Friends! I can't wait to share this recipe for Soft and Foldable Gluten Free Wraps! I had not had a soft wrap since before I was gluten free. You know the soft fluffy wrap that you fill with hummus, veggies, falafel and meats? I am now in heaven with these delicious pillows of fluffiness!
The best part about these wraps is that they are really simple to make. You can shape them small to use on a platter or make them bigger to have as a larger meal.
I served mine with Cauliflower Falafel, which worked perfectly! I love making meals like this for my family. It's a fun change of pace for our group and goes perfectly with our game night.
Soft and Foldable Gluten Free Wraps
Makes 10 small or 5 large wraps
- 1/4 cup Warm Water; 105°-110°
- 2 tsp Active Dry Yeast
- 2 TBSP Honey
Combine to sit for 5 minutes or until active and bubbly. While waiting, prep dough ingredients.
- 1 1/4 cups Millet Flour
- 1/4 cup Brown Rice Flour or White Rice Flour
- 1 1/2 tsp Xanthan Gum
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 2 TBSP Egg Replacer** (prepared according to package directions) or 2 Whole Eggs
- 2 TBSP Olive Oil
- up to 1/4 cup Warm Water; as needed**
In a large bowl of a stand up mixer, combine the millet flour, rice flour, xanthan gum, baking powder and salt. Whisk to combine. Next add the egg replacer (or eggs), olive oil and yeast mixture. Blend on medium using a dough hook. Add additional water as needed starting with a tablespoon at a time. Knead in your mixer for 5 minutes.
Lightly flour a small piece of parchment paper or board. Using a large cookie scoop, scoop out some dough onto the floured surface. Sprinkle the top of the dough with a little flour, then place the ball on a parchment lined baking sheet and, with wet hands, flatten the dough into the shape/size you want. Continue with the remaining dough. Lightly cover the dough with plastic wrap or a light towel. Either leave in a warm draft free place in your kitchen or place in your oven with the light on. Allow to rise until doubled in size. This will take 1 to 2 hours depending on how warm your area is. The oven only takes about an hour.
Remove dough from the oven if using it to proof. Preheat your oven to 350° and bake the rolls for 10-15 minutes or until lightly golden brown. Be careful not to overcook so they stay soft. Cool on a wire rack
Notes:
**I made this with whole eggs and egg replacer. The egg replacer honestly made a softer roll that stayed soft for a few days without needed to be heated to soften. They both work, which is why I gave both version, but I highly recommend you use the egg replacer if you can.
**Water is tricky in breads like this. Really, it depends on the day. 1/4 cup may seem like a lot of difference, but one day I needed 1 TBSP and the next I needed 1/4 cup. Also, if you use whole eggs you will likely not need to add too much extra water. The image above should help you know where you should be with how sticky the dough should be. It's sticky, but not wet like a lot of gluten free doughs typically have to be.
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