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Buckwheat Wraps

Jo Holden
These buckwheat wraps are a great gluten free wrap. For better digestion, by breaking down the starch, make in advance and leave to soak overnight. Add a tbsp. of raw apple cider vinegar.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 12


  • 2 cups buckwheat flour
  • 1 egg
  • 3 cups water
  • 1/2 tsp. sea salt
  • 1/2 tsp. honey optional
  • 1 tbsp. raw apple cider vinegar if soaking the batter
  • Coconut oil for frying


  • Whisk all the ingredients together and leave to stand if you have time.
  • Add more water , if needed to make the batter thinner.
  • Grease a frying pan with coconut oil, lightly.
  • Pour 1/4 cup size portions into the pan and allow to cook till lightly brown.
  • Flip the wrap over and cook the other side.
  • Serve hot with a variety of fillings.
  • These wraps can be frozen - allow to cool completely and store in an airtight container.
  • They can be warmed up on a tray in the oven or in a frying pan.