Sandwich Wraps, GF

prep time:: 10 minutes
total time:: 25 minutes

Makes 1 rectangular wrap

Ivy, This is great for making sandwich wraps. Easy too! --Nicole Recipe from Kate Chan “Gluten Free Lunch To Go: Ideas for What to Pack” (http://glutenfree.wordpress.com). She has a GREAT online recipe blog for gluten free cooking and baking!

ingredients

1/4 cup sorghum flour
1/4 cup millet flour
1/4 cup potato starch (NOT flour)
1/4 cup tapioca starch
1 Tablespoons yeast
2 Tablespoons powdered buttermilk or non-dairy powdered milk
2 teaspoons xanthan gum
3/4 cup of warm water (+/- tablespoons of water)
1 1/2 teaspoons agave nectar or honey
1 teaspoon olive oil
1 teaspoon apple cider vinegar
3/4 teaspoons salt
3/4 teaspoons cracked black pepper
3/4 teaspoons cumin* 3/4 teaspoons dill* 3/4 teaspoons fennel*
(*Feel free to omit the seasonings (but not the salt) if you prefer a plain flavor.

directions

1
1. Preheat your oven to 400F.
2
2. Mix together the dry ingredients in the bowl of your mixer – sorghum, millet, potato starch, tapioca starch, xanthan gum, yeast, powdered buttermilk, salt and optional seasonings.
3
3. Mix together the water (start with 3/4 cup), agave nectar, olive oil and vinegar.
4
4. Pour the liquid ingredients into the dry and mix on low until blended. The dough should not resist the beaters and bounce around in the bowl but rather be more of a soft cookie dough – maybe even a bit more wet.
5
5. Beat the dough on high for 2 minutes
6
6. Line a jelly roll pan with parchment paper. Spread the dough as thinly as possible to cover the 10 x 15” jelly roll pan. (To do this, I used a rubber spatula and dip it in to warm water to keep the dough from sticking.)
7
7. Bake at 400F for 13-16 minutes until the top begins to brown and the edges are browned. Let cool completely before storing in an airtight bag. (I rolled mine up in the parchment paper and then tucked it in to a gallon size Ziploc.)

notes

If you don't have buttermilk powder, I used ¾ cup warm rice milk (or goat milk) plus 1 ¼ tsp cream of tartar in place of buttermilk powder and omitted the warm water, just using a tbls of water if the dough seemed too thick. Add as in Step 2.

Source: Nicole Wang