This basic recipe is good for wraps of all sorts. It comes out a bit like a pancake and is good served as a "sweet" or a "savory" dish. It is adaptable to just about any restriction.
Allergy-friendly Wrap Recipe
1 cup wheat-free "flour" (see my recipes here)
1/2 teaspoon salt
1 tablespoon baking powder
1 tablespoon olive oil
3/4 to 1 cup water
Combine the dry ingredients, then add the olive oil, working it into the flour mixture completely. Add enough water to make a fairly thin batter. Allow it to rest about 5 minutes before cooking.
Bake the wraps on a non-stick surface, (I use my well-seasoned cast-iron griddle), in the following manner: Place a bit of cooking fat onto the hot surface to keep the batter from sticking. Pour about 3 tablespoons of batter onto the hot surface. Be careful how you place the batter because it won't really move around once it is baking. I usually pour it in a spiral into about a 7" to 8" across. Once it has set and can be flipped, carefully flip the wrap. Total baking time on the griddle is about 2-3 minutes. Lay the wraps out in a single layer to cool before using. Fill as desired. Makes about 4 to 6 wraps.
cSharron Long and Adams Media Corp. all rights reserved.
JAMSGems4U My name is Sharron Long. I'm an author with 3 published cookbooks, a home schooling mom and a house parent at a Christian youth ranch. I'm interested in health and family related things. I write mostly recipes for folks with allergies. We've gone through various stages, so you'll have to check the individual recipe for what it covers. Check back often because I'm constantly adding to my recipes here! All recipes are cSharron Long and Adams Media.
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