These gluten-free and vegan buckwheat wraps are so easy to make, it’s unbelievable. They are like a 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 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.
Find my notes on the process right after the recipe.
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.
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!
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.