I'm so excited! Did you hear me? I'M SO EXCITED! Seriously, seriously excited. We have been gluten and casein (and soy) free for months - but I've been cheating. I love sandwich wraps with a passion, so I've had a few here, and a few there. The problem with that is, the longer I'm GFCF, the more it hurts to cheat. I just can't do it anymore. And there is nothing, nothing gluten and casein free you can buy that replicates a good sandwich wrap. Those rice tortillas don't work, they split open and all the contents of your lunch spill out all over the plate. But these sandwich wraps are so awesome, they are flexible and they roll and they keep their contents to themselves. And what's even better than that is, they taste more than fabulous. They taste SO much better than those boring gluten-filled flour wraps ever tasted. I'm being serious. I've made both sun-dried tomato and spinach wraps and they are worlds tastier than the old, tired tomato or basil flour wraps that are sold in stores. And what's almost even better than the way these GFCF sandwich wraps taste is how easy they are to make! I think they take 10 minutes to prepare, 10 minutes to spread, then 10 minutes to bake...and in about a half an hour, you have enough sandwich wraps for 4 people, or 4 days if you don't want to share. And you might not...I would not blame you. They are that good. Anna likes them, however, so I share them.
I think various versions of gluten free sandwich wraps have been floating around for some time, but I chose to follow Gluten Free Gobsmacked's recipe as my guide. Most important, I kicked out the casein. I also played with the method, but you should check out the recipe that inspired me here.
If you want a plainer wrap, see here for an Herbed Sandwich Wrap.
Ingredients for Sun-Dried Tomato Wraps
1/4 cup sorghum flour
1/4 cup quinoa flour
1/4 cup potato starch
1/4 cup tapioca starch
OR substitute 1 cup High Protein Flour Blend for the above flours
1 tbsp. sugar
2 tsp. xanthan gum
1 3/4 tsp. rapid rise yeast
1 tsp. dried oregano
1 tsp. baking powder
1/2 tsp. salt
1 tbsp. dried minced onion, rehydrated
1 tbsp. olive oil
generous 1/3 cup purchased sun-dried tomato pesto OR fresh marinated tomatoes
1/2 - 3/4 cup water
Ingredients for Spinach Wraps
Follow the recipe above, except using these substitutes:
1 tsp. dried basil instead of oregano
1 minced clove garlic instead of dried onion
generous 1/3 cup Spinach Pesto instead of sun-dried tomato pesto
Method for GFCF Sandwich Wraps
Whisk together the dry ingredients up to and including the salt. Place in a food processor. Add the rehydrated onion (or minced garlic), olive oil and pesto. Turn the processor on and add 1/2 cup of water in a small stream. The mixture should look pretty wet. Wait a minute as it will firm up slightly, then add a little more water if needed to make the batter thin-ish, but not runny. As you will be smoothing the batter onto a cookie sheet with a spatula into a thin layer, take a bit of the batter between two fingers and feel it. If it feels like it will spread nicely with a little help with your spatula, you are done. The batter should look like this:
Now, line two cookie sheets with parchment paper. Lightly spray the parchment paper with cooking spray. Divide the batter between the two cookie sheets. It should look like this:
Flatten the batter a bit, then spray lightly with cooking spray. Patiently spread the batter with a spatula into a thin rectangle. If the batter tears open into little holes or wants to come away on the spatula, spray the spatula with a little cooking spray and continue spreading.
You can trim the edges of the rectangle if you want, but it's not necessary. The edges will get a little brown and crispy anyway.
Bake wraps at 350 degrees for 10-12 minutes. They should look lightly browned but not crispy.
Now, this is fun: just take the wrap, lift it off of the parchment paper, and lay it on a wire rack to cool. It's very flexible, and it won't tear.
Cool and cut each wrap in half for 4 wraps. Store in a baggie on the counter for up to 3 days.
So far, my favorite wrap filling is Cilantro Pesto, deli turkey and spring greens. Yum!