Large wrap or foldable flatbread from sweet potato and oat flour
Glutenfree, fatfree and vegan foldable flatbread or large wrap. Larger than a regular tortilla wrap. And rectangular instead of round: perfect to roll up evenly. You can bake this bread in the oven, so you need less binding flour than with regular wraps. The major part consists of mashed sweet potato.
Other wraps & tortillas with sweet potato
Ingredients
- Sweet potato – I usually use some leftover roasted or steamed potato from the day before. Just mash it. It’s also great to have one (or half) cup portions in the freezer.
- Oat flour – If you don’t have that, just grind old fashioned rolled or cut oats into flour yourself.
- Optional – Paprika powder, coriander seeds, onion powder and chili flakes.
Are oats glutenfree?
Oats are naturally glutenfree. But they are often processed in the same place as wheat or other gluten containing grains. So they can be cross contaminated. Always check the labels to see if they are guaranteed glutenfree.
Instruction steps
FAQ’s
Are these wraps Medical Medium?
Yes, they are glutenfree and fatfree.
Is this flatbread vegan?
Yes.
Is this flatbread ok on a cleanse?
Only on a simplified 369 the first three days of an original 369 you can have some oats.
Is this flatbread AIP paleo?
No, oats are grains.
Large wrap or foldable flatbread from sweet potato and oat flour
This recipe may contain
affiliate linksEasy and quick to make flatbread or large wrap. Rectangular shaped and largely made from sweet potato, and just a bit of oat flour. Glutenfree, fatfree and vegan.
Equipment
- oven at 360F or 180C
- oven/baking tray
- bowl
- kitchen cloth
Ingredients
- 1½ cup sweet potatoes roasted/steamed/cooked and mashed
- ⅔ cup oat flour
Optional
- ½ tsp paprika powder
- ½ tsp coriander seeds
- ½ tsp onion powder
- ¼ tsp chili flakes
Instructions
- For this recipe you have to make mashed sweet potatoes first. This can be done by pealing them and steam them (cut in cubes for 20 minutes). Or roast them in the oven at 430F or 220 C for about half an hour to 45 minutes (or even more if you have realy large potatoes).
- Preheat the oven at 360F or 180C. Prepare the oven tray with parchment paper.
- Mix the flour with the mashed sweet potatoes. I find this easiest just with a fork.
- Let it rest for a bit so the oat flour can absorb the fluids from the potatoes.
- Spread out the dough/batter. This works best by hand, make your hands just a bit wet.
- Put in the oven for 30 minutes.
- Take the tray out. Flip the flatbread/wrap over (no need to use parchment paper again). Remove the paper and put back into the oven for 5 to 10 minutes.
Notes
If not used immediately, let it cool covered with a kitchen cloth to prevent drying out.
Nutrition
Calories: 505kcal | Carbohydrates: 95g | Protein: 15g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 135mg | Potassium: 1024mg | Fiber: 12g | Sugar: 9g | Vitamin A: 28944IU | Vitamin C: 5mg | Calcium: 119mg | Iron: 5mg
Did you make this flatbread or do you have any questions? Just leave a comment!