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I am at a loss. I have tired a number of gluten-free tortillas but they all fall short. They either dry up and are brittle when warmed or they are very chewy.

 

I DO love corn tortillas and will eat those as well but sometimes, well, a good "flour" tortilla is the best fit for a dish. 

 

Suggestions? Oh, and I am in Canada so we don't have some products that they have in the states.

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I am on the same quest. While in England, we at the best wraps at Costa's, a coffee shop comparable to Starbucks. We ate those gluten-free chicken wraps several times and they were soft and delicious.

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I'm not the first person here to start making these, but since there is no such thing (imo) as a decent store bought flour tortilla it falls to us to make them. This recipe is so simple a kid could make them and really is flexible and even a little stretchy. My husband picked up the first one I made, grabbed two sides and started pulling. I freaked out, thinking he would just tear it in half and instead it had a little stretch to it. And they're delicious. ^_^http://glutenfreerecipebox.com/thin-soft-gluten-free-wraps/

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I used rice because I don't like the flavor of bean flours so I don't have any in the house and don't intend to buy any. I would have used sorghum but it was in the freezer and I was just plain old too lazy to get it out, which is an epic amount of laziness. :ph34r:

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I do want to add that the way you heat up your tortillas can make a difference.  Although it is tedious, heating them one by one on a hot skillet on the stove will give you much better texture than in the microwave.  With gluten-free tortillas having oddly behaving texture issues, if one method doesn't yield good results, try the other way before writing off a product.

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If you heat the tortillas in the microwave, put a glass with some water in there--not sure if it works with gluten-free ones but it helps them from getting soggy/rubbery.  I usually put them in the oven in foil to warm though.

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I don't know if anything else would work or not. I've had mixed success with trying AP flours in place of specific flours called for in recipes. Worst case it is a two egg recipe so easy to half and not much waste if it turns out poorly.

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I'm not the first person here to start making these, but since there is no such thing (imo) as a decent store bought flour tortilla it falls to us to make them. This recipe is so simple a kid could make them and really is flexible and even a little stretchy. My husband picked up the first one I made, grabbed two sides and started pulling. I freaked out, thinking he would just tear it in half and instead it had a little stretch to it. And they're delicious. ^_^http://glutenfreerecipebox.com/thin-soft-gluten-free-wraps/

 

 

THANK YOU!!!!!!  The picture of them makes them look very pliable and soft! I am definitely going to have to try making these. In my "before" days I used to always make homemade flour tortillas (never bought them!) but now I find they just fall apart and never stay together long enough in the skillet etc.

 

Thanks so much!

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