Posted by glutenfr | Posted in bread, lunches, Product reviews, Recipes | Posted on 17-07-2012
Tags: bread, lunches, Recipes
I consider the humble lunch wrap to be one of the final frontiers of the gluten-free food space. There have been many valiant efforts to create a wheat-free version of this handy picnic item in recent years – but none, alas, have proved satisfactory.
The gluten free wraps given prominence in the bread section of supermarkets tend to be tough and frisbee-like which counts them out in the school lunchbox stakes. Though Mountain Bread is textured to perfection, even the rice and corn varieties contain wheat. And Woollies has some gluten-free tortillas which are popular at dinner time – but they don’t really cut it in the wrap department.
So with all this in mind, I decided give the recipe on Laucke’s bread mix a whirl – and I have to say I got some pretty good results. The recipe is dead easy — you just add some water to their pre-made mix, whizz it up and pan-fry it to make about 5 wraps (though I only got 4).
My tip: They do need to be golden brown as advised on the pack as if they are too pasty they wind up a bit jelly-like but if they get too brown, they turn to cardboard.
Once I got the texture right, they came out of the pan a little bubbly and crumpet-like and I got my best results by pressing them down flat with a spatula during cooking.
Oddly, the recipe asks you to cool each wrap in the pan. I don’t know about you, but I don’t have a spare 3 hours to hang around mollycoddling stove-top creations — so I threw caution to the wind and let them cool on a plate while I cooked the rest. I’m not sure if that affected the end result.
There is no doubt that they taste best fresh out of the pan. They seem to be most likely to keep their shape if you can roll them just a little warm. That said, I popped a couple of mine away in the fridge and freezer overnight and both regained their springiness after a decent zap in the microwave on low.
However I advise you to whip them up the day you need them. It’s as quick as making pancakes — only the end result is a little more bread-like in flavour and texture.
Okay so these have yet to pass the fussy kid test — but I have high hopes, especially once they are rolled up with something yummy inside.
Mandy
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Wow, go you good thing. You’ve inspired me to have a go too.