Almond Flour Wraps (Gluten-free)
These gluten-free wraps are spongy, chewy, and remarkably flexible. Use them for sandwiches, for crepes, or for just plain eating. Ingredients below are for approximately 8 7-inch-diameter wraps.
- 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.
Calories: 173kcal | Carbohydrates: 17g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 304mg | Potassium: 40mg | Fiber: 1g | Sugar: 2g | Vitamin A: 137IU | Calcium: 64mg | Iron: 1mg