Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • 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

Gluten Free Recipe


Belinda Meeker

Recommended Posts

Belinda Meeker Apprentice

Hi all long time no type lol

Has anyone tired the new recipe for Just Like Wheat Tortilla recipe?

It calls for 2 tablespoons of shortening but doesn't tell when to add in.

I still have the flour measured in mixing bowl and want to complete asap. any helpers out there?

Could anyone tell me where they think it should come in at I"M DESPERATE to make these and stilll after the 3rd day haven't gotten a reply:(

I know there has to be a "great baker" out there that could tell me please help me out asap!!!!!!!!!!!!

Thanks!

Belinda


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



Celiac.com Sponsor (A8-M):



Rikki Tikki Explorer
Hi all long time no type lol

Has anyone tired the new recipe for Just Like Wheat Tortilla recipe?

It calls for 2 tablespoons of shortening but doesn't tell when to add in.

I still have the flour measured in mixing bowl and want to complete asap. any helpers out there?

Could anyone tell me where they think it should come in at I"M DESPERATE to make these and stilll after the 3rd day haven't gotten a reply:(

I know there has to be a "great baker" out there that could tell me please help me out asap!!!!!!!!!!!!

Thanks!

Belinda

Normally you cut the shortening in after adding the flour ingredients. Just use 2 forks until it is crumbling. The recipe doesn't seem to say but that would be my guess. Hope it helps

jerseyangel Proficient

Belinda--

I sent you a reply yesterday--did you get it?

I think that you would cut the shortening into the dry ingredients, and than add the liquids :)

Belinda Meeker Apprentice
Belinda--

I sent you a reply yesterday--did you get it?

I think that you would cut the shortening into the dry ingredients, and than add the liquids :)

Hi jerseyangel

Thanks so much for this, u and Rikki where the only ones who responded Thanks!

I made them and the taste was great but they still fell apart like the others I've tried :( it called for only 1/2 cup milk which wasn't near enough so I had to add more )

But Dyani told me another to try so maybe it will be better.

We r big taco and fajitia fans so maybe there's one out there yet <_<

I found a great pizza one that I modifeid and it is great, so if u'd like the recp' let me know. it is simple, taste great and bakes wonderful.

Thanks again gals!

Bea

Archived

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


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      130,163
    • Most Online (within 30 mins)
      7,748

    Andrew1
    Newest Member
    Andrew1
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.3k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      Around 9% of celiacs cannot tolerate any oats, even gluten-free oats. It might be worth eliminating them for a few months, then get re-tested.
    • thejayland10
      I only eat certifed gluten-free products but a lot of which are processed. Could there be trace gluten in those or is that very unlikely? 
    • Scott Adams
      For people with celiac disease hidden gluten in their diets is the main cause of elevated Tissue Transglutaminase IgA Antibodies (tTG-IgA), but there are other conditions, including cow's milk/casein intolerance, that can also cause this, and here is an article about the other possible causes (you may want to avoid oats):    
    • thejayland10
      Hello,  I have seen numerous doctors and they can't seem to pin point why my ttg iga is still mildly elevated at 16-20 even after being gluten free for over 10 years. I follow a very strict diet and don't eat out. All my other blood tests such as ema, DGP IGA / IGG, vitamin levels, CBC, and dexa scan were normal. 
    • knitty kitty
      HypOthyrOidism is HashimOtO's thyrOiditis.  HypeRthyRoidism is GRaves disease.
×
×
  • Create New...