This is a recipe I found on Active Low-Carber forums, created by a member named LCstudent. I made two minor changes to his recipe. I doubled the recipe, as I don’t want to go to the trouble for just two wraps! Also the original recipe calls for 1/4 tsp. honey or molasses and I substituted that amount of granular Splenda. I used these today for Chicken Quesadillas and plan to try a grilled cheese with these next! I also plan on experimenting with this recipe for dessert crepes as well. I can see cherries jubilee or a strawberry filling in these in my near future 🙂 These are very fragile, so I found it tricky to pick up and eat in my hands. So I ate the quesadilla on a plate and used a fork. I’m going to play around with this recipe and see if I can get it to be a bit less fragile so it can live up to its name, a true sandwich WRAP!
This is what they looked like after cooking.
Note the lower left one I tried to get off the pan too soon. It wrinkled up a bit. Let them cool a few minutes and then slide a metal spatula under each of the four quadrants and then they will come up just fine. If you have a no-stick sheet, I’d recommend using that (I don’t have one and keep meaning to get one). This recipe is not acceptable for Induction.
4 T. flax seed meal
2 T. sesame seed meal (or 2 T. more flax meal if on Induction)
4 T. almond flour
2 T. oat flour (or 2 T. more almond meal)
1 tsp. protein powder
1 tsp. xanthan gum, guar gum (or psyllium powder)
¼ tsp. sea salt
½ tsp. baking powder
½ tsp. olive oil
1 tsp. vinegar
2 T. cream
½ tsp. granular Splenda
1/2 c. water
OPTIONAL: Herbs & spices of your choosing (I used none)
DIRECTIONS: Preheat oven to 375º. Line a 13×15 sheet pan with parchment or grease a sheet pan well. A non-stick pan will work if you have one. Mix dry ingredients in small bowl. Add in wet ingredients one at a time and whisk after each addition. Using a spoon, scoop the batter onto the baking sheet in four equal piles. Wearing a plastic glove or putting your hand into a sandwich baggie, carefully pat the dough down to 1/8″ thickness, trying to get it as even and smooth as possible, to avoid “hills and gullies” that will brown unevenly. 🙂 I found frequent moistening the plastic glove with water helped a lot with this step. Be patient as this takes a while. I shaped mine rectangular as you can see; you may prefer round. Bake at 375º for 10 minutes (time will vary with ovens. You don’t want to over bake or they’ll get brittle.
NUTRITIONAL INFO: Makes 4 wraps, each containing:
12.4 g fat
8.4 g carbs, 4.2 g fiber, 4.2 NET CARBS
57 mg. sodium
7.3 g protein
2 thoughts on “Gluten-Free Wraps”
I just found your site and I am glad I did. I will definitely try the dumplings. I was looking for a low-carb wrap recipe WITHOUT flax. What would you suggest to use instead?
Here is my article about flax–perhaps you can help get the word out about the dangers of the over-consumption of flax. http://carbwars.blogspot.com/2013/02/wheat-belly-cookbook-review-is-flax-new_3.html
WELCOME, Judy! I’ve been a follower of your blog for some time and am honored you stopped by. I have eliminated wheat ever since reading Wheat Belly, too. I try to avoid large amount of flax meal, but I haven’t totally eliminated it from my diet yet, as all the low-carb flour alternatives are pretty new to me and frankly, pretty difficult to work with to achieve an end product comparable to its higher-carb flour-laden cousin. But I keep pluggin’ along, reaching for that ever elusive baked goods Nirvana. I’m hoping to eliminate flax entirely, and most grains, too, all but my beloved oat fiber. THAT I will not eliminate because it simply is too nice of an enhancer to ditch it. I’ve just this week started experimenting with lupin flour and made my first recipe with it last night (lemon cookies: https://buttoni.wordpress.com/2013/02/20/lupin-lemon-cookies/). I’m so impressed with the results there, I’m going to do further kitchen testing of this extremely low-carb flour in other uses. A website called ChocolateChilliMango recently posted an incredible looking bread made from lupin flour also. I think this stuff definitely has potential for a wrap and I might try it in my Naan recipe (https://buttoni.wordpress.com/2010/08/01/indian-naan-wraps/), subbing in for the little bit of flax in that recipe, and see how they come out. The Naan recipe, as written, was a nice, flexible little wrap, so it’s worth a test using lupin flour I think. I’m not peanut sensitive, so lupin flour shouldn’t present any issues for me. But there have been reports it bothers some with peanut allergies.