These gluten-free and vegan buckwheat wraps are so easy to make, it’s unbelievable. They are like a thin tortilla, but softer and with the distinct flavor of buckwheat. The good thing about this recipe is that buckwheat flour only needs water to hold together. It’s almost magic!
As a result, these wraps are naturally gluten-free, grain-free (buckwheat is technically not a grain but a seed), dairy-free, vegan, paleo friendly and nut-free at the same time.
You can wrap them as a burrito or serve as a side to your meal, as a quick and simple flatbread. I normally make them when I have no bread for my meals.
What are gluten free wraps made of?
Gluten-free wraps are made from a variety of gluten-free flours, grains, and other ingredients. Some common ingredients used to make gluten-free wraps include: rice flour (check out this other recipe), corn flour or teff flour (like in THIS recipe).
In this recipe we use buckwheat flour. Buckwheat is not a wheat, it’s a gluten-free grain and gives a nutty flavor to the wraps.
If you would like to make a grain-free version, I suggest you opt for this recipe (LINK) made with only red lentils.
How do you make gluten free wraps not break?
Making gluten-free wraps that do not break can be a bit tricky, as gluten-free doughs tend to be more delicate and less flexible than traditional wheat doughs. Here are a few tips to help prevent your gluten-free wraps from breaking:
- Use eggs or egg substitutes: Eggs can help to bind the dough and make it more pliable. If you really struggle, you can add an egg to the batter and remove the same weight in water from the ingredients.
- Be patient: Gluten-free dough can be more delicate than traditional dough, so be patient when working with it and handle it gently.
- Cook a thin layer of batter: when spreading out the batter, make sure to make it as thin as you can. This will help the wraps to be more flexible and less likely to break.
- Cook the wraps carefully: Cook the wraps on a hot skillet (it HAS to be nonstick like this one) or griddle, but be careful not to overcook them or they will become brittle.
It’s important to note that gluten-free wraps will have a slightly different texture than traditional wheat wraps, and they may be more fragile, but with a bit of experimentation and patience, you can make delicious gluten-free wraps that are pliable and not break easily.
Is buckwheat a gluten-free flour?
Buckwheat is a gluten-free grain, despite its name which suggests it contains gluten. It is not a wheat or cereal grain, but rather a seed that is related to rhubarb and sorrel. It is a versatile ingredient that is commonly used in gluten-free cooking and baking, as it is a good source of fiber, protein, and minerals, and has a distinct, nutty flavor.
Buckwheat flour can be used as a substitute for wheat flour in gluten-free recipes, and is often used to make gluten-free baked goods, such as pancakes, waffles, and crepes. It can also be used to make gluten-free pasta, which is a good alternative for those who are sensitive to gluten or who have celiac disease.
Overall, buckwheat is a great ingredient for those who are looking for a gluten-free alternative to traditional wheat flour. For this recipe you will need a finely milled buckwheat flour. If you can’t find it, you can buy it here.
You can also customize the batter with chopped rosemary or other herbs/spices, following your taste. The tortilla will remain soft. If you do not have a kitchen scale, you can proceed with tablespoons, just remember that the water is always the double of the flour. Most importantly, it will be very easy to fold and roll up. I usually made them for an office lunch or pic-nic on the beach!
This is the step by step process:
That’s it, one of the shortest recipe ever! The French know well this as “galette” ans they serve it at lunch filled with cheese, ham and egg (and a million of other variations). These buckwheat wraps work fine also with sweet filling, such as hazelnut cocoa cream or strawberry jam.
Storage / Meal prepping
You can store the cooled buckwheat wraps in an air-tight container for up to 6 days. They are therefore perfect for meal-prep for the week.
They can also be freezed with a layer of parchment paper in between each of them. Or you can cut them in smaller triangles (about 1 inch wide) and let them on low heat on the pan until they are crunchy. They will then be perfect as buckwheat chips / tortillas / nachos.