gluten-free teff wraps

Teff wraps (gluten-free + vegan)

Soft homemade teff wraps, both gluten-free and vegan. These tortilla wraps are the perfect ingredients for your tacos, quesadillas, burritos, and fajitas. These are so easy to make at home, you will never buy them anymore! Not that it’s easy to find gluten-free tortillas at the supermarket…especially with a short ingredients list. These wraps include only teff flour, rice flour and a starch (potato, corn or even tapioca).

They are ideal with all the sauciest ingredients, like a kebab chicken filling or burrito beans. You can even use this as the base of a tortilla pizza topped with any leftover you have in the fridge.

How to store gluten-free teff wraps

Once cooked, these tortillas can be store up to 2 days in the fridge. Just re-heat them quickly on a pan or in the microwave before rolling them. Likewise, these can also be frozen, with a parchment paper between each.

Teff wraps (gluten-free + vegan)

2 from 3 votes
Course: SidesCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Total time

30

minutes

Ingredients

  • ½ cup ½ teff flour (100 g)

  • ½ cup ½ potato starch (100 g)

  • ½ cup ½ white rice flour (100 g)

  • 1 ¾ cup 1 ¾ hot boiling water (330 g)

  • 1 tsp 1 olive oil

  • ½ tsp ½ salt

How to

  • Bring water to a boil, then add the salt and let it dissolve.
  • Add the tsp of olive oil and all the flours mixed together in one go.
  • Quickly mix with a wooden spoon until all the water is absorbed by the flours. Don’t worry if you have big lumps at this stage.
  • Transfer the mixture on a flat surface with parchment paper. Wait for it to cool down until you can knead by hand.
  • Knead by hand until the dough is smooth. Divide the dough into four portions and roll into small balls. 
  • Place one ball between two parchment papers and flat it out with a rolling pin. Try to roll out in each direction to achieve the same thickness everywhere.
  • Once it’s very thin, you can leave it like it is or cut a perfect circle by pressing with a pot lid and removing the excess.
  • Heat a flat pan or a grill pan. Once hot, place the tortilla and dry-fry over a medium heat for 4-5 minutes for each side.
  • Store them under a damp towel while making the other tortillas.

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Looking for other gluten free and vegan wraps? Check out these 2 ingredients tortilla made only with rice flour and water, perfect for your burritos. CLICK HERE TO GET THE RECIPE!
Likewise, you will like these easy and quick buckwheat wrap that come together in few minutes!

If you are more a visual learner, you can follow me on Pinterest or Instagram: from time to time I publish video of the making of these wraps.

3 Comments

  1. Pingback: Gluten-free multigrain bread rolls - Marta in the jar

  2. Mieke Neugebauer

    This recipe does not work

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