Living without gluten, casein, soy, eggs and peanuts. Living with ASD and ADHD. Life is good!

Friday, April 23, 2010

GFCF Skillet Sandwich Wrap

(Anna's hummus wrap looks thin, but I've stuffed wraps full of meat and veggies with no breakage!)


Summer is almost here. So far this spring has been mild, but it is getting warmer and one of these days summer will arrive in all its triple digit glory. Although our kitchen does not heat up as much or as fast as our old kitchen, it still gets hot in here. I've been thinking about ways to keep oven use minimal for the next few months, and then a friend threw out a challenge to make sandwich wraps in a skillet instead of in the oven. And you know how much I love a challenge!

These wraps are my favorite, but they are time-intensive, require an oven, don't make much at a time and are gone in no time flat, making them impractical for me to make often. These wraps by Living Without look really interesting, but they call for 3 eggs and require rolling out before cooking. What I was looking for was a vegan wrap that Megan could enjoy with the rest of the family, that didn't require rolling and that was fast enough to make multiple times per week.What I ended up doing was combining elements of two different recipes. What I ended up getting was a crepe-y wrap that is sturdy enough to stuff and eat with your hands, which is exactly what I wanted.

The first time I made them, my friend and I enjoyed them stuffed with leftover sliced lamb and sauteed spinach, onions and peppers. They were so good. I made the wraps again yesterday and stuffed them with leftover Cuban Black Beans for me, hummus and Galaxy Cheddar for Anna, and tomato sauce and Daiya Italian for Megan. The kids loved them! They had two apiece, and by the end of the day the wraps where gone. And that is fine, because I can whip up another batch really fast. They get eaten fast, I can make them fast - it's perfect!

There are couple of things to keep in mind when making these wraps. First, let the batter sit several minutes (at least 10) to thicken while the skillet is heating. Heat the skillet to medium-low - if the skillet is too hot, the wraps will burn on the outside and be wet on the inside. Cast iron works best for me, but a crepe skillet might work too. Also, these wraps are best when they are lukewarm or room temperature. I don't know how long they'll keep on the counter because they've been gone in one day, but I think two days on the counter will be fine. So far I've used chickpea flour for these wraps - the next time I make these I'll try a different flour and report back here.

One last note: rice milk works best in this recipe. Almond milk makes them too thick. I've had the same experience using almond milk in other baked goods (I think it's the carrageen) If you only have almond or coconut or another such milk, cut it by half with water.

Skillet Sandwich Wrap

2/3 cup chickpea flour
1/3 cup arrowroot flour
1 tbsp. flax seed meal
1/2 tsp. xanthan gum
generous 1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. ground cumin
1/4 tsp. ground coriander
1/4 tsp. garlic powder
1/8 tsp. cayenne pepper

2 tbsp. honey or agave syrup
2 tbsp. olive oil
1 1/4 cup plain rice milk

In a medium bowl, sift together the chickpea flour through the cayenne pepper. Make a well in the center and set aside.

In a small bowl, combine the honey, olive oil and rice milk with a whisk. Pour the wet ingredients into the dry ingredients and whisk until smooth. Set batter aside and let sit several minutes to thicken slightly.

While the batter thickens, heat a skillet over medium-low heat. Add a teaspoon of olive oil to the skillet. Pour 1/4 cup of batter onto the skillet. With the back of a spoon, quickly spread the batter thinly into a circle. Cook until the top is dry and the bottom is light brown. Flip and cook until light brown on the other side. The whole process should take about 4 minutes. Remove the wrap to a plate to cool. Repeat with the remaining batter. Makes about 8 medium-sized wraps.


(They look like pancakes, but don't be fooled - these wraps are sturdy, flexible, and stand up to kids!)

5 comments:

Ina said...

Hi Erin - those look good! I love your other wrap recipe...but something quick and easy is always appealing, especially on busy days. Thanks for sharing, will give these a try! Ina

nmlove said...

You're awesome Erin! I've been thinking of something like this lately. And of course it looks like something my kids would scarf down. Boy, I really don't know what I'm going to do as they get bigger and eat us out of the house!

What other flours were you considering? I'll experiment one for you. I love garbanzo flour and what it can do in the kitchen but me and it still haven't come to an agreement. ;)

Erin said...

Ina, thanks for your comment! Your blog is great by the way, thanks for sharing your recipes!

nmlove, I'm glad these might work for you. I LOVE chickpea flour. At first it didn't agree with me either, but I got used to it (thankfully). The other flours I am considering are amaranth, buckwheat, quinoa, teff and millet, or combinations thereof. I was going to try amaranth next. It'd be fun for you to experiment with me. Let me know what you do!

nmlove said...

I tried using quinoa flour today and though I have nothing to compare it to, I liked it. Used it to wrap up some left over roasted veggies and hummus. My pickiest did not like it but I have a feeling it was the spices, not the flours. Will definitely be doing again! And preheating the pan for a long while as the first few weren't turning out the way I wanted.

Erin said...

Hi nmlove, I'm glad to know quinoa flour works well. I'll have to try it. You could make it sweeter for your pickiest, maybe, by adding a little sugar and cinnamon (nix the other spices) and make PB&J wraps?