Brown Rice Wraps (gluten-free, dairy-free)
Prep time
Cook time
Total time
These brown rice wraps are best served fresh, but can be covered with a clean dish towel and used several hours later.
Recipe type: gluten-free
Serves: 7-8
  • 1 cup brown rice flour
  • 2 tsp baking powder
  • ¼ tsp sea salt
  • 2 eggs
  • 1½ cup to 2 cup original or unsweetened almond milk or other 'mylk' alternative
  • ghee, butter, or coconut oil for frying
  1. In a small bowl mix together dry ingredients and set aside.
  2. In a large bowl whisk together the egg. Add dry ingredients and stir until all flour is integrated.
  3. Gradually whisk in all of the mylk into the batter until there are no clumps.
  4. Set batter aside for 10-15 mins (during this time, I like to prep the fillings that I'll be using).
  5. Heat a 10'' frying pan or skillet on medium heat. Add a small pad of oil to evenly coat the pan.
  6. Add ⅓ cup batter into the pan and swirl the pan around to distribute the batter evenly over the pan.
  7. Cook for 1-2 minutes until the edges of the batter turns a golden brown colour. Use a wide, flat spatula to gently flip the wrap and allow to cook for another minute.
  8. When done cooking, place wrap on a large plate and cover with a clean dishtowel until you're ready to serve.
  9. Repeat adding oil to the pan before adding the batter until all of the batter is gone and you have 7-8 delicious wraps ready to be served. Enjoy!
Recipe by Naturopathic By Nature at