Before I tell you about these wraps I want to give a HUMONGOUS thank you to Skye B. for sharing her Bakers' Magic gf flour/sorghum flour wrap recipe in Decadent Alternatives Facebook group. I used Skye's recipe to develop this one.

On rare occasions I've had a 'light-bulb'/'Eureka' or OMG moment (or all 3 combined) when I'm in the kitchen experimenting. I'm happy to say that I had one of those moments when working on this recipe.

Why?

Sure, the recipe produces unbelievably flexible wraps (I'm trying to work out how to insert a video on the website).

That's great BUT there are so many more things that you can make with the wrap dough. 

To start with there are plain wraps or ones flavoured/coloured with vegetable juice - Nice & simple.

These wraps are cooked 'traditionally' on a hot cast iron (or other suitable) fry-pan and are wonderful to roll up containing your favourite salad filling as shown in the photo above (I love grated carrot & peanut butter). 

 

 Or instead of cooking it traditionally

you could cut a smaller shape 

and deep fry it to eat it like prawn crackers with a Malaysian inspired meal

or serve with grilled fish & chips.

(My son said it tasted like fried Tempura batter.)

If you don't mind a bit of deep fried food now & then you could always

make mini wraps and fill them with 'Spring Roll' ingredients.

The following deep fried rolls were a cross between a conventional wheat based Spring Roll & curry puff 

and they were absolutely delicious. 

(I've also used the wrap pastry to make little deep fried Apple 'Turnovers' - very yummy)

If you are feeling like having a good Indian curry & are after a home made Pappadum.

Make the wrap pastry add a little more Bakers' Magic gluten free flour

and voila (recipe will be coming soon)

 

If you are not wanting deep fried food but are after snacky things for a lunchbox

or crackers to have on hand when friends drop in,

you can use the wrap pastry with extra flour

to create wonderful crunchy, stay together crackers

that are baked in the oven (recipe will be coming soon).

Some are plain.

While others are coloured & flavoured by the ingredients you add.

 

I can't wait to try Kaffir Lime leave & a sweet chilli version of these crackers.

I was really happy with all of the things I had made with the wrap dough. The were easy to make, they tasted great & everything I made got the big thumbs up from the family :). The wrap dough is really flexible & rolls out so beautifully I wondered whether I could use it to make a laminated dough (eg puff pastry, flaky pastry). 

I know I need to work a bit more on the recipe/technique (when the weather is cooler as such the recipe won't be ready for a while) but it worked.

I can laminate the wrap dough!

What's more is it worked with butter AND my homemade dairy free blend of fat/margarine (photo below).

 

Can the wraps be frozen?

Yes!!!

Here's another 'what's more' is that the uncooked rolled out wrap dough can also be frozen. This means the dough can be made on a weekend & during the week you can have a freshly cooked wrap each morning (they take ~3 mins to cook). 

I had a huge smile on my face after eating the wrap I'd cooked from the frozen raw wrap dough.

It was still warm, with a slightly smokey flavour from cooking it on my cast iron fry-pan, flexible & it was quite simply, absolutely delicious. 

 

Are you wondering what the gluten free flour cost per wrap is?

On one end of the scale is the cost per wrap if you buy 6 x 450 g bags of the flour & pay for postage ($43.34)

at the other end is the cost per wrap if you buy 10 kg of flour ($95.00).

You can make 6 wraps with 150 g of the flour.

Basically the wraps vary in price from $0.23 (10 kg bag) to $0.40 (6 x 450 g bags) each :).

They work out cheaper than the wheat based wraps that I sometimes buy in the supermarket.

Enough chatting - you've probably got the idea by now that I'm wrapt with my wraps :) 

 

This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour. 

 

Ingredients

150 g Bakers' Magic Gluten free flour

220 - 250 g Warm water (I routinely use 220 g)

10 - 30 g Oil (I routinely use 20 g rice bran oil)

~1/2 tsp Salt

 

Water - can be exchanged for vegetable juice. I've used carrot juice to make lovely orange coloured wraps.

Oil - the addition of oil makes the dough easier to work with. 

 

Method

The easiest way to make the wrap dough is in a Thermomix, however they can also be made in a stand mixer or by hand. 

Thermomix

Put the water, oil & salt into the TM bowl. Heat this mix to 80 C at speed 3.

Program in 45 secs at 80 C. Add the Bakers' Magic flour to the TM bowl & mix at speed 5. 

As soon as the program has finished transfer the dough to a lightly oiled bowl & cover it or put it in a plastic bag. Allow to cool before rolling out.

Stand mixer

In a small saucepan bring the water, oil & salt to the boil.

Put the Bakers' Magic flour into the stand mixer bowl & start mixing at a lowish speed. Carefully pour in the hot water mix and increase the speed on the mixer when a uniform dough has formed. Continue beating for a couple of minutes to cool the dough a little - enough so that you can handle it. Method continues after the italicised text. 

The dough has to be heated again - essentially we want it to be heated to 80 C for another ~ 30 sec (it has already reached 80 C when you put in the boiling water). The easiest way to heating again is using short bursts (10 - 20 secs) in a microwave. The problem I have in writing this is that I don't know the power of your microwave & how much the dough has cooled down. Furthermore the amount of time that you will need to cook the dough will probably vary between batches as such you will need to know the feel & look of the dough. Below I have a photo of the same batch of wrap dough cooked at different temperatures in a Thermomix. 

The one on the left was cooked at 70 C. At this stage the dough is tacky (will stick to your fingers like glue). This is roughly the colour of the dough that you will get when using the stand mixer before heating it again in the microwave. If you squash the dough with a slightly oiled hand the outside of the dough will not be smooth. You can still make wraps out of this dough however it is harder to get the rolled out dough into the frying pan - once it's in the pan it's okay. 

The middle piece of dough was cooked at 80 C & will be slightly tacky when the dough is warm. In terms of colour the dough has changed a little - to me it looks a little greyer. If you squash it with a lightly oiled hand the outside of the dough is relatively smooth. The dough at this stage can be rolled out into a snake and tied into knots quite easily.

 

Lastly the piece of dough on the right was cooked at 100 C. It is a lot greyer in colour and feels a bit like a slightly squishy rubber ball. Pressing this dough with the heel of your hand requires more effort than the one cooked at 80 C. You can still use this dough to make wraps but you won't be able to roll it out as thinly (& they will be a little tougher).  

Transfer the dough to a lightly oiled microwaveable bowl/dish. Heat the dough in the microwave for ~ 15 secs on high.  Lightly oil your hands, place the dough on a lightly oiled bench or pastry mat & knead it for ~30 secs. Put the dough back into the microwaveable bowl/dish and microwave it for another ~15 secs. Repeat the process of kneading the dough but take care as it will be getting hotter. If you can easily roll the dough into a thin snake & manipulate it easily then the dough is ready, if not heat it for another ~10 secs.

Transfer the dough to a lightly oiled bowl & cover it or put it in a plastic bag. Allow to cool before rolling out.

By hand

Read the italicised notes above.

In a small saucepan bring the water, oil & salt to the boil. Add in the Bakers' Magic flour & stir vigorously over the heat for ~25 secs, take off the heat & stir for another minute. 

Transfer the dough to a lightly oiled bowl & cover it or put it in a plastic bag. Allow to cool before rolling out.

Rolling out the dough

I prefer to roll the dough out between two slightly oiled pastry mats however 2 pieces of baking paper work quite well. 

Another thing I use that makes rolling out pastry easier are my stainless steel spacers. They are ~40 cm long and range in thickness from 1mm to 3mm. I asked a local metal engineering company if they could get some off cuts for me, the set of 6 cost me $10. 

Knead the now cooled but not cold dough on the pastry mat for ~ a minute. Divide the dough putting half back into the bowl & cover it (or back into the plastic bag). 

Flatten the dough a little & put the second pastry mat (or 2nd piece of baking paper) over the top. Roll the dough out so that it is 1 mm thick. I use my 1 mm stainless steel spacers on either side of the dough & then rest the rolling pin on top of the spacers. Pressing down onto the spacers with the rolling pin will mean that the dough underneath will be ~1mm thick. The dough can be rerolled many times so that you only need to roll out some of the dough to 1mm (photo below). 

Gently lift off the top mat/baking paper. In the photo below the dough in the middle is ~1mm thick with the ends considerably thicker. 

Cut out the dough to the appropriate size, depending on what you will make with the dough. The dough can be cut with cookie cutters.  

Alternatively use a sharp knife (& oil the tip) & gently cut a circle in the dough. Make it a size that you know you'll be able to fit in one of your frypans.  

 Get rid of the excess dough - it can be rerolled for the next wrap.

For ease in getting the wrap dough off the pastry mat put a piece of baking paper over the dough. 

Flip the pastry mat over & gently peel the mat off the dough. The individual dough wraps are easier to handle if you store them between pieces of baking paper (I re-use the baking paper) or plastic cling wrap.  

Stop the rolled out dough from drying out by draping a slightly damp tea towel over it or putting them into a zip lock bag. Roll out more dough & repeat the cutting out & storing.  

At this stage the wrap dough can be frozen or cooked & eaten. Put rolled out dough to be frozen in a plastic zip lock bag - lay it flat in the freezer.

Cooking the wraps

Heat a non-stick or cast iron fry pan to medium hot - I usually test a little of the dough first to see if the pan is hot enough. A little oil in the pan is optional. 

Lay a wrap in the pan & cook for ~1.25 mins on one side. Turn over and cook for another 1 to 1.25 mins. When it is freshly cooked the wrap will be a little crunchy in parts but will become flexible upon cooling. 

Transfer wrap to a plate. If cooking more cover the wrap with a slightly damp tea towel.

Fill the wraps with your favourite salad ingredients 

and 

Simply enjoy!