Wrap it up! An Allergen Free Wrap/Flat Bread for Breakfast, Lunch and Dinner.

wrap

It Doesn’t Look Exciting Till You Load it With Yummy Stuff!

I have been looking for a good wrap/flat bread for a long time.  My attempts have fallen short….until now.  I spent the day determined I was going to make a flat bread that could be used as a wrap, pizza crust or plain old flat bread.  Thirteen attempts and I gave up.  I put the remainder of the batter into the fridge and figured I would work out what to do with it the next day.

Sooooooo to my surprise with my first attempt the next day I had a perfect result!  I believe the key here is to let the batter sit.  This excites me because I can make up the batter and store in the refrigerator until I need it (I imagine it will keep for few days).

I used one package of Pancake/Waffle Mix and got 7 – 9inch wraps.  I also made them with the Yeast Free Bread Mix and got a slightly denser result but it was still very good.  They are very filling because of the fibre.  I made myself a sunbutter and banana wrap for lunch and it was enough to fill me up until dinner time.

My Favourite Things:

My favorite thing about this recipe is you can add whatever seasonings you want because there is not a strong flavour to them.  I added cinnamon to the ones I used for my sunbutter/banana wrap.  You can make up the batter without seasoning, then each time you make a new wrap just sprinkle the seasoning into the pan and mix gently and pop in the oven.  Each one can be personalised.

 Here is the recipe and Yep that is all the ingredients….

Put one package of mix in a large mixing bowl. Add the water gradually as you whisk it, to keep any lumps from forming. Once all the water has been added, mix until completely smooth and add salt and pepper as desired.

Let the mixture stand on the counter covered for 3 hours or more ( or over night in fridge) When ready to bake, heat the oven to 350′ degrees. Generously oil a 9 inch cake pan or medium Pizza pan (must have rim) Once the oven is hot, pour in the batter, covering the bottom of the pan.

Bake at 350 for 30 minutes, until golden. Remove from the oven when done and let cool a little before serving.

Top with whatever you want or wrap around your favorite sandwich ingredients

Flat Bread Notes:

When you take them out of the oven one side is nice and crispy (still very pliable) and the other side is very soft.  If you want both sides crispy take them out of the oven after 20 minutes, flip over and put them back in for 10 min.  I used a 9inch silicon cake pan and a medium non stick pizza pan.  I liked the silicon pan the best.

Pizza Crust Notes:

For Pizza crust I would use the batter made from the Yeast Free bread mix as it is a bit denser. Also pour a bit more batter into the pan and cook for an extra 10 min or until it is a bit more crispy, you will want to flip the wrap after about 25 min to ensure it is cooked all the way through.

Facebook Twitter Pinterest Linkedin Email

Related Post

One thought on “Wrap it up! An Allergen Free Wrap/Flat Bread for Breakfast, Lunch and Dinner.

  1. Michelle Schoffro Cook

    Thanks for this recipe. It sounds amazing. I was just saying to my friends that I really miss wraps and the gluten-free ones I’ve had just fall apart. This one sounds perfect. I can’t wait to try it.

Comments are closed.