I am super excited about this recipe! I have been playing around with varied recipes for flat bread and tortillas from My Heart Beets and Health Starts in the Kitchen and absolutely love the results I’ve gotten! I tweaked the recipes a bit because I was in need of a sandwich wrap and am in love with arrowroot flour!
My kids love sandwiches for lunch. My oldest asked if I could please make him wraps even though we are grain-free for January. I had made the flat bread/tortillas earlier in the week for the Salmon Salad recipe and knew they would probably work as wraps, but I wanted something a little more nourishing and filling. So, grain-free sandwich wraps were born!
Arrowroot is wonderful for the gut. It soothes irritated bowels and has a calming quality that can be very healing. It is in stark contrast to some grains that can harm the guts of those sensitive to them. It is sold as arrowroot starch, powder or flour. They are all the same thing. You can also use tapioca starch/flour. It’s slightly “stiffer” but works beautifully.
Coconut milk contains lauric acid, antimicrobial lipids and capric acid. These constituents make these a very beneficial milk. Heating it will destroy most of the properties that using it raw would keep intact, but it is still a very healthful ingredient to use in recipes.
Almond flour should be used in moderation. It takes about 90 almonds to make 1 cup of almond flour. Check out this article from Empowered Sustenance about the problems with almond flour. I have read the pros and cons and still choose to use it…just not in everything and not all the time. Coconut flour is a good alternative and I will be experimenting with it for wraps very soon.
Gelatin Hydrosylate – This doesn’t actually “gel” in the recipe because it is a hydrosylate, but I like to sneak in gelatin to recipes whenever I can. It adds protein, amino acids and other valuable nutrition. For more information about gelatin and gelatin hydrosylate, click here.
The yield for the recipe is about 12 6-inch wraps (the egg-free version makes about 6). I make a big batch and refrigerate the extras to use throughout the week. I’m assuming you can freeze them, but I haven’t tried to be sure.
The recipe contains clickable ingredient links with suggestions on where to purchase.
- 2 cups blanched almond flour
- 2 cups arrowroot flour or tapioca flour
- 1 tsp aluminum-free baking powder
- 1/2 tsp salt (I like Real Salt)
- 4 TBS gelatin hydrosylate (optional)
- 2 cups coconut milk (or raw, whole milk)
- 4 pastured eggs
- Butter, ghee or coconut oil to grease skillet
- 1 cup almond flour
- 1 cup tapioca or arrowroot flour/starch
- 2 3/4 cups water (less for thicker wraps, more for thinner wraps)
- 1/2 tsp salt
- Mix all ingredients together in a large bowl until thoroughly combined into a thin batter.
- Heat a cast-iron skillet.
- Once heated, spread a small amount of fat onto the skillet.
- Pour or ladle batter into skillet in desired wrap size.
- Wait until you see bubbles (1-2 minutes) and flip with a spatula.
- Allow to slightly brown on the other side.
- Flip back over if needed and remove to a plate.
- Repeat process.
- Transfer to a cooling rack so they don't get soggy.
These take awhile to make if you do them one-at-a-time. I use a cast iron skillet and make them one-by-one. I suggest you use a large pancake griddle if you are short on time and do a few at once. I use it as an opportunity to multitask and unload my dishwasher and clean my kitchen! Just be mindful of the stove. If you’re absent-minded like me and really get into your cleaning, you may forget you are cooking something!
I hope you like these grain-free sandwich wraps! They roll quite nicely and don’t break or tear. My kids like to grill their sandwiches in our panini maker and it works out perfectly with these.
Be nourished. Be happy.
What’s your favorite lunch?
Shared at Allergy Free Wednesday.