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GLUTEN FREE WHOLE GRAIN TORTILLAS OR WRAPS
No Gluten, No Dairy, No Corn, No Soy, No Eggs, No Yeast, No Sugar
GF SANDWICH WRAPS
No Gluten, No Dairy, No Corn, No Soy, No Eggs, No Yeast, No Sugar
This recipe is great for people with multiple food allergies and sensitivities. A tortilla is so versatile you will be using this all the time!
2 Cups Whole Grain Gluten Free Flour Blend**
1/2 tsp salt
1 1/4 tsp baking powder
1 tsp guar gum
1 TBS Organic Non-Hydrogenated Palm Shortening
3/4 cup water
**For a Whole Grain Gluten Free Flour Blend, select several of the following flours (at least three for the best results). Choose from:
BROWN RICE FLOUR
SORGHUM FLOUR
TEFF FLOUR
BUCKWHEAT FLOUR
AMARANTH FLOUR
MILLET FLOUR
QUINOA FLOUR
NUT FLOURS
Mix a total of 2 cups combined GF Whole Grain Flours with 2/3 cup tapioca Flour and 1/3 cup potato starch for a total of 3 cups Whole Grain GF Flour Blend. Play around with your mix to find out what flavors you like best and in what proportions. Brown Rice & Sorghum are pretty neutral tasting flours and Millet is also a mild flavor (somewhat corn-like). You may wish to use more of these flours in your mix and then add just a little of some of the more robust flavored flours, such as Buckwheat or Quinoa. For most recipes, I recommend using only 1/4 to 1/2 cup nut flours in the blend.
Now...to make these VERY easy tortillas!
Combine your GF Whole Grain Flour mix, salt, baking powder and guar gum. Cut in the shortening using a pastry cutter, fork or your hands until there are not chunks left. Slowly add the water and stir until a soft dough forms.
Heat a cast iron skillet (I use a flat one with no sides for easy flipping - you could also use a crepe pan if you don't have the cast iron skillet) on medium high heat.
Prepare a surface to roll out the tortillas. Sprinkle the surface with some of your GF Flour Blend or just some Rice Flour. Start with a piece of the dough about the size of a golf ball (you can use a larger amount for bigger tortillas) and carefully roll them as thin as you can without them tearing. It helps to sprinkle more GF flour over the surface of the dough as you roll them out.
Make sure your skillet is lightly oiled. I like to use Grape Seed Oil as it has a very high smoke point. Use a spatula to transfer the tortilla to the skillet. Cook for approx. 1 minute, or until the tortilla begins to bubble up (depends on the heat of your pan and also the thickness of your tortilla). Quickly flip the tortilla and cook for about 30 seconds to a minute more. The longer you cook the tortillas, the less flexible they will be, so for softer tortillas, roll them out thin and then barely cook each side.
Roll out the next tortilla while the other is cooking and continue until all dough is used. As they come off of your skillet, cover them with a clean kitchen towel to keep them soft and warm. These will be flexible enough for use as wraps or tortillas for burritos, etc. You can add herbs and spices to the dough for a flavored tortilla. These are best eaten right away, but can be stored in the refrigerator in a zip lock bag for a couple of days. Here they are!
No Gluten, No Dairy, No Corn, No Soy, No Eggs
This recipe adapted from original by "Kate @ Gluten Free Gobsmacked".
1 Cup "Teff/Millet/Sorghum" Flour blend (Flour blend recipe below)
1 Cup "Teff/Millet/Sorghum" Flour blend (Flour blend recipe below)
2 Tablespoons coconut flour OR powdered Goat Milk (if tolerated)
2 Teaspoons Guar Gum
1 Tablespoon Active Dry Yeast
3/4 cup warm water (90 to 100 degrees)
1 1/2 Teaspoons Agave or real Maple Syrup
1 Teaspoon Olive Oil
1 Teaspoon Apple Cider Vinegar
1/2 Teaspoon Salt
1/2 Teaspoon Onion Powder
1/2 Teaspoon Onion Powder
1/2 Teaspoon Garlic Powder
Pinch Crushed Red Pepper Flakes (optional)
Fresh or Dried Herbs to taste
Pre-heat over to 400 degrees
For "Teff/Millet/Sorghum" Flour Blend:
2/3 cup Sorghum Flour
1/3 cup Millet Flour
1/3 cup Teff Flour
1/3 cup Tapicoa Flour
1/3 cup Potato Starch
Sift all together. Makes 2 cups.
Mix 1 cup of flour blend, 2 TBS coconut flour (or goat milk powder), guar gum and yeast in the bowl of a stand mixer. Add warm water, Agave or Maple syrup, olive oil, vinegar, salt, onion powder, garlic powder and herbs. Mix on high for 5 minutes. After mixing, let dough rest for an additional five minutes.
2/3 cup Sorghum Flour
1/3 cup Millet Flour
1/3 cup Teff Flour
1/3 cup Tapicoa Flour
1/3 cup Potato Starch
Sift all together. Makes 2 cups.
Mix 1 cup of flour blend, 2 TBS coconut flour (or goat milk powder), guar gum and yeast in the bowl of a stand mixer. Add warm water, Agave or Maple syrup, olive oil, vinegar, salt, onion powder, garlic powder and herbs. Mix on high for 5 minutes. After mixing, let dough rest for an additional five minutes.
Prepare a Jelly Roll pan by either oiling it or lining it with parchment paper or a silicone baking liner. I recommend using a stoneware pan for flat breads, wraps and pizza crusts. If you oil the pan and do not use parchment paper or a silicone liner, your wraps will have more of a "crust" to them and won't be quite as flexible. If you want to be able to roll these up with a filling inside, you will have better results lining the pan. Use a wet or oiled spatula to spread the dough into the pan as thin as possible. The dough is quite sticky! Sprinkle with a little coarse sea salt, if desired, and put the pan in the pre-heated oven for 13 to 20 minutes, or just until edges begin to brown. Allow to cool slightly before removing from pan.
These wraps are soft enough to roll or can be cut into squares and used as flat bread for sandwiches. If I plan to cut them and use them for sandwiches, I will usually allow them to brown a bit more and get a bit crusty, as shown here.
These wraps are soft enough to roll or can be cut into squares and used as flat bread for sandwiches. If I plan to cut them and use them for sandwiches, I will usually allow them to brown a bit more and get a bit crusty, as shown here.
