TEBO’s GLUTEN FREE DAIRY FREE EGG FREE WRAP RECIPE

There’s no need to pay big money for the simple pleasure of creating home made vegan wraps at home filled with all manner of fresh ingredients. Below is a well-tested recipe for tasty, pliable wraps that will satisfy your hunger for healthy fare.

INGREDIENTS
- 1 cup corn flour
- 1/2 cup tapioca starch
- 2 tbsp sugar
- 2 tsp xantham gum
- 1/2 tsp salt
- 1 tsp white wine vinegar
- 2 tbsp extra virgin olive oil
- 1 serving of my egg replacer recipe
- 1 1/2 cups water

INSTRUCTIONS
In a large mixing bowl thoroughly combine all of the dry ingredients.

In a small mixing bowl prepare 1 serving of my simple egg replacer recipe.

Ad the egg replacer mixture, white wine vinegar and olive oil to the dry ingredients

Slowly add the 1 1/2 cups of water while mixing thoroughly to ensure consistency. The goal is to add enough liquid to give your mixture a loose crepe batter consistency.

Preheat a large non-stick skillet to medium high heat. Drizzle a little oil before cooking each flatbread and use a large soup serving spoon to deliver consistent amounts of batter to the frying pan.

When adding batter to the hot pan, it often helps to swirl the pan in a slow circular motion to get full coverage and spread the flat bread wrap as thin as possible.

It’s important to resist the temptation to flip the wrap too early. Make sure to brown the wrap at least a little before flipping, and be sure to brown sufficiently on the second side as well before removing from the heat … every stove is different so if you find the wraps are taking a long time to brown, don’t be shy to turn up the heat a little. There’s always a sweet spot on electric stove tops where you get the heat as high as possible but stop just before it stays on all the time and turns bright red.

The wraps freeze well, either store them flat or roll them in your favourite frezer treatment to save space.

Let me know how yours turn out!