Gluten free wraps without xanthan gum
Egg free, vegan, nut free, xanthan gum free Makes 3 large or 6 medium wraps Cups and measures are in Australian cups and measures. Use gram and ml for international accuracy.
Equipment
- 22cm bowl with sharp lip or springform cake tin (to cut the wraps) (8.5 inch)
Ingredients
- 160g (1 cup) white rice flour
- 60g (1/2 cup) tapioca flour
- 10g psyllium husk powder
- 5-7.5g fine salt
- 8-10g white sugar
- 20ml (1 tablespoon) neutral oil
- 50-100g plain yoghurt (I used full fat Greek) (optional, see notes)
- 80-250ml (1/3 - 1 cup) boiling water (see notes)
- extra tapioca flour, for rolling the wraps
- ghee or oil, for cooking the wraps (optional)
Instructions
- Whisk together all the dry ingredients in a large bowl.
- Add the oil, yoghurt if you're using it (see notes) and 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.
- 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.
- Take the first piece of dough and roll it out as thin and wide as you can. . I aim for 2-3mm. Use a 22cm mixing bowl with a sharp lid or the rim of a springform cake tin 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.
- Preheat a large skillet or frypan 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.
Notes
- Adding yoghurt (I used lactose free Greek) helps keep the wraps soft at room temperature. It is, however, optional.
- You can use all boiling water, 50g of yoghurt and around 125-180ml (1/2 - 3/4 Aus cup) water or 100g yoghurt and around 80-125ml (1/3 - 1/2 Aus cup) water.
- Make sure the dough forms a ball but isn't overly soft or wet. This means adding water conservatively to begin with, and adding a splash more if needed
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