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Hi Listmates,

Thank you for the many, many responses.  The majority suggested using rice
paper when making a wrap.


"  They are available at most
oriental markets and consist of just rice and water.  Soak the
paper disks in water for about 3 minutes to soften, then you
can fill them with anything and roll them up.  If you fill it with
a filling that does not need baking, then cover the rolls with
plastic wrap and they will hold in the refrigerator for several
days.  If it is a filling that needs baking, be sure to eat the rolls
as soon as they are done baking.  If they cool down to room
temperature, the rice paper tends to get tough"


Here are some other ideas:

I have had great success making gluten free soft tortilla shells from the
recipe in the Miss Robens catalogue.  We have used them for sandwiches,
burritos and fajhitas.


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Large curly green lettuce leaves work nicely!

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There's a bean flour "tortilla" in Betty Hagman's Gluten-Free Gourmet Cooks
Fast and Healthy.  It's really like a crepe and might work as a soft wrap.

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An Ethiopian friend at work once let me try Injera bread, made from Teff
flour.  It was like a flat thin pancake, and super tasty.  He used it to
pick up morsels of a spicy stew--instead of using a spoon.

Unfortunately, he didn't have a recipe for it.  I've found several
recipes on the web (using Yahoo).  Never made it, though.
http://www.breadrecipe.com/AZ/Injera.asp  This is an injera recipe that
doesn't use any wheat flour.  NOTE: The millet flour is really Teff.  My
friend Mohammed tells me that they are sometimes called the same thing
in his language!

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Almost every culture has a flatbread of some sort, made out of some sort of
grain. You can make flatbreads out of just about any flour. Tapioca flour
seems to be the one with the most 'stick' if they seem to fall apart too
easily. Millet is popular worldwide, and I'd imagine Quinoa would be good.
Personally I do like and eat corn masa though.

Recently I got a wonderful 'flatbread maker'. It's like a tortilla maker
except it has heated griddles like a waffle iron. You make your dough, roll
it into little balls, and flatten and bake it at the same time. Takes a
little practice, but it's cheap and easy! You can make some in advance and
freeze them (I do this with waffles too: my family loves waffles and the gf
ones taste just like the regular ones. Waffles with bananas or blueberries
or chocolate are special favorites)

http://www.chefsresource.com/eltorprescre.html

It makes good crepes too (though they have a specialized crepe-maker too).
Crepes are mostly egg, (I suppose you could use egg replacer too) and any
flour is decent to thicken them, and there are all kinds of fillings you
can use (goat cheese and herbs, jelly, canned fruit cocktail was my
favorite as a kid).

The easiest flatbread I've found so far is Lefse. Take a baked, peeled
potato: mash it with a little water or milk like you were making mashed
potatoes. Then add about 1/4 cup of some flour (any flour seems to work),
until you get a nice dough. Then pat it or roll it into flat pancakes and
bake it on a griddle. I'd imagine it's good with sweet potatoes too. The
potatoes give it a nice consistency so the dough is easy to work with.

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The obvious answer is to substitute with corn tortillas.  Just be careful
that they are all corn.  Some companies make them with corn and
wheat.  But, you probably already thought of this.

Living in Texas tortillas are used a lot and I really miss the flour
ones.  I saw a recipe on the WEB site to use Chebe bread for tortillas.  I
have not tried it yet so I cannot say how it is.  But it may be worth a try.

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I  use Celimix  Pancake  mix...add  just  a  tad  of  water  and an  egg
white....I  make  a  thin  crepe  out  of  it   and  then  fill  it!
Lettuce  works  nicely  too,  love  chicken,  mayo  and  onion  wrapped  in  a
lettuce  leaf!

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What about crepes? I've made them with a gf flour mix, an egg and a little
milk until I get a thin batter. You could make a savory crepe with a little
salt and perhaps some herbs. Cook as you would a regular crepe. I think
they'd hold up better for a wrap if the ingredients were on the dry side.

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I use Chebe Bread --www.chebe.com   I don't add the cheese to the mixture. It
has oil and egg.  I add a tsp of baking powder and roll them in my pasta
maker--you can roll them out with a rolling pin or get a tortilla maker I
think.  I bake them in the oven just until slightly puffed and then turn them
over and bake another minute--not too long or they will not roll but will
crack.  We put all kinds of things in these peanut butter/jelly, tunafish,
make cheese crisps, etc.  They are good.  I did try to make the chebe bread
from scratch with a recipe from the internet but it didn't turn out as good.

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There is a Nordic dish called lefske which is made with potatoes and the
pancakes are so thin that you could use them for wraps

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V=Hmmmm ... I just tried some of this nummy bread in the flatbread maker and
it makes a nice nummy "tortilla" too. Spread a hot one with a little honey
... They come out in a kind of yellow/golden brown that looks neat too.

The dough is a nice consistency for making a tortilla. Really sticky
though: I shook a few drops of olive oil on my hands so I could form a
dough ball (I keep some olive oil in an old bottle that has a shaker top:
it's really handy). It doesn't stick to the flatbread maker though, comes
right off in a thin little pancake.

I confess I used potato flour, not potato starch flour (because I didn't
have any), I don't know if that made a difference or not.