Thursday, August 27, 2009

Quick Rice Wraps

Wraps cooling for our lunch.

These wraps are so basic and easy. If I am out of bread, I make these for the family at lunch with a hot or cold filling. I avoid yeast bread myself so I often make up a small batch at breakfast or lunch. One of my favorite fillings is stir fried veggies with a little mayo. We have even used these to wrap a hot dog with. It works pretty nifty.

1 cup rice flour (brown or white - corn flour is also good)
1 cup tapioca starch
1/4 tsp salt
1/4 tsp baking powder
1 egg
2 cups water (I start with 1 1/2 and add the last 1/2 cup if I need it - batter will be quite runny)

-Put a heavy, round fry pan on med-high heat.
-Combine ingredients and whisk until smooth.
-When a drop of water "dances" around on the pan, it is hot enough. Pour about1/3 cup of batter onto the pan and immediately turn the pan to spread it out to a 6" round (as you would do for crepes).
-Let cook until the top looks dry and the very edges curl up a little. Flip and cook until slightly brown.
-If your pan is hot enough, these do not stick and cook very fast. Sometimes I grease the pan lightly for the first one, but usually it doesn't need it. For faster cooking, I get two or three pans going at once.
-If you add 1-2 Tbsps of ground flax seed to the batter, it is very tasty and adds extra fiber.


Taunya said...

Thanks for this recipe, we just made up a batch, rolled them up with ham/cheese and took them on the road. Is the first 1/4 tsp supposed to be salt? That is what I assumed......and it worked

jennstar said...

Opps - yes that was supposed to be salt. Thanks for pointing that out.
I'm glad they worked for you.

Taunya said...

Ok great thanks, I am enjoying your recipes, I have to try out the nanaimo bars someday soon


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