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Just Like Wheat Tortilla Recipe (Gluten-Free)

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

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.

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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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Celiac.com Celiac Disease & Gluten-Free Diet Forum - All Activity

Thanks for your reply. I will get her retested. She hasn't had any gluten for a year and is very good at not eating it, but had some cake that night. It's so hard because the Dr who did the biopsy said there wasn't any damage so she can't be classed as Coeliacs. She had ten samples taken, but yes, like you say the intestines are huge.

Thank you for your informative reply. Yes I think you are right in that she is still getting dome cross contamination exposure through chopping boards, condiments etc. I will get her bloods redone to see if her levels have dropped and do a gluten challenge again. We all are on a whole foods diet, buy not all Gluten-Free. I find extended family difficult as because she had a negative biopsy they don't believe she could still possibly have it and aren't so careful with her. Thank you for the links, all very helpful.

I don't know if there is a simple answer to your question but I try to use "choose my plate" as a guide for my meals. https://www.choosemyplate.gov/MyPlate It basically suggests that when you sit down to a meal - 1/2 of your plate is fruits and veggies and the other 1/2 is dairy, carbs and protein. It's a really simple way to look at my meals and see if they are balanced enough. It also suggests getting very few calories in liquid form and avoiding snacking..... Good luck!

I use Swirve Sweetener, Pyure , Xlear brand Xylitol, and for a mayo sub I use Walden Farms, There was a avocado oil based one I use sometimes forgot the name. >.> I can not have sugars due to UC. But I might suggest using Big Tree Coconut Sugar for a deep rich low glycemic sugar. I still use them in my bakery. I will admit some stuff with dextrose, etc. bothers me....funny how it is only some brands and not others. Yet they can both be gluten-free, I think it might have something to do with the processing method and me reacting to something else in it.

I use any sugar. Never found one to be " unsafe".