Super-soft Grain-free Wraps (Vegan, Gluten-free, Soya-free, Nut-free)

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The idea for these wraps came to me when I was trying to come up with a soft tortilla replacement for a friend who is grain-free. They are really simple to make, only require two ingredients (plus water and a sprinkle of salt), take minutes to whip up, and the recipe makes one wrap so there’s no need for waste. If you’re grain free, bread-y options are often difficult to come by, especially if you’re vegan as well. I’ve attempted a few grain-free flat-bread recipes over the years that have just disintegrated or been too flimsy to hold any fillings. These wraps are lovely and soft, roll up really well and are sturdy enough to contain whatever filling you desire.

The two ingredients are gram flour and buckwheat flour. These are incredibly useful flours to have on hand if you are grain-free. Even if you aren’t grain-free, but are someone who is frequently running out of bread, knowing these two flours are in the back of the cupboard may be some comfort in future wrap and/or flat-bread emergency situations.

Gram flour is made from ground chickpeas (and can also be called chickpea flour) or a combination of chickpeas and split peas (besan). It has pretty good binding properties and can be used by itself in place of flour and eggs in some recipes (see my gram flour fritters as an example, but also you should make them they’re really tasty). Gram flour does have quite a distinctive flavour, so to avoid it dominating the wrap I also use buckwheat flour. This has a slightly more savoury, nutty flavour, and the combination creates a wrap that not only holds together, but has a reasonably neutral taste to really showcase whatever delights it might encase.

The method is as straight forward as they come. Sieve the two flours into a bowl, add an equal amount of water and a little salt then whisk together until smooth. The mixture will be quite thin and a little gloopy, and will thicken slightly when left for a couple of minutes. If you have a good non-stick frying pan then you may not need any oil at all, otherwise add a drop and spread so the pan is very thinly coated. When the mixture hits the pan it will start to cook very quickly, so you’ll need to use a spatula or the back of a spoon to spread the mixture in a circle until it reaches the edge of the pan, or your desired size (for the quantities in this recipe a diameter of about 20cm per wrap works well).

Cook the wrap for 1-2 minutes until the wet mixture on the top of the wrap has dried out, then flip and cook for a minute on the other side. The wrap should be starting to brown ever so slightly but you don’t want to it get too much colour otherwise it might be too stiff once cooled. Put the cooked wrap on a place and cover with a tea-towel – the tea towel is an essential step as the trapped steam will keep the wrap soft and pliable.

That’s all there is to it! You could use these wraps in place of tortillas as part of a Mexican feast, or stuff them with falafel, hummus and crispy salad for a mouth-watering lunch. You could add some spices to the batter, sprinkle in some chopped fresh herbs, or some nigella seeds and have them as an alternative to naans or chapatis. So many options! If you make this recipe I’d love to hear how you get on – you can comment below or find my on Instagram @greedybearbakes.