Amaranth Teff Wraps
These gluten-free wraps are essentially a modified crepe, flexible, sourdough flavor, and high in nutrients, including protein.
Servings: 5
Calories: 279kcal
Equipment
- 1 blender or mixer
- 1 Cast iron skillet *should be seasoned
Ingredients
- 1/2 cup GF flour blend (2 tapioca: 1 sorghum : 1 brown rice : 1 garbanzo flour)
- 1/2 c teff flour
- 1/2 c amaranth flour
- 3/4 t salt
- 1/8 t guar gum
- 3/4 t baking soda
- 3 eggs
- 1 cup sheeps milk Can substitute cashew or coconut milk, sheep's milk is very fatty
- Scant 1/2 c water
Instructions
- Cook in hot coconut oil or ghee on medium heat till the sides are cooked and the entire wrap is covered in bubbles. Then flip. Each side should take about 2 minutes. Initially you want to turn your flame to medium high but then after 1 side is cooked on the first wrap, you may want to turn down the flame. If your oil ever smokes, it is bad, immediately take the pan off the heat for a few minutes. And if you can, start with new oil.
- To pour, pour in a spiral with some spaces between...then use a spatula to spread out. This way the batter does not get too thick.
- You can thin the batter with more water to make a thin crepe..or you can use your spatula to spread out the crepe even more in the pan...but really this batter resembles a pancake in density instead of a crepe. But with far more flexibility than a pancake.
Notes
You are not obligated to cook them all at once like most pancake recipes. They store well in a glass jar. It is very convenient to make a wraps as needed.
This recipe should not stick to a seasoned cast iron skillet. Copper skillets with oil also work well for non-stick. If you are using a stainless steel skillet, heat up first, then add the oil, let heat a minute, then add the batter.