These gluten free wraps are soft and pliable, and that’s not all. They are packed with protein. They fall somewhere between a tortilla and a crepe. Don’t allow the fava bean flour to scare you off, if you have tried other bean flours and they were bitter. Fava bean is very mild and not bitter at all. Combining beans with eggs boosts the nutrient values in the beans as eggs are a complete protein (contains all essential amino acids). This recipe is gum-free and grain-free. You finally have a thin, soft gluten free wraps that is pliable enough to roll and slice your favorite appetizers. Enjoy!
1-1/2 teaspoons cooking oil* (optional) (See the "Tips" section.)
In a small to medium sized bowl, whisk the dry ingredients together.
Slowly pour in the milk, beaten eggs, and oil while constantly whisking. Set the batter aside to rest for 15 minutes or longer.
Preheat a lightly oiled skillet over medium heat. Whisk the batter and pour 1/3 cup of the batter into a 9-inch skillet and cook for 2 1/2 to 3 minutes on each side or until golden brown and white rather than transparent. Repeat with the remaining batter, whisking before using each time, or store the batter covered in the refrigerator.
Place multiple wraps between sheets of parchment paper or wax paper or foil. Store wrapped in the fridge or freezer. To rewarm, reheat in a skillet. When you're in a hurry you can microwave them on a low temperature, but this softens them.
* I have made these gluten free wraps without any oil, and while they do not brown as much, the texture is much better, less starchy. Next I will try 1 teaspoon of oil. I did not want to change the recipe above in case someone was already making them with 1 tablespoon of oil and enjoyed them.