Best Gluten Free Flatbread Wrap

Surprise! It is Brazilian Flatbread

Where my quest succeeds  to find a gluten free flatbread that could also be used as a wrap for sandwiches for an upcoming canoe trip . . .

In my quest to find a gluten free flatbread that could also be used as a wrap for sandwiches for an upcoming canoe trip, I stumbled upon a recipe that re-purposed the ever popular Brazilian Cheese Bread.  Acknowledgement to Glutenfreeonashoetring.   I made several changes (notably adding xanthan gum, warmed goat milk and EVOO), and I was quite happy with the results. 

Note:  If using after being refrigerated or frozen, they benefit from a splash in a frying pan or quick trip over a grill.  They are, after all, mostly cheese—so warming them up increases their suppleness.  BTW, they made awesome personal pizza platforms.

I will post pictures of the canoe dining experience later.  In the meantime, I thought you’d want to have this recipe right away.

Stay briny,

–Stacey

Made into personal sized pizzas.

Ingredients (makes 10-12 8 inch rounds)

  • 7 oz mozzarella (small cubed or shredded—use the cheap stuff in a hard block)
  • 3 oz finely shredded parmesan cheese
  • 1 egg
  • ¼ t salt
  • 3 T EVOO
  • 2 ½ C tapioca starch
  • 3 t xanthan gum
  • ¾ C warmed goat milk (You can use regular cow milk,  but I like goat milk because it is an A2 casein milk.)

Method

  • Combine all ingredients—but only use ¼ C warm milk in your food processor. (Reserve the last ½ C milk for later.)
  • Whir.
  • While the food processor is running, slowly add the reserved ½ C warm milk.  Stop adding when the dough combines into a ball.  You may not need to add all the milk (and you may need add more) depending upon your environmental conditions and the condition of your tapioca starch.
  • Divide the large dough ball into 2 smaller balls. Then cut each smaller ball into 4 portions. (Wrap the portions you are not immediately working with in plastic wrap and put into the fridge.)
  • Use a floured (tapioca) board and rolling pin to roll the pieces into 8” rounds.  You might want to use a plate to size the round, cutting around it with a knife.
  • Fry in a dry frying pan on med-high for 1 minute (or less) each side. 
  • Eat immediately or stack (after cooling) between layers of plastic wrap and refrigerate (up to 3 days) or freeze (up to 3 months).

4 Comments Add yours

  1. Carole Morgan says:

    Looks delicious and a keeper recipe

    Liked by 1 person

    1. let me know if you make it. 🙂

      Like

  2. Cameron Morgan says:

    Sounds like a keeper recipe.

    Liked by 1 person

    1. thank you! Let me know if you try it. 🙂

      Like

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