Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Flour Tortillas


Chrissyb

Recommended Posts

Chrissyb Enthusiast

I really miss the nice fluffy flour tortillas mmm with butter and honey or sometimes cinnamon and sugar, yummy. I have tired the rice tortillas on the market but they are just not the same. Does anybody have a good recipe that is close to the wonderful good old flour tortillas.

My husband just reminded me of another question, if I want to take an recipe lets say for raspberry bars and it calls for 3 cups of flour do I use the same amout of Pamelas baking mix or any other flour mix I am using.

Thank you all for your help. I love this site. It rocks. :D


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



purple Community Regular

I posted the recipe I use under "Taco Shells" on June 14th. It should be on page 7. I have never used Pamela's baking mix, sorry.

purple Community Regular

Has anyone tried recipezaar #302922? Its a gluten-free(vegan) tortilla recipe. I am going to try it tomorrow for my daughter who doesn't want to eat dairy, meat or eggs.

bbuster Explorer

I have done limited substituting with Pamela's mix (although the few things I make with it, I really like), but if my recipe said 3 cups of flour, I would use 3 cups of Pamela's, and not add any salt or baking soda/powder listed in the recipe (because they are already in the mix).

purple Community Regular
Has anyone tried recipezaar #302922? Its a gluten-free(vegan) tortilla recipe. I am going to try it tomorrow for my daughter who doesn't want to eat dairy, meat or eggs.

Report on recipe #302922. They were good, texture was dry when rolling but I should have used a bit more water. I made them almost like the recipe, the flour choice makes them healthier. I used 1/4c. sorghum instead of chickpea, 1/4 c. Bob's gluten-free mix in place of 1/4 of rice. I used xanthan gum b/c I didn't have guar gum. They were very similar to Bette Hagman's recipe that I have used many times.

However, the first one cracked so I had another and it cracked and broke. I would try to make them again just to see how they turn out. But I think I will try Bette Hagman's with a bit of sorghum and some flax in place of some of the rice flour next time I make them. I am not fond of bean flour like what's in Bob's gluten-free mix. Over all I rate them a 7 out of 10 being best. Remember they are dairy free so that's a plus.

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      127,076
    • Most Online (within 30 mins)
      7,748

    klothklicker
    Newest Member
    klothklicker
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121k
    • Total Posts
      69.9k

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
    • trents
      Welcome to the forum, @Amyinwyoming! Answers to your question that you might receive may not be helpful to you as an individual since sensitivity levels vary significantly within the gluten sensitive/gluten intolerant/celiac community. The other complicating factor is that low levels of gluten in a product may not cause obvious symptoms but may still generate low level inflammation in the small bowel. When in doubt, it is best to pass on the product. I'm not a particularly sensitive celiac so I might allow myself to eat something at a guest's house that was made from a food product with the kind of disclaimer label you describe but I typically shy away from buying them or consuming them when I have a choice.
    • Soleihey
      Started having ataxia symptoms (tremor, twitching, leg weakness, slurred speech) approx 1 year ago. I have had extensive neurological testing and negative. However, I had celiac blood and gene testing that were both markedly positive. Have been gluten free for almost 1 year but still having episodes or flairs. Has anyone else experienced this?  I have been pretty strict about my diet and am also dairy free.  How long before it took you to feel like symptoms mostly resolved?    I would like to add I’ve also been pregnant for most of this time, so I’m seeing a lot of my symptoms return postpartum. Now that I’m also having regular bowel movements in comparison to the constipation from pregnancy, I am noticing evidence of malabsorption in my stool. I also lost weight postpartum quickly. I have an upcoming appointment with a G.I. to hopefully get an endoscopy done. I’m on several supplements and have no known deficiencies on bloodwork. Has anyone found that increasing fiber or starting a digestive enzyme supplement helped?    I am hoping there is still some chance for my body to heal since it has been 11 months on the diet. 
    • Amyinwyoming
      The package says - "made in a facility that processes wheat" - has anyone had a problem?
    • Scott Adams
      Many people with celiac disease, especially those who are in the 0-2 year range of their recovery, have additional food intolerance issues which could be temporary. To figure this out you may need to keep a food diary and do an elimination diet over a few months. Some common food intolerance issues are dairy/casein, eggs, corn, oats, and soy. The good news is that after your gut heals (for most people who are 100% gluten-free this will take several months to two years) you may be able to slowly add some these items back into your diet after the damaged villi heal. This article may be helpful:    
×
×
  • Create New...