Guest guest Posted May 21, 2006 Report Share Posted May 21, 2006 Hi, These sound like they would be pretty good. Could someone tell me the purpose of using several different GF flours? Why not use 2 cups of GF All Purpose flour instead? It would seem that for one to keep all these kinds of flours, one must have either a large counter space for canisters or a very large pantry? Just wondering. Thanks, Danielle S. --- Kim <bearhouse5 wrote: > I made this recipe from the files tonight. I used them to wrap > lettuce, tomato and falafel with tahini sauce. They folded > beautifully and tasted good. DH had both a store bought wheat > tortilla and one of these and couldn't tell the difference. > > The first ones I made fell apart, so I put the dough back into the > mixer and added more water. The dough was as wet as possible (almost > sloppy) but just firm enough to be handled and rolled with plenty of > rice flour on the hands, rolling pin and board. Definetly not a firm > dough as in the directions. These ones didn't fall apart and handled > really well. > > > Favorite Gluten Free Tortillas > Source: Internet > > > 3/4 cup white rice flour > 1/4 cup chickpea flour (besan/garbanzo bean) > 1/2 cup potato starch flour > 1/2 cup tapioca flour > 1/2 teaspoon guar gum (may substitute additional xanthan gum) > 1/2 teaspoon xanthum gum > 1 teaspoon sea salt > 1 teaspoon GF baking powder > 1/4 cup coconut butter (I used margarine) > 1 cup or less very hot water > > > Mix dry ingredients together. > Add coconut butter and blend until crumbly. > Add 1st half of very hot water and knead. > Gradually add the 2nd half a couple of tablespoons at a time until > you can knead this mixture into a firm ball. Split into 10 small > balls. Cover and let sit until skillet is hot. > > Roll out into the size of a commercial corn tortilla -- about 6 " (15 > cm) wide. Place on hot skillet for a few seconds until bubbles > appear and then flip over. Toast for a few more seconds. > > > > > Danielle •••This email address is private. Please DO NOT share. For bulk mailings, please use bcc. Thank you. :-) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 22, 2006 Report Share Posted May 22, 2006 Hi Danielle, Different flour combinations react differently in different recipes. GF baking, and even more so GF vegan baking, is a lot like science and you need to get the equation just right. I use different combinations for bread, cakes, pizza and so forth. I have never had much luck with store bought premixed GF flour - cakes always seem rubbery and don't seem to taste as good either, breads are very tasteless. I'm in Australia and most of the mixes here are almost all starch and I don't care for the taste or the lack of nutrition in them. Yes, you do need a lot of pantry space. My food and cooking needs are spread over the pantry, 3 other cupboards, 2 fridges and one freezer. I normally have white rice flour, brown rice flour, besan (AKA chickpea or garbanzo bean flour), soy flour, tapioca starch, cornstarch, arrowroot and potato starch as staples. Then on and off I have buckwheat, sorghum, amaranth, millet, sweet rice flour and quinoa. I'm planning on a new kitchen soon, so hopefully I may get a larger pantry. Kim. , DMHS <dhsellers wrote: > > Hi, > > These sound like they would be pretty good. Could someone tell me the > purpose of using several different GF flours? Why not use 2 cups of GF > All Purpose flour instead? It would seem that for one to keep all these > kinds of flours, one must have either a large counter space for > canisters or a very large pantry? > > Just wondering. > > Thanks, > Danielle S. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 27, 2006 Report Share Posted May 27, 2006 Kim, Thanks for the reply. Very informative. My husband & I live in an apartment, so the pantry is not very big and I can not remodel it. Fortunately, I don't cook any more than I have to. Very rarely do I cook cakes or breads. Which flours would you say are the most common to use? Thanks, Danielle S. --- Kim <bearhouse5 wrote: > Hi Danielle, > > Different flour combinations react differently in different recipes. > GF baking, and even more so GF vegan baking, is a lot like science > and you need to get the equation just right. I use different > combinations for bread, cakes, pizza and so forth. I have never had > much luck with store bought premixed GF flour - cakes always seem > rubbery and don't seem to taste as good either, breads are very > tasteless. I'm in Australia and most of the mixes here are almost > all starch and I don't care for the taste or the lack of nutrition > in them. > > Yes, you do need a lot of pantry space. My food and cooking needs > are spread over the pantry, 3 other cupboards, 2 fridges and one > freezer. I normally have white rice flour, brown rice flour, besan > (AKA chickpea or garbanzo bean flour), soy flour, tapioca starch, > cornstarch, arrowroot and potato starch as staples. Then on and off > I have buckwheat, sorghum, amaranth, millet, sweet rice flour and > quinoa. I'm planning on a new kitchen soon, so hopefully I may get a > larger pantry. > > Kim. > > > , DMHS <dhsellers > wrote: > > > > Hi, > > > > These sound like they would be pretty good. Could someone tell me > the > > purpose of using several different GF flours? Why not use 2 cups > of GF > > All Purpose flour instead? It would seem that for one to keep all > these > > kinds of flours, one must have either a large counter space for > > canisters or a very large pantry? > > > > Just wondering. > > > > Thanks, > > Danielle S. > > > > > > Danielle •••This email address is private. Please DO NOT share. For bulk mailings, please use bcc. Thank you. :-) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 29, 2006 Report Share Posted May 29, 2006 Hi Danielle, The flours most common to use would be : - rice flour - brown or white or both (I prefer brown, but do use both) - tapioca or potato starch (I prefer potato) - besan (AKA chickpea or garbanzo bean flour) - cornstarch (mostly used for thickening sauces, but also in some baking) With the first 3 flours you should be able to bake most things. I also keep my brown rice flour and besan in the freezer as they can become rancid due to the oils in them, plus it gives me a little more room in the pantry HTH, Kim. , DMHS <dhsellers wrote: > > Kim, > > Thanks for the reply. Very informative. My husband & I live in an > apartment, so the pantry is not very big and I can not remodel it. > Fortunately, I don't cook any more than I have to. Very rarely do I > cook cakes or breads. Which flours would you say are the most common to > use? > > Thanks, > Danielle S. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 29, 2006 Report Share Posted May 29, 2006 Thanks for your help , Kim. With a little juggling in the panty, I should be able to keep those. Thanks again, Danielle --- Kim <bearhouse5 wrote: > Hi Danielle, > > The flours most common to use would be : > > - rice flour - brown or white or both (I prefer brown, but do use > both) > - tapioca or potato starch (I prefer potato) > - besan (AKA chickpea or garbanzo bean flour) > - cornstarch (mostly used for thickening sauces, but also in some > baking) > > With the first 3 flours you should be able to bake most things. I > also keep my brown rice flour and besan in the freezer as they can > become rancid due to the oils in them, plus it gives me a little > more room in the pantry > > HTH, > Kim. > > > > , DMHS <dhsellers > wrote: > > > > Kim, > > > > Thanks for the reply. Very informative. My husband & I live in an > > apartment, so the pantry is not very big and I can not remodel it. > > Fortunately, I don't cook any more than I have to. Very rarely do I > > cook cakes or breads. Which flours would you say are the most > common to > > use? > > > > Thanks, > > Danielle S. > > > > > Danielle •••This email address is private. Please DO NOT share. For bulk mailings, please use bcc. Thank you. :-) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 29, 2006 Report Share Posted May 29, 2006 On May 29, 2006, at 3:03 AM, Kim wrote: > Hi Danielle, > > The flours most common to use would be : > > - rice flour - brown or white or both (I prefer brown, but do use > both) > - tapioca or potato starch (I prefer potato) > - besan (AKA chickpea or garbanzo bean flour) > - cornstarch (mostly used for thickening sauces, but also in some > baking) Many folks find that the bean flours are very hard to digest. I personally hate the metallic tang of bean flours. I find that sorghum and quinoa flours serve me well in their stead. ygg Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 22, 2008 Report Share Posted July 22, 2008 This is not a new recipe and has been in the Files for quite some time. I shared this recipe with others looking for a good GF tortilla on another forum and it has had consistently great reviews. I make them regularly and they always come out tasting great and rolling really well. I have modified the directions slightly from the original. Favorite Gluten Free Tortillas 3/4 cup white rice flour 1/4 cup chickpea flour (besan/garbanzo bean) 1/2 cup potato starch flour (arrowroot works well too) 1/2 cup tapioca flour 1/2 teaspoon guar gum (may substitute additional xanthan gum) 1/2 teaspoon xanthan gum 1 teaspoon sea salt 1 teaspoon GF baking powder 1/4 cup coconut butter (I use olive oil) 1 cup -OR- less very hot water 1. Mix dry ingredients together. 2. Add coconut butter or oil and blend until crumbly. 3. Add 1/2 cup of very hot water and knead. 4. Gradually add the 2nd half a couple of tablespoons at a time until you can knead this mixture into a soft ball. 5. Split into 8 to 10 small balls. Cover and let sit until skillet is hot. 6. Roll out into the size of a commercial corn tortilla, about 6 " (15 cm) wide. For a neat tortilla cut around a small plate with a sharp knife. (I roll mine on to a sheet of baking paper, cut around a plate and then flip them off the paper into the pan.) 7. Place on hot skillet for a few seconds until bubbles appear and then flip over. Toast for a few more seconds. 8 - 10 tortillas. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 22, 2008 Report Share Posted July 22, 2008 PS. You can see a picture of these in " Photos " > " Bread " . http://ph./photos/view/da01?b=10 , " Kim " <bearhouse5 wrote: > > This is not a new recipe and has been in the Files for quite some > time. I shared this recipe with others looking for a good GF tortilla > on another forum and it has had consistently great reviews. I make > them regularly and they always come out tasting great and rolling > really well. I have modified the directions slightly from the original. > > > > Favorite Gluten Free Tortillas > > > 3/4 cup white rice flour > 1/4 cup chickpea flour (besan/garbanzo bean) > 1/2 cup potato starch flour (arrowroot works well too) > 1/2 cup tapioca flour > 1/2 teaspoon guar gum (may substitute additional xanthan gum) > 1/2 teaspoon xanthan gum > 1 teaspoon sea salt > 1 teaspoon GF baking powder > 1/4 cup coconut butter (I use olive oil) > 1 cup -OR- less very hot water > > > 1. Mix dry ingredients together. > > 2. Add coconut butter or oil and blend until crumbly. > > 3. Add 1/2 cup of very hot water and knead. > > 4. Gradually add the 2nd half a couple of tablespoons at a time until > you can knead this mixture into a soft ball. > > 5. Split into 8 to 10 small balls. Cover and let sit until skillet is > hot. > > 6. Roll out into the size of a commercial corn tortilla, about 6 " (15 > cm) wide. For a neat tortilla cut around a small plate with a sharp > knife. (I roll mine on to a sheet of baking paper, cut around a plate > and then flip them off the paper into the pan.) > > 7. Place on hot skillet for a few seconds until bubbles appear and > then flip over. Toast for a few more seconds. > > > 8 - 10 tortillas. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 22, 2008 Report Share Posted July 22, 2008 Sounds good! do you need to use them immediately, or can they be made ahead? Have you tried freezing them?I'm wondering if they might be suitable for finger food for catering jobs - something that I always find a bit tricky with gluten-free! Thanks Alice On 22 Jul 2008, at 16:01, Kim wrote: > > > Favorite Gluten Free Tortillas Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 22, 2008 Report Share Posted July 22, 2008 I usually make them just before I use them, but they should keep well. I once made a few extra, wrapped them up and put them in the fridge. I forgot about them, but when I pulled them out about a week later they were still more pliable than most of the commercial tortillas I have purchased. You should be able to freeze them. I know that one person that reviewed them froze them with success. They are quite quick and easy to make once you get the hang of them. Kim , Alice Leonard <alice wrote: > > Sounds good! do you need to use them immediately, or can they be made > ahead? Have you tried freezing them?I'm wondering if they might be > suitable for finger food for catering jobs - something that I always > find a bit tricky with gluten-free! > Thanks > Alice > > On 22 Jul 2008, at 16:01, Kim wrote: > > > > > > > Favorite Gluten Free Tortillas > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 22, 2008 Report Share Posted July 22, 2008 Thanks Kim! On 23 Jul 2008, at 00:04, Kim wrote: > I usually make them just before I use them, but they should keep well. > I once made a few extra, wrapped them up and put them in the fridge. I > forgot about them, but when I pulled them out about a week later they > were still more pliable than most of the commercial tortillas I have > purchased. > > You should be able to freeze them. I know that one person that > reviewed them froze them with success. > > They are quite quick and easy to make once you get the hang of them. > > Kim > > , Alice Leonard > <alice wrote: > > > > Sounds good! do you need to use them immediately, or can they be > made > > ahead? Have you tried freezing them?I'm wondering if they might be > > suitable for finger food for catering jobs - something that I always > > find a bit tricky with gluten-free! > > Thanks > > Alice > > > > On 22 Jul 2008, at 16:01, Kim wrote: > > > > > > > > > > > Favorite Gluten Free Tortillas Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 23, 2008 Report Share Posted July 23, 2008 I just made these and they turned out great, thanks! they're not pretty, but I'm sure with a bit of practice I'll be able to make them less, errr, special... alice On 22 Jul 2008, at 16:01, Kim wrote: > Favorite Gluten Free Tortillas Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 23, 2008 Report Share Posted July 23, 2008 Question? Has anyone tried them with brown rice flour? We avoid white rice.. just wondering if they turn out gritty thanks.. Lara --- On Wed, 7/23/08, Alice Leonard <alice wrote: > Alice Leonard <alice > Re: Favorite Gluten Free Tortillas > > Wednesday, July 23, 2008, 3:43 AM > I just made these and they turned out great, thanks! > they're not > pretty, but I'm sure with a bit of practice I'll be > able to make them > less, errr, special... > alice > > On 22 Jul 2008, at 16:01, Kim wrote: > > > Favorite Gluten Free Tortillas > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 23, 2008 Report Share Posted July 23, 2008 Lara, In my experience the grittiness depends on the flour you're using. We don't get grittiness now that I switched to using Authentic Foods Superfine Brown Rice Four (they make a superfine white rice also). A couple of other brands we used were very gritty (Bob's Red Mill) - you wouldn't notice it in sauces but definitely in baked goods. AMber , Lara Ellis <Larellis wrote: > > Question? Has anyone tried them with brown rice flour? We avoid white rice.. just wondering if they turn out gritty > thanks.. > Lara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 23, 2008 Report Share Posted July 23, 2008 I tried some from the frozen section in the grocery. I hated them. Just today, I gave up on finding anyway to use them where I can tolerate them. Forgot the brand name though. Linda ---- Lara Ellis 7/23/2008 11:42:26 AM Re: Favorite Gluten Free Tortillas Question? Has anyone tried them with brown rice flour? We avoid white rice .. just wondering if they turn out gritty thanks.. Lara --- On Wed, 7/23/08, Alice Leonard <alice wrote: > Alice Leonard <alice > Re: Favorite Gluten Free Tortillas > > Wednesday, July 23, 2008, 3:43 AM > I just made these and they turned out great, thanks! > they're not > pretty, but I'm sure with a bit of practice I'll be > able to make them > less, errr, special... > alice > > On 22 Jul 2008, at 16:01, Kim wrote: > > > Favorite Gluten Free Tortillas > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 24, 2008 Report Share Posted July 24, 2008 Putting a bread and butter plate on the top and cutting around it with a sharp knife makes them look much prettier. The neat edges also stop them from splitting too. Kim , Alice Leonard <alice wrote: > > I just made these and they turned out great, thanks! they're not > pretty, but I'm sure with a bit of practice I'll be able to make them > less, errr, special... > alice Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 24, 2008 Report Share Posted July 24, 2008 Yes, i should try that! I was in a bit of a hurry last night... On 24 Jul 2008, at 11:33, Kim wrote: > Putting a bread and butter plate on the top and cutting around it with > a sharp knife makes them look much prettier. The neat edges also stop > them from splitting too. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 24, 2008 Report Share Posted July 24, 2008 I tried them once with brown rice flour and they didn't work very well, but that was before I really had the hang of making them. Someone who reviewed them also tried with brown rice and they didn't work particularly well. I use a fine rice flour (Erawen) and don't get any grittiness at all. They come out just like a wheat based tortilla. Kim , Lara Ellis <Larellis wrote: > > Question? Has anyone tried them with brown rice flour? We avoid white rice.. just wondering if they turn out gritty > thanks.. > Lara Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 24, 2008 Report Share Posted July 24, 2008 I like the teff tortillas made by La Tortilla Factory. If you heat them up they are pretty tasty. --- On Wed, 7/23/08, Linda Robinson <lindacrobinson wrote: > Linda Robinson <lindacrobinson > Re: Favorite Gluten Free Tortillas > > Wednesday, July 23, 2008, 9:35 PM > I tried some from the frozen section in the grocery. I > hated them. Just > today, I gave up on finding anyway to use them where I can > tolerate them. > Forgot the brand name though. > > Linda > ---- > > Lara Ellis > 7/23/2008 11:42:26 AM > > Re: Favorite Gluten Free > Tortillas > > Question? Has anyone tried them with brown rice flour? We > avoid white rice > . just wondering if they turn out gritty > thanks.. > Lara > > > --- On Wed, 7/23/08, Alice Leonard > <alice wrote: > > > Alice Leonard <alice > > Re: Favorite Gluten > Free Tortillas > > > > Wednesday, July 23, 2008, 3:43 AM > > I just made these and they turned out great, thanks! > > they're not > > pretty, but I'm sure with a bit of practice > I'll be > > able to make them > > less, errr, special... > > alice > > > > On 22 Jul 2008, at 16:01, Kim wrote: > > > > > Favorite Gluten Free Tortillas > > > > Quote Link to comment Share on other sites More sharing options...
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