One of my all time favourite cuisines, has to be Mexican food! I just love every dish, flavour, dips and all the spices, so you can understand why I was a little bit miffed when I was diagnosed with coeliac disease!
Although us fabulous coeliac’s can still eat some Mexican food, [I’ve just discovered we can eat Taco’s – see my post here] sometimes I really miss the good old fashioned tortilla wrap! The good thing about these wraps is that they’re so versatile that you don’t have to use them to just make fajitas/burritos, you can also make them into healthy lunch time sandwiches!
So back in the dreary summer of 2011, I decided to make some gluten free tortilla wraps to go alongside my home made 3 bean chilli. I followed a basic tortilla recipe I found on the internet and embarked on a mission to change the ingredients to suit us coeliacs [i.e changing the flour to gluten free flour and so forth!]
But the whole process turned out to be a complete nightmare! Not only did it break when I rolled it [or even look at it for that matter!], when I finally manage to salvage one and cook it in a frying pan, it turned rock solid! I was worried I’d end up losing a part of my tooth if I took a bite and when I did bend the ‘wrap’, it just snapped in two!
[My first time making tortillas!]
So I vowed never, ever, EVER try and make gluten free tortillas again! I decided that maybe tortillas are my kryptonite and no matter how many times I practised, I would still fail. But every day that passed I kept thinking of these flipping’ gluten free tortilla wraps and I had visions of tortillas mocking me and laughing at me [to be fair, I must have been going a little crackers]. So when I planned to make 3 Bean Chilli again for me, Mike and Pete, I thought it’d be a good time to attempt to make gluten free wraps again!
However, this time I decided to use my secret weapon – my dad! He’s such an amazing cook and he has such a passion for it too. He can literally make a top notch meal that’s fit for a king, with just a few shoe laces and old dust bin lid! [All right, I may be a little biased since he’s my dad but trust me, he’s an amazing cook!]. But having him on the other side of the phone, helped me with my confidence with making these again!
Firstly I was going to add Xanthan gum which I didn’t use before [if you’re unsure what that is, I wrote about it here] to the mixture. I’d decided that I was not going to roll them out too thinly as this made them rock hard too and I was also going to roll the dough in between two pieces of cling film, [a little tip my friend Fiona gave me-thanks Fi!] which I found worked an absolute treat!
Another little tip my dad did give me was to stop obsessing with rolling the tortilla out into a perfect circle. The thing is, I’m so bad a rolling dough out and no matter how many videos I watch on how to roll dough into a perfect circle, it just never happens. Plus the whole point of cooking is for it to enjoyable and I was not enjoying this at all!
- 1 teaspoon of Xanthan Gum
- 1 teaspoon of Sugar
- 1 teaspoon of Salt
- 1/2 teaspoon of Baking Powder
- 125g Gluten Free Plain Flour
- 200ml Warm Water
- 2 tablespoons melted Butter or Oil
- Add all the dry ingredients [xanthan gum, sugar, salt, baking powder and flour] into a bowl and mix together
- Add the melted butter/oil and gradually add the water until it forms a dough
- On a well floured surface, kneed the dough and then separate them into 4 balls
- Generously flour two sheets of cling film and pop one of the dough balls in between the sheets and gently roll them out [not too thin remember!] and do this for the rest of the dough balls too
- Add a little oil in a non stick frying pan and carefully add the rolled out tortilla
- Cook on the frying pan until golden on both sides
- After you’ve cooked the tortillas, now it’s time to tackle the kitchen and clean up the aftermath of the flour explosion!