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Teff wraps (gluten free, vegan option)

I can’t promise this will be my last wrap recipe, but I can promise that these teff wraps are delicious. Of course, they’re the cousin of my original buckwheat wraps, quinoa wraps, gluten free wraps and grain free tortillas. I make a version of these wraps every single week, so I’m glad I can add another gluten free flour to my rotation.

Teff wraps (gluten free)

These teff wraps are made with 100% teff flour. They use plain yoghurt (regular or vegan) for binding and flavour. To ensure maximum flexibility, the wraps use psyllium husk powder and a scald to form a pliable, flexible dough that is easy to roll out and wrap food in (of course).

The wraps are nut free, xanthan gum free and easily made vegan with a plant based yoghurt. They are also low FODMAP with the right yoghurt. I love to keep a batch in the freezer and microwave or steam heat one when the mood arises.

An aerial close up image of a gluten free teff wrap on a white marble table in contrasting sunlight.

What is a scald?

Scalding gluten free flour is a simple way to get the most out of the flour. The process of scalding involves pouring boiling water over the flour. This gelatinises the starches in the flour which creates elasticity and flexibility in the dough where there would otherwise be none. It’s a great way to add flexibility to gluten free dough.

Ingredient notes for your gluten free teff wraps

I highly recommend grinding your own psyllium husk flakes into powder. Unless you have a good source, the powder tends to turn products grey or purple. It also clumps very easily and quickly. In general, I find homemade powder a more reliable option. I use a cheap Breville spice grinder to grind mine for all my recipes.

At the moment, I have only tested this recipe with light teff flour. Considering this general method works with buckwheat and quinoa, though, I can’t see why it wouldn’t work. When I am able to source some dark teff flour I will test the theory and update the post.

I generally use Jalna lactose free Greek yoghurt for my recipes (and in my general life). It’s a great low FODMAP option that is still very thick and delicious. I find a lot of lactose free brands produce thin watery yoghurt with a long list of ingredients, so Jalna is my mainstay. If you have no FODMAP issues, you can use whatever thick plain yoghurt you prefer.

For a vegan option, choose a thick and plain yoghurt that you trust. Generally vegan yoghurt is thinner than Greek yoghurt, so you might need to adjust the liquid content of the wraps to suit. I recommend adding the liquid conservatively and according to your dough.

A side on image of a gluten free tortilla filled with tofu mince, pickled red cabbage, lettuce and sour cream. The burrito has been sliced in half, revealing the insides. The burrito pieces are stacked on top of one another on a white plate atop a white marble table

Tips for your wraps

The main tip that I will give for all these gluten free wrap recipes is that they need to be rolled thinly. A thin wrap is pleasant to eat, rolls easily and has flexibility. A thick wrap will be pasty inside, unpleasant to eat and will not have enough flexibility to be called a wrap.

The dough has flexibility and is able to be rolled thinly. Take the extra five minutes to roll each wrap out to 2.5-5mm max. I promise the end result will be worth it!

See the above tip on making your own psyllium husk powder. I recommend it if you care about the potential for your wraps to turn grey/purple.

An aerial image of teff wraps on a white plate and a white marble table in contrasting sunlight. A glass of water sits to the top left of the image, creating light and shadow patterns across the wraps.

More gluten free bread recipes without xanthan gum

An aerial image of teff wraps on a white plate and a white marble table in contrasting sunlight. A glass of water sits to the top left of the image, creating light and shadow patterns across the wraps.

Teff wraps (gluten free)

Gluten free, egg free, xanthan gum free, dairy free/vegan option
Makes 5-6 22cm diameter wraps
Be the first to rate this recipe
Prep Time 20 minutes
Cook Time 10 minutes
Course Breads
Cuisine Food Intolerance Friendly
Servings 5 wraps


  • 22cm bowl with sharp lip or springform cake tin (to cut the wraps) (8.5 inch)


  • 220g light teff flour
  • 20g psyllium husk powder
  • 5-7.5g fine salt, to your tastes
  • 20ml (1 tablespoon) oil
  • 100g thick plain yoghurt (I use lactose free Greek yoghurt)
  • 125-185ml (1/2 – 3/4 cup) boiling water
  • Tapioca flour, to roll out the dough


  • Whisk together all the dry ingredients in a large bowl.
  • Add the oil, yoghurt and some of the boiling water and use a spoon to quickly stir the dough together. Quite quickly, it should become a moist but cohesive dough that you can pick up (be careful though, it will be hot). Add the boiling water conservatively and add more if needed to form a dough that is moist but not overly soft or wet but perfectly smooth once kneaded. The dough should feel juicy, moist and feel elastic if you pull it apart.
  • Allow the dough to sit for a minute or so, then place onto a dry clean benchtop. Knead for a minute or just until it forms a smooth, moist ball of dough. Cover with the bowl you mixed it in for 2-3 minutes.
  • Flour a bench top with tapioca flour. Divide the dough into 5-6 balls. you want These wraps are best when made really thin – they are more flexible and less doughy. I aim for 2-3mm.
  • Take the first piece of dough and roll it out as thin and wide as you can. Use a large mixing bowl with a sharp lid or a spring form cake tin edge (22cm diameter) to cut a circular wrap out of your dough. Make sure the dough is larger than the bowl before you cut. Press down and wriggle gently to ensure a clean cut.
  • Gather the scraps back into the dough and repeat with the remaining dough until you have all your wraps. Use water to moisten the scraps if they become dry and hard to roll.
  • Preheat a large skillet or fry pan over a medium heat. Once hot, add a scant amount of ghee or oil if you’re using it. Add the first wrap and cook for 1-2 minutes before flipping to cook on the other side. The wrap should look cooked and perhaps have some lightly browned spots. Repeat with the remaining wraps.
  • Store leftovers in an airtight container in the fridge. To use, simply microwave or heat in a steamy oven to restore their flexibility. You can also freeze and defrost the wraps in the microwave or in a warm pan with a splash of water for steam.


  • It’s very important to roll these wraps thinly. Thick dough will remain uncooked and be unpleasant to eat. It also will not be able to roll up like thin dough. This batch of dough should make 5-6 X 22cm diameter wraps that are only 2-3mm thin.
  • I have successfully used Naked Planet vegan coconut yoghurt. Choose a nice thick unflavoured variety for best results.
Keyword gluten free teff wraps, Gluten free wraps, teff flour, teff flour wraps
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