It finally happened! My children went back to school! They are clean and well-fed, with a fabulous lunch in each of their backpacks. I’ve done all I can do! What’s … more
Like my Against the Grain Gluten Free Pizza Shell copycat recipe, these gluten free wraps are soft and flexible, and are simply. not. going. to. break. For lunch, I like to fill them with turkey and basil, with a nice spread of hummus. For dinner, we love them with restaurant-style cole slaw and quick and easy chicken fingers (so good!).
These wraps are really super easy to make, and (as if you needed more!) the dough can be made ahead of time. Just wrap it tightly in plastic wrap and store it in the refrigerator for a week, or in the freezer for even longer. If you do freeze the dough, be sure to wrap it in something freezer-safe to avoid freezer burn, and let it defrost overnight in the refrigerator. Then use it straight from the refrigerator. It’s easiest to work with the dough when it’s cold.
The dough rolls out simply and easily, too. Win! Just be sure to pay close attention to the recipe note about the type of tapioca starch/flour that I recommend. Many brands simply are poor quality, and won’t work. Oh, and before you ask … I’m afraid these are just not a good candidate for making dairy free. They rely upon 9 ounces of cheese total in 10 wraps. For dairy-free wraps, try these whole grain gluten free flour tortillas!
1 cup (8 fluid ounces) milk
2 1/2 cups (300 g) tapioca starch/flour, plus more for sprinkling*
1/4 teaspoon kosher salt
3 tablespoons (42 g) canola oil
1 egg (60 g out of shell) at room temperature, beaten
7 ounces low-moisture part-skim mozzarella cheese, grated
2 ounces Parmigiano-Reggiano cheese, finely grated
*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 and expect to use it successfully in this recipe.
In a medium saucepan, bring the milk to a simmer over medium heat. As soon as the milk begins to simmer, turn off the heat and add the tapioca flour and salt, and then the oil. Mix to combine. The mixture will look curdled and will be difficult to bring together. Allow the dough to cool for at least 10 minutes before transferring it to the bowl of a food processor fitted with the steel blade. Pulse a few times to smooth out the dough. Add the beaten egg, and pulse until the egg is incorporated into the dough. Once the eggs have been added, turn the machine on and allow it to work until the dough is smooth (2 to 3 minutes). It will be very thick and stretchy. Add both grated cheeses, and turn the food processor on and let it work until the dough is very smooth (about 2 minutes). The dough will be sticky, but will become less sticky as it cools. Use a wet spatula to remove it from the food processor. With wet hands or kitchen tools, divide the dough into two equal pieces, and wrap each tightly in plastic wrap. Place in the freezer to chill for about 30 minutes or in the refrigerator for 2 hours or up to overnight.
Once the dough has chilled, heat a 10-inch cast iron skillet over medium heat (or a nonstick skillet over low heat). Unwrap one chilled piece of dough and place on a flat surface lightly sprinkled with tapioca flour. With a sharp knife or bench scraper, divide the dough into 5 equal pieces, each about 3 ounces. Dust each piece generously with tapioca flour, and roll out into a circle 8-inches in diameter, moving the dough often and sprinkling it with tapioca flour when necessary to prevent it from sticking.
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 1 1/2 minutes). Flip the wrap over and press down evenly with the spatula to sear the other side. Cook until the underside is set (about another 40 seconds). Remove from the skillet and cover with a moist tea towel. Repeat with the remaining 4 pieces of dough, and then with the other half of dough.
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 30 seconds).