Soft Gluten-Free Wraps/Tortillas (GF)
1 cup Milk
2 ½ cups Tapioca Flour, plus more for sprinkling
¼ tsp. Kosher Salt
3 tbsp. Canola Oil
1 large Fresh Egg, room temperature & lightly beaten
7 oz. Low-Moisture Part-Skim Mozzarella, grated
2 oz. Parmigiano-Reggiano Cheese, finely grated
In a medium saucepan, bring the milk to a simmer over medium heat. As soon as milk begins to simmer, remove from heat and add tapioca flour, salt and oil. Mix to combine. Mixture will look curdled and be difficult to bring together. Let dough cool for 10 minutes before transferring it to the bowl of a food processor fitted with steel blade. Pulse a few times to smooth out the dough. Add the beaten egg and pulse until incorporated. Now turn on processor and let run 2 to 3 minutes until is smooth. Dough will be thick and stretchy. Add both grated cheeses and process about 2 minutes or until dough is very smooth. The dough will be sticky but becomes less sticky as it cools. Use a wet spatula to remove from processor. Using wet hands divide dough into 2 equal portions. Wrap each with film tightly. Place in freezer for 30 minutes or refrigerator for at least 2 hours. Overnight works just fine too. When dough has been chilled, remove and unwrap. Do one wrapped piece at a time. Place on a lightly tapioca floured surface. Divide into 5 equal portions (about 3 oz. each) using a sharp knife or bench scraper. Dust each piece with tapioca flour and roll out into an 8 inch circle. You will need to move dough about and sprinkle with tapioca flour while making circles to keep from sticking (See Note). Be sure to heat a cast iron skillet over medium heat before cutting dough. Use a non-stick skillet over low heat if you don’t have cast iron. You may have to play with the heat because stovetops will heat differently. Carefully place a flattened circle in hot skillet. Cook about 1 to 1½ minutes or until wrap/tortilla moves easily and has lightly browned on bottom. Flip and continue about 45 to 60 seconds on second side. Remove from skillet and place in moist warm tea towel or a 200 degree oven. Repeat process with remaining pieces of dough. When done use immediately or wrap tightly and store. Should be good in refrigerator for up to a week and freezer for 1 to 2 months.
Note: Tapioca flour is the also called tapioca starch. The best places to get consistent quality are “nuts.com” or “Authentic Foods.” Bob’s Red Mill seems inconsistent. Also don’t buy from Asian Food Stores as it is frequently contaminated for gluten-free.
Note: Parmigiano-Reggiano cheese is expensive. Try using any finely grated parmesan cheese for this recipe.
Note: Yes this is a little work to make start to finish. But it is well worth the effort. I suggest making multiple batches and freezing them. I would put parchment paper between each piece before putting in a zip-lock freezer bag. Thaw them in the refrigerator. Microwave them for a few seconds to make them pliable to use or reheat in a skillet for about 30 seconds. You can also try heating them in the oven like you would a stack of flour/corn tortillas.
Note: If you have a tortilla press use it. Place dusted dough on parchment paper in press and then top with another piece before pressing. Dust or spray parchment paper before placing dough. It tends to stick a little to bottom piece of parchment.
Ideas for Future Efforts____________________________________________