Making a gluten-free wrap was easier than I thought
Let’s face it—being gluten-free often means enduring limp lettuce wraps and a side of disappointment. But not today. Today, we’re flipping the script with a burrito so bold, it’ll make you forget about flour tortillas altogether. Enter: the buckwheat wrap.
Yes, buckwheat. The edgy, misunderstood cousin of wheat (don’t let the name fool you—it’s naturally gluten-free) that’s here to save your burrito dreams from mediocrity. Buckwheat wraps are hearty, nutty, and sturdy enough to cradle all your favorite fillings without disintegrating halfway through.
Why Buckwheat?
Because you’re worth it. Buckwheat is not only gluten-free but also packed with nutrients like fiber, magnesium, and antioxidants. It has a bold flavor profile that can stand up to the spiciest salsa or the creamiest guac. Plus, making your own buckwheat wraps is a flex that says, “I’m gluten-free, but I’m not boring.”
What you will need for 2 wraps:
6 tbsp buckwheat flour (50 g)
½ cup water (100 g)
a pinch of salt
oil
Mix everything together until smooth, then cook on a hot non sticky flat pan for 3-4 minutes per side. To see more: Check out the step by step instructions on the blog.
