Now that you're gluten free, are you missing wraps? These easy, cheesy gluten free wraps are made with simple ingredients, & stay flexible even when cold! ^^ CLICK TO READ FULL INGREDIENTS ^^ | Gluten Free | Gluten Free Diet | Gluten Free Healthy | Gluten Free Recipes For Dinner | Gluten Free Dessert | Gluten Free Bread | Gluten Free Pancakes | Gluten Free Recipes For Dinner Crockpot | Gluten Free Recipes Easy | Gluten Free Recipes For Dinner Easy | Gluten Free Recipes Ideas | #pangananku
Prep time: Cook time: Total time:
Yield: 10 Servings
Ingredients: 3 tablespoons (42 g) canola oil 2 1/2 cups (300 g) tapioca starch/flour, plus more for sprinkling* 1/4 teaspoon kosher salt 1 egg (60 g out of shell) at room temperature, beaten 1 cup (8 fluid ounces) milk ^^ CLICK TO READ FULL INGREDIENTS ^^
Instructions:
First step is In a medium saucepan, bring the milk to a simmer over medium heat. As soon as the milk begins to simmer, turn off the heat and add the tapioca flour and salt, and then the oil. Mix to combine. The mixture will look curdled and will be difficult to bring together. Allow the dough to cool for at least 10 minutes before transferring it to the bowl of a food processor fitted with the steel blade. Pulse a few times to smooth out the dough. Add the beaten egg, and pulse until the egg is incorporated into the dough. Once the egg has been added, turn the machine on and allow it to work until the dough is smooth (2 to 3 minutes). It will be very thick and stretchy. Add both grated cheeses, and turn the food processor on and let it work until the dough is very smooth (about 2 minutes). The dough will be sticky, but will become less sticky as it cools. Use a wet spatula to remove it from the food processor. With wet hands or kitchen tools, divide the dough into two equal pieces, and wrap each tightly in plastic wrap. Place in the freezer to chill for about 30 minutes or in the refrigerator for 2 hours or up to overnight.
And then, Once the dough has chilled, heat a 10-inch cast iron skillet over medium heat (or a nonstick skillet over low heat). Unwrap one chilled piece of dough and place on a flat surface lightly sprinkled with tapioca flour. With a sharp knife or bench scraper, divide the dough into 5 equal pieces, each about 3 ounces. Dust each piece generously with tapioca flour, and roll out into a circle 8-inches in diameter, moving the dough often and sprinkling it with tapioca flour when necessary to prevent it from sticking.
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