Ww 1 Pt And Gluten Free Puda Flatbreadwraps Recipes

QUICK AND EASY GLUTEN FREE FLAT BREAD WRAPS

Steps:

• Mix together the flour, water and salt and leave to stand for 10 minutes.
• Lightly oil and heat a heavy based frypan.
• Stir batter and place a few spoonfuls at a time into the pan. You can shape as oval or rounds.
• Cook until lightly browned underneath then flip over and cook the other side.
• Serve either hot or cold.
• Note: you can use any GF flour eg. purchased flour mix, rice flour, soy flour, maize or gramma flours. For a good purchased brand in Australia- I would recommend "Orgran" brand. You can buy it in most supermarkets and health food stores.

GLUTEN FREE BUCKWHEAT WRAPS

Steps:

• Pour carrot juice into a bowl.
• Whisk in the buckwheat flour until combined.
• Whisk in the arrowroot and season with the nutmeg and sea salt.
• Check the consistency - it should flow like a crepe batter - you can adjust by adding a little more buckwheat flour or carrot juice if necessary.
• Cook just like crepes in a pan by lightly oiling with little coconut or olive oil then pouring the batter just enough to coat the bottom of the pan.
• Cook for 1 minute and flip over with a spatula to cook the other side for a few more seconds.
• Cool the wraps on a plate and store between sheets of grease-proof paper.
• Store wrapped in the fridge for up to 3 days.
• Makes 10 wraps.
• NOTES:.
• Swap the carrot juice for beetroot juice for a lovely crimson colored wrap.
• Swap the carrot juice for spinach or kale juice for a lovely green colored wrap.
• Add fresh chopped garden herbs or a little cayenne pepper to the wrap mix before cooking to boost flavor.

WW 1 PT AND GLUTEN FREE PUDA FLATBREAD/WRAPS

Steps:

• Mix altogether until an easy pouring consistency. PLEASE NOTE: I always have to add quite a bit more water. I think how much you add will depend on your gram and rice flour. The rice flour I get here in New Zealand absorbs a lot of moisture. Don't be fooled into thinking the mixture is too runny and won't work - it should be an easy pour, not watery, but not a slow pour.
• Use 1/2 cup approximately to make 1 6 inch bread. Oil spray your pan, and spread mixture out as far as possible. Cook until dry on top and then 30 seconds longer. Spray top again and turn over. Cook 2 minutes.
• It is important to put these straight under a tea towel in order to stop them from drying out and cracking when folded. Can be kept in fridge covered in cling wrap for several days.