GF: Buckwheat-wrapped Roast Beef Sandwich

In 30 minutes we are leaving for one of many holiday parties. I was scrambling to make something for myself to eat that would hold me over while I watch friends munch on gluten-filled delectables (Although I am positive that my friend will have some gluten-free goodies for me too – she’s amazing like that! A hostess with a solid memory and damn good organizational skills. Unlike me. When I am the hostess, I’m a wreck. LOL That’s where my love steps in to save the day.)

I *thought* I was going to have some yummy scallion pancakes before leaving tonight as they are yummy and easy to make. (And they satisfy the need for both something bread-like AND something salty-savory at the same time.)

Notice I said, I “thought”.

Yeap. My love used the last of the scallions yesterday. DRAT! Had I known I would have picked some up today at the store, but instead, I made some buckwheat wraps (like tortillas) and roast beef sandwiches for everyone. Oh man. These were perfect! (But definitely something to eat the day you make them or plan to reheat them as you would corn tortillas before serving the next day.)

I hope this will save your tummy during party season too! It was a hit with everyone in the house – and I’m the only one GF! Yeehaw- gotta love the one-recipe-fits-all nights.

Here’s the wrap recipe:

Buckwheat Wraps/Tortillas 
Recipe makes 12 or so

Ingredients:
2/3 cup tapioca starch
2/3 cup rice flour
1/3 cup sorghum flour
1/3 cup buckwheat flour
approximately 1/3 cup sweet rice flour (more or less – depending on moisture)
1/2 teaspoon baking powder
3/4 teaspoon xanthan gum
1 cup HOT water
Directions:

1.  Blend together all flours EXCEPT THE SWEET RICE FLOUR (reserve this), baking powder and xanthan gum.
2. Add one cup HOT water and mix until well combined.
3. At this point,if the dough is sticky to the touch (should be soft), add sweet rice flour by the tablespoon (*up to 1/3 cup flour) until a soft, non-sticky texture is achieved.
4. Shape the dough into 12 golf-ball sized balls.  Put the balls under a damp towel until you are ready for them.
5. Flatten each as you would for a tortilla (in a tortilla press or with a rolling pin onto a silpat.
6. Heat 1-2 teaspoons olive oil over medium-high heat on in a frying pan.  Once the oil is hot, slide in one buckwheat wrap.  Move it about the pan to coat the bottom of the wrap with oil well, then flip over and move it around again.
7. Leave the wrap to brown on each side (3-4 minutes per side).
8. Lay wraps on a paper towel and fold them gently in half.  Cover the plate of completed wraps with a paper towel topped with a warm towel or a dish towel until ready to make your sandwiches.

For our roast beef sandwiches, I used:
GF roast beef
a little bit of mayo
fresh basil leaves