The other day I made tomato GFCF Sandwich Wraps. They tasted amazing, but I was thinking that a wrap that could handle a mustard dressing would be nice. I looked to Gluten Free Gobsmacked for inspiration on how to use the herbs here. I was a little unsure of how it this trial would work without the added 1/3 cup tomatoes (or pesto). The first batch I made was too thick. It was a pain in the rear to spread onto the baking sheet and it kept tearing. The end result was good, but too thick. I tried it again, using more water. At first it looked soupy and I thought I had added too much. But after a minute the dough firmed up and the end result was easily spreadable. The wraps ended up being even more flexible than I thought they might be, and they tasted great with a mustard, lettuce and turkey filling. Now I have three wrap recipes under my belt to choose from. Variety is the spice of life!
1/4 cup rice flour OR sorghum flour
1/4 cup chickpea flour OR quinoa flour
1/4 cup potato starch flour
1/4 cup tapioca starch flour
1 tbsp. sugar
2 tsp. xanthan gum
1 3/4 tsp. yeast
1 tsp. baking powder
1 tsp. dried basil
1 tsp. dried oregano
1/4 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup water
2 tbsp. olive oil
1 tsp. vinegar
Whisk together the dry ingredients up to and including the pepper. Place in a food processor. Add the olive oil and vinegar. Turn the processor on and add 1/2 cup of water in a small stream. The mixture will look soupy - do not be alarmed. Wait a minute as it will firm up a bit. 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. Add a little more water if necessary.
Line two cookie sheets with parchment paper. Lightly spray the parchment paper with cooking spray. Divide the batter between the two cookie sheets.
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. Get it as thin as you can without it tearing. It should not be too thin (too thin is when you can see the parchment paper underneath the dough) or it will get crispy when baked.
Bake wraps at 350 degrees for 10-12 minutes. They should look lightly browned around the edges. Lift the wrap up and if it looks golden brown on the bottom, it is done.
Remove the wrap from the oven. Take the wrap, lift it off of the parchment paper, and lay it on a wire rack to cool. Cut each wrap in half for 4 wraps. Store in a baggie on the counter for up to 3 days.
*I like the rice and chickpea combination best, but sorghum and quinoa flours are great too. Cut back on the water and/or add a little more flour at the end to help thicken the dough. Sorghum and quinoa will absorb less than rice and chickpea.