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Grayma

Tortillas

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I read the book living gluten free for dummies this weekend and it had alot of very useful info. My child loves tortillas and in the book the recipe for the tortillas does not stae the type of flour used.

That seems to be the norm when reading recipes. How are the flours different. I know we can use white rice, brown rice, potato strach for tortillas but whcih is best?

Confused alot lately

Grayma :blink:

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Isn't a tortilla traditionally made with corn meal? If your child cannot have corn, then I suppose I might try using something with a similar texture. One of those hot rice cereals comes to mind. I've used hot cereals to make muffins, and it works well.

Other than that, seems to me just about any flour could work depending on personal preference. Rice, millet, buckwheat, amaranth, sorghum, quinoa, etc.

Welcome to the board!

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G,

I've looked through all my gluten-free cookbooks and none specify. I haven't tried to make any so can't really say. I will hazard a guess. Perhaps a pizza dough recipe would work.

RG,

You are correct sir, corn tortillas are the traditional Mexican kind. In the last couple decades however, flour tortillas have far surpassed corn as the preferred variety for Tex-Mex cuisine, at least here in Texas (and probably the US). I like corn, but very much miss my thick, soft yet chewy, heated in the microwave then briefly cooked in a hot pan with just a touch of butter till a golden perfection, flour tortillas.

best regards, lm

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I've made tortillas before, but it's been a long time. I used my normal brown rice, potato starch and tapioca starch with xanthan gum. I did use about 1-1/2 tsp. of xanthan gum per cup of flour, if I remember right. They turned out okay - I was just thinking about trying them again. Good luck!

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If I was going to make a flour tortilla, I suppose I might take a look at gluten-free noodle/pasta recipes, and also crepe recipes. Then just try a few things and see what works.

If all else fails, maybe some lasagna noodles would work?

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Guest GrimTribe
I read the book living gluten free for dummies this weekend and it had alot of very useful info. My child loves tortillas and in the book the recipe for the tortillas does not stae the type of flour used.

That seems to be the norm when reading recipes. How are the flours different. I know we can use white rice, brown rice, potato strach for tortillas but whcih is best?

Confused alot lately

Grayma :blink:

I remember making tortillas with my baby sister yeaaars ago. We used Maseca corn-basedwhite flour. Its lighter and finer than regular flour.

It can be found either in the aisle with all the other flour or on the ethnic/Mexican/Latin food aisle. Middle to bottom shelf, usually and in a white bag with green writing (I think). Directions for tortillas are on the bag somewhere (at least they were then...maybe I had a book.. been over a decade, forgive the memory lapse, that baby sis is 18 now).

Also, I'll check with my master Chef Honey (Diva, bless her skillz) and see if she can come up with a good whip-up using rice/buckwheat flour.

She put together an AWESOME breakfast bread using the flour we bought for Steele, some canned carrots & some of the dried fruit (rasins, apricots, figs) we got for him too. Whole Tribe dove in and luv'd it!

I'll nab that one from her too.

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