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dhughes
Co-op Coordinator
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Posted: Wed Apr 5th, 2006 05:52 pm |
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Hi all,
I was just HOPING  that someone out there might have a recipe for gluten free tortillas. I have just discovered that I am gluten intolerant (not fun for a B'beckers coordinator!) and am SO missing my fresh/hot tortillas.
Can ANYONE help me?!?!
Thanks
dawn <><
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Laurie Richardson
Member
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Posted: Thu Apr 6th, 2006 03:22 pm |
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You can join a website called http://www.glutenfreeda.com . Under their cooking classes section you can find the specifics on making guten free tortillas. I have the recipe. I don't particularly care for their flour suggestion. I find that replacing the rice flour with a fresh ground sweet white sorghum flour mixed with some potatoe flakes that I have made into flour in the coffee grinder, and I put in about 1 - 1 1/2 tsp. xantham gum to it for better stretchiness.
Laurie
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dhughes
Co-op Coordinator
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Posted: Thu Apr 6th, 2006 07:17 pm |
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| Thanks for the info about the web site. I cannot afford to pay $30 to join.. so I will keep looking.. thanks anyway
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KSherrill
Moderator
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Posted: Wed Mar 7th, 2007 08:16 pm |
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Have you tried kamut or spelt? B
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Laurie Richardson
Member
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Posted: Wed Mar 7th, 2007 09:45 pm |
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| Niether Spelt nor Kamut are gluten free, just less gluten and a bit different. Many people misunderstand this. Even oats can cause a problem.
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KSherrill
Moderator
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Posted: Wed Mar 7th, 2007 10:18 pm |
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It's true that kamut and spelt are not gluten-fee, but may be tolerated by those who have trouble with wheat. It might be worth trying.
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Laurie Richardson
Member
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Posted: Wed Mar 7th, 2007 10:50 pm |
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We have when we thought that it was just a wheat allergy but it still caused horrible reactions. Where the confusion lies is that if a person just has a wheat allergy or intolerance they can generally just change the grain to spelt, kamut, oats, rye or barley but when there is Celiac/ sprue with high white blood cell count and even a wheat allergy as well real problems can happen if the person doesn't get off all grains with gluten in it. This includes wheat, oats, barley, spelt, kamut, and rye. People with this condition have intestinal tract problems in general as well. Trust me for many of us it just isn't an option any more, to try glutinous grains of any kind.
I have been raised on Whole Wheat and all whole grains since I was a young child. It was very difficult for me when my second daughter failed to thrive when she started solids then ended up in the emergency room off and on her whole life until she was thirteen, 75lbs, colicky, and had constant migraines before she was diagnosed. When my youngest started exibiting the same problems I got her immediately to our doctor. She has the same problem. It has been a difficult thing to be gluten free but we just know what will happen immediatley if we let these kids eat anything with gluten in it (not pretty, vomiting, fatigue, headaches, colic)even in small amounts. I think for many people trying spelt and kamut may be an option since many people are just intolerant to wheat but in the case of a true severe problem with glutinous grains, not just wheat, I want others to know that sometimes alternative, glutinous grains are not the answere in fact it can be dangerous.
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jimcarpenter
Administrator
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Posted: Wed Mar 7th, 2007 11:49 pm |
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Dawn:
Did you not care for the Corn tortilla recipe from Gigmaster, over in the GENERAL RECIPES / CORN TORTILLA thread? It looked like a lot of trouble to me. If you or Laurie have suggestions for some gluten free products, I'd be willing to look into putting them in stock.
Jim
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KSherrill
Moderator
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Posted: Thu Mar 8th, 2007 12:05 am |
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My neighbor's baby and mother were thought to be gluten intolerant. I made spelt muffins for them on a regular basis, and they didn't have any problems. I assume after reading your post that this means they were actually wheat intolerant, but did not have a problem with gluten specifically. Thanks for the clarification!
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Tanya
Member
| Joined: | Wed Mar 14th, 2007 |
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| Posts: | 2 |
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Posted: Wed Mar 14th, 2007 11:32 pm |
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I use the tortilla recipe from the Bread Beckers recipe book but I substitute Bob's Red Mill Gluten Free Flour blend. The tortillas come out great in fact it is the only tortillas my family eats now.
Tanya
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KSherrill
Moderator
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Posted: Thu Mar 15th, 2007 01:32 am |
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Tanya,
Just out of curiosity, what types of grains does Bob's Red Mill use in that gluten-free mix?
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Tanya
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Posted: Thu Mar 15th, 2007 02:29 pm |
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Here are the ingredients for the Bob's Red Mill all purpose Flour blend; garbanzo flour, potato starch, tapioca flour, sorghum flour, and fava flour. You can grind your own beans if you would like.
For the tortillas I don't add any xanthan gum and they still hold together well.
Thanks!
Tanya
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cdford
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| Joined: | Thu Mar 22nd, 2007 |
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Posted: Thu Mar 22nd, 2007 07:24 pm |
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Being gluten free, especially if you are really sensitive, is a tough lifestyle at first. Once you get used to the new way of living (not being sick all the time), you are more than willing to work within the limitations of the diet.
If you just have to have flour tortillas, try the BMR recipe above. You may want to add some freshly milled brown rice to get the more familiar grainy feel you had with whole wheat.
If you can handle corn yet (our list of allergies has gone from four typed pages down to just a couple of items after going gluten free), try the corn version. Corn flour is tougher to handle than a less finely milled version or true nixmatal. Do a recipe search on one of the food sites or look up Alton Brown's version. It is not very hard and can be made in whatever size batch you need for a single meal. It is much better fresh and goes bad quickly, so don't make up too much.
Donna
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Beckystarr
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Posted: Fri Mar 23rd, 2007 02:23 am |
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 I wouldl ike to suggest a recipe book that the Bread Beckers sell. It's called Country Beans by Rita Bingham. There are many gluten free receipes. Her gluten free recipe is as follows: 3c. brown rice flour, 1 c. tapioca flour, 2/3 c. corn flour, 1 Tbsp xanthan gum, 2 c. potatoe startch, 1/2 cup soy or garbanzo bean flour, 1/2 cup buckwheat flour.
I have been able to order all these ingredients through the Bread Beckers.
I substituted brown rice flour for the buckwheat because I did not have the buckwheat. I used this flour to make bread, cookies, and cakes. It can also be used for tortillas.
Rita is also associated with Bob's Red Mill. She gives a thanks to them for grinding her beans and marketing her flour...
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cdford
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| Joined: | Thu Mar 22nd, 2007 |
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Posted: Fri Mar 23rd, 2007 03:10 am |
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I have used that book many times. It was the first book I bought with GF recipes. It has some really interesting recipes and stock-up items in it. I still keep a quart mason jar of some of the gravy mixes and bean flours in my fridge. Read the whole thing and wean your family onto this stuff slowly or you may regret it...especially if you have pre-teen boys in the household!
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PattyCake
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| Joined: | Wed Jun 27th, 2007 |
| Location: | Dacula, Georgia USA |
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Posted: Mon Jul 9th, 2007 08:28 pm |
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jimcarpenter wrote: ... If you or Laurie have suggestions for some gluten free products, I'd be willing to look into putting them in stock.
Jim
Jim,
I'm not Dawn or Laurie, but I'd be interested in sorghum grain and fava beans being in stock. I'm having a tough time finding either right now. Both of these are used in Bette Hagman's Gluten-free cookbooks which seem to be the GF standard right now.
Tanya
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cdford
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| Joined: | Thu Mar 22nd, 2007 |
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Posted: Mon Jul 9th, 2007 11:13 pm |
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I agree on the sorghum and fava beans. The biggest need is a separate area to fill buckets and such to limit cross contamination. I have not checked recently, but do you have tapioca or potato starch flour? These are other main ingredients in the recipes mentioned.
i'll think further on this one and maybe add a couple more later. Right now I am at the hospital...Mom had a triple bypass Friday. I go from one hospital to another this week since my husband is also having back surgery. All prayers would be coveted.
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