Tortillas

[missnbagels]

Has anyone found tortillas that they liked? I miss soft tortillas, the recipe i have is okay but it is hard. it's only good for quesedillas.

I would like to make Apple Enchaladas but i need soft tortillas for it

Any tips would be greatly appreciated

[scott-in-pa]

Mission makes white corn tortillas "Restaurant Style" which are gluten-free. However in my grocery store, I've only been able to find the small sized ones and not the full-sized ones-- at any rate, they're pretty soft-- close to the traditional flour based tortillas. I was surprised to see this "mainstream" food list itself boldly as "GLUTEN FREE".

They have a webpage missionfoods.com

Hope this helps,

Scott_in_PA

[HAK1031]

I learned to make tortillas from my host family in Costa Rica- it's pretty easy. The only ingredients are masa (corn flour, you can get it in the international section of grocery stores or health food stores) and water. You mix the two until the consistensy is right- you should be able to form it easily into a ball, but have it retain its shape. Take a ball about the size of a ping pong ball and flatten it slightly. Put it on top of a large piece of plastic (an empty masa bag works well, cut it so it's flat) and place it in the middle. Now here's the tricky part- use your index, middle and ring fingers to tap on and flatten the tortilla as you rotate the plastic so it's even on all sides. If the edges tear, use your finger to fix them. Of course, you could always use a rolling pin to do this too. Once you get it flat enough (it won't be as flat as a normal flour tortilla) put in a hot ungreased skillet and cook it until both sides are lightly browned.

[GlutenGalAZ]

I get Mission White Corn Tortillas (they also have white corn taco shells). On the back of both items they say gluten free.

[home-based-mom]

I learned to make tortillas from my host family in Costa Rica- it's pretty easy. The only ingredients are masa (corn flour, you can get it in the international section of grocery stores or health food stores) and water.

Maybe it's because I'm in San Diego, but I can buy masa at WalMart. However, they don't carry the white corn tortillas so I have to go elsewhere for those.

[Wonka]

Has anyone found tortillas that they liked? I miss soft tortillas, the recipe i have is okay but it is hard. it's only good for quesedillas.

I would like to make Apple Enchaladas but i need soft tortillas for it

Any tips would be greatly appreciated

This is in my to try file:

Gluten Free Tortillas

25g/1oz-gram (chickpea) flour

100g/4oz-cornflour

2-tbsp tapioca flour

[JennyC]

This is a link to a great recipe:

Open Original Shared Link

[dbmamaz]

Here's a recipe I found, and the first try I made w my alterations in parenthesis (was a half recipe). I tried it again recently using only corn meal, corn starch, potato flour and potato starch, and olive oil. It wasnt perfect, but it still worked. As long as there's 1 c flours and 1 c starches it seems good.

Also, I found that if i formed balls of dough and stored in the fridge for a day, it was easier to handle. The tortillas can also be frozen.

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 (3-4).