For quite a while now I have been wishing for a flexible tortilla / wrap. I don’t eat corn often, but I called a couple of soft corn tortilla companies and asked if their corn was genetically modified. Neither called me back…
Here’s what I think: If you buy something made with corn, and the package doesn’t say “Non-GMO,” then I would guess it is genetically modified corn.
I know there is one organic sprouted corn tortilla pack, which you can buy, but they just aren’t soft and flexible enough for me. Then, the other day I came across Lauren’s recipe. I got so excited. But I decided to try my gluten free tortillas with chia meal, and without any gum. I ended up changing the recipe considerably. I’m so happy with how they came out, I can hardly stand it
Add to bowl:
1/4 cup + 2 tbsp Chia Seed meal **please see note below the recipe
Create the chia seed meal by using a Magic Bullet or coffee grinder.
1 and 1/4 cups + 2 tablespoons almond meal flour (I use Bob’s)
2 tbsp arrowroot powder (tapioca would probably work also)
1/2 tsp baking soda
1 tsp baking powder
Optional: herbs and spices (I used 1/2 tsp each of onion and garlic powder)
Whisk dry ingredients together.
1 tsp extra virgin olive oil
2 tsp apple cider vinegar
1/4 cup milk substitute (I used Cashew Milk)
3/4 cup very warm water
Mix with handheld mixer. Push into one mass and let rest for about one minute. It will be very sticky—that’s how it’s supposed to be.
Using a Spoonula, separate the dough into two. Then push the halves apart, and separate one half into three, like the photo above. (After using these three, separate the other half into three also.) OR make four balls for four large tortillas.
Place one ball on top of a piece of unbleached parchment paper.
Lay another piece of unbleached parchment paper on top. Flatten the ball with your hand. Do not remove the top piece of paper.
Roll the dough out to 6.5 inches wide if you’re making 6 small tortillas, OR 8 inches wide if you’re making 4 large tortillas, so that it looks like this:
These (above) are uncooked. Fit two, side by side, on your cookie sheet, keeping the top paper on. Do not try to remove the paper. Bake the wrap as it is, sandwiched between the two pieces of paper.
Bake at 375 degrees for about 7 minutes for small tortillas or 8 minutes for large tortillas.
Let them cool on a wire rack.
Makes 6 small tortillas or 4 large tortillas.
If you don’t need to bake them all right away, simply store them in the fridge like this (rolled out between the two pieces of paper).
Wrap them in parchment paper to pack for lunches.
**I know a lot of you will ask if you can substitute flax meal for the chia meal. But as you expert egg-replacers know, you need twice as much flax meal as chia meal. This means that to make these six wraps you would need 3/4 cup flax meal. I haven’t tested it myself, so I don’t know if it would even work.
For more on why chia rocks, see my friend Lexie’s post here.