Everyone knows – gluten free foods are, hmmmmmmm, lacking in flavour / texture – all round yumminess. We tried some gluten free wraps, and they were like wrapping my salad in cardboard! I find wraps a useful vehicle for food, particularly lunch on a busy day. The one’s I am about to share with you are soft, you can wrap your salad and protein in them without them splitting and they taste good – winning!
These can be made the day before, and kept in the fridge. You could make them and use them warm as a wrap one night, use what’s left over for lunch wraps the next day – a multipurpose recipe.
- 1 egg
- 1 cup butter milk
- 1 cup gluten free self-raising flour – I use the Woolworths Free From Gluten S/R Flour
- Pinch of salt
Place a non-stick crêpe pan on a medium heat. Place the ingredients in a blender, and blend until smooth. Spray the pan with canola oil, and place ¼ of the mixture in the pan and swirl the pan until the mixture covers the bottom of the pan. Cook until the edges start to curl and the wrap starts to look dry. Flip and cook for a further minute or two – until they are lightly golden. Place on a wire rack, and continue with the rest of the mix. This makes 5 wraps.
The filling options are endless - I'll leave you to dream up your favourite!