It's A Wrap!
The Australian Women's Weekly Food|Issue 39

You’ll be able to enjoy these brekkie and lunch wraps, even if you are gluten-intolerant!

It's A Wrap!

BACON & SPINACH WRAPS

PREP + COOK TIME 50 MINUTES SERVES 4

Dairy-free, yeast-free, nut-free

cooking oil spray 

4 eggs 

4 rindless gluten-free bacon slices (260g) 

1 tablespoon dairy-free spread 

150g button mushrooms, sliced thinly 

60g baby spinach leaves 

2 tablespoons gluten-free barbecue sauce

GLUTEN-FREE WRAPS 

2 eggs 

1 cup (135g) gluten-free self-raising flour 

1/3 cup (50g) buckwheat flour 

1/3 cup (45g) gluten-free plain flour 

1/3 cup (50g) 100% corn cornflour 

1½ teaspoons table salt 

2/3 cup (160ml) soy milk 

2/3 cup (160ml) water

Make gluten-free wraps. 

Spray a medium frying pan with oil; cook eggs over medium heat until the whites are firm and the yolks are cooked to your liking. Transfer eggs to a plate; cover to keep warm. 

Cook bacon in the same pan until crisp; transfer to a plate lined with paper towel, cover to keep warm. Melt dairy-free spread in same heated pan; cook mushroom over medium heat for 5 minutes or until browned. 

4 Divide spinach, mushroom and bacon among 4 wraps (see tips for storing remaining wraps on page 72). Drizzle with barbecue sauce, then top with egg. Season. Roll wraps to serve.

GLUTEN-FREE WRAPS 

この蚘事は The Australian Women's Weekly Food の Issue 39 版に掲茉されおいたす。

7 日間の Magzter GOLD 無料トラむアルを開始しお、䜕千もの厳遞されたプレミアム ストヌリヌ、9,000 以䞊の雑誌や新聞にアクセスしおください。

この蚘事は The Australian Women's Weekly Food の Issue 39 版に掲茉されおいたす。

7 日間の Magzter GOLD 無料トラむアルを開始しお、䜕千もの厳遞されたプレミアム ストヌリヌ、9,000 以䞊の雑誌や新聞にアクセスしおください。

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