Guest guest Posted August 27, 2004 Report Share Posted August 27, 2004 Thank you, Ms. Heidi for making a comment along the lines of " nothing beats a big taco dinner " . For the third night in a row, goes taco-crazy. Hopefully the addiction will end soon. Then again, maybe not. In a somewhat off-kilter connection to this, I was planning on making some tortillas, couldn't decide whether spelt or sorghum flour would work better for that purpose. Was flipping through NT and so far am at a loss to find any mention of sorghum at all. So, Oh Great and Powerful Sorghum Queen ... I'm guessing I need to soak the sorghum just as with any other flour. True? I was going to try separate batches (one sorghum, one spelt), but was going to try the sorghum first. Think it would work okay for yer basic tortilla? Figured GF never hurt anybody. :-D MFJ Everything connects. The Universe is not THAT chaotic. Beauty can still be found in the most amazing places. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 27, 2004 Report Share Posted August 27, 2004 >Thank you, Ms. Heidi for making a comment along the lines of " nothing >beats a big taco dinner " . For the third night in a row, goes >taco-crazy. Hopefully the addiction will end soon. Then again, maybe >not. Sorry, but AFAIK taco addiction is for life. Fortunately it is a cheap and reasonbly legal addiction. >In a somewhat off-kilter connection to this, I was planning on making some >tortillas, couldn't decide whether spelt or sorghum flour would work better >for that purpose. Was flipping through NT and so far am at a loss to >find any mention of sorghum at all. > >So, Oh Great and Powerful Sorghum Queen ... I'm guessing I need to soak the >sorghum just as with any other flour. True? I was going to try >separate batches (one sorghum, one spelt), but was going to try the sorghum >first. Think it would work okay for yer basic tortilla? Figured GF >never hurt anybody. :-D Ummmm ... my idea of a basic tortilla is one made of masa, which is pre-soaked when you buy it in lime, so it's pretty NT. You can buy a big bag of masa for not much money, or fresh tortillas at a tortillaria around here. Now if you like wheat-like tortillas, sorghum might work. My wheat-like one s are made from rice, potato, and tapioca flour, which taste like white-flour tortillas. Sorghum ones would taste more like whole-wheat tortillas, which no one in my family EVER liked. But we prefer the masa ones, so I rarely do it. But yeah, sorghum should be soaked, because it is whole grain. And you have to add something like xanthan gum to it. Buckwheat flour plus kefir, soaked overnight, with a couple of egg yolks, give a really resilient dough though (per Katja's noodles) ... sorghum might too, with the egg yolks. Both give a rather dark dough (the buckwheat looks like chocolate dough!) but tasty. But neither would taste like the usual " flour tortilla " (might taste better, with the kefir soak). Katja's noodle recipe is really, really tasty as noodles (or " Russian Ravioli " in my book, actually they are " pelmenji " if I'm spelling it right) and I can't see why it wouldn't make a good tortilla. Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 28, 2004 Report Share Posted August 28, 2004 >>> My wheat-like one s are made from rice, potato, and tapioca flour, which taste like white-flour tortillas.<<< In what proportions? Cheers, Tas'. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 28, 2004 Report Share Posted August 28, 2004 >>>> My wheat-like one s are made from rice, potato, and tapioca flour, which taste like white-flour tortillas.<<< > > >In what proportions? > >Cheers, >Tas'. Oh, you would ask. How about: Flour Tortilla 1/4 cup corn starch 1/4 cup tapioca flour 1/4 cup potato flour (not starch) 1/4 cup white rice flour 1/4 cup brown rice flour (white rice flour makes them look store bought) 1 teas salt 1 1/2 teas guar gum (xantham gum) 1 1/2 teas baking powder 1 1/2 TBLS oil 1/2 cup water (or a bit more as needed) sift dry ingredients together well; add oil and water; mix/knead well; rest for minimum of 10 minutes; roll very thin and fry in very little oil. I make the dough into little balls and let them sit for an afternoon. Then I use my press. Also the balls keep in fridge well so the kids can fry up tortillas when they want. .................................................................................\ .................................................................................\ ................... I have to say though, that just about any combo of flour plus oil and water makes some kind of tortilla. Eggs and xanthan make them stick together better, and you can ferment the mixture over night with kefir if you want. Chebe bread mix is really easy to work with, and makes good tortillas too. Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 28, 2004 Report Share Posted August 28, 2004 >>>Oh, you would ask...<<< Sorry! (Sheepish grin) But, thanks anyway. >>>Chebe bread mix is really easy to work with, and makes good tortillas too<<< I don't know if it's available here (Tasmania, Australia) - I'll keep an eye out for it. Cheers, Tas'. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 28, 2004 Report Share Posted August 28, 2004 Do you have a recipe for these? Did I somehow miss it? My family loves loves loves burritoes and sandwich wraps. But with going gluten-free, the wheat ones are out and the corn ones just don't roll well. I know my family would adore having rolled foods again. > > Now if you like wheat-like tortillas, sorghum might work. My wheat- like one s are > made from rice, potato, and tapioca flour, which taste like white- flour tortillas. > Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 28, 2004 Report Share Posted August 28, 2004 Geh, so sorry! I reply to posts as I read them on the web and it had already been posted. Apologies! > > > > > Now if you like wheat-like tortillas, sorghum might work. My wheat- > like one s are > > made from rice, potato, and tapioca flour, which taste like white- > flour tortillas. > > > Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 29, 2004 Report Share Posted August 29, 2004 ----- Original Message ----- From: " Heidi Schuppenhauer " > > >>>> My wheat-like one s are made from rice, potato, and tapioca flour, which taste like white-flour tortillas.<<< > > > > > >In what proportions? > > > >Cheers, > >Tas'. > > Oh, you would ask. How about: > > Flour Tortilla > 1/4 cup corn starch Heidi, would sorghum sub for the corn starch equally well or the fact that it is a whole grain flour and not a starch flour be problematic? -s, for whom corn is on the " evil " list atm.... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 30, 2004 Report Share Posted August 30, 2004 >Heidi, would sorghum sub for the corn starch equally well or the fact that >it is a whole grain flour and not a starch flour be problematic? > >-s, for whom corn is on the " evil " list atm.... Masa corn works for me, but plain corn is iffy. Anyway, sorghum I don't have a problem with and it is MUCH easier to deal with than any of the other flours, but I've had to cut down on it because, of all things, my DH doesn't get along with it. Probably, if you have sorghum, you could use JUST sorghum with a little xanthan. If you sour the sorghum with kefir for a day they will be heavenly-er. Heidi Jean Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 30, 2004 Report Share Posted August 30, 2004 At 03:50 PM 8/27/04 -0700, you wrote: >Sorry, but AFAIK taco addiction is for life. Apparently, since I'm still eating them. >Ummmm ... my idea of a basic tortilla is one made of masa, which is pre-soaked when >you buy it in lime, so it's pretty NT. You can buy a big bag of masa for not much >money, or fresh tortillas at a tortillaria around here. I found some corn ones that didn't have a lot of crap in them, so that was handier. > >Now if you like wheat-like tortillas, sorghum might work. My wheat-like one s are >made from rice, potato, and tapioca flour, which taste like white-flour tortillas. >Sorghum ones would taste more like whole-wheat tortillas, which no one in >my family EVER liked. But we prefer the masa ones, so I rarely do it. Still haven't gotten around to these - I like the " flour " ones for quesadillas mostly, but since I've got plenty of tacos ... ya know. Thanks for the info! *files away for future* MFJ Everything connects. The Universe is not THAT chaotic. Beauty can still be found in the most amazing places. Quote Link to comment Share on other sites More sharing options...
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