Tuesday, 1 November 2011

Flexible gluten free flatbreads/wraps

These wraps are soft enough to fold around fillings and make ahead for a packed lunch. This quantity makes four seven inch wraps.

Tapioca gel – 100ml water and 5g of tapioca flour.  Mix tapioca into cold water and cook until a clear gel, stirring continuously
120g gf flour (40% urid, 40% tapioca, 20% cornmeal)
2 tsp oil

Mix flour into cooled tapioca gel and oil.  Knead until soft and smooth.  Wrap and leave to absorb water for ten minutes (you can use dough immediately but it is easier to handle if left to sit at room temperature).
Roll into circles that fit onto your griddle/pan. Use a floured board.
Heat pan – medium temperature.  Place flatbread on pan and leave to cook for a couple of minutes – it should form little air bubbles.  Turn over and cook second side.  You may want to press the edges down if they look like they are not cooking- just use a fish slice or equivalent.

Wrap in a clean tea towel to keep warm as you cook the rest.

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