Wrap Recipe

[momothree]

I think this topic has been brought up before to some degree, but I can't find what I'm looking for. My kids love wraps (more than sandwiches), and I have been looking for a recipe for a wrap that is poured (like a pancake), not rolled and cut. In the Bette Hagman cookbook I have they have a roll and cut version, and a pour-style one, but it was made primarily of bean flour. Unfortunately bean flour is not a big favorite in this house. So, I was wondering if anyone has one that they have tried that turned out good that used gluten-free flour other than a bean-based one.

Thanks!

[TinkerbellSwt]

I use the Don Pablo rice ones already made either in the frozen section of my health food store or the refrigerated section. I dont have the patience to make my own! good luck!

[angel-jd1]

  momothree said:

I think this topic has been brought up before to some degree, but I can't find what I'm looking for. My kids love wraps (more than sandwiches), and I have been looking for a recipe for a wrap that is poured (like a pancake), not rolled and cut. In the Bette Hagman cookbook I have they have a roll and cut version, and a pour-style one, but it was made primarily of bean flour. Unfortunately bean flour is not a big favorite in this house. So, I was wondering if anyone has one that they have tried that turned out good that used gluten-free flour other than a bean-based one.

Thanks!

I'd be interested if you come up with one. I've never had crepes, but would a recipe for those work? Hummmmm....you have my mind going

-Jessica

[momothree]

Stephanie, I used to get some brown rice tortillas that were at our health food store, but they have been out for the past two months. They never really rolled very good (quite crumbly), but at least I could use them for quesadillas. Now they are gone, and the health food store says that there is some sort of supplier problem. as for ETA--they don't have one, unfortunately.

Jessica, I have thought about trying to modify a pancake recipe, but I'm pretty gun-shy from some past experimentation flops. I don't have a crepe maker, but that would definitely make them nice and thin for rolling. I guess if I tried a pancake recipe without the sugar and made the batter very thin? Hmm, I don't know.

[RiceGuy]

Not all that long ago I posted some links to gluten-free crepe recipes, in a thread about flour tortillas if I recall correctly. I'm sure a board search would turn it up. Anyway, I don't see why a crepe recipe couldn't be modified slightly and be useful for your purposes.

[ArtGirl]

Before I had to give up eggs, I used to make a thin crepe-like pancake with only egg. I would beat the egg until frothy, then put in a hot oiled non-stick pan and tip the pan in a circle to evenly spread the egg so that it became very thin. This produced a thin, slightly rubbery crepe that I would use as a dessert crepe. Might be too eggy for as a sandwich wrap, though.

I'm thinking that if you added some (rice?) flour to the egg (maybe 1-2 Tablespoons) that it might set up a little more and still be pliable. I wouldn't add any leavening, though, so it would stay thin. I think that a pancake recipe would make the wrap too bread-like.

Edit: Perhaps adding some flax meal would give it a whole-grain taste.

[momothree]

Thanks for the egg idea--I think I might experiment with that by adding the flour. I never even thought about the leavener and not adding it. It seems obvious, but I'm glad you mentioned it because I was only thinking of modifying the sugar in it.

Also, I think I will continue on my search for that gluten-free tortilla post--I did some searching before but came up empty. However, I'm re-motivated.

Thanks again!!

[SarahTorg]

  momothree said:

Thanks for the egg idea--I think I might experiment with that by adding the flour. I never even thought about the leavener and not adding it. It seems obvious, but I'm glad you mentioned it because I was only thinking of modifying the sugar in it.

Also, I think I will continue on my search for that gluten-free tortilla post--I did some searching before but came up empty. However, I'm re-motivated.

Thanks again!!

I am with you on the bean flours. I hate them. I've only ever made lasagna noodles that I liked and a pizza crust with it.

I am also experimenting with making some sort of a wrap.

Why not do the bette Hagman recipe, but replace the bean flours with a rice/corn/tapioca blend, and then add more liquid to make it pourable. I know it seems like the stuff you end up rolling out and cutting, cracks if you try to wrap it.

As soon as I come up with something, I'll definately share what I figure out!

[Carriefaith]

I've used the recipe for the bean flour one... I'll post it anyway:

Bean Flour Torillas

1/3 cup light bean flour

1/2 cup cornstarch

2 Tablespoons tapioca flour

1/2 teaspoon salt

2 eggs or 3 egg whites, or 1/2 cup liquid egg subsitute

1 1/2 cups water

Oil for brushing skillet

In a medium bowl, place the bean flour, cornstarch, tapioca flour, and salt. Whisk together. Add the eggs and beat together until smooth. Slowly beat in the water. Let rest in the fridge for at least 20 minutes. Heat a 9" skillet or frypan over high heat, brushing with oil. Be sure it is hot enough for water to dance on the surface before starting to cook the tortillas. Spoon in about 4 tablespoons of batter or enough to cover the bottom of the skillet. Cook until the bottom of the tortilla is golden brown and the edges curl and the top seems dry, Turn and barely cook the other side.

This recipe is from "The Gluten-Free Gourmet Cooks Fast and Healthy" by Bette Hagman, p. 235.

[rumbles]

"I used to get some brown rice tortillas that were at our health food store, but they have been out for the past two months. They never really rolled very good (quite crumbly), but at least I could use them for quesadillas"

To reduce the tortilla crumble, microwave on a paper towel (on a microwave safe plate) for about 35 seconds first. We use corn tortillas from the local supermarket - the corn taste takes a little getting use to (condiments help!), but otherwise they work pretty well.

Pat

[RiceGuy]

  momothree said:

I never even thought about the leavener and not adding it. It seems obvious, but I'm glad you mentioned it because I was only thinking of modifying the sugar in it.

Well, I don't want to take this off-topic, but sugar in pancakes? I've never heard of that. Maybe it's a regional thing I suppose.

Getting back on-topic, I do like the tapioca idea as mentioned by SarahTorg. Something tells me soy lecithin might work instead of egg, so it won't have an egg taste. Guar gum may help somewhere in there too. I get the impression that the recipe would need to be more of the gum/emulsifier end of the spectrum - sorta the opposite of having a dough without the gum. It would be stiff, with no "rubbery" quality. A wrap needs to be very pliable, so it's nearly all gum and little flour. That's why egg alone will bend more without falling apart. I recall eggs have lecithin, and one main reason for using them in cakes is the rubbery type of quality they impart to the dough.

[Jestgar]

There are recipes for buckwheat crepes that have no flour. It's common i one of the regions of france.

[AmyTopolski]

  angel_jd1 said:

I'd be interested if you come up with one. I've never had crepes, but would a recipe for those work? Hummmmm....you have my mind going

-Jessica

Recipe for crepes

1/2 cup rice flour

1/2 cup cornstarch

1/2 cup tapioca flour

2 tsp sugar

1/8 tsp salt

2 tsp baking powder

1 tsp baking soda

2 eggs beaten or egg replacer

1 1/4 cups milk or milk substitute

2 tbsp oil

1 tsp vanilla

combine dry ingredients. In a seperate bowl combine wet ingredients and mix well. Add dry ingredients and mix until smooth. Batter should be thin. Pour about 3 tbsp into a buttered skillet or on a griddle. Cook flipping only once.

[rbh]

My family is also always on the quest for a good gluten-free tortilla. We have a good one for a tortilla that you need to roll out; it is posted on our new blog (www.glutenfreediscoveries.blogspot.com). I'm intrigued by the idea of a tortilla that you don't have to roll -- I'm going to try the recipe for the poured one that has been posted in this thread, but substitute sorghum flour for the bean flour. I'll let you know how it turns out!

Rochelle

[BeeBee]

I've tried a Brown Rice Tortilla made by Food for Life. I bought them at Whole Foods. I warmed between wet paper towels in the microwave for about 20 seconds and then filled. I thought they were pretty good. We also tried the Don Pablo brand. Don't waste your money on those. They crumbled and tasted horrible!