BFree makes gluten free sweet potato wraps that contain 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 recipe is easy to make too. Enjoy!
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)
The Difference:
Note that Bfree only contains 13% sweet potato flour and this 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:
Carla’s Gluten Free All-Purpose Flour Blend Recipe
Heat 1/2 cup + 1 tablespoon water in the microwave or on the stovetop up to 120°F. Add the coconut milk and oil and stir.
Knead the dough a little on a 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 double the diameter of the wraps on the counter, near your skillet.
Fry each wrap about 30 seconds on each side. Transfer to the sheet of paper and fold the sheet over the tortillas. Continue making wraps amd stacking them between sheet of parchment/wax paper until all of the dough is used.
Store leftovers between the papers, inside a gallon-sized zipper storage bag, in the refrigerator.
To reheat, microwave 20 seconds on high or until warm.
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