Best Egg Free Gluten Free Keto Wraps Recipes

EGG-FREE KETO WRAPS

Steps:

• Grind the chia, linseed and psyllium in a processor until smooth. Place ground mixture with remaining dry ingredients in a medium bowl and stir really well so the chia and psyllium don't coagulate when the liquid is added.
• Add the water and EVOO to the dry mixture and stir until you can form a pliable dough. Allow the dough to sit for about 10 minutes so it becomes more pliable.
• Divide the dough into approximately 6 pieces to create wraps. Roll each piece into a smooth ball.
• Using quality baking paper, place one piece of dough onto a piece of paper, squash it down a little and place another sheet of paper on top. You can draw a guide on the back of the baking paper to assist with obtaining a round shape if desired.
• Using a rolling pin, flatten the dough out until very thin, using a roll and rotate the paper motion, rolling the dough outwards to create a circular shape.
• The dough should end up about 2-3 mm/ .13 " thick and roughly the size of a small dinner plate. Roll these thinner rather than thicker as they are very pliable and they will puff very slightly when cooked. If you roll it too thin and it doesn't hold together, simply roll it into a smooth ball again with your hands and reroll with a rolling pin.
• Heat some EVOO- extra virgin olive oil in a frying pan on medium heat.
• Gently peel the flat bread off the paper and cook on each side for 2 minutes until slightly brown, oiling the pan again when required when you flip the bread over. Roll out your next wrap while the previous one is cooking.
• Turn the heat down if browning too much. Remove from pan and oil the pan ready for the next flat bread to cook.

KETO TORTILLAS

Steps:

• Please measure all ingredients in grams (use my written measurements) on a kitchen scale, if possible. Also, watch the video in the post for easy visual instructions.To a medium-sized bowl, add the almond flour, coconut flour, psyllium husk powder, baking powder, and salt. Stir to combine with either a spoon or a whisk. Add the water and olive oil and mix with a spoon until the dough comes together.
• Then knead the dough with your hands until it's soft and smooth, about 30-45 seconds. You could also process the dough in a food processor if you wish.You might need to add a little more water if your almond flour is quite dry and very fine. I used homemade almond flour (from blanched almonds) which was rather moist and not super fine. The dough should be slightly moist, but not sticky. Add a little more coconut flour if it's too sticky.
• Depending on how large you want the tortillas to be, you can cut the dough into 4, 5, or 6 pieces. I made 6, but they were rather small (about 6 in or 15 cm), so I would recommend making 4 dough balls for larger tortillas. Using your hands, roll each piece into a ball. Use only 1 dough ball and cover the other ones with plastic wrap (you can keep them in the fridge while you finish making the first tortilla).
• Lightly oil the middle of 2 sheets of parchment paper (or wax paper). Place 1 dough ball between the oiled sheets and flatten it with your hand, then roll it out with a rolling pin. Don't roll out the dough too thinly, otherwise, it might crack. Carefully peel off the top parchment paper.
• I used a springform to make the tortillas round, but you can also use a bowl (see step-by-step photos in the post).
• Lightly oil a non-stick frying pan or skillet and heat it up over medium heat. Flip over the tortilla with the paper, so that the tortilla touches the pan and the sheet of parchment paper is on top. Now you can peel off the parchment paper.
• Cook the tortilla over medium heat for about 2-3 minutes, then flip it over and cook for a further 1-2 minutes. Place the cooked tortilla on a plate and cover it with a kitchen towel. While one tortilla cooks, you can roll out the next dough ball and repeat the process. Enjoy!