I can’t stop eating these almond flour sandwich wraps. They’re wonderfully spongy, delightfully chewy, and remarkably bread-like. They are gluten-free too, if that matters to you. Easy to make? Yeah, baby. The only ingredients they require is almond flour for structure, tapioca flour for elasticity, milk for richness, and some melted butter and salt for flavor. Pop into my kitchen, and I’ll make a batch for you:
Almond Flour Sandwich Wraps
First, tip 1 cup almond flour into a medium bowl. (This is the same flour I use for this gluten-free Orange-Almond Cake.)
Then add 1 cup of tapioca flour…
And 1 teaspoon ordinary table salt.
While swaying your hips from side to side, whisk the dry ingredients to combine them.
Next, whisk in 1 cup whole milk…
And 2 tablespoons of melted, unsalted butter.
Now place a large, non-stick skillet over medium heat, and give it a short shot of non-stick spray.
When the pan is good and hot, ladle in almost, but not quite, 1/2 cup of the batter. Swirl the pan to create a disk that is approximately 7 inches in diameter.
Let cook until the underside is browned — 30-45 seconds. Then flip to lightly brown the other side.
Finish cooking the remaining wraps (or are they crepes?), but do not spray the pan again unless absolutely necessary to do so to avoid sticking. Non-sprayed subjects will be even browner — and therefore more beautiful — than the first wrap.
As you work, slide each wrap onto a wire cooling rack. The wraps can be stacked without danger of sticking.
Almond flour wraps are as flexible as a well-practiced yogi. You can fold them in half…
Fold them into quarters…
Or roll them up, burrito-like.
Of course, you can fill them with anything your heart desires. For lunch today, I spread the less-brown side with hummus (softened for 30 seconds in the microwave to make it spreadable).
Then I added some diced red bell pepper…
And a handful of lettuce greens.
Then I rolled up the works…
And tucked in the ends to hold everything in place.
The creamy hummus and the crunchy vegetables perfectly complimented the soft, springy texture of the almond flour wrap. You might like to make the same wrap some day.
In closing, I’d just like to say that I absolutely loath commercially-produced gluten-free breads. But these easy-to-make almond flour sandwich wraps? They are the arrow in my collar…Coolidge’s dollar…and Whistler’s mama. In other words, they’re the tops! (Oh, dear. My apologies to Cole Porter.)
So what are you waiting for? Make these delicious wraps today, okay? Just don’t do what I did the first time I made them. I ate every wrap the moment it came out of the pan!
Here’s the printable recipe, plus a video that will show you the whole wrap-making process:
Almond Flour Wraps (Gluten-free)
- 1 cup almond flour
- 1 cup tapioca flour
- 1 teaspoon salt
- 1 cup whole milk
- 2 tablespoons unsalted butter, melted
- Vegetable spray, for greasing the skillet
- Tip the flours and salt into a medium bowl, and whisk to combine. Then whisk in the milk and melted butter.
- Lightly spray a non-stick skillet with the vegetable spray. Set the skillet of medium heat. When the skillet is hot, ladle slightly-less than 1/2 cup batter onto the skillet, swirling the pan to create a disk that is approximately 7 inches in diameter. Cook until the underside browns -- 30-45 seconds. Flip to lightly brown the underside (10-15 seconds.) Subsequent wraps may not require additional greasing with vegetable spray. Transfer wraps to a wire rack to cool.
- If you are not using the wraps right away, let them cool completely. Then in a zip-lock-type bag, and refrigerate for up to 24 hours. Reheat wraps in a moderately hot skillet -- 5-10 seconds per side.