GLUTEN FREE WRAPS
Homemade wraps is the key for a healthy lifestyle. A combo of 3 gluten free flours for more nutrients. Those are tasty and perfect for the whole family. Make them big or small, you choose.
Servings 4 big wraps
INGREDIENTS
- ½ cup shredded baby spinach
- 1 cup brown rice flour
- ½ cup quinoa flour - (or gluten free oat flour)
- ½ cup chickpea flour
- ½ cup fresh grated coconut - (or dried shredded coconut, soaked 1 to 2 min in hot water. Squeeze it and throw the water)
- 2 tbsp psyllium husks
- ¾ cup warm water - ¾ cup = 188 ml
- Salt and pepper to taste
- 2 tbsp coconut oil for frying - (optional if you use a non stick pan)
- Extra brown rice to dust the work surface
INSTRUCTIONS
- Combine the 3 flours, the spinach, the grated coconut, the psyllium husks, salt and pepper in a large mixing bowl.
- Make a well and pour in 1/2 of the water first. Stir the mixture with a spoon. Add the remaining water and using your hands, mix well together until a dough forms.
- Let it sit for about 15 minutes on the counter.
- Cut the dough into 4 equals part (if you go for big sizes pancake/wrap) or make them smaller into 8 equals part. Roll each parts again into balls.
- Dust the work surface with more brown rice flour (a marble counter works perfectly) and flatten each ball with your fingers first, to have a medium circle. Then using a rolling pin, roll them into a circle about 20 cm diameter. I use to flip them over regularly and add more flour on the work surface, if needed.
- Put a frying pan (21 cm diameter) over medium high heat. When it is very hot, add coconut oil, then cook the wrap for about 2 min each side (or when it turns slightly brown). Cook the 3 other wraps the same way.