Simple Gluten-free Sourdough Tortilla Wraps

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Simple Gluten-free Sourdough Tortilla Wraps

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Ingredients

Adjust Servings:
2 cups Garbanzo flour
2 Tbsp Potato starch
2 Tbsp Coconut milk kefir OR whey
2 cups water Filtered water
1/2 Tsp Himalayan Pink Salt
2-4 Tbsp Coconut oil

Ingredients

Directions

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I realize to some of you this title might sound like somewhat of a contradiction. I mean gluten-free, sourdough and ‘simple’ together in the same sentence? Up until now, they didn’t peacefully co-habitate in the same space in my mind anyway. However, I have marvelous news for you all, it’s TRUE!  Sourdough can actually be a very easy addition to our plant-based, gluten-free menu arsenal. Although I have admittedly been a trifle intimidated to venture into fermented dough, I have longed for a viable replacement to wheat-based breads, wraps and tortillas as these staples allow for a modicum of convenience and diversity in our busy ‘on-the-go’ lives. Furthermore tortillas aren’t usually considered an easy or convenient item to replicate what with all the rolling or pressing required. But this recipe is great because you can actually pour this batter into the skillet much like a pancake or crepe! Additionally they cook up quick and unlike so many other GF options, they hold together really well. Employ them to deliciously ensconce just about anything you can imagine. Some of our favorites are peanut butter & banana, refried beans & wholly guacamole or just plain salad wraps drizzled with your favorite dressing (or one of TFC’s!). Whatever you fancy for a filling, I truly hope you enjoy this recipe and as always look forward to hearing about your results in the comments below!

Happy crEATing,

Love Liza

Steps

1
Done
8 hours

Ferment flours

In a small bowl combine the chickpea flour and potato starch. Then pour in the water and begin to stir with a whisk, continuing to whisk until the batter is smooth and all chunks are dissolved and well-combined. Add the kefir/whey and mix until well combined. Cover with a dish towel or coffee filter and allow to sit in a warm spot on your kitchen counter overnight for up to 12 hours or until you notice bubble activity.

2
Done
5 minutes

Thin batter and season.

At this point the batter should be pretty thick, almost like pancake batter, and as such would cook up much like a pancake. However, this particular recipe is intended to yield wraps, so I like to thin this batter out significantly until it resembles the consistency of a thin, crepe-like batter. This tastes great plain or with a slight hint of sour, or you can experiment with different flavor combos to fit your personal palate's preference.

3
Done
15 minutes

Cook

In a hot skillet lightly coated with coconut oil, pour about 1/4 cup batter onto skillet and cook about 30 seconds until bubbles appear and begin to pop and the edges begin to dry out then flip with a spatula and cook until steam begins to rise, approximately 15-30 seconds. Remove from heat.

4
Done

Serve

Enjoy warm or cool depending on the application, filling them with your choice of ingredients. Store in an airtight container in the refrigerator/cooler for up to 3 days. *Although, these wraps will hold together well for days, they do seem to taste a little better if they are reheated gently in a dry pan or toaster oven prior to serving.

LizaPtfc

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