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It is important to note that this recipe originally began with Bette Hagman. Then I, Karen Robertson made a few changes to Bette's recipe. I changed Bette's flour mix combo to use 1-1/2 cups of brown rice flour plus 1/2 cup of a healthy flour such as teff, millet, amaranth or buckwheat and the 2 cups of tapioca flour remained the same as Bette's. I also substituted olive oil for the shortening called for in her recipe. With these changes I gave Bette full credit in my book for adapting her recipe.
Emeril owns a copy of my book. His adjustment to use soy flour is very minor and credit to Bette is most certainly due as the originator while my changes simply made it healthier but should also be noted. Three changes to a recipe are needed to actually make a recipe your own.
There is a little place on Lopez Island called Vortex that serves healthy wraps etc. they are located near a natural food market that also sells gluten-free items. when we go to Vortex we order our wraps with the Brown Rice tortillas they usually have on hand. the restaurant is very casual and good for lunch, it is located in the Lopez Village which is quite small so you can find it easily.