There has been a lot of interest in the gluten free blogging and message board community in developing gluten free wrap recipes. Gluten Free Gobsmacked has a whole series of useful posts with a number of variations, including some that were based on a thread originally posted on the Delphi Forum. I was particularly intrigued by her latest post in the series, for Mock Lavash, which called for a combination of whole grain gluten free flours and buttermilk powder. It occurred to me that Pamela's Baking mix already included a combination of whole grain type flours as well as buttermilk, so I decided to try making the recipe using Pamela's mix as the base. I also added Expandex (modified tapioca powder) which results in a very pliable mix. I also eliminated the yeast, since I didn't want the bread to rise. So, here is my latest variation (with thanks to Kate and all the others who have been working on refining this recipe!):
1 cup Pamela's Gluten Free Baking mix
2 tablespoons Expandex
3/4 cup warm water (note, probably doesn't need to be warm anymore since no yeast is used, but I haven't tried it without warming it yet)
1 1/2 teaspoons honey
1 teaspoon olive oil
1 teaspoon apple cider vinegar
1/2 teaspoon salt
1. Preheat oven to 400 degrees.
2. Mix dry ingredients in a mixing bowl.
3. Mix wet ingredients together in a separate bowl.
4. Add wet ingredients to the ingredients, mix on slow to combine ingredients, then mix on high for about 2 minutes.
5. While dough is mixing, line a jelly roll sized pan with parchment paper. Don't skip the parchment paper -- the dough is very wet and sticky.
6. Pour the dough onto the parchment paper lined pan. Use a wet spatuala to smooth it out. The dough is very thin and wet and should spread fairly easily.
7. Bake for 13 to 16 minutes until edges are brown (if you have a hot oven, start checking earlier).
8. After the pan has cooled, peel the parchment paper off of the wrap bread. I usually got it in thirds. You can store it in an airtight ziplock for a day or so.