GFCF tortillas - great for sandwiches!

I put off trying gluten - casein free tortilla recipes. I'd never made tortillas in the past and was sort of afraid? Well, afraid may be too strong of a word. Anyway, I didn't. Until now. Let's call this the "Version I" tortilla, simply because it works for some things, but would not work for anything gooey or with sauce. It will fold, but not retain the bend. So, saucey stuff will run out. And, it doesn't keep too well. But, if you're looking for an alternative to regular breads and rolls for lunches and snacks, this would work. This version uses corn flour, but I know you could try any other flour -- brown rice and sorghum come to mind. Millet? Amaranth? Quinoa? This is very easy and quick. I had six tortillas in about 15 minutes, counting the mistakes. I had some for lunch and the following day after keeping them in the fridge. The hardest part of this recipe is the technique. Like many gfcf breads, it's sticky. The key is lots of flour. So, here it is.

- 1 1/2 cup corn flour, not corn meal
- 1 tbsp sugar
- 1/4 tsp xanthan gum
- pinch of salt
- 1 tbsp oil
- 2/3 cup luke warm water

Mix all the ingredients until you're able to scoop some up and roll a ball in your hand. It will be "loose." I taped wax paper onto my counter and coated it with corn flour. I floured my hands. I floured two spatulas. Yes, I used two. You'll see why. I put 1/2 tsp oil on a pan and heated it on high. When hot, I grabbed a golf ball size of dough, rolled it in my hand and then flattened it with my hands as much as possible. Then, I put it on the floured surfaced, flipped it so both sides were floured. Using the palm of my hand, I flattened more, keeping a circular shape, but not too much pressure. Now, using your hands to flip it will be difficult. It fell apart on me. So, I used the floured spatula to get underneath the dough and flip it. I flattened it more with my hand (I had to keep flouring my hands through all this), then I used the spatula again to get under it and plop it onto the pan. I cooked this about 1 minute on each side. A little more if you want.

Like I said, this is great as a sandwich alternative. I threw some lunch meat and mustard with lettuce in one for lunch. It's a nice change-up for my yeast-free daughter who eats buns at lunch from the Noah's Bread recipe.

I'm going to work with this a little more to get a tortilla that holds when it's bent.


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