in storage.  If you freeze these, they should keep up to a month-but mine never manage to stay in the house that long! The problem seems to be that while I say, 'let them eat..whatever', they have discovered how delicious these are and prefer them over the gluteney store bought wheat ones.

They do take some time to make, but once you get the recipe down it goes fairly smoothly.

First.....

blend dry ingredients and cut in shortening.

Then.....

add water, mix to form a soft dough and then combine into a ball.

Next.......

cover with a damp towel and let 'rest' 10-15 minutes. this will distribute the moisture more evenly.

After resting....

divide dough into 6-8 equal pieces.

And then....

roll each piece into a small ball (and return the balls to the damp towels to keep them moist)

Now....

generously flour a surface (I used tapioca starch).  Here I use one of those flimsy, floppy cutting mats...it makes it much easier to slide the wrap into your skillet after rolling.

Next....

roll out your first ball as you would pie crust, into a circle.

and....

 keep rolling...

and....

keep rolling until they are paper thin...they don't need to be perfectly round, or even pretty, but they do need to be thin, thin, thin...

Now....

slide this one into a preheated (moderate) dry skillet or frying pan. 

Be careful that it doesn't fold or bunch.

cook 1-2 minutes on the first side, until it starts to bubble 

(this is where I start rolling out the next one, but you can roll them all first if you prefer and then cook-just be sure to keep them moist with damp towels.)

Then...

flip and cook 1-2 minutes more.

Stack the wraps in layers between damp paper towels to keep them moist.  If they dry out they will become brittle.

Gluten Free Egg Free Dairy Free Wraps / Tortillas

Gluten Free

Corn Free

Allergen Free for: Dairy, Egg, Soy, Nut, Peanut, Wheat, Shellfish, Fish


If using your own flour blend:    Flour = 140 grams; approximately 1 cups of a gluten free blend

Dry Ingredients:

34 grams white rice flour

50 grams Tapioca

56 grams Brown Rice Flour

2 Tbsp ground flax

1/2 tsp salt

1/2 tsp c.o.t. (cream of tartar)

1/4 tsp baking soda

Cut in:

2 Tbsp shortening

Mix in:

3 oz water (a little over 1/3 cup)

mix to form a soft dough.

combine into a ball

cover and let 'rest' 10-15 minutes

divide dough into 6-8 small balls

generously flour a surface

roll out each ball as you would pie crust, into a circle

cook over moderate heat in a large, dry skillet

cook 1-2 minutes, until the dough begins to bubble

flip and finish cooking the second side 1-2 minutes

To Store:

layer with damp paper towels between tortillas in a gallon size ziploc bag until ready to use

can be refrigerated up to 2 days

can freeze up to 1 month

To Reheat:

cover single wrap with a damp paper towel and heat in microwave 20 seconds on high.