Go Back
Soft gluten-free wrap dough shown as stacked tortillas, a taco wrap, and a calzone-style pocket bake on a rustic wooden board
Sherryl Jenkins's avatarSherryl Jenkins

The Cozy Wrap Dough (Soft Gluten-Free Wraps, Pockets & Freezer Prep)

A soft, bendy gluten-free wrap dough that stays flexible after cooling and reheats without cracking. This versatile “house dough” can be used for tortillas, tacos, wraps, handheld pocket bakes, and freezer meal prep — making it a cozy, tiny-kitchen essential.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 22 servings
Course: Side Dish
Cuisine: American-comfort food
Ingredients Equipment Method Notes

Ingredients
  

Dry
  • 2½ (300 g) cups King Arthur Gluten-Free Bread Flour
  • ½ cup arrowroot starch
  • 1 tsp psyllium husk powder (adds flexibility & prevents cracking)
  • 1 tsp fine sea salt
  • 1 tsp baking powder
  • 2 tbsp collagen peptide powder
Wet
  • 1½ cups very hot water - 160–170°F (just below boiling).
  • 6 tbsp olive oil
  • 2 tbsp apple cider vinegar
Egg white wash
  • 1 beaten egg white for sealing the edges

Equipment

  • Mixing bowl
  • Whisk
  • Measuring cups & spoons
  • Rolling Pin
  • Parchment paper
  • 6" & 8" cake circles (optional but recommended)
  • Large skillet
  • Clean kitchen towel

Method
 

Wrap dough
  1. Whisk flour, arrowroot, salt, baking powder, psyllium husk powder and collagen together in a bowl.
  2. Stir in olive oil and vinegar.
  3. Pour in hot water- 160° - 170°, and mix until a soft dough forms. Using hot water is important for the success of this dough.
  4. Knead 3–4 minutes until smooth and elastic.
  5. Cover and rest 5 - 10 minutes (this activates elasticity).
    The dough should feel soft and slightly tacky after resting. If it feels too firm, add 1 tablespoon of warm water and mix briefly until pliable.
  6. Divide dough into balls.
Tortilla / Wrap Mode
  1. Place dough ball between parchment sheets and roll just under 1/16" thick
  2. Cut into rounds with 6” or 8” cutters.
  3. Cook in dry skillet over medium heat:
    *30–40 seconds first side or until lightly golden
    *20–30 seconds second side or until lightly golden
  4. Stack cooked wraps in between parchment paper sheets. Keep the whole stack under a tea towel while you finish cooking the rest. They get softer as they cool.
Pocket Dough Method (For Hot Pockets & Hand Pies)
  1. Roll dough to about ⅛-inch thick (slightly thicker than wrap thickness for structure).
  2. Cut dough into 5" - 8" circles (depending on the size you'd like these beauties to be). Spoon filling onto one half, leaving a ½-inch border. Brush the border with whisked egg white to help seal stay closed.
  3. Fold dough over filling. Press edges firmly with fingers then crimp with a fork.
  4. Bake at 375°F for 10 minutes or until lightly golden. Flip and bake the other side for another 8–10 minutes more or until lightly golden and cooked through.
    Air fryer method-Bake at 360° for 6-7 minutes (lightly golden on top). Flip and bake for another 3-4 minutes or until golden.
  5. Let pockets rest 5 minutes before serving so filling sets and doesn’t burst out.

Notes

Estimated Macros (per 6” wrap)

Calories: ~115
Protein: ~3g
Fat: ~6g
Carbs: ~13g
Fiber: ~2g