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Since I live in Texas, eating Tex-mex is as normal to me as walking. I love Mexican food and would eat it all the time, if I could. While I like a corn tortilla on a hard taco or enchiladas, I am not a fan of the corn tortillas on their own.

I am a tortilla snob.

Part of the problem with having multiple allergies to deal with is that you often end up having to make a lot of your food. For me, that includes “flour” tortillas. I found a recipe for flour tortillas and then started changing it for my needs.

Allergens: Soy

Ingredients:

1 3/4 cup white rice flour

1/8 cup soy flour (gives the tortillas a bit more flavor)

1/4 cup brown rice flour

1/4 cup potato starch

1 teaspoon salt

2 teaspoons baking powder

1 tablespoon non-hydrogenated shortening

1 cup warm water (add more if needed)

Combine the flours, salt and baking powder. Add in the shortening and mix with a fork or your hands. Slowly add in the water. In theory, you are supposed to have a dough that is soft but not sticky. That didn’t happen for me. I kept adding more flour and more water and it just didn’t work. It never got non-sticky and soft. My suggestion is to mix the ingredients and add water until it is the consistency of cake batter. If the mixture is too watery, I’d add in a bit more of the brown or white rice flour but NOT the soy.

Remember, this is a learning process for all of us!

Heat up a pan without any oil. Get a ladle and pour some batter on the pan like you would to make pancakes. Here’s the trick that worked for me: Start slowly and spread the batter out with your ladle to make it as thin as possible. I found that when I made several “puddles” on the ladle (close together) and then used my ladle to connect that it worked well. Flip when the bottom is turning brown.

Verdict: These are not traditional “flour” tortillas, due to the alternative flours used. We joked that they were pancakes, though they did have the taste of a flour tortilla. My husband enjoyed them and requested more. They also taste good heated up with some “butter” on them. I will be remaking this recipe soon, so I might be re-tweaking it.

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