Oat wraps (gluten free)
Gluten free or wheat free (see notes) egg free, xanthan gum free, dairy free/vegan option*Cups and tablespoons are in Australian cups and tablespoons. Use ml for international accuracy.
Ingredients
- 200 g oat flour (freshly ground from wheat free/gluten free rolled oats) (see notes)
- 20 g tapioca flour/starch (plus plenty more for rolling the dough out)
- 20 g psyllium husk powder (see notes)
- 5-7 g fine salt, to your tastes
- 125 g plain thick Greek yoghurt or coconut yoghurt
- 20 ml (1 tablespoon)* oil of choice
- 250 ml (1 cup)* boiling water
- oil of choice, for cooking the wraps
Instructions
To make the dough and roll out the wraps:
- Whisk together the dry ingredients in a medium/large mixing bowl. Add the yoghurt and oil and use a fork to distribute it onto the dough a little.
- Have your fork ready and 'whisk' the dough as you pour in the boiling water. The scald gets to work thickening the dough straight away, so we want to ensure everything is incorporated.
- Continue whisking until the dough creates a smooth, juicy ball of dough around your fork. There should be no dry flour in the bowl. See hydration notes in the body of the post for more information.
- If the dough is much drier than this, add more boiling water gradually and to suit.
- Allow the dough to cool for 5-10 minutes. It should be comfortable to pull apart and roll out without being too hot. It should also be a bit sticky as you pull it apart. If the dough is too wet, set it aside for an extra 10 minutes. You will incorporate some tapioca flour into the dough as you roll the wraps out, but you can sprinkle a bit more into the bowl if your dough is really too wet after 15-20 minutes.
- Flour a clean bench space lightly but thoroughly with tapioca flour. Divide the dough into 6 balls.
- Take the first ball and place it on the floured work surface. Use a rolling pin to roll it out to a little larger than your 25cm (10 inch) bowl lip or springform pan ring. This will be your cutter to cut each wrap out.
- Take your time to roll the dough to an approximate 3-5mm width - it should be very thin. A chunky and thick wrap will not bend nicely and won't taste as good. Take the time to do it right - I promise the results are worth it and I promise the dough can easily be rolled this thin. If yours can't and feels too stiff, dry or fragile, see the hydration section in the body of the post.
- Use the cutter to cut the wrap. Pull off the dough around the edges or use a knife if it is not cut clean off the wrap. Repeat with the remaining dough and wraps, incorporating the scraps into another ball of dough as you work. You might get 7 wraps with this volume of dough.
To cook the wraps:
- Thoroughly preheat a large skillet over a medium heat. The skillet really needs to be larger than the circumference of the wraps so that it can lie flat as it cooks. This allows the sides to cook evenly with the rest of the wrap.
- Once the skillet is thoroughly heated, add a scant amount of oil. Place the first wrap down. Give the top of the wrap a little spray of oil and brush it evenly over the top with a pastry brush.
- Cook the wrap for a couple of minutes, depending on how high your heat is. These wraps don't bubble up like the buckwheat ones so you may need to lift it up a little and check. The underside should have plenty of golden spots on it. When it does, flip the wrap and cook for half the time on the second side. We don't want to overcook the wraps as they can easily become too dry, so don't leave it for too long on the second side.
- If your wrap got stuck, stop and allow the pan to heat for longer before continuing.
- Transfer each wrap to a cooling rack and repeat with the remaining wraps.
- Allow the wraps to cool completely before transferring them to an airtight container or the freezer. I like to put a sheet of baking paper between each wrap and freeze them. This way I can use one at a time and they don't get stuck together.
Notes
- Oats are not considered gluten free in Australia. If you buy a dedicated wheat free brand, they are considered wheat free. I used Red Tractor brand which I bought at the supermarket.
- In many countries, oats are considered gluten free if they are grown and manufactured in a gluten free environment. Do what works for you and your digestive system.
- Wherever you are and whatever you are using, make sure you grind the flour yourself using rolled oats. The exception to this is if you buy gluten free oat flour that you know is made from rolled oats.
- A lovely reader informed me that commercial oat flour has a different absorbency level to homemade oat flour because rolled oats are steamed, which gelatinises the starches (like a scald). I have not tested this recipe with store bought oat flour - I will at some point, but for now I recommend making your own oat flour for success.
- The absorbency of your oats will vary and what works perfectly for me might be too much/too little for you. Always be open to experimentation and use your intuition to ensure your dough is as described in the recipe.
- I grind my own psyllium husk powder from whole flakes using a Breville spice grinder. I find store bought psyllium husk powder to be too fine and feel it clumps up too easily. Use what works for you.
- If your wraps are a bit grey or purple, that is your psyllium husk. Some brands are more grey/purple than others, so you can try a new brand and see if there is any improvement.
Tried this recipe?Let us know how it was!