Gluten Free, Wheat Free, Low Fodmap Tortillas/Wraps Recipe.

New toys…. getting a new breadmaker has sent me I’ll admit, a bit breadmaker-tastic. I made wheat free pizza base, normal pizza base, gluten free bread, normal bread and these tortilla wraps all in one weekend. 

Having chatted about Mexican food and sampled some Nacho’s  recenltly I had a desire to make fajitas…. which turned into Enchiladas just for ease of cooking and eating. I haven’t made something like this for ages due to the need to have wheat free wraps. Pure laziness!

With a little more time on my hands I set about creating and was very pleased with the results. These were thicker than they should have been but that is just down to my rolling skills. They cooked well and worked well with the enchilada mix, no sogginess and no falling apart. A success.

Gluten Free, Wheat Free Tortillas/Wraps
Yields 6
Not as complicated as it may seem.... homemade gluten free, wheat free tortillas
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122 calories
27 g
0 g
0 g
2 g
0 g
73 g
3 g
1 g
0 g
0 g
Nutrition Facts
Serving Size
73g
Yields
6
Amount Per Serving
Calories 122
Calories from Fat 3
% Daily Value *
Total Fat 0g
1%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 3mg
0%
Total Carbohydrates 27g
9%
Dietary Fiber 1g
3%
Sugars 1g
Protein 2g
Vitamin A
1%
Vitamin C
0%
Calcium
0%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 75g rice flour
  2. 75g cornmeal
  3. 50g tapioca starch
  4. 1 tbsp xanthum gum
  5. Water to bind
Instructions
  1. Mix the flours and xanthum gum together, then gradually add the water a bit at a time until you have made a soft but not sticky dough. I did this in a bread machine but it could easily be done by hand.
  2. Knead the dough then turn onto a floured board, and roll out to a thin round.
  3. Heat a non stick pan and cook each wrap for a few minutes on each side, the edges will start to curl up when they are ready to be turned.
  4. If using for enchiladas leave them to cool a little then fill with the mixture (mine was spicy chicken, peppers and mushrooms), top with salsa and cheese, bake for 15-20 minutes at Gas Mark 4.
beta
calories
122
fat
0g
protein
2g
carbs
27g
more
Dietitian UK http://www.dietitianuk.co.uk/

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