This recipe produces lovely flexible gluten-free tortilla wraps that are ideal for lunch boxes and are a delicious alternative to sandwiches. Children enjoy rolling out these wraps as the dough is soft and easy to handle. The wraps can be made in advance and kept in the fridge. Just pop them in the microwave for a few seconds to warm them through before use. They also freeze well if layered between sheets of greaseproof paper, so you can defrost as many as you need.
Makes 12 medium-sized wraps
- 450g plain white gluten-free flour* plus extra for dusting
- 150g tapioca flour
- 1 tsp fine sea salt
- 380–400ml water
- Cut out 2 rounds of greaseproof paper each measuring approximately 25cm and mark a 20cm circle on 1 of the rounds to act as a template if you want to produce perfectly circular wraps.
- Making the dough. Place all the dry ingredients in a large bowl.
- Bring the water to the boil and pour 400ml into measuring jug.
- Carefully pour 350ml of the boiling water into the dry ingredients and stir with a round-bladed knife to bring the mixture together. It may be too hot to handle at this stage. You will find that as you mix, the mixture will form balls and less of the dry flour will remain in the bottom of the bowl.
- Continue gradually adding sufficient water to produce a soft but not sticky dough (the consistency of play dough). Ensure the dough is cool enough to handle, bring the dough together to form a ball and lightly knead until smooth.
- Cut your dough into 12 equal-sized pieces. If you want to produce even sized wraps you can weigh the dough. Place the pieces of dough in the bowl and cover with a damp tea towel to prevent it drying out.
- When you are ready to roll out the dough, place a frying pan measuring at least 20cm on a medium heat.
- Rolling out the dough. Place the greaseproof paper circle with the 20cm circle marked on it on the worktop. Sprinkle with a pinch of flour. Place the first piece of dough in the middle of the circle and lightly flatten it. Sprinkle the top of the dough with a pinch of flour.
- Place the second round of greaseproof paper on top of the dough and roll out the wrap until it is the required size.
- Check that your frying pan is hot and just starting to smoke slightly.
- Cooking the wraps. Remove the top round of greaseproof paper and pick up the wrap still on the bottom paper and carefully turn upside down into the hot frying pan. You should then be able to remove the second circle of paper easily.
- Cook the wrap over a medium to high heat for 1-2 minutes until the underside has dried out and has small golden spots. Keep a close eye on the first wrap and if the spots are very dark, turn the heat down. Once you have got to grips with cooking the first wrap, you will find regulating the heat for the remaining wraps much easier.
- Using a spatula, turn the wrap over and continue cooking for a further 1-2 minutes until cooked and is no longer opaque.
- Transfer to a plate and cover with a tea towel whilst you roll out and cook the other wraps. Place each cooked wrap on the pile and keep covered to prevent them from drying out while you cook the remaining wraps.
- When ready to use, place your choice of fillings down the middle of each wrap and roll up, tucking the bottom in as you roll to keep the fillings inside. The filled wraps can then be served straight away or wrapped in greaseproof paper or foil.
* I used the gluten-free Plain White Flour mix by Doves Farm available at most larger supermarkets, which contains a blend of rice, potato, tapioca, maize and buckwheat. If you use a different blend of flours, you may have to adjust the quantity of water.
Check out Yummy Recipes for Eczema Babies & Kids for more free-from child-friendly recipes.
Here at ScratchSleeves, we don’t just share our experiences of bringing up an eczema child and favourite allergy-friendly recipes, we also manufacture and sell our unique stay-on scratch mitts and PJs for itchy babies, toddlers and children. We now stock sizes from 0-16 years in a range of colours.