Gluten Free isn’t a term I have much experience with. i decided to volunteer to try this product through Health Connection Wholefoods and the rest was history. Being someone who loves to experiment in the kitchen I was very excited to do something with this product.
From Chocolate cake to wraps I decided to make something that would make my life easier in terms of meal times. These wraps are great to do on a Sunday afternoon, freeze and use them when needed.
This flour stated that it was used as you would wholewheat flour, so I had a look at a few recipes and finally adapted my recipe from food.com Whole Wheat Tortillas
Difficulty: Moderate, Serving:10-12 wraps
What we need: rolling pin. pot lid, non stick pan
- 2 cups Gluten-Free Flour Mix (I used Health Connection Wholefoods)
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 2 Tbs Extra Virgin Olive Oil
- 1 cup warm water (a little more or less if needed)
- Combine dry ingredients: flour, baking powder and salt.
- Add Olive oil and rub through.
- Add half warm water and slowly work through the flour, keep adding a little water at a time until gathered together into a ball.
- Knead for 10 min, this dough has a lovely soft texture.
- Rest the dough in the same bowl covered with a dish cloth for 10 minutes.
- Divide the dough into 10-12 balls depending on the size you wanting them.
- Roll each ball into a circle using a rolling pin, onto a floured surface until beautifully thin. Please be aware that this is a very soft dough so be very gentle when handling. I then used a pot lid to neaten the edges, as you would a cookie cutter.)
- Heat a non stick pan to a medium to high heat.
- Cook each wrap for 30 seconds each side. (If your wraps are ticker time may vary slightly).
- Serve or Freeze in a Ziplock /freezer bag right away.