Gluten Free Buckwheat Wraps Recipes
BUCKWHEAT WRAPS/TORTILLAS - GLUTEN FREE
Make and share this Buckwheat Wraps/Tortillas - Gluten Free recipe from Food.com.
Provided by Molly53
Categories Breads
Time 38m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Blend first four ingredients, baking powder and xanthan gum.
- Add hot water and mix until well combined.
- At this point,if the dough is sticky to the touch (should be soft), add sweet rice flour by the tablespoon (*up to 1/3 cup flour) until a soft, non-sticky texture is achieved.
- Shape the dough into 12 golf-ball sized balls.
- Put the balls under a damp towel until you are ready for them.
- latten each as you would for a tortilla (in a tortilla press or with a rolling pin onto a non stick surface).
- Heat 1-2 teaspoons olive oil over medium-high heat on in a frying pan.
- Once the oil is hot, slide in one buckwheat wrap.
- Move it about the pan to coat the bottom of the wrap with oil well, then flip over and move it around again.
- Leave the wrap to brown on each side (3-4 minutes per side).
- Lay wraps on a paper towel and fold them gently in half.
- Cover the plate of completed wraps with a paper towel topped with a warm towel or a dish towel until ready to use.
Nutrition Facts : Calories 59.4, Fat 0.3, SaturatedFat 0.1, Sodium 16.1, Carbohydrate 12.9, Fiber 0.7, Sugar 0.1, Protein 1.2
GLUTEN FREE BUCKWHEAT WRAPS
My hubby suffers from chronic psoriasis, I found this recipe on http://www.thehealthychef.com/2012/07/gluten-free-buckwheat-wraps/, he is able to eat these without any allergic reaction or side effects. I do not own this recipe and simply forwarding it on here for others who suffer like my hubby does
Provided by millstoneridge
Categories Free Of...
Time 25m
Yield 10 wraps
Number Of Ingredients 5
Steps:
- Pour carrot juice into a bowl.
- Whisk in the buckwheat flour until combined.
- Whisk in the arrowroot and season with the nutmeg and sea salt.
- Check the consistency - it should flow like a crepe batter - you can adjust by adding a little more buckwheat flour or carrot juice if necessary.
- Cook just like crepes in a pan by lightly oiling with little coconut or olive oil then pouring the batter just enough to coat the bottom of the pan.
- Cook for 1 minute and flip over with a spatula to cook the other side for a few more seconds.
- Cool the wraps on a plate and store between sheets of grease-proof paper.
- Store wrapped in the fridge for up to 3 days.
- Makes 10 wraps.
- NOTES:.
- Swap the carrot juice for beetroot juice for a lovely crimson colored wrap.
- Swap the carrot juice for spinach or kale juice for a lovely green colored wrap.
- Add fresh chopped garden herbs or a little cayenne pepper to the wrap mix before cooking to boost flavor.
Nutrition Facts : Calories 44.3, Fat 0.3, SaturatedFat 0.1, Sodium 65, Carbohydrate 9.6, Fiber 1.2, Sugar 1, Protein 1.4
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- Leave in the fridge for at least 10 minutes whilst you’re preparing the filling for the wrap. Alternatively, keep the batter in the fridge overnight and use the morning after. If the batter is too thick the next morning (or you prefer your wraps a little thinner) add a few tablespoons of water (one at a time) to thin it out. You’re looking for a slightly runny batter consistency (if you make it too thin, the wraps will turn out more like crepes).
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