I lost sleep over this one, for no other reason than I couldn’t wait to get started to see if what my little old brain was thinking would actually have some reality attached to it. Living GF for so long, I really have learned to keep my expectations low when it comes to sandwiches and anything that has to do with bread. Now that the weather is getting warmer, the thought of wraps appealed to me, but I didn’t want one that was dry or full of ingredients to keep it shelf stable. And the ones I would be interested in buying are so dang expensive.
When the first one of these came off the griddle, I was so incredibly happy with the taste – yummy, and the texture – pliable, chewy and doesn’t fall apart. The lazy girl in me wanted to make sure if I spend my time making these, I wouldn’t have to eat them all in like a day (or worse, share them with other people who can eat gluten – I am very protective of my food). So, I FROZE the remaining wraps. When breakfast rolled around, I simply grabbed a frozen wrap, tossed it in a frying pan for a few minutes to warm it up, and OMG, it was just the same as fresh off the griddle when I made them. Of course, variety is the apparently the spice of life, so check out the Gluten Free Wraps – Spinach & Garlic flavor too!
Gluten Free Wraps – Roasted Red Pepper & Garlic
ALWAYS double check your ingredients for Gluten Free status (including manufacturer's statements) before using!
If cross contamination is a concern,click HERE to view products from my favorite spice company that are organic and gluten free!
Curious about ingredients used in this recipe? Click here for info and sources!
- 1/4 Cup Roasted Red Pepper (from a jar is OK)
- 1/8 teaspoon Salt
- 1/4 Cup Water
- 3/4 Cup Cassava Flour
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Italian Seasoning
- 1 teaspoon Oil
- Combine all ingredients in a food processor and process until a smooth ball of dough forms.
- Cut several pieces of parchment paper into squares large enough to make the size wrap you desire.
- Divide the dough: If you are making small (less than 8" wraps), divide the dough into 5 equal pieces. If you are making larger wraps, divide into 3 pieces.
- Heat a frying pan that's a little larger than the size of the wraps you'll be making (cast iron works really well) and brush with oil.
- Using a tortilla press or rolling pin, press or roll each dough ball between two sheets of parchment paper (don't go too thin or it will be hard to handle).
- Slowly peel back the top layer of parchment to release the wrap, then flip the wrap onto a piece of parchment and peel back the other side to loosen the wrap.
- Gently place the wrap (the side without the paper attached) in your hand and peel off the remaining piece of paper, then carefully place the wrap in the hot pan. (If the paper won't peel off, use a scissor to cut the excess paper off around the edges of the wrap. Place the wrap in the pan with the paper side up and cook for a few minutes, then gently peel back the paper.)
- Set the paper aside - you'll use it for freezing later.
- Cook for a few minutes, then flip and cook the other side. Flip a few more times. When the wrap starts to turn a little golden and forms some little bubbly areas, you're done.
- Transfer to a rack and allow to cool. Then make yourself a delicious wrap!
- To freeze, stack the wraps with a piece of parchment paper between each one. Place the stack in a zipper freezer bag and freeze.
- When ready to use, take as many wraps as needed out of the freezer and heat in a frying pan (mine didn't need any additional oil) until they are pliable again - just a minute or two is all it takes.
A tortilla press makes this job super-easy.