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dbmamaz

I Must Be Desperate!

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Ok, I made some hummus the other day for quick protien, and i had some leftover roasted veggies. So of course, I'm craving a hummus and veggie wrap!

The problem? Not only am I on a gluten free diet, I also react violently to tapioca, and i'm abstaining from rice right now after a test indicated a moderate reaction to it. Plus, i dont have any decent health food stores near me (for now . .. )

So . .. i found a recipe called Gluten-Free Tortillas #2 on a website called Lesley's Recipe Archive, on tripod. I altered her recipe in a big way . . . the resulting tortilla (I only cooked one, i put the remaining dough in individual portions in the fridge) was slightly bitter and stiff, but I did manage to put hummus and veggies on it, fold it in half, and eat it from my hand and enjoy it!!

Her recipe, with my alterations (note, I halved everything):

1-cup white rice flour (1/2 c millet flour, except 1 tb of sorghum in it)

1/3-cup potato starch

1/3-cup tapioca flour

1/3-cup fava bean flour (I used potato starch flour, corn starch and garfava, about 1/3 each filling up a 1/2 cup measure)

(I added a sprinkling of flax meal)

2-tsp xanthan gum (1 tsp)

1-tsp baking powder (1/2 tsp)

1/2-tsp sugar (1/4 tsp)

1 1/4-tsp salt (1/4 tsp and that was plenty for me)

2-tbsp vegetable or other shortening (1 TB)

3/4 to 1-cup warm water (something less than 1/2 c)

Combine all of the dry ingredients, then cut in the shortening using a pastry blender

Add the warm water, starting with 3/4 cup and mix well

Continue to add water until a soft, cohesive dough is formed

Heat a griddle to medium heat

Form a ball of dough into a flattened disk, cupping the outside edges a bit to form a round

Using a rolling pin, roll into a round disk about 1/8 inch thick and about 8 inches in diameter or to your preference

Bake one at a time on a hot griddle until the surface bubbles

Turn only once, the first side should have brown flecks

Bake until the second side has slightly browned - should brown in a very short time

Keep warm in a tortilla keeper or wrapped in a cloth until served

Makes 6 to 8 tortillas.

Note: Will freeze in a sealed plastic bag for up to three months.

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MMMM that sounds yummy!!! B)

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Update: I made a second wrap today, with dough that I'd put in the fridge. I let the dough ball warm at room temp for about 5 minutes before I rolled it. It was MUCH easier to handle than it had been the day before - didnt stick as much, rolled out thinner. It also had a very pleasant yeasty smell - like maybe it had done a little sour-dough thing. It was more pliable when cooked, and i added some leftover lamb to the filling . . . happy me!

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