The Gluten-Free, Grain-Free Sandwich Wrap
What to eat if you’re both gluten-free and grain-free? The ubiquitous sandwich seems to be out of the running. I haven’t found a good substitute for gluten-free and grain-free bread but an internet search did yield several recipes for wraps that were both gluten-free and grain-free. These sounded simple enough but my first attempts didn’t work out. Read on to discover the technique I used to create the perfect soft wrap.
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| Gluten-Free, Grain-Free Paleo Wrap |
Making Wraps from Pureed Vegetables
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| Paleo Wrap in Dehydrator |
The concept is simple enough. Throw some vegetables in the blender, make a paste and then dehydrate it until it reaches just the right softness for rolling into a wrap. “Just the right softness” is where I ran into problems. I have an inexpensive dehydrator with no temperature or timing controls. I followed the recipe directions and carefully monitored the drying but, try as I might, the wrap was either gooey or brittle.
The Secret to a Soft Wrap
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| Dried Paleo Wrap |
In the end, after some contemplation and further research on the internet, I decided it would be best to completely dehydrate the pureed vegetables and then re-hydrate them to make them soft. There are some added advantages to this method, besides the fact that it works. Drying the wraps completely means they can be stored almost indefinitely without refrigeration. They just need to be in an air-tight container or zip-lock bag. Re-hydration was accomplished with a steamer. This worked extremely well. I let the steamer reach working temperature and then placed the wraps in it for just one minute. They came out perfect. Nice and soft, but not mushy. Re-hydration could be done by placing the dried wraps in a pan and pouring a small amount of boiling water over them, but the steamer offers greater control over the process.
The Recipe
The recipe can be modified to suit your taste simply by altering the types of vegetables. I may include some fruit the next time. Experiment and enjoy!
3 bell pepper (yellow)
4 zucchini
1 avacado
1/2 tsp sea salt
3 Tbsp psyllium husks
3 Tbsp flax meal
2 Tbsp Italian seasoning
Directions:
Blend ingredients in blender or food processor.
Grease parchment paper with coconut oil and line dehydrator trays
Spread mixture about 1/2″ thick on parchment paper
Dry 6 hours, flip and dry another 6 hours on parchment paper
Dry until hard as a cracker
Store in zip lock bag or air-tight container until ready to use
When ready to use, turn on steamer and let it reach full steam
Place dried wrap in steamer for 30 seconds to one minute. This step is a bit like pasta, the longer you cook it the softer it will be.
Makes 4 wraps
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