These gluten-free Buckwheat Blender Wraps are delicious, soft and flexible. They have a nice "grip" and are less dry than tortillas for example. I've got to admit here that I find store-bought gluten-free wraps are much like tasteless cardboard that break apart with minimal contact. No wonder many people think gluten-free products are awful! To me, this is such a shame as gluten-free cooking can open up a world of interesting, new and nutritious ingredients like buckwheat flour.
My instructions are detailed, but these are very easy to make. Please note the size is smaller than burrito-sized wraps, so I suggest not overfilling them - serve two for each adult rather than one. Salad leaves (esp. ones with big stems) and cabbage tend to take up a lot of space as a filling, so be careful not to use too much of these or the wrap may break a little. Most of the fillings should either be soft or shredded as fine as possible, especially cabbage. The gelatin in the recipe is essential as a binder and gives the wraps some extra strength without making them brittle.
Before we get to the recipe
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Buckwheat Blender Wraps
Equipment
- 1 28cm (11 inch) non-stick frypan
- 1 Blender
- 1 liquid Measuring cup
- 1 ⅓ cup dry measuring cup
- Measuring spoons
- 1 flexible turner eg. Pyrex brand
- 2 tea towels
- 1 whisk or fork
- 1 small bowl
Ingredients
- 4 teaspoons gelatin powder non-hydrolysed
- ¼ cup hot water
- 2 ¼ cup room temperature water
- ⅓ cup light-flavoured extra virgin olive oil
- 1 ¼ cup light buckwheat flour (187 grams)
- ½ cup tapioca flour/starch (58 grams)
- 1 teaspoon cooking salt
Instructions
- Start by preparing the gelatin. Place the gelatin in a bowl, add the ¼ cup hot water and whisk or stir with a fork. Remove any lumps.
- Place the oil and 2 ¼ cup water into the blender, followed by the gelatin mixture (use a spatula). Finally, add the dry ingredients.
- Blend everything for a few minutes until smooth. Take the lid off the blender, scrape the sides down with a spatula and blend again briefly.
- Heat the non-stick pan without oil on med-high heat or medium if your pan tends to get quite hot. I don't recommend using any oil in the pan as it sometimes prevents the wraps from setting properly. Lay out the clean tea towels on a bench.
- Once the pan is hot, briedly blend the mixture again and immediately fill a ⅓ measuring cup.
- Quickly stir the mixture before pouring into the pan. Pour measured batter into the pan, and immediately swirl the mix around the pan to cover it completely, using wrist action. The faster the better!
- Try not to have any gaps, but if you do, then add a tiny bit more mix to fill in the gaps (the measuring cup often has a few drops left in it which can be used to fill in gaps).
- After 2-3 minutes (or the corners have curled up from the sides) very carefully lift a little of one side of the wrap with a finger and then slide the egg lifter underneath all the way to the middle. The idea is to flip it very quickly so it doesn't get stuck halfway during the flip. Practice makes perfect! If it breaks, it probably needs a little longer before flipping. Careful not to overcook as they will be more prone to breaking.
- Cook the other side for 2 minutes and then remove. Place the wrap on a clean tea towel to let cool. I don't recommend paper towel as they may stick.
- Repeat steps above and let the wraps cool down before using.
- When using the wraps, be careful not to overfill or use overly wet ingredients. It's a good idea to place some lettuce first in the spot you will be placing your ingredients to prevent the wrap getting soggy.
- StorageSeparate each wrap using tea towels or wax paper (I don't recommend paper towels as they stick). Place one wrap on a dinner plate and then use a folding method to separate each wrap with tea towels (or use wax paper pieces). By using ¼ of the space of each tea towel and folding over each wrap, you can fit 4-5 wraps per tea towel (ie. place wrap on tea towel section, fold over, place another wrap, fold over and so on). Once all wraps are separated, cover the plate with wraps with a plastic bag, then wrap tightly and transfer to the fridge. They will keep for around 2 days.
- To freezeThese wraps can be frozen flat on a parchment-lined baking (cookie) sheet. Place them individually (no stacking) and freeze. To store in the freezer, use greaseproof paper (or similar) to separate each one, then wrap in a bag and store between two flat items (eg. puff pastry packets or baking sheets). They need to be handled with care when frozen. They take around ½ hr to defrost and then need a bit of re-heating as mentioned above.
- To re-heat: Spray/sprinkle first with a little water, then microwave for 10-15 seconds until warm or re-heat in a pan on low heat for a few minutes.
Notes
- I haven't tested cast iron instead of the non-stick pan. I suggest pre-heating it then spraying a thin coating of oil before pouring the batter in. It may be harder to lift and tilt the pan around so that the batter is spread over the surface.
- Ensure to use non-hydrolysed gelatin powder, for example the red tin of Great Lakes brand
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