This quick and simple gluten free tortilla wrap recipe can be made in around 30 minutes. It is much more satisfying to eat a homemade wrap than a shop bought wrap. it is perfect for a tasty lunch! You can add fillings such a hummus, avocado, tomato, carrot, cucumber or spinach.
Makes 4 wraps
150g Doves Farm gluten free white bread flour
1/4tsp sea salt
1/4tsp black pepper
3tbsp rapeseed oil
175ml filtered water
Firstly pour the flour into a medium sized bowl. Season with the sea salt, black pepper, thyme and rosemary. Now make a well in the middle of the flour. Pour in the rapeseed oil and some 1/3 of the water. Mix in with a fork or a whisk. Add another 1/3 of the water and again mix the flour into the water. Finally add the remaining water and mix thoroughly until you have a smooth batter.
Now put a large non-stick frying pan on a medium heat. Pour 3 tbsp of the batter into the pan and smooth out with the back of a spoon until you have a 1/4cm thick tortilla wrap. Cook for approximately 5 minutes on each side. Flip onto a plate. Repeat with the other 2 tortilla wraps.
You can serve the gluten free tortilla wraps immediately with your favourite filling or store in the fridge for 3 days. I like to make a wrap with hummus, spinach, carrot and avocado.
I was inspired to make this gluten free panini recipe after vegan cafe Loving Hut asked me to create vegan lunch recipe ideas. So I got cooking that weekend and came up with this gluten free panini recipe. It is a delicious vegan, gluten free lunch idea.
Makes 1 panini
150g gluten free white bread flour
1tsp quick yeast
1/2tsp sea salt
1tsp ground flaxseed or gram flour + 3tsp warm water
1tsp olive oil
100ml warm water
2 slices Violife Vegan Cheese
1 medium tomato sliced
Firstly use a piece of baking paper to oil a small bread baking tin.
Next add the flour, salt, yeast, sugar and ground flaxseed into a bowl and mix. Now create a well in the middle. Pour the oil and some of the water into the well and mix in. Gradually add more water and mix until you have a smooth dough.
Put the dough into the baking tin and smooth out until flat and even with the back of a spoon. Cover the baking tin and leave the dough to rise in a warm place for 30 minutes.
Preheat the fan oven to 200C.
Bake in the oven for 25 minutes.
Remove from the oven and leave to cool on a wire rack.
Slice in half lengthways. Fill with the vegan cheese and sliced tomato.
Finally cook on a griddle pan for 5 minutes on each side. Serve warm.
Store in an airtight container. Eat within 2 to 3 days.
It is wonderful to make homemade bread with the smell of bread filling the kitchen. And it is more tasty and satisfying knowing that you made it yourself! This yummy vegan bread has a crispy crust and is light and fluffy in the middle. it is delicious sliced and served with your favourite spread. It is gluten free, egg free and dairy free.
500g Dove’s Farm Gluten Free White Bread Flour
2tsp Quick yeast
2tbsp Coconut sugar
1 Flax egg (1tbsp ground flaxseed in 200ml water)
6tbsp Rapeseed oil
1tsp Apple cyder vinegar
Put the dry ingredients including the flour, yeast, sugar, and salt into a large bowl and mix well with a wooden spoon. Make an indent in the middle of the flour. Now add the wet ingredients including the flax egg, half the rapeseed oil, the apple cyder vinegar and water. Mix until you have a smooth, thick batter. Pour the remaining oil over the dough.
Oil a 1kg bread tin and tip the dough into the tin. Cover loosely with a sheet of cling film. Leave in a warm place for 1-2 hours until the dough has risen to the top of the tin.
Preheat the oven to 200C or 180C fan. Bake for 55 minutes.
Store the vegan bread wrapped in baking paper in a cool, dry place. Eat within a week.
This delicious, sweet, fruit bread is so easy to make and has the health benefits of being gluten and dairy free. It is tasty sliced and served with strawberry jam. It did not last long in our house!
350g Rice flour
150g Buckwheat flour
1 tsp Dried yeast
1 tsp Himalayan pink crystal salt
1 tsp Cinnamon
1 tsp Ginger
350ml Filtered water
1tsp Coconut oil
Preheat the oven to 200C.
Add the dry ingredients and the raisins into a large bowl. Wash your hands. Make a well in the middle of the flour and add the water. Mix the ingredients together using your hands.
Now leave the dough to rise for an hour an a half until it has doubled in size.
Next grease a bread tray using the coconut oil. Place the dough into the bread tray and bake in the oven for 35 minutes.
Leave the bread to cool for 5 minutes then place on a wire rack. Once cool slice the bread.
Store in a cool, dry place and eat within 3-4 days.