Buckwheat Wraps


I’ve made many changes to my diet over the past 12 years.  I have no regrets. I’m convinced that a proper diet that keeps inflammation down and your gut happy, is the way to go for whatever ails you.



Many people won’t even consider dietary changes, even when they face terrible health consequences. We like our food, especially if we don’t realize we’ve been using it to comfort us when there’s things we don’t want to tackle. Food when used for all of the wrong medicinal reasons, can be very dangerous.



When used for all of the right medicinal reasons, food does bring comfort and healing. If you take a tour through my recipes (I think there’s well over 300 now), you will also see that diet changes don’t have to be boring or limited. You learn a few new things, make some tweaks that fit your own diet, and you begin to realize letting go of all the junk and processed, “easy” things, is worth it.



If you’re like me, you’re a fighter and you don’t give up until you figure out things that work. You figure out how to enjoy life, just differently. I love bread-ish foods in every form. Loaves, biscuits, pancakes, buns, rolls, and wraps. They simply just make life more tasty. With the right ingredients and a little patience, you can find alternatives for just about anything and everything.

If you enjoy these wraps, I also have a recipe for Grain Free Spinach Tortillas  and if you follow me on Instagram and scroll through my timeline, I have another recipe for plain grain free wraps. I post recipes there more often than I do on the blog.

On this day, I used the tortillas for breakfast wraps. Just a simple breakfast of scrambled eggs and fresh zucchini. All of my tortillas/wraps are extremely versatile! You can add all kinds of flavors and fill them with whatever you love.


Buckwheat Wraps

*egg free *dairy free *gluten free *grain free (buckwheat is not a grain) *sugar free

1 Cup of Ground Organic Raw Hulled Buckwheat Groats (I grind mine in the blender)

1/4 Cup of Otto’s Cassava Flour

3/4 teaspoon of Celtic Sea Salt

3/4 teaspoon of Organic Garlic Powder

1/4 Cup of Chopped Organic Parsley

2 Tablespoons of Organic Extra Virgin Olive Oil

About 1/2 Cup of Water (more or less depending on texture)

Grind the groats in a blender until they resemble flour, it will still be a bit grainy. Whisk the flours, sea salt, garlic powder, chopped parsley. Add the olive oil, and 1/4 cup of the water. Mix with a fork until it starts to come together, add more water as needed until it comes together enough to knead. Knead until completely smooth. Cover with a damp paper towel and set aside.

Heat a medium cast iron skillet (or any skillet you have) on medium high (no oil). Cut two pieces of parchment paper (for rolling the tortillas). Split the dough into 8 somewhat equal pieces, form into balls, and place one at a time in the middle of a sheet of parchment. Press down the dough ball with your palm to form a flattened circle then cover the top with another piece of parchment and roll out into a thin circle. Continue with the remaining dough. If they begin to stick, sprinkle the paper with a little groat flour or cassava flour. I also cover the waiting dough balls with a damp paper towel. 

When the pan is hot, loosen the paper from the top of the tortilla and flip the tortilla off of the bottom sheet into the pan. When it begins to bubble, lift the edge and check to see if it is slightly browned on the underside. It should also slide pretty easily in the hot pan when it is ready to flip. **DO NOT use a plastic spatula to flip the tortillas because it will melt and leave streaks of plastic in your pan. Use a flat wooden spatula or you can also slide a butter knife under the tortilla and hold the top with your other hand to flip it. Remove the cooked tortillas to a cooling rack to cool or tortilla holder if you’re serving them immediately and repeat the process with the remaining tortillas.



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