So I’ve been on mission to find a good, no I mean great, gluten-free flour for baking. This is one reduction in my diet that I feel has improved my overall health. For one I noticed that reducing my intake of wheat flour in general has curbed my appetite as well as given me more energy. You know that feeling that you get after you have one cookie, where you just want one more, then just one more and then you find that you’ve eaten a whole box? Or that slice of cake that you have, that immediately after eating your body is like wah, wah, wah…zzzzz. I don’t get those feelings anymore now that I’ve reduced my wheat gluten intake. My body feels satisfied once I’ve eaten enough and I feel energized after I eat, not tired and foggy.
Unfortunately though, I need a good wheat flour alternative, because how could I possibly live without the treats of life…cookies, cakes, tortillas and bread!? What a sad existence that would be. Needless to say, as I’ve sought this perfect flour, I’ve definitely cheated on those special occasions.
Over the time that I’ve been working on reducing my wheat flour addiction, I’ve tried different premixed flours that were just gluten-free for baked goods as well as recipes for gluten-free flour mixes. None of which were horrible, but they were just never as tasteful as wheat flour and the texture was never as good.
I’m under a crunch now because I’m ready to make a recipe that will require tortillas and I still haven’t found any gluten-free choices that I’m head over heels for.
So I’ve been in the kitchen trying some new things. I started with a new hope called Cassava flour. It’s basically flour made from yuca roots (aka the roots of a Cassava tree.) I’ve read a lot of great reviews about it and how similar in texture and taste to wheat flour. It’s also not only gluten-free, but grain-free and nut-free as well. Sounds perfect right?
First I tried to make just straight up traditional flour tortillas with it, with a straight substitution. Um, no. What a flop! I actually read on the package that you could do that. But read later that because Cassava doesn’t have gluten, like wheat flour, and just like all gluten-free flour that the replacement for wheat flour would have to include some sort of gluten substitute. Otherwise it would have no elasticity and would fall apart. Not only were they hard to form without breaking, but also the final result was a tortilla with the texture of shoe leather. They looked pretty though!
I should have known. But will definitely give it another try in the future with some sort of gluten substitute.
Then I decided to try some of these tortilla/crepes that I see people making all the time.
This was the result.
Not bad! I’d say they’d probably work better as crepes. But this batch I opted to cook them till brown and crisp so that I could try to use them as tortillas.
I started with these ingredients:
1 cup Cassava flour
½ cup milk
¼ tsp. salt
2 tbsp. melted butter
First combine the flour and eggs together in a mixing bowl. Then slowly whisk in the milk and water. Then add the salt and melted butter. Whisk until smooth.
Heat non-stick skillet to medium high heat. Put ¼ cup batter into skillet and roll batter around the pan, trying to keep a circular shape. Let cook a couple minutes on each side or until slightly browned and crispy. Repeat. If you want to make some that more resemble a crepe, just cook a little less on each side.
I can definitely see many potential uses for these and they taste wonderful!
This recipe will make about 10 6-8″ crepes, tortillas or wraps.
You can also layer them in some parchment paper, so they won’t stick together and toss them in the freezer for a later date.
I might use these as tortillas for my new recipe or I might just keep looking for that perfect flour that tastes almost as good as wheat flour without the gluten.