Quick Gluten Free Wraps (Only 3 Ingredients) Recipe
These Quick Gluten Free Wraps are a simple and delicious alternative for those avoiding gluten. Made with just three main ingredients—gluten free flour, olive oil, and water—plus a touch of salt, these wraps come together in just 10 minutes. They are soft, pliable, and perfect for wrapping your favorite fillings, whether warm or saved for later. Soft rolling and pan-cooking create thin, flexible wraps with delightful puffed bubbles, ideal for easy home cooking.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 2 wraps
- Category: Wraps & Flatbreads
- Method: Frying
- Cuisine: Gluten Free
- Diet: Gluten Free
Ingredients
Wrap Ingredients
- 100g Mulino Caputo Fioreglut gluten free flour
- 10ml olive oil
- 60ml water
- 0.5 tsp fine salt (optional for flavour)
Instructions
- Mix Dry Ingredients: Add the gluten free flour and salt to a mixing bowl and stir them together to ensure even distribution of the salt within the flour.
- Form the Dough: Pour the water and olive oil into the bowl with the flour. Use a spoon to mix until a crumbly dough forms, then knead it gently with your knuckles and hand until the dough becomes smooth and forms a ball. Adjust consistency by adding a little water if too dry or more flour if too wet, aiming for a soft, smooth dough.
- Divide the Dough: Dust your work surface with flour and divide the dough ball into two equal portions for rolling.
- Roll Out the Dough: Using a floured rolling pin, roll out each dough piece into a very thin, circular shape. Flour both sides of the dough liberally and flip periodically to prevent sticking to the surface or rolling pin.
- Cook the Wraps: Heat a non-stick frying pan over medium heat. Place the rolled dough in the pan and cook for about one minute until small bubbles appear on the surface. Flip the wrap and cook for another minute, flipping a few more times to ensure even cooking and to allow puffy bubbles to form, indicating the wrap is well cooked.
- Keep Wraps Soft: Transfer cooked wraps to a clean tea towel and wrap them up to keep moist and prevent drying out while you cook the remaining wraps.
- Repeat and Serve: Repeat the rolling and cooking process for the second piece of dough. Serve the wraps warm from the pan or let them cool wrapped in the towel, then store in an airtight container and enjoy within the day.
Notes
- Use gluten free flour blends designed for bread or general baking for best results.
- Knead gently to avoid tough wraps — the dough should be pliable but not sticky.
- Rolling out very thin is key to achieving soft, flexible wraps.
- Cook on medium heat to prevent burning while allowing puffing and even cooking.
- Wraps can be stored wrapped in a tea towel inside an airtight container for later use on the same day.
