Gluten Free Wraps

The texture is crispy and stretchy, a bit like pancakes  (South African style).   I saved some in a zip-lock bag in the fridge to see how they would keep and re-heated them the next day………it was perfect.

Makes about 7/8 small wraps

150g tapioca flour

1 egg

250mls almond milk or coconut milk

pinch of salt

Put the flour, egg, milk and salt  into a bowl and whisk well to combine and knock any of the lumps out of the batter.

 Heat a frying pan over a medium heat and add a little  oil or clarified butter.  Pour on a super thin layer of batter, taking care to spread it as far as it’ll go (the thinner and crispier these are, the better).  Cook until golden on both sides, about 2 minutes a side.

I filled it with curried mince and served it with a salad.