Tortillas are very useful when you want tacos. Also, making a wrap sandwich recipe usually requires tortillas. Well– when you can’t have wheat tortillas anymore.. what can you do? There are apparently other grain tortillas on the market somewhere on the planet. None of the seven stores that I shop for groceries at carry anything even remotely close to a wheat-free tortilla. What about corn tortillas? Those are great for tacos, not so much for wrap sandwiches, and besides that – I can’t eat those either.
So back to the wonder of the internet search engines. … and we found a version of wheat-free tortillas listed at: http://www.wheat-free.org/wheat-gluten-free-tortilla-recipe-2.html
They are big on metric measuring over there at “wheat-free.org” and I don’t have a metric scale in my kitchen so here’s what I measured into the mixing bowl.
- 1 C rice flour
- 1/2 C potato starch
- 1/4 C tapioca starch
- 1 tsp sea salt
- 1 3/4 tsp xanthan gum
- 2 tsp sugar
- 3/4 – 1 C warm water
Mixed all the dry ingredients together and added the water until it looked right. This batch took 3/4 C water… but it may need more depending on the humidity at your house. Divide dough into 8 balls. Roll out as thinly as possible. Fry lightly in a dry fry pan or on an iron skillet, over medium heat on both sides until they are the desired doneness.
They were awesome as tacos (my first taco in over a year!). They were equally useful as wrap sandwich outer coverings. Even good as a Peanut butter and jelly roll up. They freeze and reheat just fine. Yay tortillas!