Homemade Wraps
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Homemade Wraps

Submitted by: Laurie Raphael

Prep Time: 0 Seconds

Cook Time: 7 Minutes

Servings: 1

Gluten free wraps.


  • 1/4 c. almond flour, organic
  • 1/4 tsp. sea salt, unrefined and pure
  • 1/2 tsp. olive oil, extra virgin, unrefined and unfiltered, organic
  • 1/4 tbs. vinegar, apple cider, organic, unfiltered, raw
  • 1/4 tbs. coconut flour, organic
  • 6 tbs. flax seeds, ground or meal, organic
  • 1/2 tsp. honey, raw, unfiltered, organic
  • 1/2 c. water, purified
  • 1/2 tsp. baking powder, aluminum-free
  • 2 tbs. coconut milk, unsweetened, full-fat, organic, canned
  • 2 tbs. flour, buckwheat, whole-grain, organic


Preheat oven to 375°F or preheat a sandwich press.

In a medium bowl, whisk together dry ingredients. In a small bowl, whisk together wet ingredients. Add wet ingredients to dry ingredients and whisk well. Divide batter into four portions.

OVEN METHOD: Drop batter balls onto a greased unbleached parchment paper lined cookie sheet. Press another piece of greased parchment over dough and flatten, rolling out to 1/8 inch thickness. Peel off top parchment and transfer to oven. Bake for 8 minutes.

SANDWICH PRESS METHOD: Pour one fourth batter onto sandwich press. Close lid until gently and then release. Cook for 30-60 seconds.

Makes 4 tortillas. Store at room temperature in a glass storage container with rounds of parchment between each. Can also be used in place of crepes, pizza crust, and wraps.