New Mum’s Food Adventures

Not my recipe but instead trying out a recipe. I tried the recipe posted on instagram by a user called theloopywhisk. however I added some xanthum gum to my recipe. If I were to try this again with my flour I like, I would add less psyllium and a bit more xanthum. This recipe was fantastic but too much psyllium gives me nausea. And my flour need a bit more strength but the psyllium added the texture I was after. It had a bit of a wholemeal flavour to it because of the psyllium husk but in a good way. I used mine for burritos.

But my stove sucks. The first three were great then I couldn’t get the temp right or consistent and they became over toasted and more like a semi toasted tortilla and lost flexibility. I probably should have added extra water at that point. But they were wonderfully malleable and easy to lay out and roll out. I would love to revisit this recipe but like I said, with more xanthum and a bit less psyllium.

Glad I tried it because psyllium was definitely the missing key ingredient. I was able to knead easily and wrap my food without huge splits. But I had a few that had toasted edges making them brittle and tear a little at the edges. But that was my error not the recipes. My stovetop is not a particularly good one with broken buttons (that’s how it was when we moved in) but the oven itself is quite good. I had a hard time with it being too hot despite being on a fairly low setting. But next time I will do better. The recipe was simple enough. I used unsalted butter for my fat but next time I would like to try coconut oil or olive oil, maybe avocado oil. I would love to make a salad wrap next. But for it to work with my preferred gluten free flour I need to do a little tweaking for sure.