Wednesday, May 12, 2010

Gluten Free Wrap Recipe


My dad spent two years perfecting my almond cracker recipe to create a wonderful wrap that you can use for sandwiches or snacks. It is great for breakfast burritos. The dough is soft and easy to roll into a paper thin tortilla that will stay soft enough to roll if you don't over bake it. This is a wrap with a wonderful taste you can't find in any store. He likes the quinoa flour because it is a high quality protein flour which is a complete protein, but you can experiment with any leftover flour you might have on hand as long as you keep the cup of potato flour and cup of rice flour.

  • 1 cup quinoa flour
  • 1 cup potato flour
  • 1 cup rice flour
  • 2 teaspoons Spectrum Organic Shortening
  • 3 teaspoons of xanthum gum powder
  • 1 package gelatin
  • 1 1/2 teaspoons salt
  • 1 tablespoon sugar
Mix all DRY ingredients really well in a bowl with a big spoon and then a whisk.

Dissolve 2 teaspoons shortening (preferably Spectrum) in 3/4 cup water by heating slightly on stove in a small pan.

Put dry ingredients in a food processor. Add shortening/water mixture. Mix in processor, stopping from time to time to press down dough into bottom of food processor. Stop to add additional water a small amount at a time. Keep mixing until dough forms into a ball. Removed dough from procesor.

Form dough into balls with 1/3-1/2 cup of dough about the size of an ice cream scoop. Press into a flat pancake dusted underneath with some flour. Roll out from center between two pieces of parchment paper with rolling pin--dusting if necessary to keep from sticking to paper. Keep rolling until it is as flat as a tortilla or wrap (about 10 inches round circle.) At this point you can bake it or if you want it to be a perfect circle, put a 9 inch plate or bowl upside down over the dough and trace the edge of the plate/bowl with a sharp paring knife to form a circle shape.

Bake at 400 degrees until wrap just starts to brown (about 6-8 minutes depending on thickness of dough.) Check frequently at the end of cooking since it can easily over bake and become a cracker.

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