INGREDIENTS
- 1 cup gluten free four of your choice (buckwheat, rice, gluten free white or brown flour)
- 3/4 cup water
- 2 tbsp. oil (olive/vegetable)
- 1/4 tsp. salt
- Pinch of xantham gum (optional)
DIRECTIONS
- Mix together the flour, salt, water and 1 spoon of oil.
- Leave to stand for 10 -15 minutes.
- Heat a little oil in a heavy frying pan until it starts to smoke. Your mix should resemble a smooth pancake batter.
- Stir the batter then put 2-3 spoonful’s into the hot pan. Smooth the batter out to form a circle if necessary.
- Cook on a medium heat until air bubbles appear. Turn the flat bread and cook the other side.
- Either roll up with your favorite filling and enjoy straight away, or stack cooked flat bread wraps on a plate (with a sheet of baking paper between if necessary), covering with cling film or foil to stop them from drying out.
Let’s Talk Nutrition:
- Gluten-Free Option: This recipe uses gluten-free flour for celiacs. Those with these conditions must avoid gluten to avoid digestive issues and other health issues.
- Ingredient Control: Making your own gluten-free flour mixture lets you choose ingredients. Buckwheat and rice flours are better for gluten-sensitive people, and xanthan gum is optional.
