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    You are in: Home / Recipes / Gluten Free Buckwheat Wraps Recipe
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    Gluten Free Buckwheat Wraps

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    millstoneridge's Note:

    My hubby suffers from chronic psoriasis, I found this recipe on, he is able to eat these without any allergic reaction or side effects. I do not own this recipe and simply forwarding it on here for others who suffer like my hubby does

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    Units: US | Metric


    1. 1
      Pour carrot juice into a bowl.
    2. 2
      Whisk in the buckwheat flour until combined.
    3. 3
      Whisk in the arrowroot and season with the nutmeg and sea salt.
    4. 4
      Check the consistency – it should flow like a crepe batter – you can adjust by adding a little more buckwheat flour or carrot juice if necessary.
    5. 5
      Cook just like crepes in a pan by lightly oiling with little coconut or olive oil then pouring the batter just enough to coat the bottom of the pan.
    6. 6
      Cook for 1 minute and flip over with a spatula to cook the other side for a few more seconds.
    7. 7
      Cool the wraps on a plate and store between sheets of grease-proof paper.
    8. 8
      Store wrapped in the fridge for up to 3 days.
    9. 9
      Makes 10 wraps.
    10. 10
    11. 11
      Swap the carrot juice for beetroot juice for a lovely crimson colored wrap.
    12. 12
      Swap the carrot juice for spinach or kale juice for a lovely green colored wrap.
    13. 13
      Add fresh chopped garden herbs or a little cayenne pepper to the wrap mix before cooking to boost flavor.

    Ratings & Reviews:


    Nutritional Facts for Gluten Free Buckwheat Wraps

    Serving Size: 1 (307 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 44.2
    Calories from Fat 3
    Total Fat 0.3 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 64.9 mg
    Total Carbohydrate 9.5 g
    Dietary Fiber 1.1 g
    Sugars 1.0 g
    Protein 1.4 g

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