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    Scott Adams

    Tortillas #2 (Gluten-Free)

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

    This recipe comes to us from Sally Lopez.

    1 cup glutinous rice flour
    1 cup white rice flour
    ¼ cup tapioca flour
    ¼ cup brown rice flour
    ¼ cup corn flour (yellow ground flour from the Middle Eastern Store)



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    *If you dont keep corn flour on hand, add something else! I dont consider the flour mix critical -- whatever you like and works for you.

    1 Teaspoon salt
    a little sugar
    1 heaping teaspoon baking powder
    1 ½ Teaspoon oil or shortening
    ¼-½ cup water as needed

    Mix all together minus the water. Add the water a little at a time until the dough holds together. Make a bunch of little balls using a teaspoon Load up the tortilla maker with one of the little balls. The machine will squash the little ball into a perfect circle and cook it. Cooking time is about 15-30 seconds for doughy pancakes that roll up easily. Cool longer if wish to brown and then re-heat in the microwave to make pliable again. Cooking a minute or longer makes a flatbread cracker that doesnt bend (but is still good slathered with butter). If wish crepes for dinner, add more sugar. Can add xanthan gum if you are lucky enough to have it on hand. Im experimenting with adding an egg and making pancakes. If you boil the water, you get perfect pancakes for Peking Duck (which you can sometimes get from carryout in Virginia!) or other Chinese food. You could also fry them and make egg rolls.

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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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