I am in love with sprouted spelt. I feel it is a superior flour. Everything I make with it turns out softer and lighter than with wheat, kamut, or emmer wheat. I also love it because my gluten-sensitive family members can eat it, due to the sprouting. Here’s a recipe for sprouted spelt tortillas that are fantastic right out of the pan (what tortilla isn’t?) and which soften up right quick when heated in a cast-iron skillet.
I am so thankful to Sonya, a friend and commenter, for sharing a gluten-free tortilla recipe with me! I didn’t follow it exactly, so here follows my modified recipe. The original is Living Without’s Gluten-Free Flour Tortillas.
We enjoyed these today as wraps with shredded chicken and shredded goat cheese. We all agreed they were the [...]
I promised the recipe for these corn tortillas a long time ago… sorry it took me so long! They are courtesy of a good friend on the T2CHK message board.
These tortillas are as easy as 1-2-3 because they are batter style. Mix up the batter, pour 1/4 cup at a time into a skillet, cook [...]
Spelt-Kamut Tortillas
Makes 24 large or 32 small tortillas
These tortillas are the result of being out of wheat berries and the advice of friends who encouraged me to give spelt and kamut grains a try. They are more fragile as dough than the Whole Wheat Tortillas, so rolling them out can be a bit more difficult [...]
Whole Wheat Tortillas
Makes 24 large or 32 small tortillas
I have tried several whole wheat tortillas recipes. I never found a recipe that resulted in soft, fluffy tortillas until I made up my own. In my opinion, homemade tortillas need a good bit of oil to be fluffy and soft. So here is my recipe for [...]
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