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GLUTEN-FREE "TORTILLAS" or SAVOURY CREPES
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| I've tried making these like old fashioned tortillas without eggs & with the press but the lack of gluten makes them tricky to stay formed & they're not as pliable after fried. Here we've used our favourite Italian seasonings but you can switch to Mexican, Indian, Thai, etc. by changing spices accordingly. A list of seasoning changes is provided at the end of these recipe instructions. | |
| 1/2c | gluten-free flour or brown rice flour |
| 1/4c | potato flour |
| 2-3 | eggs, (organic best) |
| 1 tblsp | tomato paste |
| 1 tblsp | onion flakes hydrated in a little warm water, (stands up better as far as taste is concerned than fresh) |
| 1 tsp | Tamari sauce, (organic soy sauce) or salt |
| 1/2 tsp | ground black pepper |
| 1 tsp | dried basil flakes |
| 1/4 tsp | dried thyme |
| 1/4 tsp | dried oregano |
| 1-2c | vegetable stock, (organic) or water |
| 1c | Silk original organic, (soy milk) |
*NOTE: depending on humidity & absorbancy of potato flour, more water may need to be added to mixture as you're cooking to keep it relatively thin.
1. In medium bowl mix flours & eggs together until well blended. It will be very thick.
2. Add tomato paste and rest of seasonings. Mix well.
3. Slowly add 2 cups wet ingredients mixing well (I like using a whisk) until batter is smooth and when ladled is like a thickened gravy that easily flows but does not run away on the pan- so you may need to add more liquid at this point or later. Cover & let stand on counter, not in fridge, for 20 minutes to 1 hour. If it has thickened too much add more liquid here & mix. There's no need to let it stand longer.
4. Heat heavy bottom non-stick pan (crepe pan best). Lightly coat pan with vegetable spray (you may only need to do this for first tortilla unless you don't have non-stick pan)
5. Use a half cup ladle to pour tortilla batter in pan. Swirl around pan to desired size (don't ladle more than a 1/2 to 3/4 of a cup of batter because unlike wheat tortillas these ones are more tender & tend to break the bigger they get). Cook over medium heat until set. Tortiilla will brown slightly around the edge and lift from the pan. Unlike real crepes you want these to brown a lttle more.
6. Turn over with fingers or thin plastic spatula and cook for one minute or so longer.
Serve warm with favourite fillings or put in ziplock (large freezer) bag & store in fridge for sandwich fiilings or falafels later. They will keep up to 4 days or longer but we've never stored them long enough to tell. Since they dry put quickly, they don't freeze well.
SEASONING CHANGES
Mexican
Instead of basil, oregano & thyme use chili powder or flakes with cumin & powdered garlic, fresh cilantro & chipotle paste or powder.
Indian
In place of basil, oregano & thyme use curry powder, chili powder, cumin, turmeric & ground cardomum.
Thai
Replace tomato paste, oregano & thyme with Thai chili powder, coconut milk or powder (about 2tblsp), coriander powder & fresh cilantro.
Chinese
Replace tomato paste, basil, thyme, & oregano with 5 spice powder, garlic powder & a little honey.
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