Ww 1 Pt And Gluten Free Puda Flatbreadwraps Recipes

GLUTEN-FREE FLATBREAD (1 BOWL, 20 MINUTES!)

Steps:

• In a medium mixing bowl add light coconut milk, olive oil, and apple cider vinegar and whisk to combine.
• Add baking powder, sea salt, garlic powder, and dried oregano and whisk to combine. The mixture will likely fluff up and foam from the reaction of the baking powder and apple cider vinegar. This is normal and good!
• Next, add coconut flour, oat flour, and potato starch and stir with a wooden spoon to combine. Let rest 5 minutes uncovered.
• At this point you should have a dough that is malleable and very slightly tacky but doesn't stick to your hands. The dough should start pulling away from the sides of the bowl when the right amount of moisture is achieved, and it shouldn't be crumbly at all. Add a bit more of each flour until you reach the right consistency.
• Scoop out 1 ball of dough (~3 Tbsp in size) and place between two pieces of parchment paper. Use a rolling pin to roll into a thin oval shape slightly larger than 1/8-inch thick. For fluffier, thicker flatbread roll to slightly less than 1/4-inch thick and cook slightly longer. NOTE: If sticking or too tacky, add a light dusting of GF flour to the dough while rolling out (optional - shouldn't be necessary).
• Heat a skillet (cast iron is best, or non-stick) over medium/medium-high heat. Once hot, spray or drizzle with a little oil. Then use hands to carefully transfer the dough to the pan. If it cracks at all, just carefully and quickly patch back together with your hands (be careful not to touch the hot skillet).
• Cook for 2-3 minutes or until the underside is golden brown. Bubbles may form while it's cooking - that's normal and good. Flip carefully and cook for another 2-3 minutes. Lower heat as needed to ensure it doesn't burn. You'll know it's done when both sides are golden brown.
• Repeat this process until all dough is used (~6 large or 10-12 mini flatbreads as the original recipe is written).
• Store leftovers covered in the refrigerator or at room temperature for up to 2-3 days. To freeze, place cooked, cooled flatbread in a freezer-safe container or bag (adding parchment paper between each flatbread will prevent sticking) and freeze for up to 1 month. As with most bread, best when fresh.
• To serve, either heat from frozen in a toaster oven, thaw overnight and then heat in a skillet, or microwave from frozen until warm.

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.