Sandwich Wrap Mock Lavash Bread (Gluten-Free)

The memory still makes me chuckle. My best friend, Sarah, tried going gluten-free cold turkey. For about a week, her lunches consisted solely of sad, deconstructed sandwiches – turkey and lettuce teetering precariously on a plate. She mourned the loss of the humble wrap. That’s when I went on a mission, fueled by friendship and a desire for edible lunchtimes, to create a gluten-free wrap that actually held together. After much trial and error (and a few rather comical failures), this recipe was born, and Sarah’s lunchbox—and sanity—were saved.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 13-16 minutes
• Total Time: 30 minutes
• Servings: 4
• Yield: 4 wraps
• Dietary Type: Gluten-Free

Ingredients

• ¼ cup sorghum flour
• ¼ cup millet flour
• ¼ cup potato starch (not potato flour)
• ¼ cup tapioca starch
• 1 tablespoon yeast
• 2 tablespoons dry buttermilk
• 2 teaspoons xanthan gum
• ¾ cup warm water (plus more as needed)
• 1 ½ teaspoons agave nectar
• 1 teaspoon olive oil
• 1 teaspoon apple cider vinegar
• ¾ teaspoon salt
• ¾ teaspoon cracked black pepper (optional)
• ¾ teaspoon cumin (optional)
• ¾ teaspoon dill (optional)
• ¾ teaspoon fennel (optional)

Equipment Needed

• Mixer
• Jelly roll pan (10×15 inches)
• Parchment paper
• Rubber spatula

Instructions

1. Preheat your oven to 400°F (200°C). Make sure your oven rack is positioned in the center for even baking.

2. In the bowl of your mixer, combine all the dry ingredients: sorghum flour, millet flour, potato starch, tapioca starch, yeast, dry buttermilk, and xanthan gum. Whisk these together to ensure they are evenly distributed, which is key for the texture of the final product.

3. In a separate bowl or measuring cup, mix together the liquid ingredients: warm water (starting with ¾ cup), agave nectar, olive oil, and apple cider vinegar. The water should be warm, not hot, to activate the yeast without killing it.

4. Pour the liquid ingredients into the dry ingredients. Begin mixing on low speed until the ingredients are just blended. The dough should not be stiff or resistant; instead, it should resemble a soft cookie dough, perhaps even a bit on the wet side. Don’t be tempted to add more flour at this stage unless it seems exceedingly watery.

5. Increase the mixer speed to high and beat the dough for no more than 2 minutes. This step is crucial for developing the structure of the dough, thanks to the xanthan gum, but over-mixing can result in a tough wrap.

6. Line a 10×15-inch jelly roll pan with parchment paper. This will prevent the wraps from sticking and make removal easier.

7. Now comes the spreading. This dough is a bit different than traditional bread dough. Spread the dough as thinly and evenly as possible to cover the entire jelly roll pan. The thinner you spread it, the more pliable your wraps will be. To make this easier, use a rubber spatula and frequently dip it into water. This prevents the dough from sticking to the spatula and allows you to spread it more easily. Don’t worry if it’s not perfectly uniform; the oven will even things out a bit.

8. Bake in the preheated oven at 400°F (200°C) for 13-16 minutes, or until the top begins to brown and the edges are nicely browned. Keep a close eye on it during the last few minutes of baking to prevent burning.

9. Once baked, remove the pan from the oven and let the wrap cool completely on the pan before attempting to remove it. Cooling allows the starches to set, making the wrap less fragile.

10. After the wrap cools, carefully cut it into four equal portions. Store in an airtight bag to maintain freshness and prevent them from drying out.

Expert Tips & Tricks

• The water trick is key: Don’t skimp on dipping your spatula in water when spreading the dough. It’s the secret to getting that thin, even layer.
• Spice it up: Feel free to adjust the optional spices to your liking. Smoked paprika, garlic powder, or onion powder can also add a delicious depth of flavor.
• Don’t overbake: Overbaking will result in a brittle wrap. Aim for a light golden brown color.
• Adjusting Hydration: The humidity in your kitchen can affect the dough’s consistency. If your dough seems too thick, add water 1 tablespoon at a time until you achieve the desired soft cookie dough consistency.

Serving & Storage Suggestions

Serve these gluten-free wraps as you would any traditional wrap. They are perfect for sandwiches, quesadillas, or even as a base for homemade pizzas. They hold up well with various fillings, from cold cuts and cheeses to grilled vegetables and hummus.

Store leftover wraps in an airtight bag at room temperature for up to 2 days or in the refrigerator for up to 5 days. For longer storage, you can freeze them for up to 2 months. To prevent sticking, place a piece of parchment paper between each wrap before freezing.

To reheat, simply warm them in a dry skillet over medium heat for a few seconds per side or microwave them for a few seconds until pliable.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	92.8 kcal	N/A
Calories from Fat	N/A	16%
Total Fat	1.6 g	2%
Saturated Fat	0.3 g	1%
Cholesterol	2.2 mg	0%
Sodium	461.2 mg	19%
Total Carbohydrate	16.5 g	5%
Dietary Fiber	2.1 g	8%
Sugars	2 g	N/A
Protein	4 g	7%

Note: Nutritional information is an estimate and may vary based on specific ingredients and serving sizes.

Variations & Substitutions

• Dairy-Free: Omit the dry buttermilk and replace it with an equal amount of a dairy-free milk powder, such as coconut or almond milk powder. You may need to slightly adjust the amount of water to achieve the desired dough consistency.
• Herbed Wraps: Incorporate fresh herbs like rosemary, thyme, or oregano into the dough for a fragrant twist. Finely chop about 1-2 tablespoons of fresh herbs and add them along with the dry ingredients.
• Spicy Wraps: Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the dough for a kick of heat.
• Sweet Wraps: Reduce the salt and add a tablespoon of sugar and a dash of cinnamon for a sweeter wrap that pairs well with fruit and cream cheese.
• Flour Variations: You can experiment with other gluten-free flours, but be aware that this may affect the texture and consistency of the wrap. Brown rice flour or oat flour can be used, but you might need to adjust the liquid accordingly.

FAQs (Frequently Asked Questions)

Q: Can I make this recipe without a mixer?
A: While a mixer is recommended for best results, you can make this recipe by hand. Whisk the dry ingredients thoroughly and then gradually incorporate the wet ingredients, stirring vigorously until a smooth dough forms. Be sure to beat the dough with a wooden spoon for a couple of minutes to develop the xanthan gum.

Q: What if my dough is too sticky to spread?
A: Don’t panic! Keep your spatula wet with water. Also, you can try placing a piece of plastic wrap on top of the dough and using a rolling pin to gently flatten it before removing the plastic wrap and finishing with the spatula.

Q: Can I use potato flour instead of potato starch?
A: No, do not substitute potato flour for potato starch. Potato flour has a much stronger flavor and different binding properties, which will result in a significantly different (and likely undesirable) texture.

Q: My wraps are cracking when I try to roll them. What am I doing wrong?
A: This usually indicates that the wraps are too dry. Make sure you are not overbaking them. Also, ensure you store them in an airtight bag to prevent them from drying out. If they are already dry, lightly mist them with water and warm them in a skillet or microwave before rolling.

Q: Can I make a larger batch and freeze the extra wraps?
A: Yes, you can easily double or triple the recipe to make a larger batch. Freeze the wraps individually wrapped in plastic wrap or parchment paper to prevent sticking. Thaw them at room temperature or in the refrigerator before using.

Final Thoughts

So, go ahead and conquer your lunchbox woes (or rescue a friend from deconstructed sandwich purgatory!). This gluten-free mock lavash bread is not only delicious and versatile, but it’s also a testament to the fact that dietary restrictions don’t have to mean sacrificing flavor or convenience. I hope you enjoy experimenting with different fillings and variations to create your perfect wrap. And please, share your feedback and culinary creations – I’d love to hear what you come up with! These wraps pair beautifully with a crisp salad and a refreshing glass of iced tea for a complete and satisfying meal.