Egg Free Gluten Free Keto Wraps Food

EGG-FREE KETO WRAPS

Egg-Free Keto Wraps image

This Egg-Free Keto Wrap recipe means even if you are watching your carbs, you can now enjoy low carb wraps. Try them filled with salad for lunch, as naan bread with curry or as a breakfast wrap. The recipe is also nut free and egg free.

Provided by karentremaine

Categories Baking Breakfast Low Carb Cooking 101 Lunch Main Course Snack

Number Of Ingredients 9

Ingredients

¼ cup psyllium husk
3 tablespoons golden flaxseed/linseed
2 tablespoons chia seeds
75 gms coconut flour
¾ teaspoon salt
¼ teaspoon garlic powder
60 ml EVOO- extra virgin olive oil (or melted butter )
1¼ cups water
Additional EVOO for cooking your wraps

Steps:

Grind the chia, linseed and psyllium in a processor until smooth. Place ground mixture with remaining dry ingredients in a medium bowl and stir really well so the chia and psyllium don't coagulate when the liquid is added.
Add the water and EVOO to the dry mixture and stir until you can form a pliable dough. Allow the dough to sit for about 10 minutes so it becomes more pliable.
Divide the dough into approximately 6 pieces to create wraps. Roll each piece into a smooth ball.
Using quality baking paper, place one piece of dough onto a piece of paper, squash it down a little and place another sheet of paper on top. You can draw a guide on the back of the baking paper to assist with obtaining a round shape if desired.
Using a rolling pin, flatten the dough out until very thin, using a roll and rotate the paper motion, rolling the dough outwards to create a circular shape.
The dough should end up about 2-3 mm/ .13 " thick and roughly the size of a small dinner plate. Roll these thinner rather than thicker as they are very pliable and they will puff very slightly when cooked. If you roll it too thin and it doesn't hold together, simply roll it into a smooth ball again with your hands and reroll with a rolling pin.
Heat some EVOO- extra virgin olive oil in a frying pan on medium heat.
Gently peel the flat bread off the paper and cook on each side for 2 minutes until slightly brown, oiling the pan again when required when you flip the bread over. Roll out your next wrap while the previous one is cooking.
Turn the heat down if browning too much. Remove from pan and oil the pan ready for the next flat bread to cook.

Nutrition Facts : ServingSize 1 wrap, Calories 176 kcal, Carbohydrate 4.7 g, Protein 2.9 g, Fat 2.1 g, Fiber 4.6 g

EGG-FREE GLUTEN-FREE KETO WRAPS

Egg-Free Gluten-Free Keto Wraps image

These tasty homemade keto wraps are the most fabulous starting point for any quick and easy meal. These wraps are perfect for an egg-free, low-carb, gluten-free, and paleo diet.

Provided by Fioa

Categories Bread Quick Bread Recipes Tortilla Recipes

Time 15m

Yield 6

Number Of Ingredients 10

Ingredients

2 tablespoons psyllium husk
¾ cup tapioca flour
¼ cup arrowroot
2 ½ tablespoons coconut flour
½ teaspoon baking powder
½ teaspoon sea salt
¼ teaspoon onion powder
¼ cup hot water, or more as needed
1 tablespoon olive oil
cooking spray

Steps:

Combine psyllium husk, tapioca flour, arrowroot, coconut flour, baking powder, salt, and onion powder in the bowl of a food processor; blend until well combined. Add hot water and olive oil; blend until a soft dough is formed. Divide dough into 6 equal parts. Roll out each ball to a 5-inch disc between two sheets of parchment paper.
Heat a 6-inch iron skillet over medium-high heat and grease with cooking spray. Place wrap on the hot skillet for just 5 seconds; flip it immediately with a spatula, and cook until lightly golden, about 40 seconds. Flip and cook for another 40 seconds.

Nutrition Facts : Calories 118.3 calories, Carbohydrate 23.9 g, Fat 2.8 g, Fiber 2.8 g, Protein 0.6 g, SaturatedFat 0.5 g, Sodium 189.6 mg

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