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, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
Developed by Monica Poole of Debys Gluten Free
2 cups tapioca flour
1 cup Debys gluten-free biscuit mix
2 tablespoons shortening
2 teaspoons xanthan gum
½ cup milk or soy milk
Separate for rolling: ½ cup Asian sweet rice flour
Combine dry ingredients except rice flour into a bowl. Add ½ cup of milk or soy milk. Stir milk and flour together, blending well. Mix will be somewhat moist, but not runny.
Sprinkle sweet rice flour liberally on a flat surface and knead dough to a smooth ball. Completely wrap in plastic wrap and let rest for about an hour.
Remove from plastic. Divide into 10-12 portions and roll into balls. The less balls you make, the thicker the tortillas will be. Cover them with a damp cloth to keep them from drying out while rolling.
Liberally sprinkle wooden cutting board or counter with
sweet rice flour. Roll each ball of dough to a 10 inch round. Wood will
release the dough easily, use wax paper or plastic if it sticks to your
counter. You can also use a tortilla press to start the flattening process.
Use a rolling pin to make a very flat and smooth tortilla.
Cut into a circle with a knife by hand, or use a cooking pan lid that is the desired diameter, like you would a cookie cutter.
If not cooking tortillas immediately, stack with wax
paper or plastic in between the tortillas and store in an airtight container
Caution- leaving dough or tortillas exposed to the air will very quickly dry them out.
Cook on a hot surface for about 30 seconds on each side. Use immediately, or store in a tightly sealed plastic bag.
Reheat on a hot surface. DO NOT MICROWAVE. Keep unused tortillas in a sealed plastic bag in the refrigerator.
These tortillas are the best! They fold and roll like wheat without cracking or crumbling.