Generally speaking I don’t miss eating traditional bread at all since “going Paleo” over a year ago. As I write that I’m thinking two things:
First, saying you’ve “gone Paleo” is just never going to sound right is it? But if it’s not Paleo then we need to come up with another way to succinctly describe what we eat and that’s not easy?
The other thing I’m thinking is – is that right? Do I really not miss bread at all? Surely I’ve had my cravings for that light chewy deliciousness that is fresh (gluten containing) bread? But actually reflecting on this, I really haven’t. In fact I can’t really think of a single one of the foods we avoid that I’m wishing I was eating and that includes your standard bread.
Of course we do make various “breads” of sorts but these are not really very much like your typical gluten containing breads and certainly in my experience these “Paleo breads” do not work well in a sandwich situation! Grain-free breads are most definitely better as toast (preferably in conjunction with a generous serving of eggs and avocados). The fact is that to get anywhere near the texture of standard gluten bread you’ll probably need a (gluten free) grain of some description or at the very least need to use various gums in order to mimic the texture of gluten (such as xanthan or guar gum). Since I prefer not to use these gums my bread making is more limited to toast type deals.
But making Paleo versions of gluten tortillas or wraps presented as potentially much more doable. At least initially. But several failed attempts later it was plain this this was not walk in the park. Most of the early versions we made fell apart when we tried to wrap them around things. So I went on a bit of a mission to try and make something that would hold up. These are the result. You can do savoury as per the recipe here or make them sweet by adding a 1 teaspoon of vanilla extract to the mixture! Of course because they’re made using coconut milk they do have slightly sweet taste even in the savoury variety. But I don’t find this overpowering.
I’m sure you’re going to love these wraps: They’re:
- gluten free
- sweet or savoury
- perfect for in the lunch box
If you give this recipe a go let us know what you think. Leave us comment or rate it as that’s so helpful to other readers. And be sure to take a pic and tag it #domskitchen on insta. We’d love to see what you come up with!
- 6 large eggs
- ¾ cup of coconut milk
- 3 tsp coconut oil, melted
- 2 Tbsp water
- 2 Tbsp coconut flour
- 2½ Tbsp tapioca flour or arrowroot starch
- ¼ tsp salt
- coconut oil for the pan
- In a medium size bowl whisk together the eggs, coconut milk, coconut oil and water.
- Add the dry ingredients and whisk well to combine.
- Let sit for 10 minutes to allow dry ingredients to fully absorb the liquid. (The mixture should be more fluid than a typical pancake mix.)
- Use a small (20 cm or 8 inch) non-stick pan on medium heat and pour in less than ¼ cup of batter and immediately turn pan to cover bottom with mixture.
- Cook the wrap for about 1½ minutes on each side.
- Save time by using two pans!
- If you are saving for later - cool completely and then store in an airtight jar in your fridge or freezer with a piece of baking paper in between each wrap so you can remove them individually easily.