Stuff them with sandwich fillings, quinoa salads, cooked rice and veggies. This recipe makes about 10 good sized wraps. These are truly best eaten the day they are cooked. Freeze leftovers with sheets of wax paper between each wrap.
Whisk together the dry ingredients:
1 cup millet flour
1/2 cup buckwheat flour
1/2 cup sorghum flour
1/2 cup arrowroot or tapioca starch
2 teaspoons xanthan gum
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon minced onion
1/2 teaspoon garlic powder
1 teaspoon thyme
3 tablespoons olive oil
1 tablespoon honey or raw agave nectar
1/4 teaspoon light tasting vinegar
Ener-G Egg Replacer for 2 eggs whisked with 4 tablespoons hot water
1 1/2 cups hot water
1/2 cup soy(or non-dairy milk)
Beat the wet ingredients into the dry mix until the batter is smooth. It should look and feel like a thick pancake batter (though it appears strange and goopy at first, keep beating).
To cook on a griddle or crepe pan:
Heat a lightly oiled griddle or crepe pan over medium high heat. When a drop of water sizzles and bounces off the surface, your griddle or pan is ready.
Use an ice cream scoop to measure a spoonful of batter onto the hot pan; and working quickly, use the back of a large spoon to spread the batter out as thin as you can. Six inches is usually an average size.
Let the wrap cook for a minute until firm. Using a thin large spatula, slide underneath the wrap and flip it to cook the other side for a minute until done. Place the cooked wrap on a flat surface to cool.
Repeat the process to make a total of 10 wraps.
These are best eaten fresh. Recipe adapted from glutenfreegoddess.