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Tortilla Wrap And Pita Bread

kannne

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kannne Explorer
kannne
Posted

Does anyone have a good gluten-free recipe on pita bread and tortilla wrap??

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ltaylor882 Newbie
ltaylor882
Posted

I don't have a recipe but the brown rice wraps by Food for Life are the best I have found.

GlutenFreeManna Rising Star
GlutenFreeManna
Posted

No recipe, but I buy Masa and make corn tortillas by hand (following direction on bag). They end up being thicker than a store bought tortilla because I don't have a tortilla press, but I like them like that. They remind me of pita bread and I have used them with gyro meat for a Greek meal. Just make sure the Masa you buy is gluten free. I hand some trouble at first when I got a brand processed with wheat. Someone here recommended the Maseca brand to me and I have had good luck with that brand so far.

irish daveyboy Community Regular
irish daveyboy
Posted

Does anyone have a good gluten-free recipe on pita bread and tortilla wrap??

Recipe for pan tortilla wraps.

You can omit the small amount of tapioca flour but

mix well before and during use (the tapioca helps suspend the cornstarch in the liquid)

Open Original Shared Link

Conversion programs from Weight (grams) to Volume (Cups) Courtesy of Gourmet Sleuth and JS Ward.

Open Original Shared Link

Open Original Shared Link

Best Regards,

David

Neal77 Newbie
Neal77
Posted

I haven't tried these yet but they sure do look good. Let me know if you try this one.

tinyurl.com/274ft7q

flour tortillas

bbuster Explorer
bbuster
Posted

This is closer to pita than tortillas, but tastes really good.

Flat Bread for sandwich wraps

1 cup sorghum flour

1/2 cup tapioca starch

2 Tbsp sugar

2 tsp xanthan gum

1 Tbsp yeast

1/2 tsp salt

3/4 cup water

1 tsp cider vinegar

2 Tbsp olive oil

2 eggs

Directions

1. Mix together all dry ingredients

2. In a heavy mixer, combine wet ingredients (water, vinegar, oil, and eggs).

3. Slowly add dry ingredients to well blended wet ingredients.

4. Beat on medium/medium high speed for 4 minutes.

5. Dust a large cookie sheet with oil/flour

6. Scrape dough onto oiled/dusted pan and press as thinly as possible.

7. Using a fork, tap indentations across the entire dough.

8. Preheat oven to 425F. Put pan of water on lower rack.

9. Bake for 11-15 minutes or until the top is slightly browned.

10. Cool 15-30 minutes before using. It will become flexible and soft.

NOTE: Cut and wrap in large Ziplock bags. Do not refrigerate.

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