Homemade Brown Rice Paper Wraps
Gluten-free Brown Rice Wraps/Crepes
Equipment
- 1 fork
Ingredients
- 125 g brown rice flour
- 75 g tapioca starch
- ¼ tsp Himalayan sea salt
- 500 ml water
Instructions
Mix Dry Ingredients
- Pour brown rice flour, tapioca starch and salt in blender.
- Pulse a few times to combine.
Make Slurry
- Microwave 90 ml of water in heat proof jar for 2 minutes until bubbling hot.
- Carefully add ¼ cup of the blended flour (30 grams) to the hot water and stir thoroughly with a fork until it forms a sticky slurry.
- Allow 5 minutes for slurry to thicken.
Make batter
- Use silicone spatula to transfer slurry to blender containing flour mix.
- Add 410 ml of water to blender.
- Blend at high speed for 1 minute.
- Allow batter to rest about 5 minutes so that foam settles.
Make Brown Rice Wraps
- Turn on crepe maker.
- After 2 minutes, verify it is hot by splashing a little water on pan - the water should bubble up and evaporate immediately.
- Pour batter into crepe maker plate.
- Place hot pan into batter plate and count 5 seconds before turning back around.
- Wait until the edges of the wrap/crepe curl up.
- Carefully remove wrap from pan by the edge using silicone spatula if desired and place on cookie sheet drying rack to cool off.
Stack Wraps or Use Immediately
- Once wrap has cooled off for at least a minute, it can be stacked on top of other wraps or used immediately to make summer rolls, crepes or other gluten free creations of your choice.
Store in Refrigerator or Freezer
- Wraps can be stored in the refrigerator for a couple of days or in the freezer for up to a month. They will be drier and less pliable than freshly made but still functional.
Tried this recipe?Let us know how it was!