The Best Homemade Wraps/Tortillas

They are so good and so REAL, you would never know they are also Gluten-free.

Since graduating as a Naturopath and Nutritional Therapist, many of the people I meet or cook for always ask me how to replace bread when it is a food, it seems, they cannot live without it. 

My answer is always the same: Do not stress about it!
If eating – or not eating – bread causes stress, you have already lost your battle. 

Therefore, I have come up with several gluten-free recipes; some are also grain-free and very delicious. This way, if you want to avoid wheat products and gluten, you can still enjoy a wonderful piece of bread and be happy about it.  

I was experimenting with making naan bread when, at one point, rolling the dough slightly thinner, I realised I had just made Tortillas. 
The taste is wonderful, and the texture is as close as possible to that of a regular tortilla made with wheat flour. 

Homemade grain-free wrap stuffed with avocado, smoked salmon and hard-boiled eggs

Recipe (Serves 10 Tortillas or 5 Naan breads):

250 g Brown Rice Flour
100 ml Water (warm)
65 ml Almond (or Rice) Milk
65 ml Coconut (or any vegetable) Oil
60 g Potato Starch (or Corn Flour)
5 g Xanthan Gum
5 g Salt
2 medium eggs
1 tbsp Honey (Brown Rice or Agave Syrup)
1 tsp Apple Cider Vinegar
1/2 tsp Cumin Seeds (toasted – optional)
1/4 tsp Baking Powder

1. Make the vegan buttermilk by mixing the vinegar into the milk.
Set aside for about 10–15 minutes or until it curdles. 

2. Stir the honey into the warm water and add the buttermilk.
Add the eggs and whisk until well combined.  

3. Combine the flour, potato starch, xanthan gum, salt and baking powder in a large mixing bowl.   

4. Stir the wet ingredients into the dry and stir until a dough forms. It should be somewhat wet and sticky. 
Let the dough rest for at least 30 minutes. You can also let it rest overnight in your fridge by placing it in a freezer bag or an airtight container. 

5. To maximise the flavour, heat a skillet over low-medium heat. You can also use a pancake pan or a non-stick pan. 
Lightly dust the countertop with some brown rice flour and potato starch so the dough does not stick to the surface. 

6. Divide your dough into 10 or 5 balls, about the size of a golf ball for the tortillas or slightly bigger to make naan bread. The shape of the ball does not really matter for naan bread, for it looks much more authentic if rolled freely; however, for the tortillas, making balls and rolling them evenly will produce perfect round tortillas. 

7. Flatten the dough one by one and, using a rolling pin, spread it out into a circle. If you are making naan bread, once it has been rolled into the ideal shape, sprinkle the cumin seeds and press them into the dough. This will give the bread flavour as it cooks. 
Take the bread dough and place it on the hot skillet. 

8. Cook the Tortillas for a minute or slightly more on each side and about 2 minutes if you're making naan bread. While the surface in contact with the skillet gently browns, the top should bubble before you turn it over. If it browns too quickly, reduce the heat. 
Once cooked, you can wrap the tortillas in a tea towel and serve them immediately. You can also cook them in advance. Let them cool before placing them in a large freezer bag or an airtight container. They can be kept at room temperature for a couple of days. 
To reheat, place them in a preheated oven at 110˚c for 5 minutes, or you can also place them in your microwave for 10 seconds maximum.  
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You can use any filling to customise these delicious gluten-free tortillas. They're ideal snacks and great friends for your packed lunch. 

For another great recipe, click on the link below:
https://www.exquisiteprivatechef.co.uk/easy-peasy-recipes/raw-vegan-superfood-tortillas