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    Scott Adams

    Just Like Wheat Tortilla Recipe (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.   eNewsletter: Get our eNewsletter

    Developed by Monica Poole of Debys Gluten Free

    Ingredients:
    2 cups tapioca flour
    1 cup Debys gluten-free biscuit mix
    2 tablespoons shortening
    2 teaspoons xanthan gum
    ½ cup milk or soy milk



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    Separate for rolling: ½ cup Asian sweet rice flour

    Directions:
    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 or baggie.
    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.

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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