Monday, 11 September 2017
Gluten free wraps - an easy win
It's taken three attempts and a lot of research, but I finally made a gluten free wrap that looks like a wrap, tastes like a wrap and stays soft like a wrap. This is a big win for my family - our almost-Mexican-chicken-wraps are a favourite and (like the GF bread) the wraps in the supermarket have met with a definite thumbs down.
If you Google gluten free wrap recipes, you'll find variation after variation after variation, from the very simple (little more than a pancake in truth) to the fairly complex. In the end, I turned to the dark side and played with a recipe for wheat flour wraps. I swapped out the water for milk, which seems to be key in GF breadmaking, and I increased the amount of liquid.
This recipe is also great for making sandwich squares. Just roll the dough out a little thicker than you would for wraps and cook for a little longer. I roll out as thinly as I can for wraps (not too thin though or it's just too fragile to move) and for sandwich squares not quite 0.5cm. I should also add that I'm using the term 'squares' very loosely. My squares have very rounded corners, I just made sure that I had pairs that would fit together to make a good sandwich.
As always, I recommend Doves Farm white bread flour and I always add extra xanthan gum.
250g gluten free white bread flour
1tsp xanthan gum
1tsp dried instant yeast
1tbsp soft brown sugar (or caster sugar if that's what you have)
20g melted butter (veg or olive oil would probably work, but I haven't tried it yet)
200ml milk, warmed to just lukewarm (I used skimmed because that's what I have)
rice flour or bread flour for rolling out
olive oil for frying
Put all the dry ingredients in your mixing bowl and mix on low speed while you melt the butter and warm the milk. Add the milk and butter and mix on low speed for a few seconds then on high until you have a completely smooth dough. It will be sticky. Cover the bowl with clingfilm (oiled if you are using a smaller bowl and think the dough might reach the top). Leave for about 2 hours. If you want to leave it for longer, once you've given it 2 hours at room temperature you can store it in the fridge for a few hours or overnight before cooking.
This quantity makes about 8 wraps - make them smaller or larger as you wish.
Take about an eight of the dough and quickly shape it into a ball. You may want to dust it with flour first as it may still be sticky, especially if it hasn't been chilled. Roll out thinly. Heat a tsp of olive in a non stick pan. Cook the wrap for about 2 minutes on each side, making sure it doesn't brown too much. You want it lightly coloured. Once cooked, put it into a folded tea towel to keep warm whilst you cook the rest of the dough.
For sandwich squares, roll out a little thicker and cook at a lower heat for about 4 minutes each side.
Serve the wraps warm.
I make a batch of wraps (double the recipe) and whilst they're still warm and pliable I fill them with sliced ham, roll them, wrap them individually and freeze them. It makes filling three lunchboxes every morning much, much easier. I also freeze the sandwich squares in pairs for the same reason.
Questions? Comments? Suggestions? Leave me a comment.