So many of you have been messaging me from Europe about the lack of grain-free options there, so I decided to make a plant-based wrap that’s a perfect gluten-free alternative. Totally versatile and can be topped with anything - shown here with my JF Spa Tuna. Yields 2 9" wraps.
INGREDIENTS:
2 Tbsp arrowroot starch (sub tapioca starch)
1 Tbsp coconut flour
1 Tbsp paleo baking flour
1 egg (sub flax egg)
1 tsp JF Universal Salt
7 Tbsp unsweetened almond milk (I like Three Trees)
PROCESS:
In a large bowl whisk together all of your ingredients. Warm a nonstick pan over medium-low heat and ladle in your batter. Use a crepe spreader to perfect the edges and create a uniform shape.
Continue to cook over medium-low until slightly brown, then gently flip. When you have an even cook remove from the heat and enjoy with any toppings of your choice.