Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Tortilla Press

Pegleg84

Recommended Posts

Pegleg84 Collaborator
Pegleg84
Posted

Hi all

 

My man surprised me this xmas, really surprised me with the lead-weight of a cast-iron tortilla press! Which means now I can make my own corn tortillas! However, wondering if anyone else out there uses one and might have any tips

A couple questions:

- what's the best corn flour/meal to use? Are there certified gluten-free masa flour out there? Anyone know a good "flour" tortilla recipe?

- can you use a cast iron press on the stove? (press AND cook at the same time?) or do you absolutely have to fry the thing on something else

- taco recipes anyone?

 

I'd use corn tortillas a lot more often, but they're so hard to get them unfrozen just enough to get out the few you want, and unless you get the good (overpriced) organic ones there's never a guarantee of gluten-free. I'll be putting EVERYTHING in them now. Mmmmmmm

 

Any recipes/advice welcome

 

thanks

Peg

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


pricklypear1971 Community Regular
pricklypear1971
Posted

I've never used a press, but I keep my Mission brand tortillas in the fridge and they keep very well. No mold, etc far past expiration date. They also state gluten-free on back, and I've never had problems.

I've never seen masa labeled gluten-free, here (Tucson) and stores carry many varieties here. Then again, I don't check them regularly. The only cornmeal/flour I've found labeled gluten-free is arrowhead mills.

cyclinglady Grand Master
cyclinglady
Posted

I use Maseca masa and have not had any issues. It may not be certified, but I bet their line only processes corn. You will need a separate griddle or frying pan to cook. Good luck on your press. I do it manually! Check out YouTube for ideas and use your masa for tamales too.

Oh, I make them from scratch occasionally. I can get tortillas from the market for a buck. Not certified gluten free, but the line is dedicated.

Pegleg84 Collaborator
Pegleg84
Posted
  • Author

Well, in my interim research, Bob's Red Mill makes a masa flour, so yay! I might end up finding something else that's safe.

None of my local markets have fresh corn tortillas, and the frozen ones are a hassle, so now that I have this thing, I'm definitely going to be using it.

cyclinglady Grand Master
cyclinglady
Posted

Homemade tortillas are heavenly!

tarnalberry Community Regular
tarnalberry
Posted

I use Bob's masa harina.  The secret seems to be getting just the right amount of water in the dough - not too much, not too little, but more than I thought at first.  I "fry" them on a dry pancake skillet (non-stick) - they cook up very fast.  They're a crapload of work - I make them about once a year because of that - and you have a very short window to eat them before it's not worth the trouble of having made them.  But they are SO MUCH BETTER than anything store bought.

Pegleg84 Collaborator
Pegleg84
Posted
  • Author

I was determined to try the thing out yesterday, but my neighbourhood is masa harina-less. I will have to go further afield to find it (which in this cold snap is a bit of an ordeal)

So I attempted some kind of substitute with cornmeal and chickpea flour, which actually cooked up ok as pancakes, but was NOT suitable for the press, and was not nearly as satisfying. So much for that.

 

If I don't end up using it much, I can drop it on someone's foot if need be.

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


pricklypear1971 Community Regular
pricklypear1971
Posted

There are some ready-made, raw corn tortillas in stores, here. Not every store carries them.

I bought them once, and we only ate a few (have no idea why...). They were good but we just don't eat them regularly enough in volume to go through the effort. I do think they marked them gluten-free. Next time I see them I'll write down the brand.

MGR Apprentice
MGR
Posted

A tortilla press! What a fabulous idea - I love tortillas, but the gluten free ones I can buy here in Edinburgh have a sweet taste I find rather unpleasant- think I saw one in a shop I will buy it and make my own... Thanks so much for the tip. However, I also have a waffle maker and make thin waffles with yellow Dahl lentils, mung beans, chick peas, which I eat instead of tortillas or even bread.

Recipe :

Soak the lentils, beans, etc for a few hours, blend in the blender with an egg , a drop of olive oil and a bit of salt- put on the waffle maker and eat when going golden (3-4 mins). I make a batch and freeze them...

Pegleg84 Collaborator
Pegleg84
Posted
  • Author

I'd much rather make my own, since I can't use enough fresh ones at once, and hate having to half unthaw them, get out enough without breaking them, let those unthaw... ergh. I'm willing to do a bit of extra work.

However, STILL no masa harina to be had! I do know where to get some (though the Bob's Red Mill version remains highly illusive) but not sure when I can get there... hmmmm. I think I might have to order me a bunch of BRM stuff.

pricklypear1971 Community Regular
pricklypear1971
Posted

I'd much rather make my own, since I can't use enough fresh ones at once, and hate having to half unthaw them, get out enough without breaking them, let those unthaw... ergh. I'm willing to do a bit of extra work.

However, STILL no masa harina to be had! I do know where to get some (though the Bob's Red Mill version remains highly illusive) but not sure when I can get there... hmmmm. I think I might have to order me a bunch of BRM stuff.

I'd just order it.

I found I can freeze flat things like that by putting parchment paper between them and stacking. Did it with pancakes... They pull apart beautifully.

artemis Newbie
artemis
Posted

The Maseca brand is one I buy locally and it states Gluten free on the bag. I do believe they only process corn in their facility. You can try calling them to see if it is sold in your area. The number on the bag is 1-888-4MASECA for consumer relations.  It is very inexpensive here about $2.50 for a 4.8 lb bag. You get about 4 cups per pound. It only take about 2 cups to make about 12 tortillas.

I will say from experience that you will definetly need more water than the recipe list. I usually do 1:1 flour water ratio. If the dough seems to wet let it sit for 10 minutes it will absorb it all. If it's too dry add more water just let it sit it will absorb it. You want your tortillas to be slightly sticky or your tortillas will crack on the ends.

You use a plastic freezer ziplock type bag that you cut all the edges. It make two plastic liners that will make it easier to remove the tortillas. You will reuse that so use the freezer type bags the heavy weight makes for easier handling.  You may be able to use parchment paper as well.

Don't forget to add some salt to the dough it makes for a better tasting tortilla about 1/4  tsp per cup of flour.

The best way to get them to puff up is to use a well seasoned cast iron pan. You only grease it if it is not seasoned well. Be sure to use a high temp oil/shortening it will smoke. Used medium high heat, if you cook too low temp your tortillas will crack. Cover in a dishcloth to allow to stay moist or eat them quickly. I line my glass Corningware dish with a dish towel and put them in there.

Follow directions on pack when you do first flip wait about a minute then press down on tortilla with spatula to get them to puff up on the griddle.

There is no comparison to the Mission store kind the homemade ones will not crack so easily so they make better tacos.

Pegleg84 Collaborator
Pegleg84
Posted
  • Author

Finally! I found Maseca at a grocery store near my work (the last place I thought to look, cause I never shop there), so made tortillas last thursday. Sooooo gooood! I used about the same amount of water as flour, (too much and they didn't hold together as well), and the press works great. I also used plastic on either side (cut-open a ziplock bag). I even washed them to reuse next time. Easy to clean up. No problem. The trick will be learning to make them just the right size and put just enough oil in the pan. I don't have a cast-iron one (yet) so just used my non-stick. Not quite the same but it worked. Next time I need to make more stuff to put in them! I think it'll be a once a week thing, at least. sooo goooooooood....

pricklypear1971 Community Regular
pricklypear1971
Posted

I found Maseca at a store here...I see a "gluten free food" label on it but not a certification or line declaration. Did you call them? Anyway, I'm happy to hear others are having success with it.

I don't cook my tortillas on cast iron - I have this huge flat skillet that is perfect for tortillas and pancakes and such. I think it's anodized?? I agree nonstick is not the best choice - can't get them hot enough.

I may try making my own. Fresh tortillas are divine....I just don't eat enough at once to justify the effort. My son is the main tortilla hound and he definitely appreciates the convenience of the Mission tortillas.

Try drizzling with honey. One of my faves.

cyclinglady Grand Master
cyclinglady
Posted

Congrats! Now start searching for a marked down Lodge cast iron! I adore cooking with cast iron!

Archived

This topic is now archived and is closed to further replies.

Go to topic listing
  • Celiac.com Sponsor (A19):

  • Member Statistics

    • Total Members
      133,109
    • Most Online (within 30 mins)
      7,748
    Kathy001
    Newest Member
    Kathy001
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):

  • Upcoming Events

  • Posts

    • RMJ
      need help understanding testing result for Naked Nutrition Creatine please

      By RMJ · Posted

      They don’t give a sample size (serving size is different from sample size) so it is hard to tell just what the result means.  However, the way the result is presented  does look like it is below the limit of what their test can measure, so that is good.
    • knitty kitty
      Insomnia help

      By knitty kitty · Posted

      @cristiana,  I react the same way.  Dairy consumption flushes out my digestive system within an hour, too! As casein is digested, it forms casomorphins that bind to opioid receptors in our bodies.  This is similar to digested gluten peptides being able to attach to opioid receptors in our bodies.   We have opioid receptors throughout our bodies including lots in the digestive tract. Casein raises tTg IgA antibodies just like gluten consumption does, which leads to further intestinal damage and continuing inflammation.  No wonder our bodies react to it by pushing the "emergency evacuation" ejection seat button! The mother of my childhood friend was British and introduced me to drinking tea properly with milk or cream.  I miss it so much.  And chocolate ice cream.  Not worth the after effects, though.  I've found taking Omega Three supplements (flaxseed oil, sunflower seed oil, evening primrose oil) helps shake those dairy cravings.   Green leafy veggies like broccoli, kale, and greens (mustard, turnip, collards) are great sources of calcium.  Avoid spinach as it is high in oxalates that block calcium absorption and may cause kidney stones.  Yes, more leafy greens are needed to reach the same amount of calcium in a glass of milk, but the greens have other benefits, like increased dietary fiber and polyphenols that act as antioxidants, reduce inflammation, and promote health.   Exposure to gluten (and casein in those sensitive to it) can cause an increased immune response and inflammation for months afterwards.  The immune cells that make tTg IgA antibodies which are triggered today are going to live for about two years. During that time, inflammation is heightened.  Those immune cells only replicate when triggered.  If those immune cells don't get triggered again for about two years, they die without leaving any descendents programmed to trigger on gluten and casein.  The immune system forgets gluten and casein need to be attacked.  The Celiac genes turn off.  This is remission.   Some people in remission report being able to consume gluten again without consequence.  Another triggering event can turn the Celiac genes on again.   Celiac genes are turned on by a triggering event (physical or emotional stress).  There's some evidence that thiamine insufficiency contributes to the turning on of autoimmune genes.  There is an increased biological need for thiamine when we are physically or emotionally stressed.  Thiamine cannot be stored for more than twenty-one days and may be depleted in as little as three during physical and emotional stresses. Mitochondria without sufficient thiamine become damaged and don't function properly.  This gets relayed to the genes and autoimmune disease genes turn on.  Thiamine and other B vitamins, minerals, and other nutrients are needed to replace the dysfunctional mitochondria and repair the damage to the body.  
    • TheDHhurts
      need help understanding testing result for Naked Nutrition Creatine please

      By TheDHhurts · Posted

      Hi, I bought Naked Nutrition Creatine. It lists itself as gluten free but is not certified. (It used to be, but they dropped it in the past year or two apparently.) I wrote the company and asked them what testing results they had for creatine and they sent me the attached, which says the test result for gluten is <0.025MCG. I'm used to seeing test results as ppm, so I'm not sure what <0.025MCG means. Can it be converted to ppm easily? I want to confirm that it is safe to use.
    • cristiana
      Insomnia help

      By cristiana · Posted

      When I was still recovering my gastroenterologist suggested I bought lactofree product as I was very bloated.  So I bought some from the supermarket and from memory, I drank a nice big glass of milk - and it went right through me literally within an hour or so, if my memory serves correctly.  I came off dairy completely next and it worked like a charm, but started to reintroduce quite gradually it as I missed it! To this day, if I overdo dairy products, they work like a mild laxative.  I've never wanted to give up milk completely as I like it so much, and my mum had osteoporosis and it's an easy way of getting calcium.  But it doesn't really 'sit' well with me.   You may need to experiment a bit as when I was healing certain dairy products were worse than others - I could cope with one brand of Greek yoghurt, but I got extremely and painfully bloated with another brand of live British yoghurt.  
    • wellthatsfun
      nothing has changed

      By wellthatsfun · Posted

      i have been strictly gluten free for 7 months. this includes avoiding anything that may contain gluten and making sure surfaces and appliances are clean. i am 18 years old in australia and my tTG-IgA results were 69U/mL, pretty low compared to most people's, for reference. i feel the exact same as before. sure, i was pretty much asymptomatic/silent. the worst i'd get was occasionally bad stools and pitting of the nails/brittle hair since early childhood - and i was diagnosed with low iron and vitamin d which checks out due to easy bruising and such. but those symptoms have remained. maybe i'm jumping the gun, sure. i know it can take years to fully heal. but being over half a year in, i feel that i should be, y'know, healing. i'm nearly at my wits end and wondering if i should have a piece of bread or something to see how i go - to see if i possibly have refractory? my mental health is declining as i feel myself wanting to bang my head against a damn wall out of frustration every day. cravings haven't gotten better. look, i love the stuff i still can have, like salads and such. OH! i haven't lost any weight, which is mind boggling considering i eat very healthily now! i've always been on the chubbier side which is atypical of coeliac. i just don't know what's going on with me. i try to remain hopeful but i'm just so sad all the time. thanks for reading  
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.