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Best Tortilla?

MissyBB

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MissyBB Explorer
MissyBB
Posted

I am at a loss. I have tired a number of gluten-free tortillas but they all fall short. They either dry up and are brittle when warmed or they are very chewy.

 

I DO love corn tortillas and will eat those as well but sometimes, well, a good "flour" tortilla is the best fit for a dish. 

 

Suggestions? Oh, and I am in Canada so we don't have some products that they have in the states.

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cyclinglady Grand Master
cyclinglady
Posted

I am on the same quest. While in England, we at the best wraps at Costa's, a coffee shop comparable to Starbucks. We ate those gluten-free chicken wraps several times and they were soft and delicious.

Georgia-guy Enthusiast
Georgia-guy
Posted

And the quest continues. I was hoping to click on this and see an answer cuz I have had absolutely no luck at all....and I don't like corn tortilla texture. :-/

Adalaide Mentor
Adalaide
Posted

I'm not the first person here to start making these, but since there is no such thing (imo) as a decent store bought flour tortilla it falls to us to make them. This recipe is so simple a kid could make them and really is flexible and even a little stretchy. My husband picked up the first one I made, grabbed two sides and started pulling. I freaked out, thinking he would just tear it in half and instead it had a little stretch to it. And they're delicious. ^_^Open Original Shared Link

beth01 Enthusiast
beth01
Posted

Adalaide - Do you use the fava bean flour or another one?  I haven't done a lot of experimenting with my flours since I really haven't had a lot of energy.

Adalaide Mentor
Adalaide
Posted

I used rice because I don't like the flavor of bean flours so I don't have any in the house and don't intend to buy any. I would have used sorghum but it was in the freezer and I was just plain old too lazy to get it out, which is an epic amount of laziness. :ph34r:

Georgia-guy Enthusiast
Georgia-guy
Posted

Where in the world did that website come from?!? I've been pouring over the internet trying to find gluten-free recipes and have not even seen that site before!

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LauraTX Rising Star
LauraTX
Posted

I do want to add that the way you heat up your tortillas can make a difference.  Although it is tedious, heating them one by one on a hot skillet on the stove will give you much better texture than in the microwave.  With gluten-free tortillas having oddly behaving texture issues, if one method doesn't yield good results, try the other way before writing off a product.

SMRI Collaborator
SMRI
Posted

If you heat the tortillas in the microwave, put a glass with some water in there--not sure if it works with gluten-free ones but it helps them from getting soggy/rubbery.  I usually put them in the oven in foil to warm though.

BlessedMommy Rising Star
BlessedMommy
Posted

Adelaide, I have Pamela's Artisan flour blend on hand. Do you think that would work?

Adalaide Mentor
Adalaide
Posted

I don't know if anything else would work or not. I've had mixed success with trying AP flours in place of specific flours called for in recipes. Worst case it is a two egg recipe so easy to half and not much waste if it turns out poorly.

MissyBB Explorer
MissyBB
Posted
  • Author

I'm not the first person here to start making these, but since there is no such thing (imo) as a decent store bought flour tortilla it falls to us to make them. This recipe is so simple a kid could make them and really is flexible and even a little stretchy. My husband picked up the first one I made, grabbed two sides and started pulling. I freaked out, thinking he would just tear it in half and instead it had a little stretch to it. And they're delicious. ^_^Open Original Shared Link

 

 

THANK YOU!!!!!!  The picture of them makes them look very pliable and soft! I am definitely going to have to try making these. In my "before" days I used to always make homemade flour tortillas (never bought them!) but now I find they just fall apart and never stay together long enough in the skillet etc.

 

Thanks so much!

mateo2099 Rookie
mateo2099
Posted

This MexiCAN just eats corn tortillas. Much easier than trying to replicate flour tortillas.

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    • trents
      Hidden Gluten in distilled vinegar

      By trents · Posted

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      No they do not contradict each other. Just like frying oil can be cross contaminated even though the oil doesn't contain the luten protein. The same is the same for a distilled vinegar or spirit which originally came from a gluten source. Just because you don't understand, doesn't mean you can tell me that my sentences contradict each other. Do you have a PhD in biochemistry or friends that do and access to a lab?  If not, saying you don't understand is one thing anything else can be dangerous to others. 
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      The reason that it triggers your dermatitis herpetiformis but not your celiac disease is because you aren't completely intolerant to gluten. The celiac and dermatitis herpetiformis genes are both on the same chronometer. Dermatitis herpetoformus reacts to gluten even if there's a small amount of cross contamination while celiac gene may be able to tolerate a some gluten or cross contamination. It just depends on the sensitivity of the gene. 
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