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BFree makes gluten free sweet potato wraps that contains a ton of ingredients. I just happen to have most of them on hand. So, when I heard they were good, I had to develop a recipe for them. They are so flexible, yet not gummy, that you won’t believe they’re gluten free. This Bfree sweet potato wraps copy
Bfree Sweet Potato Wraps
I found the BFree Sweet Potato Wraps on Amazon for a 2-pack for $19.70. There are six per pack. Making them yourself is just the smart thing to do.
BFree Sweet Potato Wraps Ingredients:
Water, Sweet Potato Flour (13%), Potato Flour, Corn Starch, Sorghum Flour, Carrot Powder, Thickening Agents(Xanthan Gum, Guar Gum), Tapioca Starch, Brown Rice Flour, Cellulose, Pea Protein, Inulin, Corn Flour, White Rice Flour, Sourdough (Fermented from Quinoa, Corn, and Rice Flour), Cultured Dextrose, Acidifiers (Citric Acid, Malic Acid, Tartaric Acid), Tomato Powder, Rapeseed Oil, Salt, Raising Agents (Sodium Bicarbonate, Calcium Phosphate), Amaranth Flour, Quinoa Flour, Millet Flour, Teff Flour, Psyllium Husk, Yeast, Flour Treatment Agent (Ascorbic Acid)
Note that Bfree only contains 13% sweet potato flour and the recipe contains much more%. I can only assume that they use both white and sweet potato flour because sweet potato flour is more expensive. You can use either or both.
Links You May Need:
Gluten Free Sweet Potato Wraps
- 1/2 cup sweet potato flour
- 1/4 cup Carla’s All-Purpose Flour Blend plus more for drusting (see above recipe link)
- 1 tablespoon sorghum flour
- 1 teaspoon psyllium husk powder Vitacost
- 1 teaspoon inulin Viv Agave
- 1 teaspoon methylcellulose Modernist Pantry
- 1 teaspoon inulin pea protein powder NOW Foods
- 1/2 teaspoon ivory teff flour Maskal (or brown teff flour)
- 1/2 teaspoon millet flour Arrowhead Mills
- 1/2 teaspoon amaranth flour Bob’s Red Mill or Vitacost
- 1/2 teaspoon fine salt Real
- 1/4 teaspoon gluten free baking powder
- 1/8 teaspoon baking soda
- 1/4 teaspoon instant yeast SAF
- 1/2 teaspoon ground paprika or a lot more carrot powder (for color)
- 1/8 teaspoon ground turmeric or a lot more carrot powder (for color)
- 1/2 cup water hot
- 1 tablespoon water hot
- 1/4 cup full-fat coconut milk
- 2 tablespoons organic refined coconut oil
Combine all of the dry ingredients together in a bowl; set aside.
Heat some water in the microwave or on the stovetop up to 120°F. Add the coconut milk and oil and stir.
Create a well in the center of the dry ingredients and slowly stir in the coconut milk mixture; set aside for 20 minutes.
Knead the dough a little on flour dusted non-stick surface like a silicone baking mat. Scoop out about 3 tablespoons of dough and roll it out using your hands by patting out the dough. Alternatively, place a rolling pin sock on a rolling pin and dust liberally with flour blend. Repeat until you use all of the dough.
Preheat an ungreased skillet over medium-high heat, preferably a cast iron skillet. Place a sheet of wax paper or parchment paper on the counter near your skillet.
Fry each tortilla about 30 seconds on each side. Transfer to the sheet of paper and fold the sheet over the tortillas.
Store leftovers in the paper, in a gallon-sized zipper storage bag, in the refrigerator.
To reheat, microwave to 20 seconds on high or until warm.