Gluten-Free Sourdough Wrap
Discover the perfect balance of tangy sourdough flavor and tender, pliable texture with this Gluten-Free Sourdough Wrap recipe. Made with a gluten-free sourdough starter, a blend of gluten-free all-purpose flour and tapioca starch, and a hint of psyllium husk for structure, these wraps are incredibly versatile and easy to prepare. The dough rests to develop elasticity, then rolls out effortlessly into thin, soft rounds that cook to golden perfection in minutes. Ideal for wrapping your favorite fillings, from fresh veggies to grilled proteins, these gluten-free wraps offer a homemade, wholesome alternative that's naturally dairy-free and customizable for any meal. Serve them warm and fresh, or make a batch to enjoy throughout the week—either way, they’ll quickly become a staple in your gluten-free kitchen!
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Ingredients
- 120 grams Gluten-free sourdough starter
- 200 grams Gluten-free all-purpose flour
- 50 grams Tapioca starch
- 2 tablespoons Psyllium husk powder
- 1 teaspoon Salt
- 2 tablespoons Olive oil
- 150 milliliters Warm water
Directions
Step 1
In a large mixing bowl, combine the gluten-free sourdough starter, gluten-free all-purpose flour, tapioca starch, psyllium husk powder, and salt. Mix well to evenly distribute the dry ingredients.
Step 2
Add the olive oil and warm water to the bowl. Stir everything together until a soft and pliable dough forms. If the dough feels too sticky, sprinkle in a little more gluten-free all-purpose flour. If it is too dry, add a small amount of water.
Step 3
Knead the dough gently in the bowl for about 2 minutes to ensure all ingredients are well combined.
Step 4
Cover the bowl with a clean kitchen towel and let the dough rest for 1-2 hours at room temperature. This resting time allows the dough to become more elastic.
Step 5
Divide the dough into 6 equal portions. Roll each portion into a smooth ball, then flatten slightly with your hand.
Step 6
On a clean surface lightly dusted with gluten-free all-purpose flour or tapioca starch, roll each dough ball into a thin, round wrap approximately 8-10 inches in diameter.
Step 7
Preheat a large, non-stick skillet or griddle over medium heat.
Step 8
Cook one wrap at a time. Place the rolled-out dough onto the dry skillet and cook for 1-2 minutes, or until bubbles form and the bottom develops light golden spots.
Step 9
Flip the wrap and cook the other side for an additional 1-2 minutes. Transfer to a plate and cover with a clean kitchen towel to keep warm. Repeat with the remaining wraps.
Step 10
Serve the wraps warm or allow them to cool and store in an airtight container for up to 3 days. Reheat gently before serving, if desired.
Nutrition Facts
| Serving size | 576.2 grams (576.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1293 |
| Total Fat 31.00g | 40% |
| Saturated Fat 4.70g | 24% |
| Polyunsaturated Fat 2.70g | |
| Cholesterol 0mg | 0% |
| Sodium 2381mg | 104% |
| Total Carbohydrate 250.30g | 91% |
| Dietary Fiber 22.40g | 80% |
| Total Sugars 2.30g | |
| Protein 6.10g | 12% |
| Vitamin D 0IU | 0% |
| Calcium 76mg | 6% |
| Iron 4mg | 23% |
| Potassium 192mg | 4% |
Source of Calories