Gluten free (and additive-free) wraps.
I think the best place to start appreciating gluten free grains is to make sourdough pancakes where the eggs and milk do the work of holding things together. The recipe will work with a variety of flours and can be used for burritos and wraps as well as simple breakfasts.
130g brown teff flour
300ml whole milk or dairy-free milk substitute
1tbs gluten-free sourdough starter* or live yogurt
A large pinch of sea salt
50g black or white sesame seeds
2 large eggs
Clarified butter, duck fat, lard or coconut oil for frying
*For instructions on making a sourdough starter, check out the side bar on my blog for a recipe and troubleshooting tips.
Whisk together milk, flour and sourdough starter or yogurt. Cover and leave at room temperature for 6 to 24 hours.
When you are ready to make pancakes, whisk in salt, sesame seeds and eggs – the texture should be like double cream.
Heat a heavy frying pan over a medium heat. Brush lightly with fat, or use a wad of kitchen paper to give you a nice thin coating. Pour in some mixture and swirl it around the pan to give you a thin crêpe.
When the underneath is golden brown, loosen gently with a palette knife and flip over to cook the other side briefly. Keep warm in a low oven, while you cook the rest if you are eating them straight away. Pop a piece of parchment paper between each pancake to stop them sticking together.
These pancakes freeze beautifully and are great to have stashed in the freezer for impromptu meals. Just let them defrost at room temperature for 10 minutes or pop into a dry frying pan.
Recipe text © Naomi Devlin Reproduction prohibited without written permission of the copyright holder.
Previously published in True Loaf magazine issue 31, April 2017 alongside this article comparing natural and industrial gluten-free foods.
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