Sandwich Wrap Mock Lavash Bread Gluten Free
Discover a versatile and delicious alternative to traditional bread with this Gluten-Free Sandwich Wrap Mock Lavash Bread recipe! Perfectly pliable and boasting a light, chewy texture, these wraps are made with wholesome ingredients like tapioca flour, almond flour, and ground flaxseed. A dash of xanthan gum ensures they hold together beautifully, making them ideal for sandwiches, gyros, or even homemade flatbreads. With just 10 minutes of prep and 20 minutes of cooking, this recipe is quick, easy, and naturally gluten-free, making it a delightful option for those with dietary restrictions. Pair these wraps with your favorite fillings for a lunch or snack that's both nutritious and satisfying. Bonus: they’re freezer-friendly, so you can meal-prep with ease!
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Recipe Information
Ingredients
- 1 cup Tapioca flour
- 1 cup Almond flour
- 2 tablespoons Ground flaxseed
- 1 teaspoon Xanthan gum
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 2 large Eggs
- 0.5 cup Water
- 2 tablespoons Olive oil
Instructions
In a large mixing bowl, whisk together tapioca flour, almond flour, ground flaxseed, xanthan gum, baking powder, and salt.
In a separate small bowl, beat the eggs and combine them with water and olive oil.
Slowly pour the wet ingredients into the dry ingredients, mixing with a spatula or wooden spoon until a smooth, slightly sticky dough forms.
Divide the dough into 4 equal portions and roll each into a ball.
Place one dough ball between two sheets of parchment paper and use a rolling pin to flatten it into a thin, circular sheet (about 8 inches in diameter). Repeat for remaining portions.
Heat a non-stick skillet or griddle over medium heat. Once hot, carefully peel off the top layer of parchment paper, drape the flattened dough onto the skillet, and peel off the remaining parchment paper.
Cook for 1-2 minutes on the first side, or until bubbles form and the edges start to lift. Flip and cook for another 1-2 minutes on the other side until golden brown spots appear.
Repeat for the remaining portions of dough, stacking finished wraps on a clean plate with a towel to keep them warm and pliable.
Allow wraps to cool slightly before using for sandwiches or other dishes. Leftovers can be stored in an airtight container for up to 3 days or frozen for later use.
Nutrition Facts
Calories |
1461 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.7 g | 118% | |
| Saturated Fat | 11.5 g | 57% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 1810 mg | 79% | |
| Total Carbohydrate | 135.8 g | 49% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 7.8 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 329 mg | 25% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 264 mg | 6% | |
*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.
