I haven't found one I like, especially one that I can make in my tortilla maker/baker, but that doesn't mean there's not a recipe out there. I also won't use rice flour, so that takes the wind out of this sail for me since so many recipes for tortillas use it.

I recently found "Bob's Red Mill Everyday Gluten-Free Cookbook" by Camilla V. Saulsbury at the library and there are several recipes in it (yet to try) - Quinoa Tortillas, Oat Tortillas, and Millet, Sorghum and Chia Tortillas.

Aldi carries LiveGfree brand products and the plain wraps (6 per package) are close, and edible (an important point when it comes to gluten-free products). I keep a package in the freezer to use for a sandwich wrap, and I occasionally use one as a quick pizza crust. I'm not keen on the ingredients list, so I don't use them very often.

-Grainlady

Thanks for the info, grainlady. It's disappointing, but it lets me know I'm not alone in my failed attempts. The on-line recipes I tried were just dreadful. I started tweaking a few but then decided I'd be better off making up my own.

Re your other flours to try, I avoid using millet unless it's a sweet recipe... for some reason, millet comes across as being very sweet/fruity to me. I have tried a nearly half sorghum w/ half+ AP-GF mix and it was probably the best try so far. I haven't tried quinoa flour yet! Oat sounds interesting... I suspect it won't take much to go a long way in a tortilla.

Thanks for the Aldi info -- I'll see if I can find them here to try. I've noticed that the local Aldi is always changing what it carries. :p

grainlady, I didn't know that electric tortilla makers even exist. lol! That recipe and being w/ egg makes it sound more like a crepe or thin pancake. I roll by mine hand, cook in a dry cast iron pan, then layer between damp paper towels as they're done.

My feeling with GF-flour tortillas is that the types of flours really do not lend themselves to a tortilla experience, even the ones made with brown rice flour. Things that I would normally use a corn tortilla for, I still do: tacos, enchiladas, etc. The things I would eat with a flour tortilla, such as breakfast burritos, fajitas, etc. I just eat with a fork.

@party_music50 -

Before going gluten-free, we made all our tortillas (using freshly-milled whole wheat flour) after getting the Revel years ago. It was something hubby liked to do on weekends, and pile them into the freezer every month or two. This recipe proved successful enough to get the Revel out again. I think these small tortillas will also have other applications since I've had to limit the amount of corn products I use.

If you have a small, thin, off-set spatula, you may be able to make them on a griddle (work quickly to spread the batter out), but probably not as thin as using an electric tortilla press/baker. I'd suggest making 1/3 of the recipe. Just measure the tapioca starch/flour on a scale - you'll need 81.6-grams.

@tishtoshmn-

I'd normally agree, until I tried the recipe above. I've had some really awful tries at making gluten-free tortillas - including coconut flour, masa and almond flour (when over-baked make better crackers than tortillas), and a couple other recipes. The cookbook author describes them like this: ...they are stretchy, chewy, and flexible without cracking or drying out. The secret to their flexibility is that they are not flattened dough balls. Rather, they begin as a batter....

After doing a 10-day grain detox at the first of the year (all grains, not just those containing gluten), my body quickly told me I was using too much corn after I reintroduced it back into my diet. This included corn tortillas used for quick "Stacked Pizzas" and quesadillas, homemade baked tortilla chips, cornbread - thinly baked and sliced used for grilled sandwiches, and other applications, so I've had to give second thought to my consumption of corn as well. This recipe may work for an occasional tortilla fix that's not made with corn OR rice - at least for me.

I avoid rice flour due to the arsenic issue, and nearly everything gluten-free made commercially is loaded with rice flour. The only rice flour I use I make myself by soaking and sprouting brown rice first, with multiple rinses, drying in the dehydrator, and milling into flour myself. This process removes a large percentage of the arsenic. Which means - I don't make rice flour very often....

We eat Sloppy Joes with a fork, topped with shredded cheese ;-) Although I do have a little "bread" recipe I make that we use as a bun that works for open-faced Sloppy Joes.

-Grainlady

I made the soft tortillas into beef enchiladas for dinner. They held together well during the making as well as the baking. The finished texture was slightly "spongy", but not unpleasantly so. The flavor is neutral, so they didn't compete with the meat/sauce mixture. The added sesame seeds didn't add any flavor, so I would skip them the next time. All in all, I'd make them again.

Not great, but very good for gluten-free.

-Grainlady

These are excellent and are great for freezing.

http://www.allergyfreealaska.com/2014/06/10/gluten-free-vegan-spinach-tortillas/

Cookie8, thanks for the recipe link. I don't use psyllium husk powder, but think that flax seed meal would be an appropriate substitute.

Grainlady, I'm glad you liked the tapioca tortillas. The texture sounds like I imagined it would be... a griddle might work. I'm still hopeful that I can come up with something more like a traditional flour tortilla though.

Good luck, most gluten free tortillas I've tried have been somewhere between abysmal and just horrible. I'm not crazy about regular wraps either, but gluten free gives them a whole new awfulness.

I don't have an electric tortilla press, although I'm familiar with them, and I don't think I'd use one enough to bother to buy one. I've tried the Aldi wraps and they are one of the better awful choices, but still not good.

Annie

Here's the science behind the recipe I posted above, and why it works as well as it did..... This is a method I have NOT found in other gluten-free cookbooks.

Pregelatinizing starches (information from "Against the Grain") -

Starch gels, produced by blending flour with hot liquid and fat, simulate the effect of gluten, binding the dough and giving bread its characteristic chewiness.

The author of "Against the Grain" uses this method in many of her bread recipes, and also uses quite a bit of tapioca starch in recipes. Now I'll move on to the English Muffin recipe from the book to test the pregelatinizing starches method, once again. I'll compare them to the recipe for Gluten-free Sourdough Oat English Muffins I made in January with quinoa sourdough starter and oat flour that were quite good.

-Grainlady

We get white corn soft tortillas (no rice flour) made by Mission to replace flour tortillas. But I found this recipe on the interwebs:

http://glutenfreeonashoestring.com/gluten-free-corn-tortillas/

It may work for you.

colleenoz-

I tried the tortilla recipe from "Gluten-Free on a Shoestring" and they were gritty, tough, and fell apart (from notes I left on the recipe in the cookbook). However, for anyone who has the cookbook, I can highly recommend the recipe for Arepas (page 136). Happy to post the recipe if anyone is interested.

-Grainlady

I'll take the recipe. Thanks.

Annie, I never did get into the "wrap" craze, so didn't even think to try them. lol!

grainlady, the pre-gelatinization technique makes sense -- I did have one very successful batch of GF-flour tortillas using that technique, but my repeat attempt failed, so I'll revisit that. (I suspect the failure was due to rolling too thick, then cooking so long that I *crisped* them. lol!)

Thanks for the recipe link, colleenoz.

ETA: haha! I was fiddling while posting and missed grainlady's comment. I'll probably try that recipe anyways because (hanging my head in shame) I've never made corn tortillas before! :p

Party, unless I were to use fresh masa, I would not bother making fresh corn tortillas. There is not enough of a difference to make it worth the effort, even if using a tortilla press.

Grainlady, Have you tried arepas cooking the cornmeal yourself? I saw a recipe recently and thought it would probably be good with freshly ground cornmeal. It will be a while before I try though because there was some of the PAN on clearance at my grocery store and I bought all 4 bags and put them in the freezer.

For a wrap, I have thought about trying a French galette made with only buckwheat and water. I haven't gotten around to trying it but some may find it worthwhile. I probably would not use it for say a quesadilla but it could probably fill in for a flour tortilla in some other ways.

tishtoshmn -

LUCKY you finding PAN on clearance!!!! I thought about trying to make my own PAN, but I don't need another "make work" project just now (LOL). I make arepas about 2 or 3 times a year and freeze them. Hubby really likes them. I'll only eat them open-faced, not a top AND bottom. I thought about dehydrating canned hominy and milling it; and even have some dry white corn posole from Rancho Gordo I thought might work. I mill my own cornmeal so may need to explore the "how-to" a little more, but I thought milling the dried hominy or posole would be the least amount of work. I also have to limit my corn intake.

When I make a wrap using one from Aldi (usually for an in-car travel lunch) - I cut the rolled wrap 2/3 and 1/3 and I eat the 1/3-portion and hubby eats the 2/3 portion. The longer I'm away from bread the better it is to live without it - rather than try to replace it. The wrap is just a "holder" for the contents, and I'm just as happy with a lettuce wrap.

We ate at a Red Robin once and I ordered my hamburger without a bun, commenting how I'm gluten-sensitive, not gluten-intolerant, so not to worry about cross-contamination, and they served it with a bun, assuring me it was gluten-free. I took one bite and removed the burger off the bun. I just couldn't hack that much bread anymore!!! GAG ME! I'm better with a small slice of yeasted seedy-bread I make and use for toast, or paleo bread made into French Toast. Don't miss the sandwich.

You, or someone else, mentioned galette some time ago. I know I have a recipe in my ever-growing to-do stack. I even sprouted buckwheat, dehydrated it, to use for making the buckwheat flour.... Need to look it up again.

-Grainlady

tish, you are lucky that you found PAN on sale, I couldn't find it at all and had to order it on Amazon. And it's still in my freezer, I haven't made the arepas yet. (sigh)

I do have fresh cornmeal, as I grew my own Glass Gems and Oaxacan Green corn and grind them as needed. I just don't like corn tortillas well enough to make them very often, only when I make something like Ann T's Stacked Enchiladas. I love those and so does Amanda and it's all gluten free, double bonus! Plus I grew all those tomatillos last year...

Grainlady, I'm not gluten free or gluten sensitive and don't try to avoid bread, but I nearly always toss the top slice of bread or the top bun portion of a sandwich, it's just too much bread for me. I like bread, but I don't need to eat that much of it!

Annie