Gluten Free Flour Tortilla Wraps (batter based)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
100g Cornflour (cornstarch)25g Gram Flour (besan/chickpea)20g Tapioca Flour1 Large Egg1/4 tsp Salt375ml Water1.5 tsp Oil Spray
1. Put the cornflour, gram flour, tapioca flour and salt into a bowl and mix
2. Add beaten egg and beat to make a batter. Gradually beat the water into the batter ensuring no lumps.
3. Cover the batter and leave in the fridge for approximately 30 minutes
4. Heat large frying pan and spray with oil
5. Pour enough batter into the pan to thinly cover the bottom of the pan.
6. Using a high heat, cook the batter like a crepe.
7. Flip over after 30 seconds
8. Put the tortilla onto baking paper and repeat all the steps until the batter is used up. Stack the tortillas and keep them warm if using straight away.
9. These tortillas can be refrigerated or frozen until needed but need defrosting before use. Reheat for 15-30 seconds in the microwave.
Number of Servings: 6
Recipe submitted by SparkPeople user ADELE66.
2. Add beaten egg and beat to make a batter. Gradually beat the water into the batter ensuring no lumps.
3. Cover the batter and leave in the fridge for approximately 30 minutes
4. Heat large frying pan and spray with oil
5. Pour enough batter into the pan to thinly cover the bottom of the pan.
6. Using a high heat, cook the batter like a crepe.
7. Flip over after 30 seconds
8. Put the tortilla onto baking paper and repeat all the steps until the batter is used up. Stack the tortillas and keep them warm if using straight away.
9. These tortillas can be refrigerated or frozen until needed but need defrosting before use. Reheat for 15-30 seconds in the microwave.
Number of Servings: 6
Recipe submitted by SparkPeople user ADELE66.
Nutritional Info Amount Per Serving
- Calories: 114.1
- Total Fat: 2.4 g
- Cholesterol: 35.6 mg
- Sodium: 117.0 mg
- Total Carbs: 20.5 g
- Dietary Fiber: 0.6 g
- Protein: 2.0 g
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