Sandwich Wrap Mock Lavash Bread (Gluten-Free)

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READY IN: 30mins
SERVES: 4
YIELD: 4 wraps
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400°F.
  • Mix together all dry ingredients in the bowl of mixer.
  • Mix together water (start with 3/4 cup), agave nectar, olive oil and vinegar.
  • 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.
  • Beat the dough on high for no more than 2 minutes.
  • 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.).
  • 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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