Gluten-Free Pinwheels Recipe is easy and allergen free - Breads from Anna

Gluten-Free Pinwheels Recipe

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The pinwheel wrap gets its name because the finished product looks like a colorful pinwheel. Pinwheel wraps can be a quick and easy appetizer for a graduation party, tailgate, potluck, or any gathering. They can also be made as an alternative to the traditional sandwich. Create your own wrap with ingredients that you may have on hand.

Yields: 120 pinwheels

EQUIPMENT:

Flat bread maker (to make the gluten-free wraps). We recommend the Chef Pro Flat Bread Maker.

INGREDIENTS:

  • 1 package of Breads from Anna® Gluten & Yeast Free Bread Mix or Corn & Dairy Free Bread Mix
  • 3 whole eggs
  • 1 ¾ cups water, milk or non-dairy drink
  • ⅓ cup oil (light olive oil, coconut, or any other oil you like using)
  • 1 heaping tablespoon dried parsley (optional)
  • 2 heaping tablespoons dried onion flakes (optional)
  • Toppings of choice (thinly sliced deli meats, cheeses, shredded cheese, finely chopped vegetables, lettuce, etc.)

DIRECTIONS:

  1. If using parsley and onion flakes, add to flour blend, whisk until well combined.
  2. Add eggs, water and oil to dry flour blend.
  3. Blend well until all lumps are smooth.
  4. Spoon out 3-4 tablespoons of dough and place onto center of flatbread maker (Anna prefers Chef Pro Flat Bread Maker)
  5. Close lid and let sit about 2 minutes.
  6. Place handle down over lid and press down padding pressure to flatten out bread.
  7. Repeat this 2-3 times in quick succession while adding pressure; you need to do this downward pressure to allow steam to escape.
  8. Allow flat bread to cool and then top with your favorite ingredients (thinly sliced deli meats, cheeses, cream cheese, julienne vegetables, salsa, etc.).
  9. Roll up flat bread tightly, wrap tightly in saran wrap and chill for at least two hours.
  10. Slice chilled rolls into 1 inch “roll ups.”
  11. Making in bulk and storing: One package of Breads from Anna mix will make approximately 20 pieces of flat bread (then, each rolled flat bread should yield approximately 6 “roll ups” or pinwheels). You can make the flatbreads ahead of time and freeze them (put a piece of wax paper or parchment between each flat bread) for up to three months. Defrost, add your filling, chill and slice for a quick party appetizer that will please many guests.

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