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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (120g) Recipe makes 4 servings The following items or measurements are not included below: gluten-free cornflour tapioca flour |
||
| Calories 60 | ||
| Calories from Fat 26 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.9g | 4% | |
| Saturated Fat 0.8g | 4% | |
| Monounsaturated Fat 1.0g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 105mg | 35% | |
| Sodium 331mg | 13% | |
| Potassium 86mg | 2% | |
| Total Carbohydrate 3.8g | 1% | |
| Dietary Fiber 0.7g | 2% | |
| Sugars 0.9g | ||
| Protein 4.5g | 9% | |
Gluten Free Tortillas
By: jackandfiona
Dec 15, 2005
I found this recipe at lesleycooks.tripod.com where she has a gluten free category. I had posted a request for tortilla recipes on Zaar because I needed something like a wrap I could make up for my girl's school lunches. After trying a couple I was kindly given, I found this one had a great taste and texture my kids loved. While it may not strictly be a tortilla it meets the purpose. They freeze well if you separate them with greaseproof paper or baking paper. Do not be put off by the runny mixture, and do leave it to stand for 30 minutes before cooking. I doubled the mixture so I only had to make them once a fortnight - it made up 7 large ones, but the number will depend on the pan you use.
SERVES 4
Ingredients
- 25 g chickpea flour
- 100 g gluten-free cornflour
- 2 teaspoons tapioca flour
- 1/2 teaspoon salt
- 2 eggs
- 360 ml water
Directions
1
Place the flours and salt in a mixing bowl and mix together thoroughly.2
Add the egg and beat until smooth then slowly beat in the water.3
Cover with clingfilm and refrigerate for 30 minutes.4
Heat a medium sized frying pan until very hot then brush with oil.5
Make sure pan is still ver hot, pour in enough batter to just ocver the bottom of the pan.6
Cook over a high heat until the bottom of the tortilla is golden brown and the edges begin to curl up.7
Flip the tortilla over cook the other side for 30 seconds only (altho I found it took longer).8
Transfer tortilla on to greaseproof paper and repeat with remaining batter.9
Refrigerate or freeze until ready to use.
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Featured Reviews for This Recipe
From: katattack
On Nov 20, 2008
This was a really good recipe! Nice for soemthing different for lunch. I found I needed to microwave them for a few seconds before using them just to warm them enough so they didn't break when I rolled them. Really nice flavour and good for sweet or savoury filling. Thanks for the recipe!
From: Chef #467510
On Mar 24, 2008
excellent recipe, finally something that works and tastes good. Not really a tortilla, but works great as a wrap, and so easy to handle compared to our other wraps, (doesn't crumble). I used them to make blintzes. Used dairy free 'cream cheese and fried filled, rolled wraps in marg. then sprinkled cinnamon sugar on them. REALLY DELICIOUS! thanks for a geat recipe !!!
From: TexasBreeze
On Oct 1, 2007
These are great! I have used them for breakfast, lunch, & supper. They wrap up easy with ham or turkey. Fold in half for a burger wrap or roll up for a breakfast burrito. I will definitly continue using this recipe
From: GlutenFreeKitten
On Sep 22, 2007
I like these, and they are SO easy to make! They tasted a little more like egg than I expected, but they are still good. Kinda like a tortilla/crepe mix. Thanks for the recipe, these will defiantly become a regular in my house!
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