Wrap or Scoop? (video included)

Let me know what you're going to make with these little wraps!

Most of us living in the gluten-free world WANT and NEED to feel like we’re living as much of a normal life as possible when it comes to food, and bread, most often, provides us with that sense of normalcy. However, sometimes we don’t always want that hunka chunka of baguette or boule, we want something more delicate. We want something we can bend…something more flexible. This is where my gluten-free and dairy-free Cassava Wraps come in.

You can treat them like wraps, crepes, you can fill them and fry them like a spring roll, and you can put them into the oven to crisp them up into a flatbread. They make a light and lovely pizza crust. To use as a pizza crust, I arrange 6-8 wraps on a large cookie sheet and put them into a 375 degree oven for 10 minutes. I take them out (with the whole cookie sheet…be careful it’s very hot), and top them with our favorite pizza toppings. The cookie sheet goes back into the oven for 10 more minutes, or until the cheese and ingredients are melted.

I created this recipe back in 2009 and I used to make 25-50 a day for various clients. Their kids would come home from school and slather them with whatever was in the house, lol. I’ve seen these wraps devoured with everything from peanut butter and jelly to caviar and crème fraîche. This is how incredibly versatile they are, and I hope that once you make these wraps, you’ll share your new found creations with me.