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Quick and Easy Gluten Free Flat Bread Wraps

These wraps are quick and simple to make. The cost is very low compared to purchasing GF bread wraps. They are great hot or cold. spread or fill with your favourites. Use a good gluten free flour blend. The quality of the blend used does make a difference

Ready In:
30mins
Serves:
Units:

ingredients

  • 100 g gluten-free flour
  • 14 teaspoon salt
  • 8 tablespoons water
  • 2 tablespoons oil

directions

  • Mix together the flour, water and salt and leave to stand for 10 minutes.
  • Lightly oil and heat a heavy based frypan.
  • Stir batter and place a few spoonfuls at a time into the pan. You can shape as oval or rounds.
  • Cook until lightly browned underneath then flip over and cook the other side.
  • Serve either hot or cold.
  • Note: you can use any GF flour eg. purchased flour mix, rice flour, soy flour, maize or gramma flours. For a good purchased brand in Australia- I would recommend "Orgran" brand. You can buy it in most supermarkets and health food stores.
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RECIPE MADE WITH LOVE BY

@Jubes
Contributor
@Jubes
Contributor
"These wraps are quick and simple to make. The cost is very low compared to purchasing GF bread wraps. They are great hot or cold. spread or fill with your favourites. Use a good gluten free flour blend. The quality of the blend used does make a difference"
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  1. Suuegrl
    Like others had to add quite a bit of water to get a thinner result. I used cup for cup gf flour. They looked good, but tasted one and it was like eating white flour paste consistence once it hit your moulth. Baby rice cereal. yack.
    Reply
  2. MaineMama
    i'm guessing the 2 tablespoons of oil should be added to the flour/water? If so, that should be included in the directions. 2 tablespoons of oil seems like a lot just for the frying.
    Replies 2
  3. mglauzon
    I added one egg and the result was a delicious, perfectly textured wrap that did not tear at all when rolled. Much better than store bought G.F.
    Reply
  4. Joslin L.
    This is a very, very good recipe. It works up quickly, will tolerate lots of different spices, and I agree with earlier writer, would work well as a sweet wrap with sugar. I also had to add almost double the water. Be sure to leave the bread on the pan until it is cooked through. Excellent recipe and will be a regular one for me!
    Reply
  5. Douglas P.
    Not bad, I like it. Here in Canada especially in the rockies everything bakes a little slower. Over all it's a damn site better than store bought.
    Reply
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