The Pinterest recipe I looked at today was Gluten free Flour tortillas at the Art of gluten free baking. No photos because seriously, these things went SO fast I made three batches just trying to keep up with the kids eating 'em!
Trying to make more things at home for my daughter, who is going to be starting another restriction on her diet which eliminates most processed bread-like goods.
What I can use (or rather, what I can use for my kids:
Gluten-Free flour mix
1 1/2 teaspoons salt
2 teaspoons baking powder
5 tablespoons unsalted butter, cold and cut into 1 tablespoon pieces
3/4 cup (156 ml) warmish water (about 90 degrees F/ 32 degrees C)
tapioca flour for rolling
What I can't use:
nothing, my kids could actually use all of this at the moment (butter is off and on, but it's on now!)
Seriously, nothing, I could make it as is.
What I did:
1. We used Pamela's artisan GF flour, and Ener-G tapioca starch/flour for rolling, and a potato starch based baking powder
Why did I make these choices:
We had 'em.
Super awesome. as long as they weren't cooked too long, and I kept them on the small side, they were flexible and awesome and the kids loved them.
How would I change this:
Nothing, this was awesome.
Would I make it again:
It's gluten free, and egg free, but lots of other things could be an issue. More for my kids and super allergic me.