gluten-free Corn/Flour burrito wrap recipe idea

[emt1581]

Hi All!! First time posting here so I'll give a little backgound before asking everyone's thoughts on my idea...

Around March of 2020 we found out my wife of 20yrs was gluten intolerant.  Did not have Celiac but once removing gluten from her diet, significant abdominal/joint/digestive pain disappeared.  I felt extremely sympathetic toward the diagnosis and have made it my mission to learn how to make amazing food for her and to include her in all culinary adventures.  This was not an easy task.  For us, most gluten-free flour/food (that would traditionally have wheat/gluten) tasted horrible....some of which our dog wouldn't even touch.  So I spent my nights combing the web and stumbled on Caputo Fioreglut.  Now that does have a component of wheat in it but is gluten-free.  AND her co-worker with Celiac was able to eat the pizza I sent in and loved it!!  It's $10.99 a bag near us but has been an absolute lifesaver for her palet!!  With that, I'm able to make breads, rolls, bagels, pizza (including detroit, sicilian, chicago, and new york styles) and they all taste wonderful to the point where we've fed them to guests without telling them it's gluten-free and they love it.  We're going to be experimenting with cookies/cakes over the upcoming holidays as we haven't ventured in that direction yet.  So we'll see what happens.  

A recent problem I've run into is trying to make gluten-free tortillas.  I ordered a 10" cast iron press and have mills/popcorn/calcium hydroxide so I can make hominy and masa.  However, corn tortillas typically can not be used to make a traditional burrito due to lacking flexibility.  That flexibility in a wheat flour tortilla is due to the gluten content.  So here's my idea, and please feel free to share some tips/tricks/ideas on it...

 

I'm thinking if I mix some portion of the Caputo gluten-free flour in with the masa to make a sort of hybrid tortilla, maybe it'll give the tortilla enough flexibility AFTER lightly frying so that the 10" disk can be folded into a burrito.  Before frying I would expect it to break just the same as corn by itself, but something about the heating process does make this flour pretty elastic which is what makes it so wonderful for crusts/breads/etc....unlike the traditional dry crackers that cauliflower/chick pea/etc breads turn out.  I did consider adding a tiny amount of xanthan gum but I'm not sure how that would function in pure corn.  

So there it is.  Please let me know your thoughts and I welcome any suggestions you may have.  If all else fails, I can always scrap the corn idea and just the Caputo flour to make flour tortillas.  

 

Thanks!!

[Scott Adams]

Your approach might work fine, or you could also try just adding guar or xanthan gum, and perhaps a bit of tapioca flour, to the traditional masa flour. There are also commercially available gluten-free white flour tortillas available at Trader Joes, Whole Foods, etc.

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