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    Scott Adams

    Tortillas #3 (Gluten-Free)

    Scott Adams
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    Reviewed and edited by a celiac disease expert.

    This recipes comes to us from Betty Hagmans book - The Gluten-Free Gourmet Cooks Fast and Healthy.

    1/3 cup light bean flour
    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



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    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.

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  • About Me

    Scott Adams 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. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.


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