In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
This recipes comes to us from Betty Hagmans book - The Gluten-Free Gourmet Cooks Fast and Healthy.
½ cup cornstarch
2 tablespoons tapioca flour
½ teaspoon salt
½ cup liquid egg substitute, or 2 eggs, or 3 large egg whites
1 ½ cup water
oil for brushing skillet
In a medium bowl place the bean flour, cornstarch, tapioca flour, and salt. Whisk together. Add the egg and beat together until smooth. Slowly beat in the water. Let rest in refrigerator for at least 20 min. heat 9 skillet or frying pan over high heat, brushing the pan lightly with oil. Be sure it is hot enough for water to dance on before starting to cook the tortillas. Spoon in about 4 tablespoons of batter or enough to just cover the bottom of the skillet. Cook until the bottom of the tortilla is golden brown and the edges curl up and the top seems dry. Turn and barely cook the other side. Slip onto wax paper. repeat. Store separated by wax paper in a plastic bag in the refrigerator or freezer until ready for use. reheat in microwave before filling. Makes about 8.