Hello neighbors ! Still been pretty hot over here, and still trying not to raise the indoor temperature, I would like to share my latest wrap recipe with you: gluten-free, no eggs required, extremely pliable, quick to cook (3 minutes per wrap). A how-to video is included to show you my tricks to make a batch of even wraps that will not dry up in the pan.
WARNING: this recipe should not be published without its author’s consent.
Ingredients (makes five wraps)
– ½ tsp psyllium, put to swell in 90 ml water (a gel will form)
– 37g corn flour (the amount corresponds to a fourth of the cassava flour weight)
– 150g cassava flour (NOT tapioca starch)
– ¼ tsp unrefined sea salt
– 60 ml olive oil
– 1 green apple (Granny Smith), about 100g (should not be peeled or grated ahead)
– ¼ tsp baking soda and a little lemon juice, freshly pressed or from your freezer, to activate the baking soda
a silicone mat, a round 20 cm Ø “pattern” made of plastic (the kind you buy to line kitchen drawers and shelves), a rolling pin, parchment paper, a non-stick skillet with a lid.
1. Put ½ tsp psyllium to swell in 90 ml water.
2. Mix 37g corn flour with 150g cassava flour and ¼ tsp salt.
3. Add psyllium gel, 60 ml olive oil, 50g grated green apple, ¼ tsp baking soda and a little lemon juice. Mix quickly, first with a fork, then by hand and form a ball.
4. Heat the skillet on medium low.
5. Work with 70 to 75g dough at a time and keep the rest refrigerated to prevent oxidation. Place the dough between a silicone mat and a slightly greased plastic pattern and roll out until you get an evenly flat and round wrap shape.
6. Peel off the plastic pattern carefully and replace it with a piece of grease proof / parchment paper. Flip the whole thing and peel off the silicone mat and place the wrap, paper facing up, inside the heated skillet.
7. Cover with a lid and set the timer for 2 minutes, the time it takes to cook the first side of the wrap. Meanwhile, prepare the next wrap by repeating step 5.
8. Remove both lid and parchment paper, flip the wrap and cook the second side, placing the lid on the skillet once again, for another minute. Move the cooked wrap to a plate, covering with a dish to keep the moisture.
The wraps can be frozen and thawed, which I usually do at room temperature for about 15 minutes before filling them. I am not sure that using the microwave would be a good idea: it might cause the wraps to lose their moisture content. Film tightly for a trip or a picnic. I know this means using plastic, but sometimes there is no other way!
This time last week we were in Paris for a couple of days. I was a little, well, actually, quite nervous about the whole trip, given the current circumstances. But face covering is mandatory on French trains, at railway stations and in the metro so it felt reassuring to see that everyone was complying with the rule. In the streets of Paris itself, most people wore masks also. Actually, with the corona pandemic I found the French capital to be unusually clean, its museums unusually quiet, and its waiters unusually friendly! For those of you who may wonder how we managed to eat with our dietary restrictions, well, I had brought enough food to cover four meals (including one breakfast on the train). We had wraps for our first lunch! On the second day, we found this very pleasant restaurant with open windows for better air circulation. My husband ordered a simple grilled steak (“No blue cheese sauce, please”) with real French fries and I ordered grilled fish with homemade ratatouille. I sent my compliments to the chef: it was very good!
We walked a lot, avoiding the metro crowd whenever we could, and went to two museums that we had been meaning to visit for many years: l’Institut du Monde Arabe (my husband’s choice), and le Musée des Arts Décoratifs (my own). Here are some photos I thought I would share with my world-wide neighbors. I am always in awe at people’s skills and creativity; aren’t you?
Have a nice day, everyone!