Shop bought gluten-free tortilla wraps are expensive! And, when you look at the ingredients you’ll see that they contain all sorts of crap.
I use wraps for lots of different kinds of things; pizza bases, hummus and falafel wraps, enchiladas, and fajitas.
I would find it virtually impossible to survive without them. So fall all those eating gluten-free, here’s my gluten-free tortilla wrap recipe.
SERVES: 6 tortillas
- 1 1/2 cups brown rice flour
- 3/4 cup corn starch or corn flour
- 1 cup boiling water
- Coconut oil, for cooking
- 1/2 tsp pink Himalayan salt.
Whisk together the flours and salt. Add water and mix with a wooden spoon. Knead the dough for a few minutes and then leave to rest for a few minutes. In the meantime, heat up your pan. Add more water gradually if the dough feels dry.
Divide the dough up into six balls. Roll balls into thin, round tortillas, one by one, between two pieces of baking / parchment paper.
Add a tbsp of coconut oil to the hot pan. Add one tortilla and cook for 1-2 minutes on each side, and cook the rest of the tortillas one by one. Once cooked, stake on a plate and keep covered and serve after 20 minutes. Alternatively, store in an airtight container, in a cool dry place.
Like this recipe? You should check out my Free Chronic Fatigue e-Cookbook, which includes 10 nourishing recipes specifically for those with fatigue conditions. Or, share this recipe or my cookbook with a friend!