A smile. A sunny day. Good traffic-light karma on the way to work.
A gluten-free flour tortilla.
Being half Mexican, I was weaned on flour tortillas. Not the ones from the store, mind you. Those taste like play-do. I had homemade tortillas. I ate peanut butter and jelly on them, made burritos by the dozens, and ate them just plain, fresh off the cast-iron skillet.
I’ve seen the gluten-free ones in Whole Paycheck. They always have something in them that I can’t eat. David eats the Food For Life ones, just to keep peace in the house (and gluten out of the house). But I need something I can eat in abundance.
I’ve tried making a couple of recipes. I even found one that was okay. Not great, but okay. However, it cracked. As in, it’s so brittle, it can’t be wrapped around anything. Okay for toast, but not what you’re looking for in a tortilla.
Of course, I can’t just make the recipe the way it’s written. The key to her recipe seems to be her custom flour blend, which contains soy flour. No, no, no, that won’t do. My body won’t let me do soy. Not to worry, she says if you can’t use soy, sub in bean flour for the soy flour. Grea… hey, wait a minute! What if you can’t do bean flour, either? I’m going to have to do some tweaking. Maybe a little teff in place of the soy, we’ll see. Gotta get some masa harina, too.
I’ll keep you posted.
In the meantime, if you want to try these tortillas, you can also get a great tutorial on rolling procedures here. As someone who rolled hundreds of (gluten) tortillas in her past, I can attest to the fact that there is a real trick to it. I’m going to read (and re-read) Mary Frances’ instructions before I heat up my griddle.