Gluten Free Sandwich Wrap – Take 3 – a new whole grain version – a mock lavash bread
Okay…it’s 10:00AM and I’ve already eaten half of my lunch…..bad bad bad. I just couldn’t resist. I had to try it.
You see, last night at 11:00 (Why do I always start these projects at 11pm?), I needed to make something for my lunch. My mom flew in last night (wahoo!) and we ate dinner out with her last night. It was great fun, but it also presented the hurdle of no leftovers for a quick and easy lunch.
Don’t get me wrong, gluten-free lunch is not hard.
I just like to sleep in. 
So at 11, I decided to play around a try a new wrap recipe. I love Cindy’s wraps (she is the one who first modified a recipe she found and made the one posted on this site….it was posted with her permission). But sometimes the wraps are really more dense and chewy than I want.
I used to eat lavash bread sandwiches. Lavash bread is a kind of Middle Eastern bread which is long, thin, and flexible. Originally when I had asked for a wrap recipe, I was looking for something to make the same lavash turkey sandwiches that we LOVE in the summer.
Really… nothing replaces a fresh smoked turkey sandwich with sprouts, a little mayo/tahini and balsamic vinegar sandwich when it is hot outside for me. It’s the perfect summer lunch. NO BAKING! But ah.. now I’m gluten free and baking is part and parcel for me. I really prefer the flavors of gluten free home baked goods to the store bought ones.
So last night I realized that we had Boar’s Head Smoked Turkey (all of their meat is GF!) in the fridge. (OH YUM!) and it was time I figured out the lavash bread. With Cindy’s adaptations as lead and my own experiments as of late, I was feeling fairly confident.
Lately I have been playing with adding more water to Cindy’s recipe – up to one cup. This made the batter more like a pancake batter which I just poured on to a large piece of parchment on my jelly roll pan and baked it. And it worked perfectly. It saved me the trouble of having to push the dough out to make it thin. However, I was still left with a bit of a dense, chewy center. (Especially in the center of the pan where it sinks a bit.) I have really been working toward recreating the evenly thin and non-chewy texture of the lavash.
I think I have it.
And man, it’s good.
Evidence: my lunch is almost gone and I still have two hours before lunch time. =S
This recipe has some added benefits beyond it’s consistency too. It is egg-free and can be easily made to be dairy-free with the substitution of a non-dairy powdered “milk” in lieu of the powdered buttermilk.
And it uses whole grains! (If you don’t like sorghum, you can replace it perfectly with rice flour. Keep in mind that rice flour makes the bread more dense/thick, so you may wish to add another tablespoon of water.)
I hope you like this recipe too. To be honest, this is now my preferred gluten-free wrap bread recipe. I’m heading home after school to make another. We’re having sandwiches for dinner…… 
Gluten Free, Whole Grain Sandwich Wraps
Recipe makes one jelly roll pan of wraps/ gluten-free lavash bread
Ingredients:
1/4 cup sorghum flour
1/4 cup millet flour
1/4 cup potato starch (NOT flour)
1/4 cup tapioca starch
1 Tablespoons yeast
2 Tablespoons powdered buttermilk or non-dairy powdered milk
2 teaspoons xanthan gum
3/4 cup of warm water (+/- tablespoons of water)
1 1/2 teaspoons agave nectar
1 teaspoon olive oil
1 teaspoon apple cider vinegar
3/4 teaspoons salt
3/4 teaspoons cracked black pepper*
3/4 teaspoons cumin*
3/4 teaspoons dill*
3/4 teaspoons fennel*
(*Feel free to omit the seasonings (but not the salt) if you prefer a plain flavor. I found the herbs to be an amazing addition for my sandwiches.)
Directions:
- Preheat your oven to 400F.
- Mix together the dry ingredients in the bowl of your mixer – sorghum, millet, potato starch, tapioca starch, xanthan gum, yeast, powdered buttermilk, salt and optional seasonings.
- Mix together the water (start with 3/4 cup), agave nectar, olive oil and vinegar.
- Pour the liquid ingredients into the dry and mix on low until blended. The dough should not resist the beaters and bounce around in the bowl but rather be more of a soft cookie dough – maybe even a bit more wet.
- Beat the dough on high for no more than 2 minutes. The dough should look like this:
- Line a jelly roll pan with parchment paper. Spread the dough as thinly as possible to cover the 10 x 15″ jelly roll pan. (To do this, I used a rubber spatula and kept dipping it in to water to keep the dough from sticking. This dough is not really as sticky as you might think – but the extra water helps push it out easier.)
Happy GF Eating!
-Kate
Where do you buy your Boar’s Head? I live near Tacoma and would love to be able to have Boar’s Head again.
I buy mine at Ralph’s or Bayview Thriftway in downtown Oly. I sent you a link to their site via email.
– Kate
Katie
May 14, 2008 at 11:31 am
I’m expecting a shipment from Bob’s Red Mill with my millet and sorghum flour any day now, and this (along with you sorghum-flax bread) are at the top of my “To-Make” list. Thanks for the great recipe!
healthyceliac
May 14, 2008 at 1:50 pm
Oooh, there’s a boarshead plant right down the road!! We should have plenty of it available here. I just have to track it down. It never occured to me that MEAT would have gluten in it. How ridiculous…is it from what they feed the animals, or the processing? Do you know?
I have a sandwich that I love, which is similar to yours, that I used to make on pita or naan. I haven’t been adventurous enough to try either of those GF yet, so maybe I will just try this first! Thanks.
zebe912
May 14, 2008 at 2:21 pm
This looks terrific — do you think I could substitute honey for the agave? Also, is the milk powder to add extra protein? Do you think that one could substitute milk for part of the water and achieve the same consistency? (I guess the answer is just to try it, but I thought I’d check with you first in case you already had!) Thanks for your great recipes.
Rochelle –
Absolutely feel free to substitute honey or even sugar for the agave called for in the recipe. However, about the milk…. every time I have tried what you have suggested (using milk for part of the water and omitting the powdered milk), I end up with a more dense bread.
I have NOT tried it with this recipe though and I am curious if it will work. Since there is no dense middle, maybe the added liquid milk won’t change/alter the consistency so much. If you try it, I hope you will come back and let us know.
-Kate
Rochelle
May 14, 2008 at 4:00 pm
So I made this, already, since I was doing some other baking. I didn’t have millet flour that wasn’t in a mix already so I subbed Quinoa. I did half of it plain and half with the spices. I like that the spices cover up some of the bitter flavor from the quinoa. This isn’t my lovely naan, but it will definitely do! Hummus, here I come!
zebe912
May 14, 2008 at 5:11 pm
Ahhhhh Kate, how am I ever going to get any painting done? Whine Whine!!! Now I have to rush out to the grocery store for thing, in order to make your Lavash wraps. Oh they sound amazing!!! Damn you!
~ I’d never heard of lavash, looked it up on Wikipedia, very interesting.
Thanks for the inclusion on your site. Very sweet!You’ve got a delightful blog!
Jacie
May 14, 2008 at 6:07 pm
All you recipes always look so good! I really need to get up the nerve to buy some of those other flours, like sorghum and millet, since I’m now corn free as well as gluten free. Keep up the good work (so the rest of us can reap the rewards;)
Vittori
May 15, 2008 at 7:56 am
Have you thought any about flax seeds or meal, or sesame seeds to a version of this??? I love those flavors and the added fiber, just not sure how it would work out.
Sheila
May 15, 2008 at 4:40 pm
Yeah… that was supposed to be adding it to the wrap recipe… I can’t type today *head desk*
Sheila
May 15, 2008 at 4:40 pm
*gasp* I can definitely see wraps in my future! Yummy!
Tiffany
May 16, 2008 at 10:25 pm
this is absolutely delicious and so easy to make!!! I am so excited, and it came at the perfect time – I’ve been dying for a wrap and these are going to make this week’s lunch 10x easier than a basic sandwich.
Thank you, thank you, thank you!
M-Elle
M-Elle
May 18, 2008 at 12:00 am
I made this and threw in some cracked flax seed – it worked out great. I cut the wrap into squares and used them as hmabuger buns. Kind of like President Choice’s Burger First buns! Great first BBQ of the season. Definately keeping this one in the make every week file.
Lisa from Canada
May 19, 2008 at 5:45 am
[...] of the Turkish variety. Turkish style salad and yogurt sauce to accompany. I think I might try Gluten Free Gobsmacked’s Lavash style bread for [...]
Fresh Ginger » Menu of the Week: Avocados
May 19, 2008 at 7:26 am
OOOOOOHHHHHH!!!!!! I am DROOLING…that just looks sooo danged gum yummy!!!! I think I’m just going to have to get over my fear of baking with yeast and go for it!!!! WOW ….mmmmm….I could so go for a wrap!
Krista
May 19, 2008 at 1:14 pm
Thank you, Kate! This looks like heaven! I am going to make this soon. I love the addition of the herbs.
Natalie
May 19, 2008 at 3:09 pm
[...] my love and the lavash wrap to save the [...]
Why a good wrapped burger can make up for a BIG mistake… « Gluten Free Gobsmacked
May 19, 2008 at 11:03 pm
[...] Caesar Chicken Wraps with Gobsmacked’s recipe for Whole Grain Wraps (hoping to use the chicken I made the day before for this [...]
Gluten Free Menu Swap- May 26, 2008 : Gluten Free Mommy
May 26, 2008 at 8:23 am
I’ve been a fan of your blog for several months now – I read it religiously !! Your recipes are always well written and easy to follow and the pictures are yummy-looking ! Your “regular” wrap recipe has become a standard at my house (I’m the only one truly GF) but both DH and DS have tried and liked it. I don’t make bread anymore – I just make wraps !! So much simpler and can be done on a weeknight (with a 4 year old in the house, that’s saying a lot !!). I ran out of potato starch so I used corn starch but they still turned out good. I just used cracked pepper but will use other spices next time. Keep up the good work !!
Magda
May 29, 2008 at 8:29 am
[...] painful), I decided to give a recipe on my “to make” list a try. Kate’s Gluten-Free Sandwich Wrap. I wanted something like a flat bread, so that it would be pita-like, and softer/easier for me to [...]
Tears of Joy « Healthy Celiac
June 1, 2008 at 3:31 pm
Kate,
I finally got around to making this today. I was having one of those “I can’t eat like a normal person, why don’t I like food anymore, everything gets me sick” moments, and I tried this wrap. It literally brought a tear to my eye because, for the first time in a long time, I remembered that I am going to get through this tough stage of learning to be gluten-free and taking charge of my health. I remembered what truly excellent food tasted like. I can never thank you enough for posing recipes that people like me can make, enjoy and savor. Thank you a million times over!
healthyceliac
June 1, 2008 at 4:23 pm
[...] is the week when my bento box is either filled with sandwich goodies (love this lavash wrap – quick, easy, flexible for days!) or leftovers. I no longer have time to make my rice/egg molds [...]
Quinoa Crab Cakes - Baked & Gluten free! « Gluten Free Gobsmacked
June 12, 2008 at 7:26 am
[...] I plan to bake more of Kate’s flat bread for sandwiches. It’s so easy to make, and really [...]
Menu-Swap Monday, June 23, 2008 « Gluten Free Sox Fan’s Blog
June 23, 2008 at 5:16 am
[...] try, I did not have any trouble coming up with another idea. I decided to try making her “mock lavash bread” or as she also refers to it, “gluten-free sandwich wrap Take [...]
Adopt-A-Blogger: It’s a Wrap! « Gluten Free Sox Fan’s Blog
June 28, 2008 at 1:06 pm
Yes, this looks fabulous. I am going to find time to make it this week! Thanks for the inspiration.
Ellen
July 6, 2008 at 5:30 pm
[...] Turkey Lavash-wrapped Sandwiches [...]
My love and the pup « Gluten Free Gobsmacked
July 9, 2008 at 10:42 pm
[...] made this recipe many times now for several months. When I started using the mock lavash bread, we feel in love with it even more. We are crispy-crust fans and thin-crust pizza fans around here [...]
GF: Mozzarella, Basil and Tomato pizza « Gluten Free Gobsmacked
July 14, 2008 at 2:43 pm
Thanks so much for posting this recipe with such detailed instructions. I adapted it to be natural and low carb, giving you proper credit of course. You have a beautiful GF blog!
Lauren
July 17, 2008 at 9:44 am
[...] Honey, Mustard and Dijon Grilled Chicken Sandwiches Makes 2 Sandwiches Ingredients: 1/2 prepared mock lavash bread cut into two pieces 2 chicken breasts, rinsed and patted dry olive oil (for drizzling) salt/pepper [...]
Gluten-Free: Honey, Mustard and Wasabi Grilled Chicken Sandwiches « Gluten Free Gobsmacked
July 17, 2008 at 4:07 pm
[...] Whole Grain Gluten Free Wraps – a mock Lavash Bread (finally… what I was seeking!) Possibly related posts: (automatically generated)Kitchen Extravaganza! – Part IIShamed into itWholemeal Spelt Bread [...]
GF Wrap Sandwich Success « Gluten Free Gobsmacked
July 19, 2008 at 9:45 pm
[...] breasts with wing sauce, topped them with gf blue cheese, tomato and lettuce. I had mine wrapped in Kate’s “mock lavash bread” which is now my default bread [...]
Menu Plan Monday, August 4, 2008 « Gluten Free Sox Fan
August 5, 2008 at 5:52 am
[...] night we had Cherry burgers with the lavash wrap as our buns. The only thing I did differently was divide the recipe further and I made individual [...]
Gluten Free Sun-dried tomato wrap - Flavoring your wraps « Gluten Free Gobsmacked
August 5, 2008 at 2:59 pm
[...] Third Version – My Whole Grain Wraps (I use this one most frequently) [...]
Gluten Free Lunch: To Go! Ideas for what to pack « Gluten Free Gobsmacked
August 21, 2008 at 6:03 am
[...] for the roll-up sandwiches, I use this recipe. If I want really thin bread, I use one recipe but divide the dough in half and smooth it out as far [...]
Gluten Free Menu Swap - Lunches! September 1 - 5, 2008 « Gluten Free Gobsmacked
September 1, 2008 at 9:07 pm
[...] and used to top grilled meats, gyros, etc or served with pita slices for dipping. (We use the lavash bread recipe for this. Make one lavash recipe and bake. After baking, brush with olive oil and sprinkle with a [...]
Make your own Tzatziki (gluten-free, of course) « Gluten Free Gobsmacked
September 4, 2008 at 6:01 am
[...] Chicken salad wraps, Asian pear slices, [...]
Gluten Free Menu Swap 9/15-9/19 & the Autumn Moon Festival « Gluten Free Gobsmacked
September 14, 2008 at 10:15 pm
[...] Kerrie at Gluten-Free in the Shaolin made Kate of Gluten-Free Gobsmacked’s Bleu Cheese & Dried Cherry Burgers on her Lavash Wrap. Gluten-free Burger Recipe. Gluten-free Lavash Wrap Recipe [...]
Adopt-a-gluten-free Blogger Roundup: August 2008 | Book of Yum
September 18, 2008 at 8:10 am
[...] Light, fluffy, easy to make and not loaded with a million calories. Oh yea. This is my new sandwich bread when we’re not eating wraps. [...]
Gluten Free Pepita-powered Bread… oh yeah! « Gluten Free Gobsmacked
September 22, 2008 at 3:41 pm
I don’t have millet flour yet, can I substitute somehting else for it?? Also, i don’t have any tapioca starch. Again, can I substitute something for that as well?? This looks so yummy and I can’t wait to try it!
You can substitute sorghum or even brown rice flour for the millet. However, the texture will be different. As far as the starches go…. hmm.. maybe 50/50 sweet rice flour and cornstarch? or 50/50 potato starch and sweet rice flour? Again – the texture will be different – but it should work.
-Kate
Yvonne
October 5, 2008 at 7:42 pm
Well, I made this wrap this evening with your suggestion of 50/50 sweet rice flour and cornstarch for my tapioca starch substitution and used the sorghum for the millet. I’m not sure what the original recipe is suppose to taste like, but holy cow do I LOVE this!!!! It smelled so good as it was baking and I could hardly wait to taste it and was sneaking pieces from the corners as it cooled. The next time I make this I think I’ll spread it on one of my cookie sheets instead of the jelly roll pan in order to make it a bit thinner. I used all of the suggested seasonings and it seemed like allot at first, but by the time I was done my wrap, I didn’t even notice it and I think added to the wrap’s flavor. Awesome recipe!!! Thanks for the substitution suggestions.
Yvonne
October 6, 2008 at 10:02 pm
I used this to make pizza for my wife, she absolutely loved it. She has been begging me to make it again, although I keep fiddling with the recipe to see if I can get some different results. Next time I make pizza though, I’ll do it this way for her, I’ll fiddle with it some more later.
7thsage
October 7, 2008 at 9:06 pm
[...] made a mock lavash recipe with fennel, oregano and basil as my herbs. Then I divided it into 4 equal dollops and [...]
Want to peek in the oven with me? It’s Pizza Night! « Gluten Free Gobsmacked
October 25, 2008 at 8:23 pm
[...] diagnosis, I was lead to believe that my life would no longer include croissants, pizzas, breads, wrap sandwiches, cupcakes, etc. I was told to just not “eat anything white – like bread, pasta, etc.” [...]
Adoption Auction: Signed Copy of Gluten Free Girl’s Book « Gluten Free Gobsmacked
December 9, 2008 at 11:46 pm
Kate,
That sounds fantastic! I always look at that bread in the store and think about how I want it. I am trying it tomorrow.Hope your baby gets there soon.
Cindy
Cindy
February 3, 2009 at 5:16 pm
If it’s so flat and wrap shaped and such, why do you need the yeast? Could this be made yeast free?
Alyssa
February 7, 2009 at 6:15 am
So great. I’ve made it well over a dozen times. Put just cinnamon in and wrapped with bananas and pb. Used as the b est pizza crust ever. Even my picky-poo, pregnant, gluten-eating daughter said it was “rockin!” I have used all kinds of spices and it is yummy each time. Very fast–love that!
Deanna
March 4, 2009 at 9:30 am
Also, I’ve used teff instead of sorghum–excellent. And I used finely ground almond meal in place of the milk powder. Different texture, but really good. It seems this recipe is impossible to screw up. It is my number one gluten free, casein free, cane/artificial sugar free recipe. Thank you!!!!
Deanna
March 4, 2009 at 9:34 am
My husband and I made this, but like with Cindy’s wraps instead of the jelly roll pan we used a cookie sheet lined with parchement paper and then used 8 english muffin rings oiled the insides of them and then dusted a little corn flour on the bottom of each ring then used an ice cream scooper and dropped heaping scoops in each ring and then dusted the top a with a bit more corn flour (a small plastic colinder with small holes, gives a perfect even dust) pressed down each one lightly (use parchement paper to press them) just to make them a little more even. Cooking time is about the same. We also added 1 more tbsp of yeast to give it more of a rise, these make perfect burger type buns. We also mix our flours up, soughum armanath, millet, quinoa, soy, white or brown rice, buckwheat. the 2 best are buckwheat/white rice and then 1/4 cup of flax, or sourghum/millet with either flax or sesame seeds. Thanks for the good food
Sunflower
March 18, 2009 at 6:29 am
This is fantastic! I was a bit concerned when I heard about how you spread this out — I thought it was like realtor code for “needs tender loving care.” Instead, it was really easy. I didn’t have the sorghum flour so I substituted oat flour and I was craving caraway so I put in salt, pepper and caraway as my spices. Hot out of the oven I cut it into 4 pieces and made a small wrap sandwich – spread cheese, roasted turkey, and grilled red peppers. It was superb! Then later I used it like pita bread and dipped it into my homemade jalapeno hummus. Thanks or thanks for the recipe!!! It will become a regular in my kitchen!!!
Susan Stearns
April 1, 2009 at 2:13 pm
[...] Mock lavash bread (pizza, sandwiches, pita chips, zatar-spiced crackers, etc) [...]
On our way! « Gluten Free Gobsmacked
April 9, 2009 at 6:34 am
A recipe that appeases my bread cravings as I go GF! I ran to Whole Foods immediately and spent half a mortgage payment on GF baking supplies
but it was worth it. Couldn’t find sorghum so I used brown rice flour, and a bit more water, and the texture is gummy but not unpleasantly so, if that makes sense. Would that be expected from adding rice flour? Anyway, excellent. I’m trying the coconut cupcakes next!
Deanna
April 12, 2009 at 9:37 am
What can I use to substitute the pwrd. buttermilk, can’t use dairy or almonds.
Can hardly wait to make this.
Thank you!!
snowflake
May 29, 2009 at 5:25 am
You can skip it – it adds protein and moisture. What about adding powdered soy milk or Vance’s Dairy Free (made from potatoes, I’m told)? That might keep the moisture and the proteins.
=)
Kate
Kate
May 29, 2009 at 8:53 pm
[...] small containers to keep ready-to-go mixes for everyday things like the GF Lavash/Sandwich wrap that we make for everything from pizza, sandwiches, toast, pita dips, pretzels, [...]
Setting up for success « Gluten Free Gobsmacked
June 5, 2009 at 1:52 pm
*weeps* OMG my First bendable flatbread!!!!!!
this was fantastic. i made italian beef in crockpot (chuck roast in beef broth italian spices mega spices) and put chunks of beef dripping in broth from crockpot with a little cheese. Oh my………
half the flatbread is gone already. i can’t wait to try it plain, with other spices. *ooooh* to have something to wad up in hummus again!!!
cynthia
June 14, 2009 at 5:49 pm
I’m trying this today. I somehow ran out of millet (perhaps because it’s my favorite?) and used some Bob’s AP flour mix instead. I used salt, pepper, and rosemary fresh from the yard.
My kids want to put hotdogs in it! I guess I’ll let them and enjoy it myself with ham, turkey, lettuce from the garden, tomatoes, sprouts…..and whatever else I can find. Yum!
Megan
June 17, 2009 at 2:39 pm