Home

Friday Fab or Flop: Flexible Corn- and Gluten-Free Tortillas? Part 2

10 Comments

Part 1 is here if you missed it.

Well, it’s been a busy week putting up garden produce. I’ve picked and/or processed green beans, tomatoes, broccoli, grapes, peaches and apples this week. So I haven’t been baking to say the least. We had enough gluten-free, corn-free tortillas from last week’s batch that I didn’t tinker with my recipe since my last post. Feel free to flog me with a virtual wet noodle.

To make up for it, I’m going to post the recipe as I’ve developed it so far. I have frozen these before, and they do just fine. Keep in mind this is a work in progress. If you tinker with it, I’d love to hear how it comes out for you!

Flexitillas (make sure you say this with a Mexican accent: flex-i-TEE-ya. Sombrero optional.)

1 Cup Tapioca Starch

1 Cup Cooked Beans (Navy beans are high in calcium and the right color)

1 Cup Almond Flour

Flexitillas

Tortilla dough

1 Tbsp Sugar

1 Tsp Salt

Put the ingredients in the food processor and run the machine until it purrs. (What, yours doesn’t purr? Ok, then just process until smooth. And then buy a cat.) Add some palm shortening – about 1/3 cup – and process again. You’re looking for it to turn into coarse crumbles. Add some water into the spout part of the food processor while processing and stop when the mixture starts to form dough.

Flexitillas on the Griddle

These toast up nicely!

Cook as usual by pressing out balls of dough in a tortilla press and toasting on a medium-high griddle.

Advertisements

Friday Fab or Flop: Flexible Corn- and Gluten-Free Tortillas? Part 1

1 Comment

The Search for the Perfect Tortilla

If you’re looking for Part 2, click here.

So, the Hubby likes Mexican food. It probably has something to do with growing up in a border state where there is a Mexican restaurant on every corner. It’s pretty much his favorite cuisine. And it’s pretty much the hardest to duplicate in an allergen-free environment.  It’s easy enough to make your own taco seasoning to season your own meat or beans however you prefer. There are a million ways to make salsa to avoid whatever you’re allergic to. But tortillas! Ay! You can’t eat Mexican cuisine without tortillas, and as far as I can tell, there are no tortillas commercially available that are free of both corn and gluten. The ones that come the closest are made from rice, so that’s no good for me, either.

I’ve been using Jaye’s tortilla recipe for several years now, and it’s a good start. The tortillas bend a little, as long as you don’t overcook them. I’ve fiddled with the recipe, changing the proportions of flour, fat and water, and every time I get a pretty similar result. It’s tasty food, just not exactly what I was hoping for in the flexibility department.

Over the summer, Jaye had a tortilla accident. You know the kind. It’s what happens when you run out of food and payday isn’t until next week. You start throwing together random things from the pantry, hoping that food will result. Fortunately, this was a happy tortilla accident (as opposed to the unhappy kind that involves blood and property damage). Tapioca starch and cooked beans, blended together as a flour base for tortillas made a VERY flexible tortilla. However, I’m not gonna lie. It was gummy. Not so bad as trying to eat oobleck, just not the sort of thing I’d make again on purpose, if you know what I mean.

So now I’m tinkering with tortillas again. I’ve tried it with almond flour (using up what I had on hand before we discovered the nut allergy), and it seems to be working. But I need the recipe to be nut-free, since my bigger boy is anaphylactic to several nuts.

Will my experiments be fab? Or another in a long line of tortilla flops? Tune in next week for the result!

%d bloggers like this: