A real struggle – how to make gluten free wraps? I have tried modifying many different wheat flour recipes without luck. Here’s an option. Not only is buckwheat (don’t be intimidated by the word “wheat” in the name, it actually is a seed) versatile but also very nutritional. Being naturally very high in protein, it is high in magnesium, also contains B vitamins, iron and zinc and is considered a good source of fibre. These wraps are made of a liquid dough and fried on a pan just like pancakes.
Buckwheat flour tortilla wraps
Course: Gluten free dinner, Gluten free lunch, Gluten free snacksDifficulty: Easy6
servings5
minutes30
minutes157
kcalA real struggle – how to make gluten free wraps? I have tried modifying many different wheat flour recipes without luck. Here’s an easy option with buckwheat flour. These wraps are made of a liquid dough and fried on a pan just like pancakes. As a filling you can use anything from grated cheese and ham to pickled gherkins and onion chutney.
Ingredients
150 ml water
150 g gluten free buckwheat flour
1 tsp fine sea salt
1 tbsp herbs such as rosemary, thyme, oregano
3 medium room temperature eggs
2 tbsp olive oil
Directions
- Mix all ingredients in a bowl.
- Fry on a dry pan the same way you would fry pancakes, one soup ladle at a time.
Please use the hashtag #TheNonGlutenOne if you make this recipe so I can re-share the love. And do let me know if there’s anything wrong with this recipe. Use my contact page or email me info@thenonglutenone.com.
