Gluten-Free Sourdough Wrap
Elevate your gluten-free meal game with these soft and versatile Gluten-Free Sourdough Wraps! Made from a homemade gluten-free sourdough starter, gluten-free all-purpose flour, and tapioca starch, these wraps deliver a delightful chew and subtle sourdough tang without the need for wheat. The addition of psyllium husk powder ensures pliability, while olive oil lends a gentle richness. Perfect for busy home cooks, this recipe requires just 20 minutes of prep time before letting the dough rest and transform into a beautifully elastic texture. Cook each wrap quickly on a skillet to achieve delicate golden spots, making them ideal for wrapping up your favorite fillings—from savory to sweet. Store leftovers for up to three days, keeping your gluten-free options fresh and convenient. Whether you're crafting a sandwich alternative or rolling up a healthy snack, these wraps are an irresistible and allergen-friendly solution for bread lovers everywhere.
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Recipe Information
Ingredients
- 120 grams Gluten-free sourdough starter
- 200 grams Gluten-free all-purpose flour
- 50 grams Tapioca starch
- 2 tablespoons Psyllium husk powder
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 150 milliliters Warm water
Instructions
In a large mixing bowl, combine the gluten-free sourdough starter, gluten-free all-purpose flour, tapioca starch, psyllium husk powder, and salt. Mix well to evenly distribute the dry ingredients.
Add the olive oil and warm water to the bowl. Stir everything together until a soft and pliable dough forms. If the dough feels too sticky, sprinkle in a little more gluten-free all-purpose flour. If it is too dry, add a small amount of water.
Knead the dough gently in the bowl for about 2 minutes to ensure all ingredients are well combined.
Cover the bowl with a clean kitchen towel and let the dough rest for 1-2 hours at room temperature. This resting time allows the dough to become more elastic.
Divide the dough into 6 equal portions. Roll each portion into a smooth ball, then flatten slightly with your hand.
On a clean surface lightly dusted with gluten-free all-purpose flour or tapioca starch, roll each dough ball into a thin, round wrap approximately 8-10 inches in diameter.
Preheat a large, non-stick skillet or griddle over medium heat.
Cook one wrap at a time. Place the rolled-out dough onto the dry skillet and cook for 1-2 minutes, or until bubbles form and the bottom develops light golden spots.
Flip the wrap and cook the other side for an additional 1-2 minutes. Transfer to a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining wraps.
Serve the wraps warm or allow them to cool and store in an airtight container for up to 3 days. Reheat gently before serving, if desired.
Nutrition Facts
Calories |
1293 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2381 mg | 104% | |
| Total Carbohydrate | 250.3 g | 91% | |
| Dietary Fiber | 22.4 g | 80% | |
| Total Sugars | 2.3 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 76 mg | 6% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 192 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
