La Tortilla Factory makes a Gluten-Free, Ivory Teff Wrap. I have been wanting to go to Whole Foods to pick some up, but just haven’t had the time with all of my other errands while I’m in town. So, my cravings got the best of me, and I created a recipe of my own. They turned out fantastic! And they don’t taste anything like a whole grain gluten free wrap or tortilla. The best thing about them is that you can roll them like a regular tortilla. They made be even softer than the glutenous one. Just perfect, to me!
Meanwhile, I headed over to La Tortilla Factory’s site to view their Ivory Teff Wrap ingredients: water, tapioca flour, whole grain ivory teff flour, whole grain millet flour, canola oil, soy lecithin, colloid powder (cellulose gum, maltodextrin, carrageenan), contains less than 2% of each of the following: guar gum, sea salt, honey, aluminum free leavening (monocalcium phosphate, sodium bicarbonate, corn starch), to maintain freshness (sorbic acid and calcium propionate).
Not having a few of the ingredients usually accessible only to manufactures, or difficult to obtain, I used a bit of Expandex, (though not easily obtained, may be found online at the links below) a modified tapioca starch; skipped the soy lecithin and colloid powder; substituted regular teff flour for ivory teff flour (lighter in color); and added a bit of potato starch.
Substitutions for Expandex
Then, knowing, I wouldn’t want everyone to over consume a modified starch, I modified the recipe to exclude Expandex. The recipe includes it, but to make it without, which is almost as good, double the honey, increase the baking powder to 3/4 teaspoon, and substitute potato starch for the Expandex. Honey is the key to making them soft and pliable. Then fry it for about 30 seconds on each side. However, with Expandex, it is truly heaven!
Difference Between Ivory Teff and Brown Teff
You may be wondering if there is any any difference between brown teff and ivory. There really isn’t any difference other than the color. Sometimes with kids and some adults, they want nothing to do with whole grains, and the ivory teff may fool them, as they taste the same. And as I stated earlier, this does not taste like a whole grain wrap.
I made the first one a little too thick, as seen in the photo below, but my husband said it tasted great! The next one was perfect, just for me! I’m used to making tortillas that are more fragile, therefore, you cannot roll them as thin, but these are easy, breezy! Enjoy!
A gluten free wrap or tortilla made from millet and teff, soft and pliable, like you're used to!
- 1/4 cup tapioca flour + 1 T for dusting
- 1/8 cup teff flour
- 1/8 cup millet flour
- 1 Tablespoon potato starch
- 1 Tablespoon Expandex
- 1/2 teaspoon guar gum
- 1/8 teaspoon fine sea salt
- 1/2 teaspoon aluminum-free gluten free baking powder*
- 1/4 cup warm water
- 1 teaspoon cooking oil (I used extra virgin olive oil.)
- 1 teaspoon honey
- In a bowl, whisk together the dry ingredients.
- In a cup add warm water, honey and oil; whisk together well.
- Add wet ingredients to dry and stir until all is moistened.
- Remove dough from bowl; add 1/2 - 1 tablespoon tapioca starch to the same bowl; add dough back in the bowl and roll it around to coat, you don't always need an entire tablespoon. You can leave the rest in the bowl and discard, With and in your hands, knead in the flour.
- Preheat a large skillet to medium-high heat. Do not add any oil.
- On a clean smooth surface add a sheet of plastic wrap; divide dough in half; roll each piece out into a 7 inch circle. The thinner the better. If you can go to 8 inches without it tearing that would be best.
- Pick up the plastic wrap with the tortilla dough, and while over the skillet, gently peel away the plastic wrap. leaving the tortilla in your hand.
- Add it to the skillet and cook approximately 45 seconds on each side or until you see bits of golden brown.
*If you'd like to make it corn-free use Featherweight brand baking powder or make your own using my Gluten Free Grain Free Baking Powder Recipe.
To make this without using Expandex, double the honey, increase the baking powder to 3/4 teaspoon, and substitute potato starch for the Expandex.