So I figured that there had to be a cheaper way to have gluten free wraps. I have tried several recipes for wraps. I’ve not been very pleased with them at all. I started thinking of them as more of a crepe by accident.
I have made crepes several times in the past but had not since the allergies. Today I made two different kinds; plain and sweet. Oh my, so good!! I don’t know why I hadn’t thought of it sooner.

Basic Wraps (Gluten Free)
2 eggs
1 1/4 c. almond or rice milk (or desired milk)
2 tsp. canola oil
2/3 c. gluten free flour mix
1/3 tsp. xanthan gum
1/4 tsp sea salt

Whisk together your eggs, milk, and oil. In another measuring cup, mix together flour, xanthan gum, and sea salt. Add to egg mixture. Mix well. Put a non stick frying pan on medium heat. If its not non stick, then add a little oil. When the pan is hot put about 1/3 of a cup of batter into frying pan. Pick up the pan and swirl around the batter so it covers the whole bottom of the pan and is like a thin pancake.

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Let it cook for about a minute, then loosen the edges with a spatula, and flip over. Let cook another minute. Transfer cooked wrap to plate. Put parchment paper between wraps.

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When all are cooked(my batch made six), use then or cover with plastic wrap and store in the fridge unfilled for up to about three days. You can also freeze them for future use.

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Fill them with a variety of things. This one had pizza sauce and an egg white omelette in it.
They freeze really well. When you want one just take it out of the freezer for a few minutes then fill it.
I even used one as a pizza crust, heating it in the frying pan.

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You can eat it flat or fold it over.

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