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.

Ingredients

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.

Almond and blueberry cookies

A vegan guest at a party, so a quick cakey biscuit.

tapioca gel made with 10g tapioca (1 tbsp) and 100 ml water, mix and cook until clear, cool
150g flour (40% urid, 40% tapioca, 20% cornmeal)
50g blueberries (dried)
50g vegan margarine
50g sugar
50g flaked almonds plus extra for the top


Mix flour into gel, mix in sugar and margarine, stir in blueberries, then carefully stir in flaked almonds.  Spoon small mounds on a lined baking sheet or spread in a tin to cut into bars. Lightly pat extra flaked almonds on top.  I made fifteen cookies from this batch of dough.

Cook for 20 minutes at 170C until golden brown.

Delicious cookies - definitely a make again recipe.

gluten free chappattis / wraps

stack of gluten-free flatbreads

As easy flatbread that can can be served with curry or salad or used as a wrap.

I tried two recipes, on using tapioca gloop, the other using water to bind.  I did the one with the tapioca gloop after being disappointed with the way the flatbread cracked when being rolled.

For those of you who haven't tried tapioca gloop (I think others call it gel) it is a great product for giving flexibility to foods, and making doughs easy to roll.  Just take 10g of tapioca flour, mix it with 100ml cold water, and stir over heat until it goes clear.  Cool and use as the liquid in the recipe.


First recipe
Ingredients

• 50g buckwheat flour
• 100g gf flour (40% urid, 40% tapioca,20% cornmeal)
• 2 tbsp oil ( I used olive)
• 60 ml water
• 1 tsp baking powder
• pinch salt and sugar if wanted

Whisk flours, baking powder and flavorings together.

Stir in oil and water and mix until smooth and flexible.  Add extra water if needed so that when you press the dough the edges don't crack.  Leave to sit under a damp cloth for a few minutes.  As you take pieces to roll cover the rest of this dough with the damp cloth to stop drying out.

Take a golfball sized piece and roll thin, keeping pin and board well dusted with flour.  Cook on a medium griddle until just cooked - the main part of the flatbread will look whiter and bubbles will form, any hot spots will be gold to black depending on quite how hot your griddle is.

Turn over and cook second side.  If you have big bubbles holding the flatbread off the griddle you can press down with a cloth or paper towel.  When I was little and being taught how to make chapatis this is what we did to get the dough to form one giant bubble so that the bread could be opened when cooked.  You probably won't get quite this effect, but it is a technique for ensuring even cooking.

If you like a rustic charred effect you can put the flatbread on an open flame when ready - this used to make our chapatis expand like balloons.

Recipe 2

Having been disappointed by the flexibility I made the recipe again using the same ingredients but tapioca gloop and reducing the water.

Ingredients
50g buckwheat
100g flour (40%urid, 40% tapioca, 20% cornmeal)
tapioca gloop made with 10g tapioca flour and 100ml water
pinch salt and sugar
1 tsp baking powder
2 tbsp oil
extra water to make smooth dough.  I needed another 30ml

Knead until smooth, by hand or with machine.  Cover as before with damp cloth.  Roll and cook as before on medium griddle.

During the cooking stages these two flatbreads behave pretty much the same.  The difference shows if you handle them the way you would if filling.  Here are photos of both types of flatbreads rolled and unrolled twice for comparison.  Unless you are intending to eat these flatbreads immediately you make them and don't much care how they handle, it is worth the extra few minutes making the tapioca gloop/gel.

flatbreads 1(top) and 2 - rolled

flatbreads unrolled , 1 on right

flatbreads re-rolled, 1 on right

flatbreads opened out, 1 on right