Homemade Gluten-Free Wraps

Rachel Morrow RACHEL MORROW

These gluten-free wraps are a staple throughout this book and in our signature Clean Eating Program. They are super easy to make, filling, and make a great replacement for store-bought wraps and tortillas.

Serves: 1
Yield: 4 to 6 wraps (makes 4 large or 6 to 8 small)
Preparation time: 2 minutes
Cook time: 5 minutes

Ingredients

  • 1 cup almond meal
  • 1 cup tapioca flour
  • 2 organic free-range eggs
  • 1/2 cup (4 ounces) canned coconut milk
  • 1 pinch unrefined sea salt
  • 1 teaspoon coconut oil

Method

  1. Combine the almond meal, tapioca flour, eggs, coconut milk, 1/2 cup water, and salt in a bowl to form a smooth, thin batter. You may need to add a little more water to thin out the mixture.
  2. Melt the coconut oil in a small frying pan over medium heat.
  3. Ladle 1/4 cup batter into the pan, tilting and swirling to coat the base in an even layer. When using the recipe for taco tortillas, you might want to use a little less batter at a time to make small taco wraps.
  4. Cook for 2 to 3 minutes, then carefully turn the wrap over with a spatula and cook for a further 2 minutes, or until golden. Lift the wrap from the pan and set aside.
  5. Repeat with the remaining mixture, greasing the pan with more coconut oil as needed between wraps.

FM TIP: For an equally delicious wrap, you can use 2 cups of manioc/cassava flour instead of the almond-and-tapioca flour mix.


You'll find this recipe and 125+ other gluten-free, nutritious recipes in our new Food Matters Cookbook.

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