Gluten Free Buckwheat Wraps

This came about when I ordered 4kg of Buckwheat Flour thinking I could use it to make sourdough. Turns out it's more suited to flat breads, wraps and pizza bases, OR mixed with other flours I didn't have. 

Queue a million buckwheat wraps over the past month. 

I have fallen in love. And buckwheat flour will now be a pantry staple!

They are so versatile. 

Sweet with coconut yoghurt, raspberries, banana, and maple syrup

Or savory with chilli beans, avocado, lettuce. 

Or mixed - really ripe banana and avocado; weird but my personal favorite. The options are endless. 

If you pre mix the mixture and leave to sit 4hours (or overnight) the wraps are fluffier and easier to digest. 

Buckwheat is generally recommended to be activated (pre soaked in water) so makes sense that the soaked mixture results in fluffier texture. 

BUCKWHEAT WRAPS

180ml Water

100g Buckwheat flour

Himalayan/sea salt

Mix, leave to sit. 

THEN - pre heat your fry pan on a medium heat. Add oil, and pour a ladle of mixture into pan. 

Start with your ladle in the middle of your pile and slowly in circular motion push out the mixture to the edges. Like this. Obviously I just use my ladle rather than that tool so they're a little swirly looking. 

Wait til the mixture bubbles and edges lift, then flip. 

You can make them as soft or crunchy as you like. 

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Pre make and freeze or store and then just reheat before eating. 

If you want them like pita chips, you can re toast in the oven and they come out gorgeous - esp if glazed with olive oil and garlic.

You can fill like quasiedillas and put into the oven and bake. 

There are so many options!