Cooking and Serving: 35 minutes | 8 wraps
Ingredients
What makes these soft gluten free wraps so special | How to make these grain free wraps | Soft gluten free tapioca wraps recipe
Description
Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes | Servings: 8 wraps
Ingredients
What makes these soft gluten free wraps so special
How to make these grain free wraps
Soft gluten free tapioca wraps recipe
Grain Free Soft Tapioca Wraps Recipe
food processor
7 ounces low-moisture part-skim mozzarella cheese, grated (pre-grated
2 ounces Parmigiano-Reggiano cheese, grated (pre-grated cheese works best)
1 (50 g (weighed out of shell)) egg, at room temperature
¼ teaspoon kosher salt
3 tablespoons (42 g) canola oil
2 ½ cups (300 g) tapioca starch/flour
4 fluid ounces milk, (up to 2 fluid ounces more)
Instructions
Add all ingredients except milk to food processor in the order listed, then.
add about 1/4 cup milk
Process the mixture with chute open for about 2 minutes. Add more milk very.
slowly until the mixture just comes together.
There is a range of milk that you will need, depending on ingredient and.
cheeses, you’ll need less milk. Process for at least another minute.
The dough will be quite thick, but should not be dry. Scrape the dough out of.
should be able to knead it with your hands.
Wrap each piece of dough separately in plastic wrap and chill it until.
Once the dough has chilled, heat a 10-inch cast iron skillet over medium heat.
(or a nonstick skillet over low heat).
Working with 1 piece of dough at a time, place it on a flat surface lightly.
With a sharp knife or bench scraper, divide the dough into 4 equal pieces,.
Knead and roll each piece into a round, and then roll into a circle about.
when necessary to prevent it from sticking.
For a perfect circle, cut out a 6-inch round using a metal cake cutter or the.
out a bit thinner, into about a 7-inch circle.
Carefully place the first circle of dough onto the hot skillet and allow it.
a wide spatula (about 45 seconds).
Flip the wrap over and press down evenly with the spatula to sear the other.
side. Cook until the underside is set (about another 30 seconds).
Remove the wrap from the skillet and cover with a moist tea towel. Repeat.
Gather and reroll all scraps, and you should be able to get one more full.
wrap out of the recipe, for a total of 9 in a single recipe.
Serve the wraps immediately, or wrap them tightly in plastic wrap and store.
freezer-safe container, for longer).
When you are ready to use a previously refrigerated wrap, warm in a hot cast.
Notes
* 4 fluid ounces milk, (up to 2 fluid ounces more)
* Add all ingredients except milk to food processor in the order listed, then
add about 1/4 cup milk.
* Process the mixture with chute open for about 2 minutes. Add more milk very
slowly until the mixture just comes together.
* There is a range of milk that you will need, depending on ingredient and
environmental factors. You will use no less than a total of 1/2 cup (4
ounces) milk, and no more than 6 ounces. If you’ve used freshly grated
cheeses, you’ll need less milk. Process for at least another minute.
* The dough will be quite thick, but should not be dry. Scrape the dough out of
the food processor onto a flat surface, and divide it into 2 equal parts. You
should be able to knead it with your hands.
* Wrap each piece of dough separately in plastic wrap and chill it until
firmer, at least 30 minutes. Wrapped tightly, this dough can be chilled for
* Once the dough has chilled, heat a 10-inch cast iron skillet over medium heat
(or a nonstick skillet over low heat).
* Working with 1 piece of dough at a time, place it on a flat surface lightly
sprinkled with tapioca flour. Sprinkle the dough lightly with more tapioca
* With a sharp knife or bench scraper, divide the dough into 4 equal pieces,
* Knead and roll each piece into a round, and then roll into a circle about
7-inches in diameter. Move the dough often, sprinkling it with tapioca flour
when necessary to prevent it from sticking.
* For a perfect circle, cut out a 6-inch round using a metal cake cutter or the
lid of a metal pot approximately the same size in diameter. Roll the dough
out a bit thinner, into about a 7-inch circle.
* Carefully place the first circle of dough onto the hot skillet and allow it
to cook until the underside is cooked, and the wrap can be lifted easily with
a wide spatula (about 45 seconds).
* Flip the wrap over and press down evenly with the spatula to sear the other
side. Cook until the underside is set (about another 30 seconds).
* Remove the wrap from the skillet and cover with a moist tea towel. Repeat
with the remaining 3 pieces of dough, and then with the other half of of the
* Gather and reroll all scraps, and you should be able to get one more full
wrap out of the recipe, for a total of 9 in a single recipe.
* Serve the wraps immediately, or wrap them tightly in plastic wrap and store
in the refrigerator for up to 1 week (or in the freezer, wrapped in a
freezer-safe container, for longer).
* When you are ready to use a previously refrigerated wrap, warm in a hot cast
iron skillet for a few second until the wrap has become pliable again (about
About tapioca starch/flour.
I only recommend buying tapioca starch/flour from nuts.com or Authentic Foods.
Bob’s Red Mill tapioca starch is of inconsistent quality. Do not buy tapioca
starch/flour from the Asian food store as it is frequently contaminated and will
not work in this recipe.
Trans Fat: 0.02g | Cholesterol: 43mg | Sodium: 373mg | Potassium: 73mg | Sugar:
1g | Vitamin A: 259IU | Calcium: 277mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an
Raw balls of soft tapioca wrap dough and image of one wrap made into a sandwich
balls of soft tapioca wrap dough and image of one wrap made into a sandwich
of soft tapioca wraps in a stack on a skillet
of soft tapioca wraps in a stack on a skillet
Close up image of a soft tapioca wrap rolled into a turkey sandwich
up image of a soft tapioca wrap rolled into a turkey sandwich
easy, cheesy grain free soft tapioca wraps are made with simple gluten free
pantry ingredients—plus they stay flexible even when they’re cold and freeze
easy, cheesy grain free soft tapioca wraps are made with simple gluten free
pantry ingredients—plus they stay flexible even when they’re cold and freeze