Mr Wong told me I might be gluten intolerant. So I stopped eating
bread (ohh how I missed you ~even though you are bad!!!), pasta, indulgent
cakes and sweets. After a month, OMG the result is amazing - I felt light as a
feather, my mood lifted; and as long as it's gluten free I can snack as much as
I want! A new chapter just open in my
life, it was wonderful and bright J
- So I've been searching for gluten and wheat free recipes ever since.
This recipe is by Pamela Moriarty "Dinner Secrets Gluten-Free"
and it’s my 1st Gluten free cook book. Mr Wong and I both really
love this J. Enjoy
xoxo
Ingredients:
1 x cup chickpea flour (“besan “we bought it in an Indian
Grocer) 1x cup water
2 ½ tsp olive oil
1/2 tsp salt
1 Lemon zest
2 tbs Sumac (it’s a Middle Eastern spice, it's red/brown and has a very lemony flavour)
Tip: besides sumac, can use ground cumin, fennel etc (1 tsp portion).
2 tbs rice bran oil for cooking
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| Ingredients |
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| 1 lemon zest |
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| Add chickpea flour and salt into a food processor ( I love my supersize food processor, can contain up to 2.5 litres!) It's heavy though! |
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| Add 1 cup water and olive oil in a jug ( it's a big jar ), turn on the food processor and slowely pour the liquid in and process for 5 secs |
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| looks like this |
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| Then add sumac and lemon zest and process another 5 secs |
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| Batter result |
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| Add rice bran oil into a pan on low-medium heat , pour a small batch of batter miixture into the pan and swirl around to get it round |
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| cook for about a min |
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| flip it over and cook around a min |
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| Wraps is ready to go ~ makes about 5pcs |
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| Prepping the fillings :) |
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| The spread (sorry about the mess lol): I've got ice berg lettuce, roasted chicken, avacado, pickle cucumber, strips of cucumber , japanese mayo and dills |
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| Wrapping time ~ Voila Enjoy |
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