Last week was Food Allergy Awareness Week (May 9 to 15). I wish every week were food allergy awareness week, and I’m working here to make it a little bit so. My goal is to come up with allergy friendly versions of all your favorite foods, on a weekly basis.
So if you’re just catching this column for the first time, here’s the deal: You leave me a comment here telling me about your most wished for food that you’d like converted to allergen-free; I’ll choose a recipe from the comments each week, and attempt to recreate it for you, “Allergy Friendly.” That means gluten-free and free of all common allergens responsible for 90 percent of food allergies (wheat, dairy, soy, eggs, peanuts, tree nuts, fish, shellfish, and sesame).
Last week, I spared you the frustrating details that went into creating “Allergy Friendly” Caramel Cupcakes with Caramel “Buttercream” Frosting. Now that I’m through the storm that was my kitchen, I’ll spill a little secret: I made that recipe at least 10 times before I was happy.
In various incarnations, those cupcakes were sinking in the middle, overflowing, too chalky, too sweet, too small, and too large. I hope for all our sakes that I finally got it right, but I started thinking, “maybe I’ve bitten off more than I can chew here, accepting challenges, for the sake of a challenge.”
But karma came back around, and this week’s challenge came so easily, it was almost…dare I say it, “too easy”? Which is a good thing, because it means I’m still down for the challenge.
The most requested recipe at the beginning of this challenge was Gluten-Free Flour Tortillas. This one required three tries: first to test ingredients, second to perfect process, third to get pictures so I could share the steps with you. Enjoy!
And P.S., these freeze really well, so make up a big batch, freeze the extra, and defrost on demand with 20 seconds in the microwave.
Gluten-Free Flour Tortillas
Makes four 8-inch tortillas
These whole grain Gluten-Free Flour Tortillas are nutritious, versatile, low fat, and fun to make. Many of my readers were looking for an alternative to brown rice tortillas, which tend to crack and split. Well, here you are: These are made with millet and sweet sorghum instead!
1 Put dough on board; roll into a ball
2 Cut into four pieces
3 Roll into four balls
4 Press into a circle
5 Roll out into a 9-inch circle
6 Trim from around the bowl
7 Lift tortilla with spatula
8 Finished tortillas
Ingredients
- 1 cup Gluten-Free Bread Flour Mix (recipe follows)
- 1 tsp xanthan gum*
- ¾ tsp double-acting baking powder**
- ½ tsp fine sea salt or table salt
- ¼ cup plus 2 Tbsp rice milk
- 2 tsp canola oil
Directions
- Measure out flour mix by spooning flour into a dry measuring cup, then leveling it off with a straightedge, or the back of a knife. (Do not scoop the flour directly with the measuring cup or you’ll wind up with too much flour for the recipe). Combine flour mix with xanthan gum, baking powder, and salt, whisking well.
- Heat rice milk until warm (not hot). Make a well in the center of your dry ingredients, pour in rice milk and canola oil, and mix with a wooden spoon until combined. The dough will be sticky.
- Turn out dough onto a board or work surface, lightly floured with some Gluten-Free Bread Flour Mix. Sprinkle a little more flour mix onto dough and onto your hands.
- Knead the dough about 30 seconds, until smooth and no longer sticky, then mold into a ball. Place ball into bowl, and cover bowl with a damp kitchen towel. Let rest 20 minutes. Remove dough from bowl, and cut into four pieces. Roll into four balls.
- Transfer balls to a dry plate, cover with damp towel and let rest another 10 minutes. Working with one ball at a time, sprinkle a little more flour mix on the work surface. Using the palm of your hand, press ball into a disk about 4-inches in diameter.
- Sprinkle a little more flour mix on dough; flip and roll out into about a 9-inch circle with a floured rolling pin. I usually like the heavy old-fashioned rolling pins, but for this recipe I prefer the lighter French dowels.
- Using an offset spatula, loosen dough from board all the way around, flip, and give it one more roll over. Don’t worry that it’s not a perfect circle. We’re about to fix that. Place an 8-inch bowl over the tortilla, and trim the edges.
- Remove bowl, and use the offset spatula to separate the tortilla from the board.
- Transfer tortilla to a plate and cover with the damp towel while you roll out the rest. Repeat steps to roll out the remaining three, remembering to add more flour mix to your work surface and rolling pin.
- Heat a 10-inch cast-iron skillet over high heat until it starts to smoke. You want that puppy really hot.
- Add a tortilla, cook 30 seconds, flip with a spatula and cook 30 seconds more until there are a few brown spots on surface. Do not overcook, or the tortillas will become brittle. Transfer to a plate, and keep covered with a dry cloth while you finish cooking the rest. Eat warm or at room temperature. To store any that don’t get eaten right away, wait until cool, then seal in a zip lock freezer bag and place in freezer.
*You may use guar gum in place of xanthan gum if you are concerned about corn derivatives.
**Hain Featheweight Baking Powder is corn free, and can be used in place of double-acting baking powder.
Gluten-Free Bread Flour Mix
Makes 6 cups
Ingredients
- 1 1/2 cups millet flour
- 1 1/2 cups sorghum flour
- 2 cups tapioca starch
- 1 cup potato starch
Directions
1. Measure out flour by spooning flour into a dry measuring cup, then leveling it off with a straightedge, or the back of a knife. (Do not scoop the flour directly with the measuring cup or you’ll wind up with too much flour). Combine all ingredients in a gallon-size Ziploc bag. Shake until well blended. Store in refrigerator until ready to use.
“Gluten-Free Bread Flour Mix” recipe reprinted with permission from The Allergen-Free Baker’s Handbook: How to Bake Without Gluten, Wheat, Dairy, Eggs, Soy, Peanuts, Tree Nuts, and Sesame. Copyright © 2009 by Cybele Pascal, Celestial Arts, an imprint of the Crown Publishing Group, Berkeley, CA.
“Gluten-Free Flour Tortillas” Copyright © 2010 by Cybele Pascal
(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at Amazon.com. If you have trouble finding something, let me know and I’ll help you find it.)
SAFETY NOTE: Because each person's food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns before consumption. Ingredients and manufacturing practices can change overnight and without warning.
Cybele Pascal is the award-winning author of "The Allergen-Free Baker's Handbook" and the "Whole Foods Allergy Cookbook." She lives in Los Angeles with her food-allergic family: husband Adam, sons Lennon and Monte, and their dogs, Izzie and Carly (who also has food allergies). Please visit her website at CybelePascal.com.
From: renee lynne clay | 5/17/10 at 5:15 pm
cybele pascal is the best allergy chef in the entire universe!!!!!!!!!!! cybele pascal has been a great comfort to me since discovering my food allergies at age 51 in august 2009. i will always remember her words that changed my sadness. "it is what you CAN eat, not what you can not eat". her cookbooks are the best. the chocolate cake with frosting is wonderful. would be lost with cybele's knowledge and concern. renee
From: Penny | 5/17/10 at 5:22 pm
I want to try these! I went GF w/ my child (who is GFCF and a whole lot more) for the month of May - I miss sandwiches and wraps!
I know they'll turn out great - everything I make from Cybele Pascal's cookbook does!
From: thanya | 5/17/10 at 5:32 pm
so cool!
From: thanya | 5/17/10 at 5:33 pm
this is so cool! I am forwarding this to my GF friends
From: Lise | 5/17/10 at 5:36 pm
I just about cried when I saw this. Flour tortillas are something I so desperately miss (& the corn or rice ones just don't cut it some days!). Thank you sooo much!
From: SarahB | 5/17/10 at 5:48 pm
Thanks so much for this recipe! I never thought to add a gum or baking powder! My son has additional allergies, but I'm going to try a modified version of this recipe for him!
From: Sally Weber | 5/17/10 at 7:18 pm
Can you use a different flour mixture? We have to avoid millet.
From: Kate | 5/17/10 at 9:09 pm
Thank you so much for this! Tacos were a family fave before celiac diagnosis. Can't wait to try this recipe.
From: Homa | 5/17/10 at 9:57 pm
So. Very. Excited. I am going to order a cast iron skillet ASAP!!! Thank you!
From: tracy whiet | 5/18/10 at 7:43 am
Ooh! Totally psyched to make these. Our daughter is going to really enjoy helping to make them too. Thrilled that they can also be frozen -- that is something that is ALWAYS appreciated in this household.
From: cybele pascal | 5/18/10 at 12:55 pm
Thanks so much for the comments, you all! Now how about some recipe challenges? Don't leave me w/out a challenge for next week!
From: Lisa | 5/18/10 at 3:15 pm
yumm! can't wait to try these. how about dumplings for chicken and dumplings for your next challenge?
From: cybele pascal | 5/18/10 at 5:27 pm
I am so excited to debut the Chinese Chicken Fried Rice next week! Just made it, and I gotta tell you, I have created "Mock" Soy Sauce!
From: cybele pascal | 5/18/10 at 9:04 pm
Also, FYI, please feel free to repost your requests from last week. You can post them as many times as you like until I make it for you!
From: Jeanine | 5/21/10 at 1:27 pm
What about waffle cones or bowls? Or ice cream sandwiches?
From: Crystal Tracy | 5/21/10 at 1:28 pm
I really, really miss lasagna, but now that I can't have dairy, in addition to not having gluten, I am so afraid I'll never have it again. I've considered replacing the ricotta with hummus, and using gluten free noodles or sliced zucchini, but beyond that I'm stumped.
also, your tortilla recipe sounds delicious. I can't wait to make it.
From: Andrea | 5/21/10 at 1:32 pm
I love to make friendship bread for friends and neighbors and would love to be able to make it allergy free. Thanks!
From: sheeba peter | 5/21/10 at 1:37 pm
is there something allergen free that could qualify as a quiche?? i have a great one that uses eggs, cheese, oninos, parsley, and half and half in a buttery crust....but it's not appropriate for my son!
From: Rebecca | 5/21/10 at 1:44 pm
I continue to request a gluten-free, dairy-free caramel flan.
Also, strawberry ice cream would be yummy for spring.
From: Jill | 5/21/10 at 1:48 pm
Allergen-free French toast sticks, please! No matter how hard I try, I can't get the fluffy yet crispy-ness of the original.
From: cybele pascal | 5/21/10 at 1:50 pm
thank you people!
From: Jill | 5/21/10 at 2:12 pm
OH! For the Spring theme... how about strawberry shortcake? Someone did mention strawberries already, but I would love an allergy-free version of the shortcake (although strawberries themselves can be allergenic). A true Springtime favorite in my house!
From: SarahB | 5/21/10 at 2:44 pm
How about an angel food type cake? Or maybe a buttermilk-biscuit type shortcake? Something for a light summery dessert.
From: Homa | 5/21/10 at 2:54 pm
Wedding cookies (without nuts, of course) -- I love the crumbly powdered sugar-ness of them. Doughnuts, which many have already suggested.
Oh, and in a few weeks our figs will be ripe so a fig-newton recipe would be awesome. Anything using fresh figs would be great, actually.
From: E. Goldenberg, President onespotallergy.com | 5/21/10 at 7:31 pm
Snowball cookies? The light crunchy ones dusted with icing sugar. I hadn't had them in decades, but I was given some samples of non-gluten free ones yesterday, and I've eaten most of them already. The bakery mixes up this crunchy stuff to replace the nuts in them, and offers them in plain or chocolate.
From: cybele pascal | 5/22/10 at 4:20 pm
Thank you all for your comments:
Crystal Tracy, I have a dairy-free gluten-free lasagna recipe in my first cookbook, http://www.amazon.com/Whole-Foods-Allergy-Cookbook-Homestyle/dp/1890612456/ref=pd_sim_b_1
Jill and Sarah B,I have a strawberry shortcake recipe in my new cookbook http://www.amazon.com/Allergen-Free-Bakers-Handbook-Cybele-Pascal/dp/1587613484/ref=pd_rhf_p_t_1
Rebecca: The flan, the flan! Oh dear, it's so dependent on eggs for the custard, just as the quiche is Sheeba Peter. Let me ponder the flan, and perhaps I'll have an inspiration. You've set the wheels in motion, so eventually I'll come up with it.
Homa, I have a wedding cookie recipe that I will post on my blog. Will get it up there this week.
And Jill, I have a maple gf french toast recipe. I can also share that again on my blog. Will alert you all when that goes up.
And so: I am choosing DONUTS! It's finally time to make the Donuts!
Check back monday for Allergy Friendly, GF Chicken Fried Rice!
thanks,
Cybele
From: cybele pascal | 5/22/10 at 5:49 pm
Thank you all for your comments:
Crystal Tracy, I have a dairy-free gluten-free lasagna recipe in my first cookbook, The Whole Foods Allergy Cookbook.
Jill and Sarah B,I have a strawberry shortcake recipe in my new cookbook The Allergen-Free Baker's Handbook.
Rebecca: The flan, the flan! Oh dear, it's so dependent on eggs for the custard, just as the quiche is Sheeba Peter. Let me ponder the flan, and perhaps I'll have an inspiration. You've set the wheels in motion, so eventually I'll come up with it.
Homa, I have a wedding cookie recipe that I will post on my blog. Will get it up there this week.
And Jill, I have a maple gf french toast recipe. I can also share that again on my blog. Will alert you all when that goes up.
And so: I am choosing DONUTS! It's finally time to make the Donuts!
Check back monday for Allergy Friendly, GF Chicken Fried Rice!
thanks,
Cybele
From: Rebecca | 5/23/10 at 3:45 pm
Do you think you could also do a baked donut variation? I have a donut pan and have yet to find a good GF baked donut recipe!
From: sheeba peter | 5/23/10 at 6:05 pm
oh donuts! yea! that's way better than quiche!
From: Anna | 5/24/10 at 12:32 pm
I love this project! I would be eternally grateful if you could share a dairy free crème brulée recipe - maybe with coconut milk? I have seen recipes with it but they always also have heavy cream. I am forwarding this link to a family member whose child has several severe allergies. Thanks!!
From: cybele pascal | 5/24/10 at 12:46 pm
Dear Anna:
Please leave recipe request for creme brulee on this weeks challenge, so I can consider it for next! Sorry about confusion! So leave comment in comments section of GF Chicken Fried Rice.
From: Shannon | 5/24/10 at 1:06 pm
Okay, here is one for you...I have been trying to find energy bars that are gluten and nut free but don't have a whole lot of other stuff in them. Not really finding much out there on the market. I really like the Lar Bar model that simply uses nuts and dates for their bars, but of course, they have nuts! I'm looking for something with a good deal of protein and fiber sans syrups, sugar or agave nectar. Honey, molasses or stevia would be okay for sweetener for me...or even dates and prunes??
From: Shannon | 5/24/10 at 7:54 pm
I just thought of another one! A gluten free flourless sprouted bread...like Ezekiel bread. Perhaps with lentils and quinoa?? I don't really mind not having the cookies and cakes, but the hearty whole grain flourless breads I truly miss.
From: Allison | 5/24/10 at 10:45 pm
I have tried -- many times -- to make gluten free pizza crust, without success. I hope you can come up with a solution!
From: cybele pascal | 5/25/10 at 9:44 am
Dear Allison:
I have a really yummy and easy gluten-free pizza crust in my new cookbook, The Allergen-Free Baker's Handbook. http://www.amazon.com/Allergen-Free-Bakers-Handbook-Cybele-Pascal/dp/1587613484/ref=pd_ts_b_2?ie=UTF8&s=books
Anna and Shannon: I'm copying your comments onto this weeks blog, since they came in this week, and so they can be included in the pool of requests for next week's challenge. Please check here for follow up. http://wholelivingdaily.wholeliving.com/2010/05/gluten-free-chicken-fried-rice-food-allergy-recipe-challenge-3.html#comments
thanks!
Cybele
From: Homa | 5/25/10 at 10:30 am
Allison, I made the pizza crust from Cybele's new book on Sunday and it was great (I used guar gum instead of xanthan gum and didn't use corn meal since my daughter can't have corn). I will roll it thinner next time I think, though. Hands down, however, my family's favorite recipe is the foccacia. It is like the real thing!
Cybele, I was looking into buying a cast iron skillet, I was thinking of getting a pre-seasoned lodge logic one and then I wondered if from an allergy perspective I should worry about whatever oil they're using to season it. We only use canola and olive oil at home so I wouldn't want them to have used something corn or soy based. I was going to try to contact the company but thought you may already be in the loop.
Can't wait to try the donuts, my daughter likes bread-style treats more than cookies/cakes for some reason.
From: cybele pascal | 5/25/10 at 12:08 pm
Homa:
if you are concerned, you should probably season your skillet yourself. I have bought cast iron pans unseasoned at the hardware store and then googled "seasoning cast iron".
From: Homa | 5/25/10 at 4:41 pm
Will do. I looked up their FAQ and they use soy oil to season so I will hunt down an unseasoned one. I'd do that only for one of Cook's Illustrated's recipes or one of yours.
From: Jennifer | 5/28/10 at 11:26 am
You Can't Tell It Is gfcfsf Lasagna
Source of Recipe
Jennifer Bussey
List of Ingredients
1 pkg of Tinkyada brown rice lasagna, par cooked
1 12oz can of tomato paste, diluted with 20oz of water
1 lbs of lean ground beef or turkey, browned
italian seasonings of your choice, I like a lot of garlic
1/2 lb sausage, browned
4 eggs or egg replacer, I like EnerG brand
2 cups Daiya vegan cheese alternative
Recipe
Par boil lasagna just until flexible. Mix tomato paste and water add spices and add meat. Mix eggs and 2/3 of the cheese alternative together. Start with tomato mixture in caserole dish, layer with noodles, then egg/cheese mixture, sprinkle with parmasean, then repeat steps. Top with remaining cheese alternative and bake at 350 degrees for an hour.
.................................
From: Carolyn | 5/31/10 at 1:33 pm
Guar Gum or Xanthum Gum.......... are they 'truly' soy free. I am allergic to Soy and would love to have tortillas without gluten or soy...... On the soy pages of what to avoid I see they list those two things above on many of the 'things to avoid".
Thank you.... would love to hear your response.... enjoy your site!
From: cybele pascal | 6/1/10 at 5:45 pm
Dear Carolyn:
To the best of my knowledge, xanthan gum and guar gum are totally soy-free. Could you give me the link to where you are seeing it listed as an item to avoid if you are avoiding soy? I have never seen that. Thanks for your comment!
Jennifer:
Thanks for sharing your recipe. I too am loving the Daiya vegan cheese!
best,
Cybele
From: Homa | 6/2/10 at 5:50 pm
I couldn't wait to try these any longer so I used a nonstick enamel frying pan. I also did the corn free substitutions (hain baking powder and guar gum). They remind me exactly of Lavash (a middle eastern flat bread). They're definitely tortillas as well, though. My daughter loves them, thank you Cybele!
From: cybele pascal | 6/3/10 at 10:53 am
So happy to hear you tried them, Homa! yes, a bit like lavash, perhaps, but all cultures have their own version of flatbread, and all flatbread is, well, flat bread!
From: Gluten-Free Hemp Seed Mexican Wedding Cookies: Food Allergy Recipe Challenge #9 – Whole Living Daily : Whole Living | 7/5/10 at 11:01 am
[...] Homa, challenged me to come up with a recipe for “Allergen-Free Mexican Wedding Cookies” several weeks ago, I remembered I’d developed a recipe for them several years ago using sunflower seeds. But I [...]
From: Shelley, New Zealand | 11/22/10 at 12:11 am
Hi Cybele
I'd really like to see a wheat free, egg free pita bread recipe for having with falafel etc.
Thanks
Shelley
From: Nanci Selk | 12/5/10 at 12:30 pm
Thank you for taking the time to create your recipes. I made the tortillas this morning and my 12year old son with multiple food sensitivities actually smiled and said they were great! I used some corn starch because I didn't have enough tapioca starch. I also used guar gum in place of the xanthan gum. I started rolling them out by hand and then switched to using waxed paper and my tortilla press. That was so much easier. Thanks again. We can't wait to try another recipe.
From: Margaret L | 2/28/11 at 3:38 pm
Have you come up with a nice flaky pie crust recipe? That is one thing I have not found a good recipe for!
Cheers!
From: Lisa | 3/8/11 at 4:48 am
Food allergy is an outcome of the misdirection of the reactions to certain foods by the immune system. These food allergy reactions are most commonly seen for protein rich foods, consumed in excess.
So this recipe will definitely help to control the percentage of Food Allergy. http://www.aboutallergy.net/food-allergy-reactions.html
From: April Landers | 5/10/11 at 2:43 pm
Hello, I found your blog on Google and have enjoyed checking it out. Thank you very much for the useful and detailed posts. I will be checking back.
From: IT Training UK | 5/14/11 at 8:09 am
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From: Fran | 8/13/11 at 2:40 pm
Hi,
So glad I found you! My question is can I use a premixed gluten free flour that already includes the xanthan gum? My little one loves bean burritos and quesadillas. I can hardly wait to make your recipe.
Thank you!
From: Fran | 8/13/11 at 2:43 pm
Also can I sub almond milk for the rice milk? I'm new at this and live in a very small town with a small limited grocery store.
From: Vertual Games | 9/15/11 at 3:52 am
You should participate in a contest for the most effective blogs on the web. I will suggest this website!
From: The Simple Gluten Free Tortillas | 10/18/11 at 2:42 am
[...] can be simple and fun, moreover on the filling, so make sure to work it with our children. Nothing is better than fresh home made tortilla and nothing is healthier than gluten free tortillas..." height="142" /> Nothing is better than fresh home made tortilla and nothing is healthier than [...]
From: Melodie C | 11/2/11 at 12:19 am
I just stumbled across this page. I'm not sure if you're still making allergy friendly things as posted above, or even if you may have something somewhere on the site that I'm looking for, but thought I would put my comment anyway. I'm impressed with the comments, and excited to try some of your recipes!! I'm looking for an allergy friendly Pita bread recipe, and a delicious bread recipe. If you haven't posted those, I would love to see them, and if you have, if you would be willing to point me in the right direction to find them, that would be awesome.
Thanks!!
From: SK3 | 11/6/11 at 5:24 pm
Hi there-
I want to make these, but my son has an intolerance to potatoes and corn. What else can I sub in for potato starch with this recipe? :/
From: The Cookbook by Tanya | 11/17/11 at 4:22 am
I think you have a great idea on recipes. you can organize shows for this.
From: Karen Wells | 2/29/12 at 5:24 pm
Hi I have a new allergen that I haven't heard of in too many others, Canola Oil, and nobody should be eating it. Do some research on it. I am sure you will get it out of your diet. Karen
From: Tara Shepard | 5/4/12 at 12:59 pm
I want a gluten free Chocolate Ice Long John with dairy free Angel cream. I want a recipe. Dream of these
From: Tortillas! - Please Pass the Rice Cakes | 1/11/13 at 12:23 am
[...] tortillas that not only TASTE great, but are pretty EASY to make as well! I followed the recipe on Whole Living Daily. However, I did change a few [...]
From: livvy | 2/27/13 at 5:31 pm
can i sub a different kind of unsweetened non-dairy milk,like coconut milk? Thanks!
From: Pation Furniture | 5/21/13 at 6:06 pm
There are some fascinating time limits in this article but I don’t know if I see all of them heart to heart. There's some validity but I will take maintain opinion till I look into it further. Good article , thanks and we want extra! Added to FeedBurner as effectively