Flatbread Wrap Recipe
Bread is probably the most difficult item to convert successfully to gluten-free. These wraps can be made ahead and frozen for your convenience. When making more than one batch of the flour mixture, measure and sift each batch separately to be certain that the ingredients combine evenly.
After one recipe has been sifted into a bowl, stir the mixture with a whisk to guarantee that everything is well blended. Place it in a freezer bag, and then begin mixing up the second batch.
Preparation time: 15 minutes
Cook time: 15 minutes
Yield: 4 wraps
1 cup plus 2 tablespoons gluten-free flour mixture
1/2 teaspoon baking powder
1/2 (heaping) teaspoon salt
1/2 teaspoon granulated sugar
1/2 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1/2 teaspoon chicken bouillon granules
1/4 cup warm water (110 degrees F)
Nonstick cooking spray
In a medium bowl, whisk together 1 cup of the flour mixture, the baking powder, salt, sugar, Italian seasoning, and garlic powder.
In a small bowl, dissolve the chicken bouillon in the warm water.
With a rubber spatula, blend the water mixture into the flour mixture until a dough forms.
Divide the dough into four sections. Roll each section into a ball.
Sprinkle a sheet of plastic wrap with 1/4 teaspoon of the remaining flour mixture, place one of the balls of dough on the plastic wrap, and cover it with a second sheet of plastic wrap.
Using a rolling pin, roll the ball into a flat, 7-inch round about 1/8 inch thick. Repeat with the remaining balls of dough.
Heat an 8-inch skillet over medium heat and spray it very lightly with the cooking spray.
Place one of the circles of dough in the pan and cook, turning once, for about 3 minutes total, or until it just begins to brown on each side. (If you overcook these, they won’t be pliable.) Repeat with the remaining circles of dough.
Make the wraps ahead and freeze them between sheets of wax paper. To thaw and reheat, place the wraps between sheets of damp paper towels and microwave them for a few moments.
Per serving: Calories: 145; Total fat: 0g; Saturated fat: 0g; Cholesterol: 0mg; Sodium: 395mg; Carbohydrates: 33g; Fiber: 2g; Sugar: 1g; Protein: 1g.
Gluten-Free Flour Mixture
Preparation time: 5 minutes
Yield: 5 cups
2-1/2 cups rice flour
1 cup potato starch flour
1 cup tapioca flour
1/4 cup garbanzo bean flour
1/4 cup cornstarch
2-1/2 tablespoons xanthan gum
Sift all the ingredients into a large bowl, and then stir them together with a whisk.
Spoon the mixture into a self-seal freezer bag and freeze until needed.
Per 1/4 cup: Calories: 138; Total fat: 0g; Saturated fat: 0g; Cholesterol: 0mg; Sodium: 1mg; Carbohydrates: 32g; Fiber: 2g; Sugar: 0g; Protein: 1g.