Sandwich Wrap Mock Lavash Bread (Gluten-Free)

READY IN: 30mins
Recipe by Andrew Mollmann

Taken from here: I've made it twice in 4 days. Easy healthy recipe. Holds up great in the lunchbox. I imagine it would make a great crunchy pizza crust if you let it bake at a higher temperature. Nutrition info: 170 cal, 2.2g fat, 0.4g sat fat, 33.7g carb, 4g fiber, 4.1g sugar, 5.1g protein. Makes 4 wraps.

Top Review by Chrishanna

I have my own additional allergies and preferences so I skip the buttermilk completely, substitute honey for agave nectar, and use 3/4 tsp baking soda + 1 1/2 tsp cream of tartar (OR you could use 1 tbsp baking powder) instead of yeast. Without yeast it needs a couple more minutes baking time than it does when I make it with yeast. You can use all different kinds of spices and it is yummy any way you make it. Tastes like a whole grain type of bread. Even my gluten-eating family likes it.

Ingredients Nutrition


  1. Preheat oven to 400°F.
  2. Mix together all dry ingredients in the bowl of mixer.
  3. Mix together water (start with 3/4 cup), agave nectar, olive oil and vinegar.
  4. Pour liquid ingredients into dry and mix on low until blended. The dough should not resist the beaters and bounce around in the bowl but rather be more of a soft cookie dough - maybe even a bit more wet.
  5. Beat the dough on high for no more than 2 minutes.
  6. Line a jelly roll pan with parchment paper. Spread the dough as thinly as possible to cover the 10 x 15″ jelly roll pan. (To do this, I used a rubber spatula and kept dipping it in to water to keep the dough from sticking. This dough is not really as sticky as you might think - but the extra water helps push it out easier.).
  7. Bake at 400F for 13-16 minutes until the top begins to brown and the edges are browned. Let cool completely before storing in an airtight bag.

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