Last updated on November 12th, 2021
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 are 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!
Hungry for more? Get my email updates and subscribe to my YouTube channel.
xKevin
Here’s the printable recipe, plus a video that will show you the whole wrap-making process:
Almond Flour Wraps (Gluten-free)
Ingredients
- 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
Instructions
- 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.
Video
Nutrition
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Honor says
Looks great! How long will they keep (assuming they aren’t all eaten right out of the pan)?
Kevin Lee Jacobs says
Hi Honor – I tested a few wraps for storage. Sealed in a zip lock bag and refrigerated, the wraps remained fresh and flexible for 24 hours. Then I…ate them.
Neil says
Have you any recommendations for a lower carb alternative for the tapioca flour?
Kevin Lee Jacobs says
Hi Neil – I know these wraps are terrific when made as described above. Tapioca flour gives the wraps awesome elasticity and a bread-like texture.
Betty in Arlington says
Good morning, Kevin,
I was just thinking of making crepes, GF of course, after coming back from church this afternoon! Thank you for the recipe!
Grani Frani says
I do think you meant when flipping to other side , 15 seconds not minutes . Have to try these this week.
DCD says
These look and sound wonderful! I am thinking about making them for my Super Bowl Party. I can’t do regular milk. Do you think that cashew milk will work in its place?
Kevin Lee Jacobs says
Hi Betty – Enjoy!
Hi Grani Frani – Thanks for catching that. Yes, seconds not minutes! Printable is fixed now.
Hi DCD – I’ve not made these with cashew milk. Feel free to experiment!
Beth Y says
Kevin, this recipe sounds great. Do you think using salted butter would make a difference in the recipe?
Sharon says
Happy Sunday to you from wintery Michigan! Your timing is impeccable!
3 months ago I started a FODMAP diet, adding to it Gluten Free and Dairy free. It is quite a challenge! I will use Lactose Free milk, of course. You are right about the gluten-free breads available… I can’t wait to try these out!
Mariska L says
Hi Kevin, thanks for the almond flour crepe recipe. I’m going to try it today. I’ve been using a lot of almond flour lately since my Costco store has been offering their Kirkland brand in 3 lb. bags for $14.99. You can also buy it online from them as well. They make baking with almond flour more affordable.
Renee Coursey says
Hi and good morning from Idaho! Do you keep your almond flour in the refrigerator? I think I
read that it was a good idea to do that. Could these wraps be frozen or best eaten while fresh?
I have missed eating good crepes since I have been gluten free. Looking forward to trying these
as a morning crepe. Thank you
SHEILA says
Thanks Kevin . They look good . Im not a fan of gluten free bread, but I will try those . I’ve never used almond flour or tapioca flour, so exited to try .
Kevin Lee Jacobs says
Hi Sharon – Let us know your lactose-free wraps work out for you.
Hi Mariska – Thanks for the Costco tip. Sounds like a real bargain!
Hi Renee – The wraps/crepes are at their delicious best when fresh. I know some people store almond flour in the freezer; I store mine in a cool, dark pantry.
Kevin Lee Jacobs says
Hi Beth Y – Feel free to use salted butter in this recipe.
Hi Sheila – You might be surprised — just as I was — to discover how wheat-bread-like these wraps are. Let us know how they turn out for you!
Dianna says
Hi from Ontario Keven..
Kevin how long would this batter keep in the refrigerator if you wanted to make fresh each day?
Kevin Lee Jacobs says
Hi Dianna – Since the batter comes together in about 60 seconds, I’ve been making it fresh every day for the past 7 days. Not sure how batter would hold up if refrigerated overnight.
Anne-Marie Deryaw says
Yum, yum, yum! I will have to go out to buy these flours and will definitely make them. Just wondering how great these would be for veggie burgers or veggie burritos!
Regina says
Kevin, thank you so much for the recipe! I had to try this immediately. Unfortunately, I had to substitute the almond flour for garbanzo flour and tapioca for arrowroot (used a quarter cup less of arrowroot flour) everything else remains the same. I was out of the original two. Guess what! They where a little thicker than yours, but crispy, hardy ,soft and springy. And tasty Can’t wait to try them with the correct ingredients!
Wendy says
I’ll make these as soon as I get the tapioca flour. They look appetizing and versatile, too. Thank you for this cool recipe. But You’re the Top is by Cole Porter.
Toni O'Brien says
Wow, I am so happy….. for several reasons. I eat gluten free and I am so with you on loathing gluten free commercial breads. I feel like I must be eating slightly moistened cardboard. So can’t wait to pick up some of the ingredients to try these. You may become my first love!! Also happy to read that you sway your hips as you work because if I believed all the comments you make about how you eat your creations, you would weigh a ton!! I love your humor and your sharing/writing style. Keep ’em coming, buddy. You help make my Sundays delicious!
Kevin Lee Jacobs says
Hi Regina – So happy your garbanzo bean flour/arrowroot version worked out well!
Hi Wendy – Yes, Cole Porter!
Hi Toni – Thank you for such a kind comment. When my hips sway as I’m whisking away, the whole house shakes 🙂
Nancy Bazemore says
Can’t wait to try these–with your flours and lactaid– but do you have an idea for a butter substitute–? Love your recipes and comments. Nancy
dawn says
i have all the ingredients on hand except tapioca flour. i do have cassava flour. will the work?
Kevin Lee Jacobs says
Hi Dawn – Use tapioca flour. It contains more starch than cassava flour (even though both flours come from the cassava root).
Belinda says
Kevin, I blanched at the thought of using cow’s milk. Like many gf eaters, I stay far away from fresh dairy. They say the offending proteins are very similar.
However, because it’s you and Mr. Fox, I went for it. I thawed some mixed berries and made myself the first berry crepe I’ve had in years….Five years seems about right. That’s why you get 5 stars and a sincere “Thank you”.
Kevin Lee Jacobs says
Hi Belinda – So pleased. Thank you for the 5 stars!
Carol Reynolds says
Hi Kevin, I’m allergic to almonds. What other type of flour can be substituted for the almond flour? I always look forward to your Sunday morning email. Thank you, Carol
Kevin Lee Jacobs says
Hi Carol – In comment #19 above, reader Regina made the wraps with chickpea (garbanzo bean) flour. Worth a try!
Molly says
Hi Kevin. Thank you for this wonderful recipe. I’m giving it 5 stars in advance because I have yet to try a recipe of yours that was not wonderful! Do you think a batch of these could be frozen for future use? Also, as some people are concerned about the carb count, I was thinking that perhaps a higher fat alternative to the milk (half and half or heavy cream) would lower the carb count somewhat for those who do not avoid dairy. Just a thought. Thanks again for sharing!
Mary Post says
This looks good and my daughter will try as she is on a gluten free diet.
Thanks Kevin
gloria says
I have so many friends who have various allergies and food problems-
Thank You for providing us with tested recipes to make our home a happy and welcoming entertainment center!!
Michelle says
Is that 173 calories for 8?
Lisa says
i have tested freezing of a few of these wraps, and i think it is even a better option than refrigerating them = ] i put them in a ziploc with a piece of parchment between each one and then warm them up in the skillet and even after a few days they were still perfect! thanks Kevin!
Kevin Lee Jacobs says
Hi Lisa – Great information re: freezing. Thank you!
Karrie says
Hi Kevin!
The wraps look delish! I had the same question as Neil. Has anyone tried any low carb subs for the tapioca flour? I want to try these, but my husband is doing keto (and I should be, lol).
If I find something that works, I’ll let you know. I love love love your blog—we share many common interests, and you seem delightful. 🙂
Lauren says
I served these tonight alongside a homemade Indian dish and told my kids they were roti. Perfect for mopping up palak paneer!! These are so so easy to make! Kevin, you simplest recipes are my absolute favorite! I’m adding these to my regular rotation. I serve your garbanzo flour fritters at least once a month at my house! Thank you for sharing this!
Kevin Lee Jacobs says
Hi Lauren – I’m so happy the wraps worked out for you!
Liz Lawless says
This recipe sounds wonderful! Is tapioca flour just pulverized tapioca?
marcy stollon says
Looking forward to trying them (might be tonight!) I am dairy free so will use avocado oil instead of the butter.
Heather says
These were AHMAAAZING!!!! So good I used up all my carbs for the day in one sitting. Like Neil earlier in the comments, I need something lower in the carbs department. Will try replacing the tapioca with golden flax ground fine. I hope that works. Thank you for sharing!
Heather says
These were AHMAAAZING!!!! So good I used up all my carbs for the day in one sitting. Like Neil earlier in the comments, I need something lower in the carbs department. Will try replacing the tapioca with golden flax ground fine. I hope that works. Yummy! Thank you for sharing!
Kevin Lee Jacobs says
Hi Heather – I’m so glad you enjoyed the sandwich wraps!
Karen D Zink says
Can you tell me if you can use coconut or almond milk as a substitute for the whole milk?
Kevin Lee Jacobs says
Hi Karen – These wraps should work out fine with coconut milk. Enjoy!
Nanette Kelsey says
Hi Kevin,
I just made these and they are so good. Wonderful flavor and like you said slightly chewy and great with the egg and bacon. I ended up wanting to make another batch doubled so I did.
During the pandemic and California fires I had to go to three stores to find tapioca flour and I’m glad I found it. Definitely worth the search.
Thank you
Kevin Lee Jacobs says
Hi Nancy – I’m so glad these wraps worked out for you. Also, I’ve seen pictures of California’s fire-orange sky. Please stay safe!!!
Bonnie Lee says
Kevin, you rock! Ever since I was diagnosed as gluten intolerant I have been sourcing gluten-free recipes, especially bread because gluten-free bread is a ridiculous $5 – $8 a loaf! This is the absolute best GF bread recipe I have ever tried. I really like that there are so few ingredients and they are all-natural. A great big hug and thank you so very much!!! <3
Kevin Lee Jacobs says
Hi Bonnie Lee – Thank you for your nice comment. Ditto for the 5 stars. And I agree with you — the GF breads from the supermarket are tiny, expensive, and generally not worth eating!
Beth C. says
Love these! The texture is just right for me. And they taste great! I’ve been doing the breakfast wraps with them. Success!